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00:00In the last episode, we went to Budai to introduce...
00:02The Charity Family, who live off the water
00:04I also helped open a lot of sea urchins.
00:06In this episode, we visited Heathrow Bay.
00:08Seeking another generation of people to practice generosity
00:33Ma Hu Bu Haosheng is the eldest son of the boss, Hui Ge.
00:36In order to pass on
00:37He started returning to the shop two years ago.
00:39Start as a teacher
00:42Don't call me a princeling
00:43I still need to push things.
00:45If you're going to push it away, then push it away; there's not much more to say.
00:47Hurry up, don't push us to the wrong place.
00:48Take the uncut top shop
00:50I really haven't eaten.
00:53These are the best lobsters.
00:55What do you think? Do you think it's pretty?
00:57Because its whiskers are all intact.
00:58Yes, and the feet are all there too.
01:03Back at the shop, besides the floor work and washing dishes...
01:06We need to learn from outside.
01:07Actually, the most important thing is the kitchen.
01:09You must learn
01:10Because they have always run restaurants
01:11Your cooking skills are also very important, I've found.
01:14The first dish to return to was the grilled dish.
01:15It's the meat pie from our shop.
01:16And mixed with our salted fish
01:20I studied for two years
01:21Now I come back whenever I have time to help with cooking.
01:29This is the first dish I cooked after returning from my shop.
01:31Steamed meatloaf with salted fish
01:35This restaurant is located on East Street, BBQ Chicken Bay.
01:37Bail for over thirty years
01:38It is a representative of eggs and vegetables.
01:40Actually, I didn't like eating salted fish when I was a child.
01:42Because I grew up with my grandparents.
01:44They are both people who live on the water.
01:46Ten dishes, ten of which are made with fish.
01:48It also contains a lot of salted fish and salted fresh fish.
01:50I understood after I came back.
01:52Actually, salted fish is very important to the culture of egg and fish.
01:54Because of the egg culture
01:56There was no refrigerator, so we stayed on the boat.
01:57It requires smoking and then sun-drying.
02:00Salted fish to make up for the longer time.
02:02Shops here
02:03We also have about five to ten dishes.
02:05It is made from salted fish prepared by local fishermen.
02:07Whether it's stir-fries or meat patties
02:09It was even used to make salted fish sauce.
02:11We also did that.
02:13Before Marco learned to fry a wok...
02:14Actually, it's still a financial hub in Central.
02:17For the ideal
02:18He preferred to give up a high-paying job with substantial savings.
02:20He returned to the restaurant to learn the craft from an apprentice.
02:22Actually, I just graduated from university with a degree in Global Business.
02:24Then I went to work as an investment banker at a foreign bank.
02:27After finishing
02:28I discovered my interests
02:29It's not a financial industry.
02:30Actually, I'd rather open my own restaurant.
02:33Actually, after returning to the store
02:34Mom and Dad have already developed it.
02:36Many new-style salted fish dishes
02:37Therefore, in terms of production and research and development
02:38It's not really my concern.
02:42Steam it like this, it looks quite pretty.
02:45Pick it up and take another picture.
02:47I think marketing
02:49Even in public relations
02:50There are many things that can be done better.
02:52Speaking of publicity
02:53Actually, I also cook for my family.
02:55Or some seasonal seafood
02:56Shoot some promotional short films
02:58Place on social media
02:59It will also be placed in front of the entrance where we are reporting.
03:00Let the guests not know to go see
03:02In order to cater to diners from all over the world
03:04Exporting Eggs and Vegetables Culture
03:06Marco recently co-hosted a dinner with internationally renowned chefs.
03:09A foreign guest came to ask
03:11That is, the dried ginger pieces steamed with salted fish.
03:14Then they asked me what language that salted fish was in.
03:16But I don't use that Wang Xiang English.
03:19I can only tell myself
03:20In English, it can be said that...
03:21Wang Xiang
03:23Wang Xiang
03:24It should be called Creepy Fish
03:26Wang Xiang's Creen
03:28Creen Fish
03:28What I think is...
03:29You can train a group of employees to do this.
03:31Whether it's introducing your dishes
03:33Do your service well
03:37In order to let the guests in
03:38You can feel the culture of our Egg Plus.
03:40Actually, I made many different small elements.
03:43Let guests experience the unique culture of eggs.
03:46This egg with a hat
03:47It's a hat that we fishermen would actually wear.
03:49An introduction to the Sino-British standoff was added above.
03:51Let the guests know about this hat
03:53What was it used for in the past?
03:54There's a photo of old-time egg-eating fishermen.
03:56The image generated with it
04:01You pretend to be making a hat here.
04:04Here you can see our two storybooks.
04:06Yes, there's an introduction to our Egg Plus culture above.
04:09It also mentioned my parents.
04:10The struggle that began in 1990
04:13The above also mentioned us
04:14The Fishermen's Story from Budai'ao to Nissaki Bay
04:18This is the display case I made after I came back.
04:20In this display case
04:21There are many things my great-uncle will have the chance to see after that.
04:24What it actually uses is for making
04:26Different types of fish pots
04:28And the production process...
04:30What is a cloth pot?
04:31For example, here you can see real seaweed.
04:33We put it here.
04:34This fresh seaweed was worn by my uncle.
04:36Shoes I knitted myself and scrapers I made myself
04:38Scrape it off and let it dry on the dance piece you made.
04:41He will provide it to us after it is dried.
04:43Come make our shrimp and radish hot pot.
04:45Seaweed soup is also made using these seaweeds.
04:47yes
04:48Let me show you a piece of seaweed.
04:49Can I watch it?
04:53You see, the inside of seaweed is purple.
04:56real…
04:56The purple color mainly indicates the concentration inside.
04:58The general color of the starter after sun exposure.
05:00Different
05:02It smells very good
05:04The local seaweed tastes completely different.
05:07People living on the water believe that seaweed is a kind of talisman.
05:10He thought it could cleanse the intestines.
05:11Actually, soaking is uncomfortable.
05:12It can be used to make seaweed soup; it's very liquid.
05:15These were all made by their own hands.
05:17Yes... everything is great.
05:20It contains some descriptions in both Chinese and English.
05:22The main reason is that there are many foreign tourists.
05:24We'll come here to eat.
05:25I want them to see a truly familial culture.
05:27Therefore, these Chinese-English parallel methods are used.
05:29Go and introduce it to them.
05:31This is like a small museum.
05:33Tell others, but add dishes
05:35The raw materials we used were correct.
05:37Its hunting tools are here.
05:38That's right...
05:39And this is like a Japanese Wagyu beef person.
05:42He would be holding a photo
05:43I hope my uncle can take him too.
05:45This is how to photograph seaweed
05:46yes
06:03You come here, to Budai Village
06:05Is this someone you come back to often?
06:07This is where my grandfather is.
06:09Master Cheng
06:09Our village is also inhabited by people with the surname Bu.
06:12This is Uncle, Bumukin.
06:14Hello…
06:15Despite his young age, he is 86 years old.
06:18The strength on the body
06:19Yes... thank you
06:21Have you watched him grow up?
06:22right…
06:24Does he come back every year?
06:25No, Grandma came back too.
06:27Fishing in the sea, fishing
06:29Did I go fishing with him at sea?
06:32Yes, Grandma went out to sea.
06:34Was he naughty as a child?
06:36Mischievous every hour
06:38When you were little, you came back with your mom and dad.
06:40yes…
06:41What would you do?
06:42Honestly, I didn't want to come back when I was a kid.
06:45When I was little...
06:46Because every time I come back
06:49Most of the time, the biggest holidays are Chinese New Year and Qingming Festival.
06:53And birthdays, maybe the dormitory worker's birthday.
06:55These will definitely come back.
06:57During Qingming Festival, there are approximately a hundred people.
07:00We'll come back and set up a mountain together.
07:01More than 100 people
07:02Yes, bring my dance troupe to set up a shop on the mountain.
07:04If you are over 12 years old
07:06But under 18 years old
07:07You will definitely be pushed away.
07:08Go and take that roast pig by yourself.
07:11After I turned 12, I was very afraid of coming back.
07:14Whoever walks the slowest has to carry the pig.
07:16My younger brother has grown up now.
07:17So my younger brother is the pig-carrying pig.
07:20Why would that big building want to come back?
07:23So if you ask me
07:24My sudden shift in mindset
07:26First, I'm older.
07:27Second, after leaving
07:28Discovering these traditions
07:30Actually, not many people do it.
07:32My uncle is very capable.
07:33My uncle is a superman
07:37Returning that day
07:38I originally planned to take seaweed and salted fish back to the store.
07:40Who knew they would be caught by their uncle and aunt?
07:43Pickled fish together
07:44There's also pickled horse buddy.
07:46This is also my first time pickling.
07:52These are all ingredients that your current restaurant uses.
07:55yes…
07:55Our current restaurant
07:56For example, salted fish
07:57Whether it is seaweed
07:59For example, dried squid and dried shrimp.
08:01A large portion of them were uncles.
08:03and making it by hand
08:04Why insist on this?
08:06Will choose ingredients from the family
08:10Because…
08:12He really knows us.
08:13Knowing that you want to work in this industry
08:15He must be helping his uncle.
08:18Watching him do it
08:20You will definitely be moved by him.
08:24I'll have a chance to watch him catch seaweed.
08:27They really are family.
08:29You go out with him
08:30Yes, go out and see those waves.
08:33And their efforts
08:35We really can't not look for him.
08:38Besides seaweed, you just mentioned salted fish.
08:40I saw you just pickled some salted fish yourself.
08:43But you're also a bit immature.
08:45Yes, my hands also feel a bit smelly now.
08:49Because, frankly speaking, it's easier said than done.
08:51But it's very difficult to do.
08:52For example, salted fish uses many different kinds of fresh fish.
08:56Actually, what fresh fish pots are there?
08:58They will use it to make salted fish.
08:59Sometimes it might be abalone or sausage.
09:02Even the button from just now
09:03I thought there was only one fish left.
09:05No, actually, you can cook any kind of fish according to its type.
09:07Then we just took a bucket of water
09:09What's most special is the production process.
09:11They will use seawater to clean it.
09:13Hopefully, they won't use fresh water for cleaning.
09:15This helps to better preserve the salty and savory flavor.
09:18Honey, how long have you marinated the salted fish?
09:20I've been pickling fish for decades.
09:22I don't know how many decades, I think
09:24No wonder you really persisted
09:25Use ingredients from your family/family.
09:28Japan is often referred to as having a "soybean spirit".
09:30I think this is the spirit of "Sauce Man".
09:31The best representation of the spirit of Hong Kong's "soybean people"
09:32That's right
09:45Ma Niu, what did you bring us here for?
09:48Now with Fish King and Brother Qiang
09:51Local Tanka people and fishermen
09:53They are all people living on the water.
09:55Come here and get some fish!
09:59Actually, the location of the typhoon shelter
10:00This place is called Tsim Sha Tsui.
10:01The location of Tsim Sha Tsui...
10:02We'll be here every day from about 5 to 7 pm.
10:05Many fishermen sell their fish here.
10:06Here we will find local boatmen
10:10Our boatmen came here
10:11Give us today's fresh catch.
10:13We have familiar boatmen in different places.
10:15They are all local Danjia fishermen.
10:17Did Brother Qiang bring you here every time?
10:20Yes, brother Tong is very important.
10:21For us, Brother Qiang
10:22This is it…
10:23Ocean Temple
10:24Because he knows all the fish.
10:25I recognize all kinds of fish.
10:26His hobby is fishing.
10:27His job involves watching the fish.
10:33Brother Rong and Sister-in-law Rong
10:35Hello…
10:47You feed me
10:52These two are Brother Rong and Sister-in-law Rong.
10:53We are local boatmen.
10:55I greeted them from a distance.
10:57To know a little about...
10:59It's all thanks to them, they often...
11:01They worked very hard.
11:02They brought us a lot of fresh catch.
11:04Only then can it be provided to guests
11:06What can be introduced here?
11:08Fresh fish today, some really great stuff.
11:10I remember there were lobsters.
11:12Then there was a cuttlefish, was it a cuttlefish?
11:13It's a giant squid.
11:14Giant squid, very large
11:15They were all caught and brought back from Hong Kong.
11:18They were captured...
11:19Looking back
11:21Can I see that squid?
11:23Very big
11:25Here
11:26Should we catch him and give it to him? Yes.
11:27What he caught was very simple for him.
11:29It's different for us.
11:34Let you fold it
11:35Don't fold it.
11:36I'll fold it for you; it won't spray honey.
11:38He kept... giving him your hand.
11:40The most important thing is to spray water.
11:42Spray water or not spray
11:46He didn't spit it out of his mouth.
11:48He grabbed my fingers
11:50If you're going to be caught, you have to let go quickly.
11:51Isn't it spicy? Yes.
11:53Yes, he just grabbed my mouth like that.
11:55A little bit of a fogging
11:57right
11:57There's a fog nozzle here.
11:59I just caught you like that with your mouth.
12:02Caught
12:03Okay, if you don't like me, you can leave.
12:05Hello, goodbye
12:09There were also some fish
12:10The name I just mentioned
12:13People on the street immediately gathered around to watch.
12:15How much?
12:17It's very rare, so it becomes expensive.
12:19What kind of fish is it?
12:20Three knives
12:21We can catch it and take a look.
12:24Because this fish is very rare
12:26We need more than one
12:27We have several
12:28Many
12:32Three cuts Three cuts
12:33Three Knives
12:34It is rarely broadcast in Hong Kong.
12:36Yes, very rare.
12:38Brother Rong and Sister Rong have supplied you with broadcasts for many years.
12:40Will you say there's something...?
12:42What good things will I be able to broadcast today?
12:44Give them priority
12:46Yes, definitely.
12:47Help its mother immediately
12:49Call it. Call its mother.
12:51Then give it a long-term contract.
12:53Long-term contracts
12:54Thank you…
12:55It's been a long time, more than ten or twenty years.
12:57Ten or twenty years, at least
12:58At least all the previous ones were paid
13:00Actually, your relationship
13:02It's not that simple.
13:04So I think it's about mutual reliance.
13:06When it has good stuff
13:08First, let us handle it.
13:08I'm really grateful to them.
13:09Sometimes there is something
13:11We will try our best to clean it up.
13:12A relationship of mutual help
13:13We've known each other for too long
13:15I'm very happy today.
13:16You can get to know Rong Ge and Rong Suo.
13:18You can even touch such a big squid
13:20Thank you
13:21Thank you…
13:22This mutual trust
13:23Not only does it maintain the restaurant's food supply.
13:26It is even more about maintaining a kind of
13:27The gradually disappearing human touch in Hong Kong's fishing villages
13:33Can it cook things?
13:42Okay, let's go.
13:44Okay, let's go.
13:44Okay, let's go.
13:45Okay, let's go.
13:46Today I'm going to teach Marco what to cook.
13:48We only eat stir-fried glutinous rice once a year during Chinese New Year.
13:53My hands are tired from frying.
13:54Yes, about 20 minutes
13:56Slow down, it only takes 30 minutes.
13:59Do you really need to cook three kinds of glutinous rice into cooked rice?
14:02So the time it takes to go down
14:03Let it ripen slowly
14:04Slowly absorb the flavor
14:06But very few people do it.
14:08My mom also made it by hand.
14:09My mom taught me how to cook for Chinese New Year.
14:13Did your mom teach you to cook this? Yes.
14:14Passing down the skills from generation to generation, now I'm teaching my son how to cook.
14:17Yes, now I'm teaching my son.
14:17He taught his son, taught his son
14:20Teach your son, teach your grandson
14:21right
14:22Do you learn from your dad every day now?
14:25A dish, or something?
14:26Yes, they secretly learned how to cook it by observing others.
14:29Then ask the employees.
14:31Before they suspect anything, ask the employees...
14:33What is this?
14:35Ask this mother, this mother
14:36Help tidy up and finish, wipe things down.
14:38Wipe something down, browse around.
14:39You can learn at the same time
14:42When I first started learning from others...
14:45Do you find it difficult or hard?
14:46I feel very happy.
14:48Do this in a good environment
14:50Firstly, they really wanted to teach
14:51Secondly, those doors will kiss me.
14:55I was just chatting with you guys like this
14:56Did I disturb the steps you couldn't see?
14:58No, after frying until fragrant
15:00Add the shrimp and press it down.
15:02Right, Bro?
15:03right
15:04That's enough.
15:05Hakko, is this your first time learning?
15:07Or have I already learned it several times?
15:09I've already watched it twice.
15:10Actually, this dish
15:11When I was little, my mom would cook every year on the second day of the Lunar New Year.
15:13Did you watch it when you were little?
15:15Yes, I watched my mom cook when I was little.
15:16Then watch her cook
15:20But this dish is still a dish that requires skill and effort.
15:21right
15:23This mother does this every year on the second day of the Lunar New Year.
15:25You will get a large iron pot
15:26Then I cooked it and fed it to the whole family.
15:27Early morning of the second day of the Lunar New Year
15:28That is, after the first day of the Lunar New Year
15:30She would also cook with a girl.
15:32Do you have any temporary options right now?
15:34How many dishes did I learn from others?
15:35I think our store has it on the menu.
15:38There are approximately 98 to…
15:41Including the Commander's menu, there are 120 dishes.
15:43You learned
15:44There are a total of 300 dishes
15:45I think I'll cook about 40 to 50.
15:48Most of them are simple.
15:50Let's talk about burying the pot later.
15:53Brother Hui, it’s the first time he’s buried in Guotou
15:55Are you worried?
15:56Yes, because it's very easy.
15:58We have a lot of things to do now.
15:59There are many cars, and it's very difficult now.
16:03Previously, explosions often occurred after the hands were damaged.
16:05My whole face is in trouble.
16:06Encounter Encounter Encounter Encounter Encounter Encounter
16:08Longest time, most arduous
16:10Marco, can you try tossing it once?
16:12Is that okay?
16:14Brother Hui, let me let him try it once.
16:17I'm afraid I won't be able to keep throwing it.
16:19Give it a try...
16:23Mom and Dad don't want to breastfeed anymore.
16:24But as for you, you are...
16:26Can
16:27Why was it filmed so well?
16:28Why is that possible...?
16:30Dizziness and drooling
16:31No, as long as it's dry, that's fine.
16:33Is it the left waist?
16:35I thought it was the brain.
16:39Now, Marco, have you taken your tools?
16:42Yes, take things
16:43Meat, you're going to stir-fry the ingredients, right?
16:46Yes, that's right.
16:49Get out of here
16:50You have a very strong sense of fragrance.
16:53How many sizes are there?
16:54tidy
16:57Senior, why mix it like that?
16:59Because this makes it even.
17:00You don't need to eat the glutinous rice when you eat it.
17:03Moreover, because I was using only one hand, I could always taste the glutinous rice.
17:07Now stir-fry the glutinous rice until fragrant.
17:10Slowly mix the glutinous rice until smooth.
17:12Tell me quickly how Marco did it.
17:14No problem, take your time.
17:16These are things that you have to learn gradually.
17:17Practice slowly, just like you would with any other person.
17:19Never mind
17:23Marco said he wasn't in a hurry to change anything.
17:25Instead, I want to use time first.
17:27The skills my parents have accumulated over decades
17:29Learn them one by one
17:51I'll try it first.
17:54Combining the gestures of the father and son, is that correct?
17:59Yes, Marco initially said he would come back to help.
18:03What is your reaction?
18:04No, once you've made your money, don't come back.
18:07I'm not that vulgar.
18:09Therefore, you need to buy customers to cherish them.
18:12Marco, what about you?
18:14Initially, it was because I felt that what I was doing...
18:17It may not be the most suitable thing for me to do
18:19I told him at the time
18:20I'll open my own restaurant first.
18:22He said if you open a restaurant yourself, you're doomed.
18:24They suggested that I come back to study first.
18:26Hearing this from outside, they started acting.
18:28From management, back office, market
18:30Market, market, market, market
18:32Everything started to unfold.
18:34Now I'll slowly learn in the kitchen again.
18:37I heard that Marco came back to help.
18:39Did it help a lot or what?
18:41It has been a great help.
18:42He is more bookish
18:44They are better at promoting this kind of thing.
18:45They explained how to do it, and everyone did it quite well for a long time.
18:48I heard from Marco that
18:49Actually, he also really wanted to tell you the story of your cake dish.
18:54How to promote it
18:55Let people know the story behind this dish
18:58Yes, someone asked me what cake dishes are.
19:00Actually, we are seafood, so it's not suitable for eating.
19:03How to extract that umami flavor?
19:05So you've grown up from childhood
19:06They all eat seafood...
19:09That's how you research your dishes.
19:10I heard from Marco that
19:11You have over 300 dishes yourself.
19:13Yes, because I cooked the seafood for myself.
19:16I've been researching and eating all this time.
19:17I eat fish at every meal.
19:19You even know how the fish tastes different in each season.
19:21Seafood tastes different every month.
19:23You ate the most beautifully.
19:25The most memorable time
19:26You'll find it delicious.
19:28Marco when he was a child
19:29Did you learn to cook from your dad?
19:31No, my childhood environment.
19:33Running a restaurant is so hard for them.
19:35But I have the self-respect to go to school.
19:37They might come back at 5 a.m.
19:39So I never had the chance to see them cook when I was little.
19:40When I was little... I didn't have the chance when I was little.
19:42But there's a chance to eat Grandpa and Mom's food.
19:45Yes, Grandpa and Mom cooked a lot.
19:46Authentic Eggs with Flavor
19:47Authentic taste. Very authentic.
19:49I am just like this sticky rice.
19:51one generation after another
19:52My mother taught him, and he taught me.
19:55But I also see to some extent
19:56They are doing some good things.
19:58But they may not know how to communicate with the world.
20:01They are doing some good things.
20:02So I think the most important role is coming back.
20:05The first step is to understand how this restaurant operates.
20:08The second is how to incorporate the culture of flavoring eggs.
20:11Even the food they're making has become better.
20:12Or tell others why it deserves to be so good.
20:15If you are willing to learn
20:18The essence you have acquired
20:19Actually, everything is very easy.
20:21But do you have a new opportunity to research this dish?
20:23What did the new machine reject?
20:26Why do this?
20:27That's how cooking is.
20:28What I learned
20:29There are also changes over time.
20:31In addition to these elements
20:32That would be great
20:34So I have several dishes
20:35It's about cooking from the heart for others.
20:37So now it's a famous dish.
20:39Marco, you've now learned 40 things.
20:42Do you even understand the concept of "disappearing beauty"? No.
20:43Will you learn next? Yes, I will.
20:45Will you learn? Yes, I will.
20:46I will continue to run this restaurant.
20:48I'm now waiting for your char siu and salad.
20:51no problem
20:53The story of this Egg Plus Restaurant
20:55Actually, it's the Hong Kong waterfront workers who have come ashore and settled down.
20:58A microcosm of branching out and spreading out
21:01Marco gave up a high-paying job in Central.
21:04What I got in return was kitchen fumes.
21:06Running around on the floor
21:07And a document that cannot be expressed in numbers
21:09To measure satisfaction
21:11He said this is more than just a restaurant.
21:13It is a place that carries the memories of three generations.
21:17As long as this place remains here...
21:19The flavor of eggs and vegetables will not disappear.
21:21The story of the people living on the water can then continue.
21:25If your next generation
21:26Passing through the East Main Street of the Reception Bay
21:28I still see the sign for "Egg and Vegetables".
21:30That is, they can taste the flavors of the whole city.
21:38At the end of the Middle Ages, Luton once launched a rebellion.
21:43But in the end they failed.
21:45They said they were leading a group of fish gangs
21:49Escape into the rivers and seas
21:52Continue to live with fish and beasts.
21:56Later, the Tang Dynasty scholar Wen Tian recorded...
22:00This group of people became the furnace pavilion.
22:03We even call them Luting fishmen.
22:08Fish rafts over 20,000 square feet
22:09There are several different kinds of fish
22:11That's right
22:12This is the mud cat we feed with grouper food.
22:15But your shop's most standard dish is lobster.
22:18You can take me to try your lobster.
22:21Lobsters farmed in Hong Kong are very thin.
22:24The meat was very white, and the pan-fried flavor was particularly strong.
22:27It will bite it to pieces.
22:28Make things on the C2 desktop
22:30It's really not simple.
22:33Hong Kong Haiyoubao