《我港 Kongcept》批鬥大會 2021【 5/8：紅豆西多，香港人的下午 @kongcept852】 ***31/12投選你最喜歡的貼文種類*** 關於 #我港生活 #lifestyle_kongcept 💬//我港從生活和飲食入手，探討香港人間的微妙連結。無形的種種讓我們產生“共鳴”、“安心”，而一切其實有跡可尋。// 香港人的滿分下午 💬//紅豆冰配西多士係定律！// / 跟大家分享過，傳統冰室是屬於較高級的場所，蘊含的文化內容包括下午茶、咖啡廳、舊香港的社會環境等等...冰室的招牌菜式，香港人最渴求的下午茶，非紅豆冰和西多士莫屬！兩者都是源於香港的冰室，極具本土風味！ 紅豆冰/ 說到豪華高級的港式飲品，童年時的最愛，一定是始於香港冰室的「紅豆冰」- 像是冰室化後的紅豆沙。把綿綿的紅豆、白滑的三花淡奶、涼透心的碎冰放進高身的蓮花杯，再用長長的鐵匙搞拌，把紅白色分明的它混合成紫紅色，大吸一口...簡單的快樂和治癒感。傳統紅豆冰多從大冰塊刨出碎冰製作飲料，但因成本較高而被淘汰，並以製冰機造的冰粒或碎冰代替。當然，在香港無法自行製冰的年代，紅豆冰是格外珍貴的飲品。有別於大x樂之流，上水的「廣成冰室」創立於1962年， 四個大字的招牌、通透的門面、天花板的大風扇、還有招牌紅豆冰！3/5杯的豆紅色+1/5杯的奶白色+1/5利用古董刨冰機手刨出的刨冰柱，6/70年代的傳統冰室味道透入你心。 西多士/ 西多士HK French Toast，原型大概是歐洲流行的法蘭西多士French Toast，分別在於前者是「炸」香夾層中有花生醬的兩塊麵包，塗上牛油和糖漿（有茶餐廳會加入火腿）食用；後者是「煎」香一塊塊的麵包，配上糖漿或水果等食用。西多士實際的歷史故事無從得知，但French Toast的製作手法原是為了善用不新鮮麵包而出現的一條妙計。對於某些老一輩，最著緊的可能還是那英國出品的高級糖漿，那份港英時期的味道。 💬//有人話我知邊到嘅西多士好食就好啦😚// Cover Photo📷: @mr_nkf The best 2-Course Tea Set/ Talking about a perfect authentic taste at the Bing Sutt, “HK French Toast” and “Red Bean Ice” form a destined set. Both of them originated in the Bing Sutt industry of HK. Given the high calories and memories that Hongkongers had with them, they can offer you the most authentic taste of HK. “HK French Toast” is a twist from the classic French toast in Europe, except in a sandwich form that is traditionally stuffed with peanut butter (sometimes with condensed milk or ham) and deep-fried. Then, served with a glaze of syrup and butter on top. On the other hand, traditionally, “Red Bean Ice” consists of 3/5 cup of red bean, 1/5 cup of evaporated milk, and hand-shaved ice. #我港 #kongcept #西多士 #紅豆冰 #冰室 #茶餐廳 #下午茶 #FrenchToast #廣成冰室

今天的香港，冰室 和 茶餐廳 遍佈街頭小巷，但兩者有甚麼分別？上回談到傳統冰室只能販賣飲品和小吃，打造《港式優雅生活》。今日繼續旅程，認識茶餐廳... 茶餐廳=餐廳+冰室/ 隨著中西方文化的融合，冰室的數量節節上升，而50年代香港經濟「火箭升空」引致「西餐館」和「咖啡室」變得更普遍；市民消費能力更高；飲食界變化與競爭更激勵。傳統冰室行業承不上這枝火箭，落後於大市。為了生存，店主們設法納入餐廳元素，售賣中西小炒以及各種飯類，開拓新戰線 - 《打工仔生存食糧》。傳統冰室行業於60年代開始正式面臨建構性壓力，大部份只領「小牌」的冰室已於80-90年代式微，而隨社會演變應運而生的便是 -《茶餐廳》。 👨：「幾多位？依到啦！」 （啪啪，夥計放下兩杯清茶） 👨：「想食咩？」 ☕冰室有冰，茶餐廳有茶，每間茶餐廳都會為客人奉上清茶（Local Tips：香港人不會喝），食品種類應有盡有，除冰室之選外，更提供中西式正餐如燴意粉、碟頭飯(蓋飯)、粥麵etc。香港經典食品如沙爹牛肉麵和蛋撻亦是來自茶餐廳。作為冰室的變體，茶餐廳有別於街邊的大牌檔，於舊時屬中檔食肆，配有妥當的裝修和較整潔的環境。據說1946年的蘭香閣茶餐廳是第一間以茶餐廳命名的鋪；而政府衛生局則於1960年才新設了「茶餐廳牌照」，第一個牌照由「漁利泰茶餐廳」獲得。時至今天，很多市肆都以「冰室」為名作招徠，但實際與茶餐廳無明顯差別，皆以茶餐廳形式營運。 🇭🇰香港象徵/ 傳統冰室的一杯冷飲一碟小吃，為香港人提供生活中的調製，展示出香港中西文化的交匯 ； 而茶餐廳則支撐著香港人的的日常飲食，盡顯香港人努力和 #平靚正 的精神。兩者都伴隨香港人的生活而生，與香港人的生活和香港歷史不可分割。茶餐廳食物配搭多變而且份量十足，是普羅大眾的食堂，由落單、上菜、到結帳，最緊要快！果腹後繼續工作！回應著一項傳說：「香港人最喜歡工作、最勤力、最高效率。」 A blend of Bing Sutt and Restaurants/ The word-word translation of Cha Chaan Teng is “Tea Restaurant”, while they would greet customers with a cup of tea (Local Tips: Hongkongers won’t drink it) and you can enjoy a decent Silk-stocking Milk Tea. Cha Chaan Teng and Bing Sutt are not the same but connected. While traditional Bing Sutt can only serve drinks and snacks(can ref. to previous post), Cha Chann Teng provides a full and wide range of F&B. 👨: "How many people? Sit here la." (Waiter puts down two cups of tea) Today, traditional Bing Sutt is rare and most of them are operating as a Cha Chaan Teng. Looking back to the 50s, the number of Bing Sutt peaked, when the rocketing period of HK economy boosted citizens' purchasing power and caused the number of "western restaurant" and "cafe" to increase, the catering industry became too competitive for Bing Sutt to survive. Therefore, Bing Sutt owners expanded their service spectrum by adding Chinese and Western main courses to their menu and created authentic HK dishes like Satay Beef Noodles. Instead of the cafe vibe of Bing Sutt, Cha Chaan Teng is more like the "Survival Kit for Workers". The govt. established an official "Cha Chaan Teng” License in 1960. Cha Chaan Teng supports the daily diet of Hongkongers, demonstrating the general 3E desire of the city: economic, efficient, effective .HKers love working?

愛上絲襪 🦵🏻☕The silk stocking fantasy~ 奶茶聯盟/ 泰國有泰式奶茶，台灣有珍珠奶茶，印度有香料奶茶，香港呢？港式奶茶又名為絲襪奶茶，作為香港非物質文化遺產，它以港式奶茶製作技藝被歸類為傳統手工藝。嘆一杯絲襪奶茶，憑：色、香、味、口感、回甘和故事。絲襪奶茶的馥郁芳香反映了香港中西文化的交融與發展。​ 中西交融/ 港式奶茶的原型為英式奶茶，於港英時期，英國人喜歡使用錫蘭（現稱斯里蘭卡）的紅茶加糖和鮮奶飲用，但當時英式奶茶大多使用貴價材料，只有達官貴人才可以在高級西餐廳享用，味道較絲襪奶茶清淡。事至大約於二次大戰後，喝奶茶的文化才漸漸普及化，當時政府為解決市民的就業和飲食需要，發出眾多大牌檔牌照，使服務基層市民的大牌檔等食肆興起，從中脫穎而出的便是於1952創立的「蘭芳園」，其創辦人為林木河先生，或稱絲襪奶茶之父。 絲襪奶茶的雛形源於林先生於三角碼頭（香港的第一個碼頭）的一個偶遇，話說當時他正學習調配英式奶茶，獲一位剛上岸的海員贈送錫蘭紅茶葉後他開始細心鑽研，首創以體積較小的銅製梯壺沖茶以減少苦味，然後利用林太自製的高密度白布茶袋濾走茶渣以令奶茶更香滑。經重複使用後的白布袋染上茶漬而顏色變黃，加上其彈性仿如女性用的絲襪，因而被當時的一些咕喱(Collie) 命名為「絲襪奶茶」。與英式奶茶相比，絲襪奶茶採用更濃的紅茶葉並以淡奶代替鮮奶泡製。 Milktealogy/ Thai milk tea, bubble tea, chai milk tea or the Silk Stocking Milk Tea from Hong Kong? The making of the HK-style milk tea requires traditional craftsmanship which is one of the HK Intangible Cultural Heritages, its fragrant taste and smooth texture are the basis of this signature drink. And the history behind has made it become the perfect icon of the integration of eastern and western culture in HK. Origin and the Cultural Integration/ In the era of British Hong Kong, the British “afternoon tea” culture has come along, serving a black tea with fresh milk is the golden rule. Initially, it is only shared among the upper class of society, and until the end of the second world war, it started to gain popularity. At that time, the government established a large number of the cooked-food stall (Dai Pai Dong) licenses to settle public chaos and needs, and provided a chance for the growth of local food and beverage industry. Remarkably, there is a standout Dai Pai Dong named Lan Fong Yuen whose founder is the father of the Silk Stocking Milk Tea - Mr.Lam. The Silk Stocking Milk Tea is made by blending at least three types of Ceylon tea leaves with different coarseness and replacing fresh milk with evaporated milk to balance the bitter taste. Crucially, a customised sackcloth bag made by Mrs.Lam is used to filter tea leaves for a smoother texture. Since the black tea dyed the frequently used bag and it has an elastic texture, some fans dubbed it the name Silk Stocking. . . #lifestyle_kongcept #我港生活 #kongcept #我港 #絲襪奶茶 #生活品味 #hkmilktea #silkstocking #milktea

🧐Kongcept 飲品大全/ 每次步進港式咖啡室/餐廳，你只會叫奶茶、咖啡還是檸檬茶？可惜！…香港地道飲品其實五花八門。 入門：黑與白的大戰/ 「呵瀝&華田」(Holicks&Ovaltine)兩者都是麥芽飲品，雖然不是本土特產但經過年月的洗禮，現已成為大眾的兒時回憶，茶餐廳更會把兩者混合為兒童或黑白鴛鴦，一句到尾，呵瀝更好飲！ 初級挑戰：汽水/ 各種外國引入的汽水也被香港人玩弄於股掌之間，像雞尾酒般調配。源自70年代尾的忌廉溝鮮奶，必須先把牛奶倒進杯然後才加入當時稱為荷蘭水的玉泉忌廉；熱檸樂煲薑，這是一種是香港一種民間食療，因舊時的公共醫療體系尚待發展完善，難以負擔診金的市民便希望以此治療感冒。雖然其藥效不明，但暖水和薑至少可以紓緩發冷及喉嚨不適。 中級挑戰：走/ 絲襪奶茶是香港之光，而茶走是它的演變體，據說從前食客害怕奶茶加入砂糖會惹痰，所以店家開始以煉奶代替砂糖，成為「茶走」，漸漸更出現鴦走和華田走等等的煉奶飲品。 地獄級：滾水蛋/ 這是只有老牌餐廳才會提供的飲品，做法是把一顆生蛋雞打進一杯滾燙的熱，攪拌開來後再加上砂糖調味。古曰，雞蛋進水有如「跳海」；蛋白花開彷如「袈裟」，輕飄落下；蛋黃之圓滑，就如「光頭」。這飲品又名為「和尚跳海」。由於舊時香港物資匱乏，「滾水蛋」是當時的一款營養食品。 愛我請分享/ 融合、創新、演變、再創新，被外國朋友問及香港文化時，大家都理應可以滔滔不絕的自豪地介紹。喝哪種飲品？如何品嚐一杯絲襪奶茶？如何用廣東話下單？這些話題都已足夠打動你的外國朋友，試利用一個下午茶的時間去介紹，你好 鍾意的香港。 Kongcept Drink Menu/ Are milk tea, coffee or coke always your choices of drinks? Shame, you are missing out a lot... Beginner Challenge: Soda/ There are different kinds of soda mocktail in HK. For instance, adding preserved limes and fresh lemon into 7up is the summer cure. Health-wise, boiling Coca Cola with ginger and lemon is a kind of folk diet therapy in old HK. When the public medical system has yet to be well developed, citizens who cannot afford the consultation fee would try to treat flu with this drink, although its efficacy is not proved, it at least relieves sore throat. Intermediate Challenge: “走jau2”/ Silk stocking milk tea is the pride of HK, and when you replace the evaporated milk and sugar in it with condensed milk, it becomes “茶走cha4 jau2”. In the past, diners were afraid that adding sugar to milk tea would cause phlegm, so the store began to replace sugar with condensed milk. Likewise, adding the word “走” at the end of any HK local beverage could means the use of condensed milk. Boss: Monk Jumping into the Sea/ This is a drink that only the oldest HK restaurants can offer, it’s made by adding a raw egg into a cup of boiling water. Egg yolk represents the shiny bald head of the monk and egg white that spread over the water is like the monk cassock. This drink was treated as a power drink for the lower-class. Complicated yet Loveable/ Learning but not blindly pursuing; harmonious but diversified. The concept of Yin Yeung represents the culture of HK.

好的咖啡或茶不僅只著重質素，還有氣氛和環境! ☕️ A cup of good coffee or tea is not just about its quality, but also the atmosphere! 「鴛鴦」由建築設計公司 Building Narrative 出版的書。他們希望透過故事陳述與設計構想角度去介紹香港的茶舍與咖啡廳。雖然茶餐廳向來「快、靚、正」的賣點，一直都穩固地作為香港人用餐的首選，但新式的茶舍與咖啡廳不僅僅是提供飲食的地方，而成為了我們新的社區休憩空間。作者希望透過這本書讓讀者認識每個茶舍與咖啡廳經營者的理念其實構成了一個新的社區休憩網絡。致建築師、設計師、香港人：讓我們感受這一波茶舍與咖啡廳的浪潮吧! 也千萬別忘了感受生活! 請稍移玉步先去看看他們的IG，「鴛鴦」的實體書很快就會面世! ‘’ Yin Yeung’’, by Building Narrative, is a book to illustrates and presents tea house and cafes in Hong Kong through story-telling and from a design perspective. While cha chaan tang has always been the favourite spot for the locals, in light of its efficiency and unfussy everyday meal, modern coffee shops and tea houses offer something that go well beyond traditional eateries or drinking places. They create a space that become the new amenities of our local communities and play a part in fulfilling new-gen HKers’ pursuit of lifestyle and wellbeing. For the owners of the coffee shops and tea houses that are featured in this book, their vision have together created a network of amenities all over the territory for fellow HKers to enjoy. This is not only a book for architects and designers; it is a present for all HKers who have immersed themselves in this new wave of coffee and tea culture, and who totally enjoy it. As starter, enjoy their Instagram introduction of each tea house or café! The book will be released very soon! #kongcept #我港 #yinyeung #hkcafe #hkteahouse

#我港生活 #lifestyle_kongcept 豆豉與鯪魚的邂逅/ 隔離期間食太多午餐肉？由細食到大嘅豆豉鯪魚呢？1893年，第一罐豆豉鯪魚在廣洲廣茂香罐頭廠面世。這可追溯十九世紀時，依水為生的珠三角勞工，偶然發現鯪魚的甘鮮和豆豉的咸香十分配合。豆豉、鯪魚和調味料的配方一直長相廂守至今，你能想像一樣的味道能流傳百年嗎？ 雖說豆豉鯪魚起源於廣州，但絕對不輸午餐肉的「頹人恩物」，美味的鯪魚加上豆豉汁撈飯可能是很多香港人的日常，它的味道也讓很多移居外國的香港人回憶家鄉的感覺。在疫情如此嚴重的時刻，跨境運輸的阻礙更令它的價錢一度上調至💰50元！！！祝願大家仍能在超市找到罐豆豉鯪魚😂 百年不變的制作方法/ 豆豉味滲進魚肉，魚汁浸泡豆豉，互為融合，但其實制作過程中，豆豉和魚是入罐後才相遇的。首先將豆豉入罐，再把解凍好的魚乾和調料液里浸泡一定時間，他倆才能相遇，最後注入精煉豆油。一罐豆豉鯪魚在高溫消毒後便成香氣與味覺滿分的完成品。 The encounter of tempeh and dace/ Beside spam, canned “Dace in Tempeh” is an other top can food in Hong Kong. In 1893, the first can was launched at a factory named 廣茂香 in Guangzhou. Tracing back to the 19th century, when workers in the Pearl River Delta who depended on the water for a living, accidentally discovered that the sweetness of dace and the salty aroma of tempeh go very well together. Then the recipe passed down for a hundred years… Although Dace in Tempeh originated in Guangzhou, having a bite of delicious Dace in Tempeh with rice is the daily life of many Hongkongers and the taste of it may even recall the feeling of home when you away. Nevertheles, its price increased to 💰HKD50 per because of cross-border transportation issue. Hope that everyone can still find cans of Dace in Tempeh in the supermarket 😂 The production method that has not changed for a hundred years / First put the tempeh in the can, then soak the thawed dried fish and seasoning liquid for a certain period of time before they are canned together, and finally inject refined soybean oil. After a can of tempeh dace is sterilized at high temperature, it becomes a finished product with perfect aroma and taste.