☕️🧇 上回提到，冰室和茶餐廳之間的分別，早期兩者連牌照上也有所不同。今次我們嘗試拆解現時最常見的可供堂食的兩種飲食牌照。 「細牌」/ 當時冰室的牌照與現時小食食肆牌照類似，俗稱「細牌」，與普通食肆牌照一樣可以堂食，但只可售賣《⼩⻝⻝肆獲准烹製及售賣的⻝物》內所列明的“已預先製作”的⻝物。持有細牌的食肆只准烹製及售賣被規定的六種類内其中一種。 「大牌」/ 相反，普通食肆牌照又稱「大牌」，只要不是售賣受限制的食品，例如壽司🍣、生蠔🦪等，准許持牌人基本上是沒有限制的，而且食客也可以堂食。 茶餐廳牌照/ 衛生局 於1960年設立了「茶餐廳牌照」，但現時已被廢除。有關牌照的特性和廢除的原因，我也沒有太多資訊，我嘗試聯絡過相關部門但都空手而回。然而我們相信現時所有茶餐廳領取著普通食肆牌照。若讀者們知道這些歷史和條例，不妨與我們分享。 今時今日的冰室/ 現時大部份的所謂冰室也領取着「普通食肆牌照」。除了裝修外，實際上他們所提供的食品與普通茶餐廳沒有太大的分別。所以現在我走進冰室，吃的主要是當年環境氣氛的感覺，食物種類和質素是次要的。 Types of restaurant licenses/ As mentioned last time, in the 1980s and early 1990s, the licences of traditional “Bing Sutt” and “Cha Chaan Teng” were different. Today let’s illustrate the two most common catering licenses which are available for dine-in service. “Small license"/ In the earlier stage, the “Bing Sutt’s” license was similar to the current light refreshment restaurant license, commonly known as "small license". It allows dine-in service but strictly restricted the food items that the licensee can prepare and sell for consumption, only one group of the food items as stated can be chosen. “Big license”/ On the contrary, ordinary restaurant licenses are known as "big license." As long as licensee does not sell restricted food items, like sushi and oysters, that require a specific permit, the licensee basically can sell anything and is also available for dine-in. “Cha Chaan Teng’s” license/ This license was established in 1960 by the former Health Bureau but has now been suspended. And we believe all Cha Chaan Teng in Hong Kong nowadays have a general restaurant license. Detailed information and the reasons for its suspension are hard to find, so if you know anything about the history and regulations, please do not hesitate to share them with us. Today’s “Bing Sutt”/ Basically, most of the so-called “Bing Sutts” are now holding general restaurant licenses. Except for the decoration, their menu is more or less the same as ordinary “Cha Chaan Teng”. For me, when I now walk into Bitt Sutt, what I am enjoying the most is the taste of time rather than the taste of food.

🧐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.

Countdown3⃣ 我講生活指南㊙️ Living in HK like a pro 香港是不夜城，有無與倫比的夜景；香港是美食天堂，是各國佳餚匯集之處、中西飲食文化結合地。雖在彈指之間能搜尋到一家優秀的餐廳，但要找到具有香港風味的餐廳則較困難，我們希望為你獻上「香港飲食」和「香港生活」兩道菜，請你慢慢品嚐當中的香港味，欣賞所有手指舔的故事。 _______________________________________________________ Hong Kong is a paradise in many ways, in the lifestyle side, as an ever-bright city with multinational cuisines and the perfect value-adding night view. Despite searching for an excellent restaurant is just a click of time, finding a unique and backgrounded one is sometimes a trouble, finding the one with the taste of Hong Kong is even more difficult. We would like to serve you with the taste of Hong Kong, revealing the histories of diet and the lifestyle of people in here. Enjoy all the finger-licking stories. . 📷@rn95113 . #kongceptlifestyle #kongceptdiet #香港生活 #hkfoodie #香港美食 #hkdrinks

美食文化的幕後功臣-飲食文化的進程/ 飲食是生存必需品和生活的調劑，而飲食文化見證人和社會的成長。基於70年代香港經濟起飛和其獨特的國際身份，香港成為了美食天堂，世界美食的匯聚點。在此背後默默支撐著一切的是最地道且屬於香港人的本土飲食文化，見證了香港的歷史進程，支持著每個香港人的日常。 香港介紹過： （1）《大牌檔》由二次大戰後開始支撐著香港人的每一餐； （2） 大牌檔創出《絲襪奶茶》流芳百世； （3）《港飲文化》相繼而生； 今個月開始，我港會帶領你探索《冰室》和《茶餐廳》。 去 @kongcep852 右上角開著 🔔 通知，今個月唔會令你失望！ The Inner Side of the Food Paradise – HK Food Culture/ Food culture witnesses the history and growth of a society. In light of the take-off of Hong Kong economy in the 1970s and its unique international identity, HK has become a food paradise with Michelin Starssss. And when we see through all the fame and spotlight, there is something more valuable to Hongkongers, the most authentic food culture which has recorded the history and story of HK, and supported the daily life of every Hongkongers. Previously, @Kongcept852 introduced you the “Dai Pai Dong”, “Silk-stocking Milk Tea” and “HK Beverage Culture”. In the upcoming weeks, let’s begin to drill into "冰室Bing Sutt" and "茶餐廳Cha Chaan Teng". 📸: @mr_nkf Visit @kongcept852 and turn on the 🔔notification on the top right hand corner, and be prepared. #我港 #kongcept #我港生活 #lifestyle_kongcept #冰室 #茶餐廳 #茶記 #chachaanteng #bingsutt #香港文化 #hkfoodblogger #hkfoods #hkdrinks #自己香港自己救 #ฮ่องกง #홍콩 #hongkonger #hkculture #hongkongmoment #capturehongkong #hkblogger #japaneseinhk #在香港的台灣人 #lifeinhongkong #hkphotography #visualhongkong #香港生活 #香港好きな人と繋がりたい

#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.

🧪Neon（氖）由英國化學家發現，再於1910年由法國化學家George Claude發展成「Neon Light」，漢語以音譯相近，帶有彩虹含義的「霓虹」命名。1912年於蒙馬特大道出現世界上第一塊霓虹廣告牌，其後於歐美盛行，2、30年代發展到上海，伴隨上海的專才（霓虹師傅、書法家等）移民到港，50年代發展到香港並開始發展。 🇭🇰談及世界對香港的印象，西方電影總喜歡包含夜景、黑社會、Cyberpunk等等，而「霓虹燈 Neon Light」是當中不可或缺的元素；有色慾的紅色、富裕的黃色、神秘的紫色。王家衛的電影入《旺角卡門》亦經常看到。8/90年代是香港霓虹燈的高峰期，形形色色的霓虹燈箱籠罩香港晚空內每一道狹縫，以及記憶內的每分鬧鬨。在香港最輝煌的時期，有霓虹燈，曾經維港海旁的高樓頂層，都有大型霓虹燈招牌，不但形成五光十色的夜景，也象徵了香港的輝煌 - 「東方之珠」。 「以前有一句說話，香港繁榮靠設計，就係講霓虹㗎啦。」 - 劉穩師傅👨‍🏫 法國發明的霓虹燈與香港有甚麼關係？霓虹燈象徵香港8、90年代的繁榮背景、明星般的氣場和社會氛圍。當時「搵錢易」的氣氛促成香港的消費主義生活方式，不論是百貨公司、餐廳、酒店、企業都以霓虹燈作為宣傳工具，加上，引發「霓虹燈箱」宣傳戰。市民相約朋友，會以霓虹招牌作地標。香港當時唐樓和綜合用途建築物的建築結構（下舖上居），以及寬鬆的管制和有限的空間，香港霓虹燈在狹窄的街道上拼湊成層層疊疊的獨特景象，當中的density & volume便是香港霓虹燈的獨特風貌 - 「霓虹叢林」。 The Chinese name 霓虹 is similar to the transliteration of "Neon Light" with the meaning of rainbow. The world’s first neon billboard was built on Boulevard Montmartre in 1912, it spread to Shanghai in the 20/30s. There was once a storm of Shanghai’s professionals (neon masters, calligraphers, etc.) immigrating to Hong Kong, which initiated the beginning of HK in the 50s. The HK that you see in western movies is always linked to "Neon Light"; red for lust, yellow for wealth, and purple for mystery etc. The 8/90s were the peak period of HK’s neon lights. All kinds of neon signs covered every slit in the night sky of HK, and every bit of the memory of Hongkongers at that time. Talking about the night view along the Victoria Harbour, many huge neon signs can once be found on the rooftops of those skyscrapers which created a colourful night scene and also symbolized the glory of HK - "Pearl of the Orient". "There used to be a saying that Hong Kong's prosperity depends on the design, which refers to neon signs."-Master Liu, neon signs creator. In the 80/90s the ever-rising economy of HK promoted a consumerist lifestyle, all walks of life had a bright future. Department stores, restaurants, hotels, and enterprises, all used neon signs as a promotional tool. A "neon signs" competition is formed which the champion of it was treated as the most powerful party. HK's neon lights are patched together into a unique street scene, high density & volume. Such a unique style of HK's neon lights-"Neon Jungle".