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 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

🧪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".

🧐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.

#我港生活 #lifestyle_kongcept 午餐肉的港式生活 - 疫情良物🥲🥩 午餐肉的一段風光史/ 午餐肉源自於美國，由Jay Hormel在1937年發現，取名為大家很熟悉的SPAM。當時正值經濟大蕭條，Jay 將豬肉、鹽、水和馬鈴薯澱粉製造成午餐肉。因為加入了硝酸鈉，所以才會呈現出我們平常看見的粉紅色。雖然午餐肉是較平宜的食物，但是只有中產及富豪階層才會常吃，也只有他們才吃得起午餐，當時他們的午宴（Luncheon）流行吃SPAM，因此SPAM又稱為Luncheon Meat（午宴吃的肉）。 美國傳到冰室 - 餐蛋麵的日常🍳/ 午餐肉很快就流傳到英國，他們將午餐肉配搭生菜薯仔沙律。但這個飲食文化並沒有傳入香港(好彩冇咋!)。在50年代，冰室盛世的時期，廉價又方便的午餐肉成為了冰室的囊中物，加入荷包蛋、兩條菜和即食麵，制作成平宜又飽肚的餐蛋麵。直到現在，餐蛋麵成為香港人的最懶之選和Comfort Food，如果你說你只識煮餐蛋麵，多會被冠上「你根本就唔識煮野食」之名。 但其實午餐肉要煎得好吃也很講究！首先午餐肉就像牛排，肉排必須保持外層焦香與內部軟嫩多汁，切的厚度約5毫米。 注意午餐肉本身已附有很多油份，所以落少量的油即可，然後煎到兩邊金黃色。（你唔好煎午餐肉都煎濃啊XD） 附上餐蛋麵食譜(希望大家都唔需要😂)，一齊捱過第五波疫情! PS: 正在強制家居隔離中🥲

#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.