2019631300.8dd5717.7b162a8971ce4f3782bd2cd71409396c
Food discovery channel

THE TASTE OF TRADITION 滋味傳統 – FUNG SHING WONTON KING 鳳城小食

When it comes to Guangdong ‘fast food’, we turn our heads to “Fung Shing Wonton King” Mr. Leung. He spent more than thirty years in the industry and has been working here since the shop opened in 1988.

Mr Leung’s team starts preparing the ingredients for making fish balls and the fillings of dumplings and wontons at 5 a.m. everyday while serving coffee and tea to morning customers. It is rare to find freshly made wontons or dumplings in a local home deli style. ‘I insist on following a traditional recipe that was passed down by my master, which requires more preparation time to keep standards up,’ says Mr. Leung. As he skillfully makes a few dumplings with precision, he continues, ‘our dumplings and wontons are freshly made everyday without any preservatives or MSGs, these chemicals can never give the taste of genuine food, only fresh-caught dried flatfish could give the unique savory taste.’ The signature Fung Shing dumplings are very popular for hotpot at home in winter time or adding to noodle soups. Who needs supermarket dumplings when we have the freshest ones on shelf?

粵菜豐富多變,而廣東雲吞就是本地的平民代表作。要品嚐古方製法的雲吞、水餃和魚蛋,不得不提位於灣仔交加街的鳳城小食。由一九八八年開店至今,入行三十載的梁師傅見證著一個社區的各種轉變。每天清晨五時半開門營業,除了招呼來飲咖啡奶茶的早茶客,同時要準備雲吞、水餃和打魚蛋的魚肉,應付專程來買未煮的小食回家送麵吃火鍋的客人。一間麵店可以堂食之外,又做到即包即買,在這個年代非常少見。「即使工序繁多,我仍然堅持做我以前跟隨師傅學的那一套,才可以保持幾十年不變的水準。」 梁師傅邊熟手地包了好幾隻水餃邊說道。「我們的雲吞、水餃、魚蛋都是每天新鮮包製,不加防腐和味精,這些化學品永遠不能代替新鮮大地魚帶出的鮮味。」既然能夠選擇不含化學添加劑的食品,何須限制於超市貨架上的選擇呢?

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