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    監製:Chan Choi-ha

    10/09/2020

    Let us mix alcohol with familiar smells and seize our exclusive memory.

    Kit and Joseph created a local craft gin capturing various scents representing Hong Kong in it. Scents like the floral scent of white jade orchid, the scent of tangerine from dried tangerine peels and scent of sandalwood in temples, more or less exist in our memories. They have performed numerous experiments to extract the best white jade orchid floral water for gin making, in the hope of combining local culture and crops and creating a distilled spirits of collective memory.

    Kerry, a native of Xinhui, has a vivid memory of dried tangerine peels. Since she was small, she helped to pick and peel tangerines and dry the peels under the sun in a tangerine orchard in the country. When her two sons were born, Kerry made some dried tangerine peels with red skin tangerines of the year as a gift to her sons. She hopes that when her sons grow up, they will remember her whenever they taste dried tangerine peels.

    In the past, there were quite a lot of distilleries in Hong Kong. People loved to drink double distilled rice wine after a day of hard work. Jack, the owner of Kwu Tung Distillery, will share with us the history of some vanished distilleries and the origin of Yuk Ping Shu.


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    EPISODES
    • The Scent of My Memory

      The Scent of My Memory

      Let us mix alcohol with familiar smells and seize our exclusive memory.

      Kit and Joseph created a local craft gin capturing various scents representing Hong Kong in it. Scents like the floral scent of white jade orchid, the scent of tangerine from dried tangerine peels and scent of sandalwood in temples, more or less exist in our memories. They have performed numerous experiments to extract the best white jade orchid floral water for gin making, in the hope of combining local culture and crops and creating a distilled spirits of collective memory.

      Kerry, a native of Xinhui, has a vivid memory of dried tangerine peels. Since she was small, she helped to pick and peel tangerines and dry the peels under the sun in a tangerine orchard in the country. When her two sons were born, Kerry made some dried tangerine peels with red skin tangerines of the year as a gift to her sons. She hopes that when her sons grow up, they will remember her whenever they taste dried tangerine peels.

      In the past, there were quite a lot of distilleries in Hong Kong. People loved to drink double distilled rice wine after a day of hard work. Jack, the owner of Kwu Tung Distillery, will share with us the history of some vanished distilleries and the origin of Yuk Ping Shu.

      10/09/2020
    • A Wish Fulfilled

      A Wish Fulfilled

      A bowl of ordinary cart noodles is not only an inheritance of craftsmanship. It also a dream come true for Chris’ parents.

      Cart noodles were first sold from push carts by illegal itinerant cooked food hawkers years ago, and the grassroots were their target customers. The choices of toppings were limited and the ingredients used were all of poor quality. As the society advanced, cart noodles have become a trendy food item nowadays, with the types of toppings greatly increased and the quality of ingredients vastly improved.

      Chris’s parents lived in the old Sau Mau Ping Estate during 1970’s. They sold cart noodles to support their family of six. In the early 1990’s, the old Estate was demolished in phase for rebuild. As a result, Chris’s parents had no choice but to terminate their business. Since they could not afford to rent a shop, their wish to reopen the cart noodle business was put aside for more than two decades.

      Two years ago, as Chris’s mother fell ill, Chris resigned from her job and took care of her mother. Last year, she opened a cart noodle shop to fulfil her parents’ dream.

      03/09/2020