Salted fish may not look like much, but the ingredient packs a punch. It became a Canton region specialty when fishermen in the past needed to find a way to preserve their fish without refrigeration. We visited Hong Kong’s last fishing village to find out how it’s made. <br /><br />This is the new episode of our series about established mom-and-pop eateries in China, Hong Kong edition. In the next episode, we visit the last roasted meat factory that still uses an underground fire pit to cook their pork. Stay tuned!<br /><br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter<br /><br />Shop Address: 48 Wing On St, Tai O, Lantau Island, Hong Kong<br /><br />00:00 What is salted fish<br />01:42 How to make the best salted fish <br />03:21 How salted fish came about<br />04:35 Enduring hardship<br /><br />If you liked this video, we have more stories featuring mom-and-pop shops in Hong Kong:<br /><br />The Little Wonton Shop Where Diners Feel at Home<br />https://youtu.be/DRK7kvJ6i3Q <br /><br /><br />The Adorable Love Story Behind this Chicken Feet Corner Store<br />https://youtu.be/_rPSNn5tecY <br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 <br />Stay updated on Twitter: http://twitter.com/goldthread2 <br />Join the conversation on Facebook: http://facebook.com/goldthread2 <br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br /><br />Producer: Yoyo Chow<br />Videographer and Editing: Nicholas Ko<br />Narration: Tiffany Ip<br />Mastering: César del Giudice<br /><br />#saltedfish #umami #chinesefood<br />
