Oyster farms are a rare breed in Hong Kong today, yet the shellfish is key to Cantonese cuisine. This farm is trying its best to keep the practice going, and insists on drying oysters the old-school way. Why must you sun-dry oysters, and why does farming oysters take a special touch?<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 />00:00 Special dried oysters<br />00:34 History of Chan’s farm<br />01:07 How to harvest good oysters<br />01:35 Going old-school<br />02:27 Preserving the culture<br /><br />If you liked this video, we have more stories about Chinese seafood, including: <br /><br /><br />Hairy Crabs Are Delicious. So Why Can’t You Get Them in the U.S.?<br />https://dai.ly/x7nlgru<br /><br /><br />How Louisiana’s Crayfish Became China’s National Dish<br />https://dai.ly/x7gvk8a<br /><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 and Videographer: Shanshan Kao<br />Script: Cassie Fei<br />Editor and narration: Cliff Man <br />Mastering: Victor Peña<br /><br />#hongkong #seafood #chinesefood<br />
