Dried or fresh, food here is very seafood oriented. Makes sense, giving HKs fishing history and geographic location; surounded by ocean. The seafood experience is not for the faint-hearted or squirmy. Most seafood is alive until right before being cooked. Restaurants display rows of blinking, squirming crustaceans, shellfish, slugs and fish for you to pick and have cooked away from sight...
...while in wet markets your choice of seafood is gutted, descaled and beheaded so fast its heart still lays beating on the massive wooden chopping board:
The smell of dried & salted fish, mussels, abalone, scallops cannot be escaped when walking through the streets of HK. I like it. It will always remind me of HK.
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