臘味季節 sausage season

2013.12.10 | 西營盤海味街 dried seafood street, sai ying pun

這場面每天這季節在這街頭登場。但每次遇上都感興奮。因為有色彩有排場有甜香。平常在商店在飯桌看到的臘腸都是一根根罷,那會如此「大陣仗」。而且知道他們都出生于附近某唐樓上的工廠,本地製作,真材實料,師傅手工出品。那臘腸衣內除了足料,還包入傳統、人情和地緣。

even though this is a common scene during the winter along this stretch, the novelties never died on me. i always feel excited seeing the “freshly-made” preserved sausages unloading at the street-front shops. these sausages are truly local made in workshops in the district somewhere up in a walk-up building. there is so much sweetness, tradition, craftsmanship, neighborhood-tie all well packed in these batches of roll.

preserved sausage sai ying pun

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