Glen: So Sidney where are we today?
Sidney: We are in a local food market.
Glen: So this is in—this is basically it’s kind of like a food court. These are individual vendors making specialties of Hong Kong.
Sidney: Exactly, they are free here. One making local congee rice roll, steamed one.
Glen: Steamed rice rolls?
Sidney: Yeah and next one we can order like tea and coffee as well.
Glen: So this is like the working man’s lunch place. This is where the regular people in Hong Kong; this is what they eat and where they come to.
Sidney: Yes. We like every much—we have some old memories about this..
Glen: How about a taste? So let’s a— were going to order up this steamed, steamed rolls? Okay great.
Sidney: Oh yes, yes.
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Glen: So this is a—you call this a steamed rice roll.
Sidney: Yes. It is made from rice; they put a lot of water and then make a liquid one.
Glen: Ah! So it’s the dried shrimp at the end there.
Sidney: There’s another here, it is fresh prawn.
Glen: So this is a—this is just like a linen cloth or napkin?
Sidney: Kind of napkin.
Glen: Okay. And that’s—it’s like rice milk?
Sidney: Rice milk.
Glen: Rice milk, okay.
Sidney: The fresh order rice mix it with water.
Glen: Mix it with water, okay. So he’s putting in there dried shrimp and onions, okay.
Sidney: Some dried shrimp. Because they have no taste, they put some onion on it.
Glen: And then he’ll just peel this back and then roll it up.
Sidney: Yeah. Roll it up.
Glen: Then chop it. Let’s sit down then wait for lunch.
Sidney: Okay.
Glen: Great.
There we go. Thank you.
Sidney: Your welcome.
Glen: So this is a traditional dish and are there many people still making this?
Sidney: Yeah, there are only to—shop like that.
Glen: Really? Only a couple of shops left to make this.
Sidney: Yeah.
Glen: So this is a soy sauce or vinegar?
Sidney: Soy sauce. One is soy sauce.
Glen: Soy sauce, okay.
That’s really good.
Sidney: This is normally for breakfast.
Glen: Okay. I can eat this any time. This is really good that the little dried shrimp in it, they rare fantastic aren’t they?
Sidney: They give the taste.
Glen: A little bit of taste and texture. That’s really nice. That’s why you got a milk tea?
Sidney: Milk tea. This is very Hong Kong style because tea is very light, this one is very strong.
Glen: So.
Sidney: You can put some sugar on it.
Glen: Need much sugar?
Sidney: Yeah.
Glen: Yeah, you do need a lot of sugar?
Sidney: A spoonful is all right.
Glen: Spoonful is good?
Sidney: This is a kind of east meets west, this is from outside world.
Glen: Okay.
Sidney; Because Chinese tea, we don’t put any sugar and no milk.
Glen: No milk.
Sidney: But Chinese drink that strong teas so this a very strong tea.
Glen: Yeah, yeah. It will wake you up, maybe a little bit more sugar. So it’s a little bit like a Indian chive but without the spice. It’s just the tea and the milk.
Sidney: Yeah.
Glen: Yeah. So do you come to places at this sped often?
Sidney: Often yeah. I want to get back my old memories; childhood.
Glen: This is fantastic. Thanks for bringing us here.
Sidney: You're welcome Glen.
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