Farmers and Ingredients: Cheung Ching-yeung Takes You to Rediscover Hong Kong Beyond Yum Cha and Siu Mei
If someone asked you what represents Hong Kong food, what would you answer?
Many people might say Hong Kong-style yum cha and siu mei. But if you press further - where do these foods come from? People might hesitate. Even though we cannot confirm the sources of these foods, we basically assume that Hong Kong's food comes mainly from outside suppliers, and that Hong Kong does not produce much of its own ingredients. However, in the summer of 2016, we came to a somewhat different view.
That summer vacation, workers from several rural community colleges in southern Taiwan, including Xinhua, Beimen and Qimei, organised a study trip to Hong Kong to explore a Hong Kong beyond mainstream impressions, such as fishing villages, agriculture and food waste. During the trip planning, we discovered a unique organisation called "Kong Yeah", whose members Mak Ho-ying and Pong Yat-ming introduced themselves to us.
