西營盤歷史文化徑/ 伍惠記
Sai Ying Pun Heritage Trail QR Code, 西營盤歷史文化徑QR條碼

第七站/ 伍惠記

Seventh Station/ Ng Wai Kee

開業歷史/ 1950年代

業務/ 鹹魚

地址/ 梅芳街6號牌

伍老闆的父親於西營盤創立伍惠記,開業接近六十年,牌檔見證著鹹業行業的興衰起落。在生活匱乏的社會,鹹魚味濃易送飯,曾充當港人的主要食糧。鹹魚商從西營盤海邊的漁夫購入魚穫後,便會在大街和唐樓天台醃製和晾曬鹹魚。作為鹹魚批發集中地的「鹹魚欄」幾經搬遷,最後落腳梅芳街至今。

隨著港人的生活水平上升,鹹魚的需求量亦大幅減少,昔日佈滿鹹魚檔的梅芳街,如今只有兩三間僅存其中。在嚴謹衛生規管的打擊下,鹹魚工場已遷往成本較低的東南亞國家,醃製鹹魚的手藝亦漸漸在本港失傳。伍先生雖得到父親真傳,現時無再施展這門手藝,但憑藉其豐富的行業知識和心得,繼續在這個綠色牌檔經營下去。

Opened/ 1950s

Business/ Salted Fish

Address/ 6 Mui Fong Street

Mr. Ng’s father opened Ng Wai Kee in Sai Ying Pun. Being in the trade for almost 60 years, the stall has witnessed the ups and downs of the salted fish trade.  Food was scarce in the old days, and rice with salted fish was once a staple meal for Hong Kong people.  After purchasing fish from fishermen at the Sai Ying Pun waterfront, salted fish merchants would start pickling and sun-drying the fish.  The “salted fish hood”, which was the centre for the salted fish wholesale business, moved to a few other places before it eventually settled on Mui Fong Street.

As Hong Kong people’s living standards have improved, demand for salted fish has decreased dramatically.  Salted fish stalls were once everywhere on Mui Fong Street, but now there are only a few left.  In addition, because of stricter food and hygiene regulations, salted fish workshops have moved to South Asian countries where production costs are lower, and as a result, the craftsmanship in salted fish are gradually being lost in Hong Kong.  Though Mr. Ng is no longer making any salted fish with the skills he learnt from his father, he continues to run his salted fish stall with his experience and expertise of this trade.

 

連結 Links/

上一站/ 德昌森記蒸籠 Previous Station/ Tuck Chong Sum Kee Steamer Co.

下一站/ 希路眼鏡公司 Next Station/ Heyro Optical Company

西營盤歷史文化徑/ 傳統行業與街舖 Sai Ying Pun Heritage Trail/ Traditional industries and Street Shops

西營盤歷史文化徑首頁 Sai Ying Pun Heritage Trail/ Main Page

 

 

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