Sheung Wan Tour

On 25^thOctober,2010, two of our group member, Rosa and Renée, went to Sheung Wan to participate a trip lead by the profess from the Department of Anthropology. We first enjoy our breakfast, Yun Cha (飲茶) in a famous traditional Chinese restaurant Lin Heung Kui (蓮香居). The old-style of Yam Cha is really different from what we are doing nowadays, there are also some dim sum that we cannot find in other Chinese restaurants. We really experience a culture through this meal.  

After having breakfast, we started our tour.

We first visited different stores selling “Dried Seafood”. Whenever we entered a store, we talked to the owners. We asked about what their stores mainly sell, when they start their business, how they change the business strategy of their stores to adapt to changes in society. We also asked some questions concerning the food they are selling. These owners are patience; they do not find us annoying but even explain to us how to use different dried seafood to cook various meals. In some stores, the owners allowed us to smell or even try the dried food. Some stores have been operated for so long that they show us a receipt with a telephone number of 6-digits.What the owners tell us is not only the history of their “dried seafood stores”, but also the history of Sheung Wan. They told us how their shop move due to construction or reclamation project in Sheung Wan, why they diverse the kind of dried foods sell because of changing market demand.

After visiting “dried seafood stores”, we then head to the street where stores there mainly sell “salty fish”. The staff there explained to us different method to make a “salty fish”, how is the taste changes when different methods are used to “ salt” the fish, what meals can we make with these salty fishes. The owners expressed their pity that fewer people nowadays appreciate salty fish or willing to buy it and cook. They added that young people do not like salty fish. If their stores are shut down, our next generation will know nothing about this special food in Hong Kong.

It is really an eye-opening experience. We really do not expect to learn so much before we participate this trip. This tour not only shows us the history of “dried Seafood Street”, but also the history of “old Hong Kong”.

Sheung Wan Tour Reflection

Kendra’s Reflection

        After the tour in Sheung Wan, I discovered it was a place that can show the local culture of Hong Kong. The dried food products, how the shops display them, the shop that have opened and served people since 1919, how people use every space to stock inventory or place their product and the way they clean dried product by hands are all practices are all attractive because they represent the wisdom of Hong Kong people and the history of Hong Kong. However, these valuable resources are not treated in the way they should be, it is not a attraction that tours will visit or the government will input resources for advertisement, but a lot of foreigners are more interested in places like than shopping mall. 

        On the other hands, some Hong Kong residents have never been there before and I may never have a chance to visit there if I do not have to do this project. 

During the trip, we meet a tour led by students from Department of Anthropology. Those students are all familiar with the history of Sheung Wan and dried food products, so the tour led by them are very informative.  The fact that I lack knowledge of the place I have been living in and being not substantial in many different  things really inspire me to find out more about Hong Kong and make some tours to visit places I never been before.

       

Barry’s Reflection

When I came to the “dried seafood street”, I could not stop smelling the overwhelming fragrance filled in the air of the salted fish, fish maw, conpoy, shrimp paste, dried oyster and abalone everywhere. The whole street is full of shops selling similar kinds of dried seafood products; however, you would probably stop for a moment in front of each shop while you are walking down the street. The reason is the decoration, variety of product displays and name of the shops would form a special feature of its own that gets your attention on it, especially those with a long history of establishment. 

In the morning, workers are busy with loading and unloading the goods from the trolleys. The shops are just snowed down with receiving the goods at the same time serving customers. You could feel that the relationship between the customers and the shops is good in a sense that many of them are old neighborhood. The street is truly humming with life as which stretches along some 200 shops on Des Voeux Road West. When I stood there, the environment caused me to think about the past bustling and lively trade activities of Nam Pak Hong a hundred years ago. 

The construction of Sai Ying Pun MTR station and the urban renewal project would definitely affect the traditional outlook of the district. The number of retail shops in “dried seafood street” might gradually decrease in the near future. The past busy activities with people coming and going would not appear anymore. In view of that, we have to find a way to strike a balance between economic development and heritage reservation; otherwise our next generation could only see the photos in the history book about our former “dried seafood street”.      

Rosa’s Reflection

        My first impression on the Sheung Wan tour is the smell across the street. The strong and distinct smell of dried seafood in “Dried Seafood Street”, together with the smell of mixed Chinese medicine in “Chinese Medicine Street”, makes my trip memorable. I cannot stop memorizing the smell and ambiance across the two streets. The shops on both sides of the street give the picture of Hong Kong in the old days. Their business modes, as well as their decoration, have not changed much. Some of the shops have been running for over 80 years, which is extraordinary.

Friendliness of the shop owners is also impressing. Most of them are elderly, but they are more than happy to share their experience with us. From their description and facial expression, I can see that they are so proud to be in the industry. 

        I think I would never visit “Dried Seafood Street” if it is not for this project. I found that I know very little about the “Old Hong Kong”, which is a shame. I am glad to have this opportunity to discover this precious local market.

Renée’s Reflection

     I have been living in Central for more than 18 years, but every time when I walk pass the “dried seafood street” in Sheung Wan, I did not even pay attention to those store selling dried food. Also, I think that there is not difference between these stores, it seem that they all sell the same kind of products, it is nothing interesting. But after going to the Sheung Wan trip lead by the professor from the Department of Anthropology, I find that these stores are not that boring as I thought before.

     Leading by the professor, we walk through different stores and have the chance to talk to different owners. They are patient and explained to us how to use different kind of dried seafood or flower to cook. You can see their pride showing on their faces when they introduced their most precious or valuable dried food in their store, or certain products that you can only find in their store.

     Just by talking with people working in the “Dried Seafood Street”, you can already find how Hong Kong society has changed or transformed into. One of the owners mentioned that in the past, a lot of Chinese traditional restaurant will come to their stores to do sourcing. However, nowadays, their main customers are the rich from mainland China instead of restaurants anymore. You can see how these stores are related to our society. They “witness” the change of Hong Kong.

     I think that the government should do something to preserve these stores. They should not allow these stores to disappear due to any construction project. For example, they can do what they have done in Wan Chai on Lee Tung and Tai Yuen streets, to move these stores to another street after renewal projects. The “dried food street” and these stores may not interest the locals, but expatriates will find it interesting. There is not another places in the world like Sheung Wan, having all these dried seafood store located in the same street. 

Apart from that, what we are doing is not just perserving these stores, but protecting a culture. From the owners, many tell us that young people nowadays do not like or appreciate these dried food. Therefore, if we just allow these stores disappear without anyone noticie, it also marks a disappearance of a culture that we should cherish and preserve, in order to let our next generation to know their history.

    

History of Tsuen Wan

Introduction

What does the name Tsuen Wan conjure up in your mind? The New Territories? An old industrial district? Or a new town? When we were asked to decide on the district for our management project, we instantly came up with the idea – Tsuen Wan District.

Kaleidoscope is a tube of mirrors containing loose, colored objects such as beads, pebbles and bits of glasses. It operates on the principle of multiple reflection, where several mirrors are attached together. In Tsuen Wan, it shows both modern and classic faces of Hong Kong. Through several stages, Tsuen Wan have developed from simple beginnings to the colorful place that it is today. Its economy is no longer industrial, but also commercial. It has historical heritages, but also newly opened shopping malls and office buildings.

Tsuen Wan is definitely a kaleidoscope.

History

Tsuen Wan was known as Tsin Wan (淺灣) in the earlier days, which means shallow bay. Another name Tsak Wan (賊灣), pirate bay, indicates the presence of pirates nearby long ago. In the 1970s, due to the new town concepts purposed by the Hong Kong Government, Tsuen Wan was developed as part of Tsuen Wan New Town. In 1982, under the District Administration Scheme, Tsuen Wan District was set up. At that time, Kwai Chung and Tsing Yi was also included in the Tsuen Wan District, It was until 1985 the Kwai Tsing District was split off from Tsuen Wan District.

        Tsuen Wan is the last station of Tsuen Wan Line of MTR network. The construction of Tsuen Wan Line in the 1970s drove the urban development of Tsuen Wan, especially the restoration of the nearby area of the station. New roads, but terminals and shopping centres were set up around the station, and housing estates were also built directly above the station. In present days, although Tsuen Wan District belongs to the New Territories, it is also considered to be a part of Hong Kong urban area, like Hong Kong Island and Kowloon.

Geographical Information

Tsuen Wan District covers 60.7km² of the New Territories. It is basically a bay opposite to Tsing Yi Island across the Rambler Channel, which is the main Tsuen Wan Town. The northeastern part of Lantau Island, Ma Wan (馬灣), Tang Lung Chau (燈籠洲), Cheung Sok (長索), Ngam Hau Shek (岩口石) and Pun Shan Shek (半山石) are also included. The green area in the following picture shows the included area in Tsuen Wan District.