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潮州糖餅製作技藝於 2014年 入選香港首份非物質文化遺產清單。The Chiu Chow Style Sweetsand Cakes Making Techniquewas inscribed on the firstIntangible Cultural HeritageInventory of Hong Kong in 2014產品編號:2201
品名:鴨頸糖(粗)
ja jing tang (cu)
【 外層軟、內層酥 】
從前此產品的名字叫( 豬腳箍 ),因當時的多以重量級型組合,
形貌又像豬的腳部而取名,後來研發將產品調整到最佳效果,
它意形外貌皆與鴨的頸部組合相近因而命名【 鴨頸糖 】。
註:現在多以【 鴨頸 】稱呼。
眝藏:室溫存放在陰涼處,如溫度不適當,品質/保質期可能有變,
可存放45天。
Crafts and culture:
In olden days, this product was called 'a hoop for a pig's foot'
because of its heavy weight and its resemblance to the foot of a
pig. Then thw bakers have adjusted the weight to the present level,
which is the most desirable. The combination looks like the neck
of a duck, so the bakers have named is 'ya jing tang' (a duck's neck sweet).
Note: Nowadays it is usually called 'a duck's neck'.