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 Sweets

 

and Cakes Making Technique

 

was inscribed on the first

 

Intangible Cultural Heritage

 

Inventory 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'.