Amazing Street Restaurant, Oi Man Sang(愛文生) - Hong Kong Street Food / Sham Shui Po 

平民化你老未个头 而家貴左好多 试过一味$42港紙

哈哈哈哈哈哈哈

Thanks for the nice comment 😉

@@FoodyTrip My pleasure :)

​@@Andy1076❤6

It became a practice for them everyday , speed and consistency is the improvement they all chasing for. If you can’t not maintain a balance with consistency in life , there will be no peace and progress for the mind.

Thanks for the nice comment!

will take "days" to eat "every item" on their mene :)

97之前，那也太久了，呵呵，

你見識太少

plus the long rush hour it alway is there, not all hero wears capes some wear aprons

Such a hard work. I hope they get good pay.

Thank you! Yes Hong Kong food is so good. I love hong kong food 😊

Chinese cooking techniques have been diversified and refined over thousands of years. I guess the reason being they have such a huge variety of ingredients/food types that drive locals to explore and upgrade ways how to use them. Provinces (states) along the east coast are among the best in China. However, countries in the higher latitude are not so lucky.

Amen, brother

同感 辛苦

The chef in red - he IS the kitchen. Without him, that place would not function. I'd hate to think what would happen is he calls in sick. They would need 2 or 3 guys to replace him, but that little kitchen cannot accommodate an extra person or two. So basically anyone who works there have to be able to work at a superhuman level.

..

本当に味が良かったです。😋

Bro , it take years of training a strength, I been doing tis for 25 years. The only different to my and this guys is the set up , he have a much stronger burner that have firebricks inner layer the one I’m using is still turbo jets buy no inner bricks that mean my wok will lose temp very fast and take longer to heat up oil temp, so each dish will be cooking differently.

@@beyondreamtime420 Wow, 25 years?! That's awesome, I really wish I'd started cooking at a younger age, there is so much to learn. Thanks for sharing!

@@kirk1968 start of dish washing when I was 14. , then wash vege and wet table ! Wet table included chop live seafood , then to the main chopping board position that is included all detail cutting of vege. Then to the deep fry position include first attemp on wok with only fry rices . Then to third wok include stir fried noodle and steamer only . Then to second wok which is all stir frie dishes. Then to the head of the wok line , only stir fried live seafood. . Then to the head chef position tasting only .

Thank you!! 😊

做個文明人。不要人身攻擊。民以食為天。

作为深圳土著我非常唔认同你既讲法，深圳绝对系又贵又难吃！广州，顺德先有好野吃，用心经营既餐馆。

深圳真的不行，就占一个菜系范围广（毕竟移民城市），别的真没什么搞头。广东最好吃还是顺德。

再怎么样也没美国这边难吃

@@LCDH-jw5hi Hong Kong is dangerous now, it has become a police state.

Yes, Baek Jong Won in street food fight TV Show 😄

Texas! Thank you 😃

오픈돼있긴 한데 서빙하는 직원과 손님들이 워낙 많이 왔다갔다해서 촬영이 어렵긴 했어요. 그리고, 제가 촬영 실력도 지금보다 더 부족할때라 ㅎㅎ 와! 두번이나!! 너무 감사해요 😍

Thank you! I love honkong food too 😊

Yes, I really enjoyed it. 😊 I ate three foods. - Stir-fried Razor Clams with Black Bean & Chilli Sauce - Stir-fried Beef Fillet & Potatoes in Black Pepper Sauce - Fried Rice

A Michelin chef would not last 10 minutes in this kitchen. It is pure hell to work under such conditions. These guys deserve a nice cool beer.

포차 비슷한건데 '다이파이동'이라고 지금은 얼마 안남은 홍콩의 문화유산이라고 하더군요. 삼수이포 지역에는 오래된 맛집이 많은것 같습니다. 다음번에 만약 홍콩 가시면 꼭 방문해 보세요^^

@@FoodyTrip 네.. 또 홍콩가면 삼수이포 가야겠어요^^

When I was young on the seafoods wet table position, I can chop one crab 🦀 clean and ready to cook in under 1 minute.

我在香港时间，以前生力啤酒係十元到十二元，最平的时候八元。