Hong Kong, SAR—A recent television segment on the Food News Report program explored the evolving landscape of Chinese gastronomy, spotlighting master chefs offering insights into both classic dishes and modern interpretations of regional cuisine. The broadcast delved into the nuances of preparation, historical context, and the essential qualities defining exceptional Cantonese barbecue and modern Shanghai fare.
The program featured veteran actor and culinary enthusiast Lee Ka-ting, widely known as “Ding Ye,” who sampled contemporary Shanghai dishes alongside host Tsai King-hang. Ding Ye expressed a preference for the modern approach, noting the significant reduction in oil and strong seasoning compared to traditional versions. “I find modern styles more palatable,” Ding Ye stated. “The flavors are less intense, and they use considerably less oil than the older preparations.”
The duo visited a restaurant in Central to sample three distinctive dishes: Camphor Tea Duck, Dragon’s Beard Squirrel Fish, and Sizzling Oil Eel. Ding Ye provided fascinating historical context for the Camphor Tea Duck, suggesting its origin stemmed from a fusion of techniques. He recounted an anecdote about a Peking official exiled to Chengdu who, missing the traditional Peking Duck, instructed a chef to combine local smoked duck methods with the familiar filling process, thus creating the signature Camphor Tea Duck. The Sizzling Oil Eel, literally xiang you shanhun, earned its name from the distinctive, loud crackling sound (zhi zhi in Cantonese) produced when hot oil is poured over the dish tableside.
The previous evening’s segment, “Chef’s Choice,” focused on the art of Cantonese barbecue, featuring Executive Chef Yip Sai-cheong from a prominent Chinese restaurant. Chef Yip recommended highly-rated roasted meats to host Wong Ching-ling (“BoBo”), particularly highlighting the increasingly popular roasted goose.
Chef Yip guided viewers to a specific barbecue shop in the Tsuen Wan district, emphasizing the key elements that distinguish quality roasted meats. “An excellent roast relies on the inherent texture of the meat, the precise control of the roasting temperature, and crucially, the preservation of the meat juices,” he explained.
The discussion also touched upon recent internet slang popularized by celebrity Brian from the group 24Herbs, whose viral descriptions like “dope roasted goose” and “Hermès-edition char siu” have become cultural touchstones. Chef Yip echoed this enthusiasm, speaking passionately about the featured establishment’s commitment to quality. He expressed that the shop’s output conveyed a deeply sincere effort, noting, “You can feel the dedication in both the ingredients and the preparation, and the serving temperature completes the experience; it feels like love.”
Chef Yip specifically praised the roasted goose, highlighting its visually appealing color and the perfectly puffed, taut skin—indicators of impeccable technique in blowing and timing. Other reviewed items, including the roasted spareribs, crispy pork belly (siu yuk), and soy sauce chicken, also received high marks for their quality and flavor, leading BoBo to jokingly postpone her slimming regimen.
These segments highlight how professional chefs and culinary commentators navigate the delicate balance between honoring deep-rooted culinary traditions and embracing consumer demand for lighter, more modern adaptations in Hong Kong’s vibrant food scene. They offer valuable reminders that both historical context and technical precision are indispensable ingredients for superior dining experiences.
