Wednesday, November 2, 2011

Misconceptions about Hong Kong Food

CNN International shares an interesting list of 5 Misconceptions About Hong Kong Food. Lovers of street food will be particularly pleased to note misconception #4: the prevalence of thousand-year oil (also called gutter oil). For those uninitiated, I've written about the topic before, but the basic idea is that unscrupulous street food vendors reuse the same cooking oil day after day in an effort to save money. Though the practice does exist, it's likely less common than people think. The CNN article describes it as a "bogeyman," and I think that's a pretty apt description. The same way well-intentioned American parents often exaggerate the risks of, say, walking to school unsupervised (kidnapping exists, but it is extremely rare), parents in Hong Kong seem to be exaggerating the risks of street food. In my experience, most street food vendors are good folks just trying to make a living. Plus, as Mrs. Ho, the owner of Chuen Cheong Foods in Hong Kong, notes: "I have to face the smoke and grease from cooking everyday. I'm more afraid of getting sick from it than you are!"  So there you have it. Don't let a bogeyman stand in your way of enjoying some great street food.
From: CNN International


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