汕頭澄海老四鹵味專門店
Shantou Ting Hoi Lo Sze Restaurant
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汕頭澄海老四鹵味專門店
藝術家：姜立如
衙前塱道有間大排長龍的鹵味店，大紅燈籠下，散發着店主何女士掛在嘴邊的澄海味道。究竟何謂「澄海味道」？
何女士早在七十年代從潮州澄海來港，至1996年在九龍城開設鹵味專賣店，並以丈夫別名「老四」命名。藝術家姜立如根據店內幾項重要元素，構成一幅屬於澄海味道的鐵閘藝術作品。第一是門外長年掛着，甚有喜慶氣氛的大紅燈籠；第二是澄海的特產獅頭鵝；第三是潮州菜常見的凍蟹；第四則是不同形狀和顏色的粿，盡情展現潮州食物的多元和變化。最後一項當然是靈魂鹵水汁，它是澄海老四潮州菜的精華，配合香港人的口味——少鹽、少糖、少油「三低 」而調配。
Shantou Ting Hoi Lo Sze Restaurant
Artist: Candice Keung
Shantou Ting Hoi Lo Sze Restaurant is a neighbourhood favourite specialising in traditional Chiu Chow cuisine and famous for its Chiu Chow-style braised meat. The owner, Mrs Ho, originally from Chenghai, China, migrated to Hong Kong in the early 1970s and established Shantou Ting Hoi Lo Sze Restaurant in 1996. The restaurant takes its name from her husband’s nickname, “Lo Sze” (meaning “fourth son”). The shutter artwork reflects the restaurant’s traditional Chiu Chow dishes and culinary legacy, with iconic red lanterns and a lion-head goose – a Chenghai speciality – as well as Chiu Chow chilled crab, rice cakes and braised meat. Traditionally, the marinade for Chiu Chow braised meat has an intense flavour and contains lots of salt, sugar and oil. To appeal to the taste of its Kowloon City customers, the restaurant has adapted their marinade recipe to a milder, healthier version.
