德興魚蛋公司

Tak Hing Fishball Company

城市閘誌 HK Urban Canvas 2019

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德興魚蛋公司

藝術家:麥嘉欣

德興最出名的一定是老闆平哥的手打魚蛋。平哥是潮州人,八十年代跟隨父親和哥哥在九龍寨城內開魚蛋店,其後才搬到現舖。平哥堅持每天早上五時開始製作魚蛋。以往漁獲豐富,製作魚蛋所用的魚也較為多樣,分為手打或機打、炸或不炸。除了魚蛋,德興另一項名物就是每天新鮮即炸的魚皮,分為有骨和無骨兩種。

平哥多年來抱守本業,即使工序多繁複仍然堅持用雙手製作,為的只是返璞歸真,希望食客緬懷從前的回憶。藝術家麥嘉欣以此作為靈感,在鐵閘作品畫上手瓜起腱的平哥,自信滿滿的拿起魚蛋,背景則繪了不同年代的九龍城,顯示平哥見證着九龍城的變遷。

Tak Hing Fishball Company
Artist: Marka Mak

Tak Hing Fishball Company is famed for its handmade fishballs. The owner, Mr Lam, also known as Ping Gor, is a Chiu Chow native who learnt to make fishballs in the 1960s while helping out at his father’s shop in Kowloon Walled City. Ping Gor works tirelessly every day, starting work at 5am. In the past, when fish catches were more abundant, Ping Gor used a variety of different fish for different kinds of balls, including hand-kneaded and machine moulded, boiled and fried. Besides fishballs, Tak Hing also sells freshly made fried fish skin, an item popular with neighbourhood customers. Although producing handmade fishballs is a labour-intensive process, Ping Gor is committed to creating the best, authentic products. The shutter artwork celebrates his dedication with a striking portrait of Ping Gor calmly checking the results of his work against a backdrop of the busy signs of Kowloon City streets.

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