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The Food and Environmental Hygiene Department (FEHD) is a department of the Hong Kong Government, reporting to the Environment and Ecology Bureau. It is responsible for food hygiene and environmental hygiene.
Red braised pork belly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilis, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until ...
Prior to 2000, many of Hong Kong's wet markets were managed by the Urban Council (within Hong Kong Island and Kowloon) or the Regional Council (in the New Territories). Since the disbandment of the two councils on 31 December 1999, these markets have been managed by the Food and Environmental Hygiene Department (FEHD) of the Hong Kong government.
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig ( Sus domesticus ). It is one of the most commonly consumed meats worldwide, [ 1 ] with evidence of pig husbandry dating back to 5000 BC .
Research done by Food and Environmental Hygiene Department (2006) [8] said that steamed minced pork and dried squid with rice contains 210 kilo-calorie, 22 g of carbohydrate, 7.7 g of protein, 9.6 g of total fat, 21 mg of cholesterol, 4 g of sugar and 8.4 mg of calcium, in each 100 g. It is suggested that the elderly should not eat too much.
Pork belly is used to make red braised pork belly (紅燒肉) and Dongpo pork [3] (東坡肉) in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called crispy pork belly (脆皮燒肉) is also popular. The pork is cooked and grilled for a crispy skin. [4] Pork belly is also one of the common meats used in char siu.
One of the first restaurants to serve this dish is Tai Ping Koon Restaurant, which served the dish when it was founded in 1860, and then moved to Hong Kong in 1938. Since then, many other restaurants in Hong Kong began to serve baked pork chop rice and it has become a staple comfort food. [1] [2]
A street market in Wan Chai in 2010. Hawkers in Hong Kong (Chinese: 小販) are vendors of street food and inexpensive goods. They are found in urban areas and new towns alike, although certain districts such as Mong Kok, Sham Shui Po, and Kwun Tong are known for high concentrations of hawkers.