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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.
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.
The first seasonal Two-dishes-one-soup Index in 2014 showed a rise of price of the ingredient among the eighteen districts in Hong Kong. The Index was $105.01 in the first season of 2013 and $112.63 in 2014, meaning that the price of ingredient has raised 7.27% when compared to the data of the same season in 2013.
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.
Hong Kong street food is characterised as the ready-to-eat snacks and drinks sold by hawkers or vendors at food stalls, including egg tarts, fish balls, egg waffles and stinky tofu, according to the definition provided by the Food and Agriculture Organization. [1]
The Liquor Licensing Board (Chinese: 酒牌局, LLB) is the licensing body for the sale of alcohol in Hong Kong.LLB is responsible for licensing and not retail sales. In line with Hong Kong law, alcohol can be sold freely in licensed retail stores in Hong Kong.
The Department of Health, Food and Environmental Hygiene Department, Agriculture, Fisheries and Conservation Department, and the Government Laboratory report to the Bureau. The Secretary for Food and Health also oversees the operation of the Hospital Authority , a statutory body of Hong Kong which is responsible for managing Hong Kong's public ...
China, Hong Kong, Taiwan, Singapore and Malaysia A Chinese noodle dish from Teochew and Fujian provinces, based on the fish-ball and other ingredients, available in dry or soup versions. Fish taco: Mexico (Baja California and elsewhere) [119] A taco filled with batter-fried whitefish and other ingredients such as guacamole and salsa [120] Focaccia