I just love the markets in Hong Kong, not just the open markets on the street, but the wet markets that exist in every quarter of the city. They are in a communal building, often without windows. The shops spread out on a number of different floors, and there is actually always a set order.
All fish sellers are arranged on the same floor next to each other. So you can easily see what is on offer and you can compare the prices.
The fish sellers are using old-fashioned scales to weigh the fish – just holding the scale with one hand and balancing it out with weights, to establish the price of the fish.
The fish is absolutely fresh, some is still swimming in front of you. As soon as you decide what you want to have, the fish is being prepared – its scales are removed and depending on what you’ve ordered, the fish might be filleted or cut into pieces.
On the second floor they sell meat – all kinds of meat. Most of the shops are specialised on one cut or type of meat. Here’s the first shot of a butcher specialising in pig’s feet…
… and pig’s head. As you know by now, it’s not uncommon for Chinese people to eat the animals from head to toe. So far I’ve only tried a barbecued piglets feet and a fried pigs ear. Both were very chewy and while they were flavoursome, I did not enjoy it that much, so I guess I won’t have them again.
Of course, you can also just opt for the typical spareribs! They are so popular in Hong Kong, you can get them in lots of places and in different sweet, spicy and barbeque sauces.
Finally, around the corner, was the fruit and vegetable section.
Lots of stands with fresh produce and I just enjoy looking at all the colours, different shapes and sizes.
On the top floor of the food centre is the cooked food – small shops and restaurants selling different dishes, not just Chinese, but all kinds of Asian foods are being prepared there. This time we did not go upstairs to the cooked food, as it was already late Sunday afternoon and most likely the majority of shops will have closed by now.