Tai O. Hong Kong. Believe it of not, this is a village in Hong Kong in 2012.


This video was done at Tai O, village on the water, Lantau island, Hong Kong.





 Here are my other videos about in Tai O:

Hong Kong. Street Food in Tai O. Gei Dan Chai, Egg Waffles
Street food in Tai O, Lantau, Hong Kong. Chinese Food

And here is another post about this village:
http://andreasettime.blogspot.com/2013/01/tai-o-lantau-hong-kong-small-village.html


Please see my collection of videos on my YouTube channel: 
http://www.youtube.com/user/settime2588/videos
A few more photos of the village of Tai O



 In Tai O they hang the fishes to dry together with the laundry !








The are no more salt worker here today, but extracting salt from the sea water was the biggest industry in town once upon a time.








No Rolls Royces here. People go around by bicycle.
Some details about the history of Tai O:
Nearby archaeological sites date back to the Stone Age, but permanent, and verifiable, human settlement here is only three centuries old.
Stories that would be impossible to substantiate have Tai O as the base of many smuggling and piracy operations, the inlets of the river providing excellent protection from the weather and a hiding place.
In early 16th century, Tai O was once occupied shortly by Portuguese during Battle of Tãmão. At nearby Fan Lau, a fort was built in 1729 to protect shipping on the Pearl River. Smuggling of guns, tobacco, drugs and people remains a documented illegal activity both into and out of mainland China.
When the British came to Hong Kong, Tai O was known as a Tanka village. During and after theChinese Civil War, Tai O became a primary entrypoint for illegal immigration for those escaping from the People's Republic of China. Some of these immigrants, mostly Han Chinese, stayed in Tai O, and Tai O attracted people from other Hong Kong ethnic groups, including Hoklo (Hokkien) and Hakka.
Tai O has a history of salt production. In 1940, it was recorded that the Tai Po salt marshes were covering 70 acres (280,000 m2) and that the production has amounted to 25,000 piculs (1,512metric tons) in 1938.[1]




Comments

Post a Comment

Popular posts from this blog

Milano Malpensa Airport. Designed by Ettore Sottsass. MXP

Image
This airport is always crowded, noisy and dirty. The floors and ceilings seem to be made up of materials from the 1950s’ even though the Terminal 1 started operations in the 1990s’. Food served in the restaurant is terrible, of very expensive, or both. This is the only airport I have heard of where from time to time expensive items disappear from the checked bags of arriving passengers. On the positive side its architecture is a masterp iece of the “Postmodern” period. Its main designer was Ettore Sottsass. If you get out of the crowd, rest your eyes, and look at the lines of the building you smile at their beauty. Notice the two different rhythms of the columns on the upper and lower floors in the photo here.   Please see my collection of videos on my YouTube channel:  http://www.youtube.com/user/settime2588/videos This photograph was taken from a plane window and it is on the air side of terminal 1. The design is typical of the “Memphis Group”  producti
Read more

Cooking The Khachapuri from Georgia. Tried it in Warsaw

Image
 The Khachapuri from Georgia. Tried it in Warsaw Video on the channel:  https://youtu.be/j_MhOuUDsL4 Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized Khachapuri cheese), eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese. It is very popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index," developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, inscribed on the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khachapuri D
Read more