National Geographic : 1962 Jan
HS EKTACHROMESBY BRIAN BRAKE, MAGNUM(ABOVE), ANDJOHN SCOFIELD ( N.G.S. At 10:38 p.m., Customers Shop for Food in Kowloon Chinese cuisine demonstrates the ingenu ity of its creators. Rice provides the com plement to an infinite variety of dishes that combine bits of meat, fowl, and sea food with lightly cooked fresh vegetables. Specializing in the refinement of fla vors, Chinese chefs regard almost every living thing as a challenge to their skill. Consider the specialties of Hong Kong's best restaurants: Peking duck with crisp skin and succulent flesh; shrimp and fish tails in soy sauce, smoked eels, shark's fin soup, cobra chow mein, and chicken baked in mud-covered leaves. Even the humblest Chinese does not neglect the sensitivity of his palate. A housewife will bargain endlessly over six chicken heads destined for stew, or repeatedly finger a counter of small fish before selecting five for a penny each. Shoppers above take their time in se lecting eggs that have been graded by age. Dried ducks and sausages hang from the ceiling. Root vegetables and dried seaweed occupy the rack at left. Feasting on plain boiled rice, a diner looks hungrily to his second helping.