Oysters have been caught and eaten by people in the South China region for a long time. Over time, oysters have been prepared in ways which have become culturally important to people. Dried oysters and oyster sauce are two ways in which you may eat oysters in Hong Kong.
You may be reminded of oyster sauce, which plays a large role in traditional Hong Kong cuisine. The sauce company Lee Kum Kee is famed for their creation and expertise in Oyster Sauce, something that they have been making since the late 19th century. Apparently, oyster sauce was created accidentally when the founder of Lee Kum Kee, Lee Kum Sheung, overcooked oysters on a stovetop. Today, Lee Kum Kee produces 120,000 bottles of oyster sauce in its facility in Tai Po everyday!
Dried Oyster （蠔豉）
Dried oyster is made by drying the oyster after catching them, and is very common in the Cantonese food culture. Also, as dried oyster (蠔豉 (hou4si6)), sounds like “good things” (好事 (hou2si6)), it is often served during festive periods like Chinese New Year alongside black moss (which also sounds like ‘prosperity’) for the dish “Good things and prosperity” （蠔豉發菜、’好事發財')
蠔豉是把捕捉上來的蠔曬乾製造而成的，在粵菜中十分普遍。再說，因為蠔豉與“好事”兩者諧音，所以常常和髮菜（取其與“發財”諧音）一起烹調成為一道在過節的時候會享用菜餚，如農曆新年就會享用其菜餚。（蠔豉 髮菜 好事發財）