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.
蠔被華南地區的人們捕捉與食用的作法歷史悠久。漸漸的，蠔的烹煮方式對這一地區的人們而言具有深刻的文化意義。蠔豉與蠔油是在香港食用蠔的兩種方法之一。
Oyster Sauce
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!
提起蠔，你也許就會聯想起蠔油。蠔油在傳統香港粵菜中扮演著舉足輕重的角色。
生產調味醬料的公司，李錦記就是以發明並擅長製作蠔油聞名的。李錦記自19世紀末就開始出產蠔油至今。據說，蠔油是經由一場意外發明而成的——李錦記的創辦人李錦裳不小心把爐灶上的蠔給煮過了頭，才會意外得到蠔油。今時今日，李錦記在大埔的製造廠中，每一天都能生產多達12萬瓶蠔油！
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）
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