Cheng Kai-keung, 59, the owner of Cheng Cheung Hing Shrimp Paste Factory, says the traditional mixing and moulding process is dying. Photo: Nora Tam Cheng Kai-keung, 59, the owner of Cheng Cheung Hing Shrimp Paste Factory, says the traditional mixing and moulding process is dying. Photo: Nora Tam
Cheng Kai-keung, 59, the owner of Cheng Cheung Hing Shrimp Paste Factory, says the traditional mixing and moulding process is dying. Photo: Nora Tam
Hong Kong

Tai O is losing its taste for century-old shrimp paste flavour

Tai O is known worldwide for the quality of its shrimp paste, but the processing of the salt-rich additive is slowly becoming a part of history

Topic |   Living heritage of Hong Kong
Fanny Fung

Updated: 6:56pm, 17 Sep, 2014

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Cheng Kai-keung, 59, the owner of Cheng Cheung Hing Shrimp Paste Factory, says the traditional mixing and moulding process is dying. Photo: Nora Tam Cheng Kai-keung, 59, the owner of Cheng Cheung Hing Shrimp Paste Factory, says the traditional mixing and moulding process is dying. Photo: Nora Tam
Cheng Kai-keung, 59, the owner of Cheng Cheung Hing Shrimp Paste Factory, says the traditional mixing and moulding process is dying. Photo: Nora Tam
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