[Hong Kong Time-honored Brand] The Shau Kei Wan Fish Egg Noodle Shop has been raising a family of six for 44 years. The owner, Mrs. Wang, recalled the past bitterly: she could fall asleep while standing with her mouth full of rice!
【香港老字號】44年筲箕灣魚蛋粉麵店養育一家六口 老闆王老太憶從前辛酸：站着含着口飯都可以睡着！
【香港老字號】全文可見：https://timable.com/blog/2292293
「那時做批發的，廚房個個都認識我們王林記。」王老太從28歲開始做魚蛋，那時香港還未有衞生條例、領牌照的制度，因為沒有地方做工場，王老太和她的老公惟有用自己住的木屋做魚蛋場：「在木屋做完便拿出去賣，都是這樣的。那時很慘，沒有地方睡，我老公便用四條『水喉通』架起塊板睡覺，就這樣在木屋中慢慢捱。」初初開始魚蛋生意時還未有「王林記」這個名稱，不過王老太的老公叫王林，便有了「王林記」的招牌。
王林記潮州魚蛋粉麵
地址：香港筲箕灣筲箕灣東大街10號東寶大廈地下A號舖
電話：2886 0068
There is a very famous noodle stall "Shui Kee", which has been handed down to the fourth generation. It has been selling fresh beef offal for so many years. It's so hot in summer now, and I'm already sweating profusely on the street, so Fiona will follow him for a day today to see how this big-name stall works.
The boss has insisted on selling fresh beef offal for many years. He returns to the stall at 6:00 am until 10:00 pm. In addition to washing, the fresh beef offal also needs to be boiled, soaked in brine, and stewed. It takes four hours.
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