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Nearly all the elders in Hong Kong can hardly resist the dainty flavour of Nan'an Cured Duck.
南安臘鴨是老一輩香港人幾乎都會垂涎的美味。
Thanks to a fleshy aroma and crispy texture, it's a perfect material for cooking Taro Cured Duck Pot.
肥潤甘香，骨脆肉嫩是制作荔芋臘鴨煲的上好食材。
In autumn and winter, Tian's shop looks like a cured meat Expo.
每到秋冬，阿添家的臘味店簡直就是一座“臘味大觀園”。
And the most famous product is their self-made sausages.
而這里最出名的要數店里自制的臘腸。
The production workshop was set up not far from the shop in the Hong Kong Island in order to facilitate quality management.
為了控制品質，老店的工廠一直設在離店鋪不太遠的香港島內。
The whole production process still remains manual.
在工廠里制作臘腸依然延用傳統的全手工制作。
Not until one year after produced, can the capsule of sausages be used.
制臘腸的腸衣要存放一年才能使用。
Rake is usually used to prick holes in the capsule already filled with meat to squeeze the air out.
灌成臘腸之后還要用釘耙刺破腸衣，擠走多余的空氣，用水草繩和麻繩將灌腸分小段分扎。
Only the experienced workers can smoothly complete the process to bind the sausages with ropes.
只有經驗豐富的老工人才能把這道工藝做得整齊美觀。
Sausages used to be sun-dried before stored.
從前，臘腸制成后都要放在太陽下曬干然后儲藏。
But the growing humidity has made it hard to dry them in a natural way.
現在，因為天氣比以往潮濕臘腸難以自然干透。
So a baking process was introduced.
所以幾乎全部都要在工廠里烘焙制作。
A week later, an appetizing smell has permeated the factory.
一周之后，迷人的咸香之味就會彌漫著整個工廠。
Despite a large variety of food from abroad available in Hong Kong, our preference for the cured meat remains.
香港有太多種類，各個國家的食物都可以在香港吃得到，但都會覺得有一份情誼在臘味上。
The workers are always busy.
工廠的師傅或是其他的同事都會很繁忙。
And in the lush summer, the work will be more arduous.
夏天是最熱的時間那個時候就更加辛苦。
Young people don't like such hard work.
很多年輕人不愿做那么辛苦的工作。
The more attention you pay to your work, the greater sense of achievement you will get.
花多些心思認識一下你在做的事情就一定會從里面獲得更大的成功感。
The concentration of my grandfather, my father and my uncle on the business encourages me to carry on.
我爺爺和爸爸以及大伯都有花心思在這個行業上，會讓我更加有動力繼續做下去。
