香港的蠔歷史 Oyster History in Hong Kong

香港養蠔產業始於清朝時代，至今已有二百多年歷史，而所出產的生蠔亦因為是本地特有品種而被學術界以「香港蠔」Crassostrea hongkongensis來命名，反映出香港養蠔產業是本地傳統及歷史文化的重要一部分。然而，隨著社會及經濟發展，香港獨特的養蠔業歷史文化逐漸消失。而香港蠔業的養殖方式被列入為香港首份非物質文化遺產清單中。

The Hong Kong nourishment industry began in the Qing Dynasty and has a history of more than 200 years. The oysters produced in Lau Fau Shan is also one of the very few animals that scientifically named after Hong Kong. Crassostrea hongkongensis reflects the identity and uniqueness of this animal to Hong Kong. It is an important part of local tradition, HK fishery history and culture. However, with the social and economic development, these unique history and culture has gradually disappeared. The cultivation method of the Hong Kong oyster industry is included in Hong Kong's first list of intangible cultural heritage.

傳統蠔民要靠「泥板」（或泥屐）踩出泥灘，才可以播蠔種。踩出去其實很難，因泥灘易令人泥足深陷。蠔民一般四月初八開始播種，大約四至五年就可採收，天氣越寒冷就越肥美。

Traditional oysters have to rely on "mud scooter" to "walk" on mud flats before they can spread the oyster seeds. It is actually very difficult to handle the mud scooter, because feet can easily sink into the mud. Oysters generally start seeding on the eighth day of April of the Traditional Chinese Calender and can be harvested in about four to five years. The colder the weather, the fatter the meat will be.