Tai Po Market - September 2020
The indoor/outdoor market at Tai Po is huge. The meat sections are divided by type and I
opted not to include the poultry area.
Chinese culture encourages the use of every part of the animal so these
markets display a bit of everything.
Truthfully, walking through is entertaining and educational. I couldn’t take enough pictures (except of
the live chickens) and every booth was crowded.
The locals shop here and participating with the fast-paced selling
process felt somewhat exhilarating.
Pork knuckle delights are on every restaurant menu.
Pork tongues hang below the pig's feet. Yummy!
Sorry for the blurry photo of the pig ears and hide. I really don’t know the use of this item and
wasn’t curious enough to ask. This part
of the world has experienced eras of starvation so I must honor their
resourcefulness in utilizing every animal – no waste.
Meat choices can be ground on the spot.
This photo shows only one of the many booths dedicated to pork which dominates the meat choices in China.
Fortunately, the crabs no longer are moving in this still
photo, while in our presence they crawled to free themselves.
The seafood quarter was eye popping.
Slippery and crawly seafood options appeared everywhere. I recoil because my first reaction is to step on the critters.
This knife wielding worker is fast and amazing at cutting
open shells in less than one second. This
show charges no admission.
Amazing shrimp like crustaceans! We learned to eat something like this in
China, with chop sticks.
One booth offers sauces of every kind to season any
dish. Who knows where to begin in making
a selection?
Another area offers jars or dried seeds, legumes, mystery
items, and pickled everything. The fascination
never ends but I have no appetite traveling through the market.
Beautiful ginger root and purple onions - Vegetable and
fruit markets provide a feast for the eyes.
We enjoy Asian cauliflower – light and lacy pieces –
different from the firm varieties at home.
I’m still learning how to use some of these greens for the
kitchen. Bok choy is easy; some of the
others require a tutorial.
The seasonal, prickly, strange fruit has never been a
temptation. One sister had to try it and
discovered a pasty bland center. More
research is needed and I didn’t volunteer for the project.
Unique fruits in color, shape, flavor and size. I don’t even know the names of everything in
the marketplace. This market provided a morning of entertainment though we didn't walk away with many purchases.
