在台灣，港式料理通常令人想起飲茶和茶餐廳，而在香港人眼中的港式，與台灣人想像的有什麼差別呢 ? 管院「英語學習角落」於 10 月 18 日辦理本學期第 1 場交流活動 ——「從電影看香港文化 - 香港茶餐廳」，由來自香港的社會學系學生徐同學，以英文分享香港茶餐廳文化。

徐同學首先播放了兩段香港電影片段，講解茶餐廳的日常運作和特有美食，原來茶餐廳起源自一段有趣的歷史。在上世紀五十年代，香港深受殖民文化影響，許多飲食習慣都參考了英國文化，例如香港流行「三點三下午茶」。也有在工地工作的人員表示，下午茶時段對他們來說是個「安全」考慮，慎防有人在工地角落昏倒而無人知曉。而茶餐廳常見的鐵板排餐、常餐，亦是從西餐廳菜單中參考過來的，只是因應當時人們的經濟狀況，改用更低廉的食物取代。還會加入中式調味，如豉油等元素，形成獨特的香港飲食文化。

在介紹過後，徐同學準備了一些題目讓同學們討論，例如台灣有沒有類似港式茶餐廳的餐廳 ? 有同學認為台灣的豆漿店很像，也是由早到晚長時間供餐的地方。如果要選台灣代表性的餐廳 ，應該選南部還是北部的 ? 這個問題引起了同學熱烈的討論，雙方都有自己熱衷的飲食喜好。經過這場活動，同學們認識到茶餐廳的飲食文化。香港是台灣人旅遊的熱門選擇之一，相信這次的分享，能帶領同學們更深入了解在地飲食，與其歷史發展息息相關。

【英語學習角落系列講座介紹】
💡 演講內容以英文進行
💡 於活動結束時發放「英語實踐歷程檔案計畫」點數證書
💡想了解更多講座資訊，歡迎來信詢問-管院英語學習角落專用信箱: engc@cm.nsysu.edu.tw

（社會系徐考澧撰稿／管院媒體編修﹚

The College of Management English Learning Corner held its first English Corner of the semester on October 18th: " Exploring Hong Kong Culture Through Movies – Hong Kong Cha Chaan Teng." Sociology student Mr. Xu from Hong Kong shared insights into Hong Kong's Cha Chaan Teng culture in English. In Taiwan, Hong Kong cuisine often brings to mind dim sum and Cha Chaan Teng. But how does Hong Kong-style dining look from a Hong Kong perspective compared to how Taiwanese people imagine it?

Mr. Xu began by showing two clips from Hong Kong films, explaining the daily operations and unique dishes of Cha Chaan Teng. It turns out that these restaurants have an interesting historical origin. In the 1950s, Hong Kong was heavily influenced by colonial culture, and many food habits were inspired by British culture, such as the popularity of "3:15 PM tea time" in Hong Kong. For some construction workers, tea time was also a safety measure, ensuring no one fainted unnoticed in a hidden corner of a construction site. Many of the common dishes at Cha Chaan Teng, such as sizzling steak and "set meals," were adapted from Western menus. However, due to economic constraints, foods were substituted by cheaper ingredients, and Chinese seasonings like soy sauce were added, creating a distinct Hong Kong dining culture.

After the introduction, Mr. Xu prepared some questions for students to discuss, such as whether there are restaurants in Taiwan similar to Hong Kong's Cha Chaan Teng. Some students felt that Taiwanese soy milk restaurants are quite similar, as they also serve food throughout the day. Another question was whether a representative Taiwanese restaurant would be more likely found in the south or the north, sparking a lively discussion with students sharing their preferences.

Through this activity, students gained an understanding of the food culture of Cha Chaan Teng. Since Hong Kong is a popular travel place for Taiwanese people, this sharing session likely helped students gain a deeper appreciation of how food in a place is closely tied to its historical development.

(Written by. Alex Tsui, The Department of Sociology / Proofread by the Media of the College of Management)