Production of cans, preserved gingers and soy sauce.

The iron used to make Amoy’s cans was ordered and imported from overseas with vessels divided into half-pound, one-pound and five-pound variants. The cut iron plates were fed into the machines to undergo processes known as flanging, lidding and pressure leak testing. Afterwards, empty cans were stored in warehouses. While half-pound and one-pound cans were manufactured by fully automated machines, the five-pound cans had to be processed manually. Amoy was the first company in Hong Kong to produce canned dace with salted black beans. Wong Wing Man thought that Amoy’s canned dace with salted black beans tasted delicious and gave off a mouthwatering aroma when deep-fried with lard and Amoy’s salted black beans.
After relocating its plant from Ngau Tau Kok to Tsuen Wan, Amoy began buying cans from Singapore rather than making the containers itself. As a result, the company eventually ceased production of cans for dace with salted black beans. From the 1950s to the 1960s, Amoy produced a wide variety of canned foods including pigs’ trotters with ginger, shark’s fin, minced fish, longans, lychees, pickled shallots, bamboo shoots, mixed vegetables, dace with salted black beans, salted black beans, miso and pickled cucumbers. The white cucumbers used to make this last delicacy were imported from China before being preserved by male and female casual staff working overtime shifts. Different kinds of food were either canned manually or by machines in the pickle room and then sent to another department for vacuum sterilisation and capping by machines. Female workers in the pickle room canned the food while their male colleagues transported the goods. Amoy’s canned food was not only sold locally but also exported overseas.
Amoy’s preserved gingers were very expensive and so tended to be exported. Preserved gingers were made of ginger cubes which were divided into wet and dry piles and graded according to size. All gingers used were imported from China. After the raw gingers were peeled manually by the female workers, they were preserved in a big pool with salt. Technicians had their own secret recipe for making preserved gingers, often testing the temperature of the sugar being heated with their bare hands before adding the ginger cubes.
Employees’ first step in making soy sauce was to soak soya beans in water during the day and then pick them up and leave them in the hall before clocking off and heading home. At around 5 to 6 a.m. the next morning, the beans would be steamed in an oven. The cooked beans were then placed on the floor to cool, ploughed loose, mixed with flour, fermented and then left to get mildewed. The male workers took charge of these steps while their female colleagues hard-pressed the remains of the beans to help them dehydrate. The technicians making soy sauce also had their secret techniques. To this end, they often sprayed the beans with fluid to reduce the temperature or turned up the oven to increase the heat according to the demands of the fermentation process.
Between the 1940s and the 1950s, Amoy’s boss was a native of Fujian. As a result most of the company’s male workforce was predominantly made up of Fujianese people mixed with a few locals or migrants from Chaozhou. Surprisingly, there were very few female workers from Fujian.

Interviewee
Company Amoy Food Limited
Date
Subject Industry
Duration 19m38s
Language Cantonese
Material Type
Collection
Source Hong Kong Memory Project Oral History Interview
Repository Hong Kong Memory Project
Note to Copyright Copyright owned by Hong Kong Memory Project
Accession No. AY-WWM-SEG-003
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