陳潔兒

On a sunny afternoon, students gathered on the hong kong street , their eyes filled with anticipation as they watched a teacher clad in an apron. The teacher was focused on making egg waffles , a beloved street food and part of Hong Kong's intangible cultural heritage. Holding a special mold that emitted enticing aromas, the teacher skillfully poured the golden batter, which began to sizzle, filling the air with a sweet, nostalgic scent reminiscent of bustling street markets.
As the teacher explained the history of egg waffles—originating in the 1950s as a creative way to use leftover egg batter—students listened intently. They learned how this unique snack was not just food but a symbol of Hong Kong's vibrant culinary culture. Some students took out their phones, eager to capture the moment, wanting to preserve this delicious connection to their heritage.

As the egg waffles baked, the students observed the meticulous technique required to achieve the perfect crispy exterior and soft interior. The teacher occasionally flipped the mold for even cooking, sharing tips about the right temperature and timing. The excitement in the air grew as the waffles transformed into golden, bubble-shaped treats.