Today, Shatin District used to be a barren garden full of thorns, so it is called "Thorn Garden". The early villages in Shatian were built on both sides of the present Chengmen River. Because the water in the upper reaches of the Chengmen River was very clear in the past, it was called "Liyuan".
Introduction to Sha Tin
Sha Tin is located in the eastern New Territories. Today, Sha Tin District is a new town with a large population in Hong Kong. Walking on the street where ancient villages, traditional temples and modern buildings coexist, you can really feel the urban landscape where old and new cultures blend.
Wu Zeng is a famous walled village here. /kloc-It was built by the Zeng family in the 0/9th century and is a large existing Hakka village in Hong Kong. Stepping into it, you can see the typical middle hall and ancestral hall, vividly showing the life of Hakka people at that time.
Chegong Temple, built in the late Ming Dynasty, is dedicated to the famous Chegong Temple in the late Southern Song Dynasty. The locals believe that visiting the golden windmill in Chegong Temple can bring good luck!
If you want to know more about the local culture, you can go to the Hong Kong Heritage Museum, where various treasures and theme exhibitions tell about the past culture and characteristics of Hong Kong. In the New Territories Cultural Museum, in addition to displaying more than 300 pieces of New Territories cultural relics, the museum also uses new visits, scene reappearance and multimedia programs to show everyone the old look and new look of Sha Tin.
When you come to Sha Tin, you must not miss these three delicacies: pigeon, chicken porridge and tofu brain. Longhua Hotel is famous for roasting squab, which has attracted many celebrities such as Bruce Lee and Jin Yong for many years. If you want to taste authentic homesickness, I suggest you go to Chen Genji, a big-name stall in Sha Tin public housing village, where people are crowded almost every day. When you come here, you must not miss their mustard hand-torn chicken, salted squid and eel.
Editor: Flying Fish