Fresh food – the fresher the better – is a basic tenet of Chinese cooking. For the majority of people that entails a daily visit to the wet market; so-called because much of the product is still wet, as it were: the produce is fresh out of the ground, the seafood is still alive. Graham Street on Hong Kong island is home to one of the oldest local wet markets – an assembly of small individual stalls selling most anything the daily cook might need. My timing turns out to be fortuitous, too.  In an act of urban renewal the entire area will soon be razed.
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