「茶餐廳美食的科學」寫作比賽 2025
按此回顧比賽資訊。
冠軍
學生姓名
梁樂姸
內容
As a Hong Konger born and raised in a cuisine-vibrant neighbourhood, my ears spent most of their childhood immersed in specialized Cha Chaan Teng slangs such as 靚[leng3]女[neoi2] for congee and 下[haa6]火[fo2] for congee with preserved egg and lean meat, more colloqially known as 皮[pei4]蛋[daan2]瘦[sau3]肉[juk6]粥[zuk1]. Speaking of which, is a fascinating dish itself, with the translucent and gelatinous dark boiled egg conquering the spotlight. Yet, the question still lingers in my mind, how does an ordinary white and yellow hard boiled egg turn into such a monstrous-looking delicacy?
Century eggs, or Pidan, are fundamentally alkali-pickled duck eggs. They are fermented in a mixture of substances that ultimately diffuses into the contents of the duck egg and alter the physical and chemical properties of the egg contents, resulting in the gelatinous and dark appearance of the egg.
In terms of the gelatinous appearance, the duck egg is often submerged in a mixture of water, soda ash, also known as sodium carbonate, and quicklime, also known as calcium oxide. These substances react with each other to form lye, also known as sodium hydroxide, a highly alkaline compound.
CaO + Na₂CO₃ + H₂O → 2NaOH + CaCO₃
The alkali particles of the submerging solution then diffuse into the egg contents along the concentration gradient and break down the egg proteins. The broken-down egg proteins then bind with the surrounding water to create a gel. This gel then contributes to the gelatinous appearance that we all know and love of the century egg.
In terms of the dark colour of Pidan, it is often a result of a Maillard reaction, which is the same natural browning effect we see in other Cha Chaan Teng foods such as Pineapple Buns. This darkening effect is usually amplified in higher pH environments. Considering that the processed century eggs are cured in alkaline mixtures, the eggs often appear in a darker colour due to the accelerated Maillard reaction in high alkalinity. It is notable that such a unique colour is not guaranteed in all century eggs. There are other types of Pidan such as golden yellow century eggs produced in Sichuan Mainland, which are either cured in a mixture of reduced amounts of soda ash and quicklime or fermented in a shorter period of time, ultimately delaying the Maillard reaction and contributing to its golden colour.
Minced century eggs are certainly a delight paired with a bowl of warm congee with lean meat. The salty, pungent and chewy taste and texture of Pidan, paired with the silky smooth and soothing porridge has won the hearts of regular Cha Chaan Teng goers as a detoxification food in the menu that can carry the yeet hay, or 熱[jit6]氣[hei3], away from them.
亞軍
學生姓名
張健豪
內容
Did you know Hong Kong’s beloved “pineapple bun” — a golden, crackly delight — is hiding a sweet deception? No pineapple, no problem! This iconic treat, called “boluo bao”, is a masterclass in culinary magic, where science and tradition collide to create a snack that’s as fascinating as it is delicious.
Imagine biting into a cloud. That pillowy-soft interior isn’t just luck — it’s yeast throwing a microscopic party. As the dough rests, yeast devours sugar, puffing it up with carbon dioxide bubbles trapped in a gluten web. The result? A melt-in-your-mouth texture that’s pure edible alchemy.
But the real showstopper is the crust. A sugary, buttery paste laced with baking powder transforms under the oven’s heat. As the powder reacts, it blasts tiny CO₂ jets, fracturing the topping into those iconic “scales.” It’s like edible geology — a crispy, golden crown that shatters with every bite.
Now, behold the golden glow. That’s no ordinary browning — it’s the Maillard reaction, science’s flavor fireworks. Amino acids and sugars tango at high heat, turning the crust into a caramelized masterpiece. Each crackle whispers secrets of toasty, buttery chemistry.
So next time you cradle a pineapple bun, remember: You’re not just holding a snack, but the whole Hong Kong in a bite — where tradition meets lab-coat genius, and every crumb tells a story.
季軍
學生姓名
黃紫琪
內容
The crispy crust and creamy filling make Hong Kong egg tarts a delicious science experiment!
The secret of puff pastry lies in "laminated dough" – wrapping frozen butter into a dough and folding it repeatedly to form hundreds of thin layers. When baking, the butter with a melting point of 32–35°C melts, and the steam expands instantly, pushing the dough away to form honeycomb-like pores. Simultaneously, the starch in the flour absorbs water and solidifies at 60–80°C, and together with the butter fat, locks in the crispy structure, creating a light texture that breaks at the touch.
The key to the ultimate tenderness of the custard filling is sifting, which not only removes bubbles, but also breaks up protein aggregates, allowing the egg white to gel evenly at 65°C to form a fine network structure.
The temperature control of the oven is also an important part of making egg tarts. First, bake the puff pastry at 200°C to quickly separate the layers and prevent the butter from leaking out. Then, lower the temperature to 180°C and bake slowly to allow the egg liquid to solidify slowly and prevent it from expanding and bursting. Moreover, a little salt in the dough secretly enhances the sweetness and balances the flavor. Also, the sugar in the dough reacts with the protein at high temperatures to produce a Maillard reaction, giving the egg tarts a caramelized aroma and golden color.
From folding the dough to controlling the oven temperature, every step is scientifically and precisely calculated. This kind of Hong Kong-style tea restaurant food can amaze your taste buds for a hundred years!
優異獎
學生姓名
黃雨嘉
內容
《炒蛋的滑嫩原理》
茶餐廳的炒蛋以滑嫩細膩著稱，其背後涉及蛋白質變性、乳化作用及溫度控制等科學原理。雞蛋的主要成分是水、蛋白質和一些脂肪。在加熱時，蛋白質分子會變性，從原本捲曲的結構伸展並互相交聯形成網絡，過程中會捕捉水分。然而，若溫度過高，蛋白質交聯過度，網絡變得過於緊密，水分被擠出，導致炒蛋乾硬。
為了避免這種情況，茶餐廳廚師通常在蛋液中加入牛奶或淡奶。牛奶中的水分可以稀釋蛋液，延緩蛋白質變性的速度，而乳脂則起到潤滑作用，包裹著蛋白質分子，防止它們過度交聯。此外，牛奶中的乳糖在加熱時略微焦糖化，增添風味。
烹調過程中，低溫慢炒是關鍵。溫度過高會導致蛋液快速凝固，失去滑嫩的口感；而低溫能讓蛋液均勻受熱，逐漸凝固，形成柔滑細膩的結構。廚師經常輕輕翻炒，避免長時間加熱某一部位，這樣炒蛋才能保持濕潤、滑嫩且富有光澤。
學生姓名
單雋雯
內容
“The Science of Cha Chaan Teng's Milk Scrambled Eggs”
In Cha Chaan Tengs, a dish of scrambled eggs transforms into something extraordinary through the application of science. By controlling the chemical and physical processes that occur during cooking, we can make the scrambled eggs more creamy and soft.
The magic begins with the careful blending of eggs and milk. The lecithin from egg yolks and casein from milk work together as natural emulsifiers, creating a stable mixture where fat molecules become perfectly suspended in liquid. This emulsion is crucial for preventing separation during the cooking process and contributes to the final creamy mouthfeel.
On the other hand, temperature should be controlled carefully too. Unlike Western methods that often use high heat, Cha Chaan Teng chefs maintain a gentle 60–70°C cooking environment. This allows egg proteins to denature gradually rather than seizing up suddenly, resulting in tender, delicate curds instead of rubbery clumps. The constant stirring serves a dual purpose to create uniform heat distribution while encouraging the formation of countless tiny curds that give the dish its characteristic smooth consistency.
To conclude, the usage of science techniques can make scrambled eggs more delicious. Through these techniques, we can cook yummy food in a simple way. Let’s figure out more interesting scientific facts about food.
學生姓名
駱怡秋
內容
西多士，一款受大眾喜愛的茶餐廳美食，它的表面金黃酥脆，泛著晶瑩的油光，而上面的牛油，被熱騰騰的西多士融化，使整個西多士都散發著一股牛油香味。一口咬下去，茶餐廳的西多士總是十分外酥內軟，究竟製作一個美味可口的西多士背後運用了什麼原理呢？
原來，當中最重要的秘訣在於油炸的方法，白麵包在沾滿蛋液以及塗滿花生醬後，便可放入油煱炸大約幾分鐘，在這個過程，高溫的油脂成為一個傳熱介質，使熱量快速傳遞至整個西多士表面，表面的水分迅速蒸發，形成一個脆殼，以鎖住入面的水分，使西多士外酥內軟。同時，在高溫下，西多士中的還原糖和氨基酸或蛋白質發生梅納反應，生成了不同氣味的中間體分子，使西多士散發著蛋香和焦香的氣味。到了後期，梅納反應令類黑素生成，它是一種棕色的聚合物，令西多士變得金燦燦的。要留意的是，若炸的時間太長，西多士的表面便會因大量類黑素的生成而變得深啡色。入面的水分也會蒸發，使口感變得乾硬。
最佳努力獎
學生姓名
文焯琳
內容
在香港生活數載，這座城市對我來說是再熟悉不過的存在。特別是那傳統港式茶餐廳，它以獨特的人情味，獨特的香氣來向我們訴說這座城市的變遷。
我最喜歡的莫過於到街邊的那一檔古色古香的茶餐廳。這一家茶餐廳一進門便恍如置身八十年代。映入眼簾的是霓虹光管、鐵窗花配磨砂玻璃，還有用油漆手寫的膠餐牌。
有一天，我看到有一位小妹妹帶着他的爺爺來到這家茶餐廳。
「爺爺，你知道為什麼焗豬扒飯那麼好吃嗎？」
「乖乖，我不知道呢，你告訴爺爺。」
小妹妹隨即化身小老師一般教導起來：「我們先來說說製造焗豬扒飯的方法。首先，我們當然是要醃製豬扒啦！我們會將豉油、糖、料酒和少量的澱粉來醃製豬扒三十分鐘。其中神奇的事情便發生了！豉油中的鹽分，會通過滲透壓，從豬扒的細胞當中抽出水份，同時將氨基酸和糖分滲入豬肉內，增加它的鮮味。而澱粉會吸收表面的水份，形成薄膜，減低之後煎炸時會流失的水份，保持肉質的鮮嫩。」
「難怪嫲嫲在家經常準備一大包澱粉，我在想有什麼作用，又沒有味道。原來是為了不要讓肉水份流失。乖乖真聰明！」
「當然了！爺爺你還知道嗎？我們把油加熱至一百八十度，便能把豬扒煎得兩面金黃。這是因為高油溫快速傳熱引發了美拉德反應，氨基酸和還原糖生成吡嗪等化合物便能產生焦香和金黃色澤！加上肉表面的蛋白質在超過六十度以後便會形成硬化層，便能鎖住內部肉汁減少水份蒸發。所以我們便能吃到那麼鮮嫩多汁的豬扒啦！」
「但如果我們太大火呢？」
「爺爺問得好！如果煎得太過火，例如溫度超過二百度或煎超過六至八分鐘便會引發過度的美拉德反應，生成過量的雜環化合物。加上表面糖分和蛋白質在二百五十度至三百度的時候會分解脫水，形成碳基化合物，便會形成黑色焦層。這些便會令豬扒變得又黑又苦，而且內部水份流失會變得肉質乾柴，甚至會致癌。所以我們要小心不要煎炸過度啊！」
「那麼茄汁有沒有什麼特別之處？」
「當然有啦！蕃茄醬的檸檬酸與豬肉蛋白質反應，促進輕微水解，能夠軟化肉質。而且豬扒飯上面還有很多芝士，酸性還與芝士的脂肪形成弱相互作用，減少油膩感。所以焗豬扒飯真的很神奇啊！這幾樣東西的相互作用再加上廚師那恰到好處的烹調才能製成這樣一份色香味俱全的焗豬扒飯！」
「乖乖，你真的太聰明了！一定是上堂經常聽老師說話吧！」
這時我看到小妹妹的凍檸茶來了，便上前問她：「小妹妹你很聰明喔！知道那麼多科學小知識！那麼姐姐考考你，你知道凍檸茶的化學原理嗎？」
小妹妹思考了一會：「老師還沒有教過，不過是有關檸檬酸嗎？」
「聰明！果然有一點科學小腦袋！那麼姐姐就告訴你。凍檸茶的主要成份便是檸檬以及錫蘭紅茶。我們首先要用九十至九十五度的熱水沖泡錫蘭紅茶葉五分鐘，並且過濾茶渣。但你知道如果用過熱的熱水沖泡又會發生什麼事呢？」
小妹妹興奮地說：「我知道我知道！高溫會加速單寧溶解令茶葉釋放更多的茶紅素，令到茶葉過度的苦澀。而且咖啡因也會被過度萃取，會令紅茶變得很苦。」
「沒錯，過熱除了會令茶葉過苦過澀，過量的單寧還可能會刺激胃部黏膜，過量的咖啡因也可能會引發心悸或者失眠。所以我們在沖泡時溫度要適中啊！在過濾完紅茶之後便要趁熱加入白糖，並攪拌至完全溶解。因為高溫能夠增加蔗糖的溶解度，糖分子均勻分散，甜味能平衡單寧的苦澀。之後便能加入檸檬片，檸檬片中的檸檬酸與單寧形成氫鍵，降低苦澀味，且檸檬皮的檸檬烯緩慢釋放，通過揮發增強清新香氣。最後加入冰塊便是我們喝到的凍檸茶啦！」
「原來如此謝謝你姐姐！我學到新的東西了！」
經過這段小插曲，我便在想，這小小的茶餐廳，真是藏著大大的學問。不僅有那充滿年代感的裝潢，就連每一道美食背後都蘊含着有趣的科學原理。這是我從來都沒有想過的，是那一位小妹妹點醒了我，原來我們身邊蘊藏着那麼多可以探索的趣事。我們缺乏的從來不是學識，而是去追尋身邊一切的好奇心。
爺爺和小妹妹的互動，更讓我感受到了茶餐廳裏那濃厚的親情與溫暖。在這裡，不只有食物的美味，更有情感的交流和知識的傳遞。
我望向四周，其他桌的客人們也都各自享受着屬於他們的時光。有的在滔滔不絕地聊天，有的在專注地品味着美食。我突然意識到，茶餐廳對於香港人來說，不只是一個用餐的地方，更是生活的一部分，是記憶的載體。
或許我也可以像那小妹妹一樣，去探索更多美食背後的奧秘，再分享給身邊的人。讓更多人知道，香港的茶餐廳，不只是舌尖上的美味，更是香港文化最真實、最動人的寫照。在未來的日子，這茶餐廳也一定能夠繼續見證無數人的故事，延續它獨特的魅力，成為這城市永不褪色的地方。