(Fighting against New Coronary Pneumonia) Hong Kong fights the epidemic with one heart: "Paoding" after 95 assists Hong Kong to relieve the worries of compatriots

　　China News Agency, Hong Kong, March 13th: Hong Kong fights the epidemic together: "Paoding" after 95 assists Hong Kong to relieve the worries of compatriots

　　China News Agency reporter Liu Chenyao

　　"The biggest hope is to allow Hong Kong compatriots to eat a bite of fresh meat." Hu Changhang was interviewed by a reporter from China News Agency in the evening. He will soon be on duty, working all night to prepare fresh meat for Hong Kong citizens.

　　Affected by the fifth wave of the epidemic, the Sheung Shui Slaughterhouse, the largest slaughterhouse in Hong Kong, was temporarily closed, causing difficulties in the supply of fresh meat in the city.

As the operator of the Sheung Shui Slaughterhouse, CR Ng Fung dispatched 38 slaughtering experts from the mainland to form the "Supply Guarantee Team for Hong Kong" (Supply Guarantee Team), which provided professional strength for the normal production and operation of the Sheung Shui Slaughterhouse.

Hu Changhang, who was born in 1998, is one of the 38 people.

On March 8, many butcher shops in Wanchai, Hong Kong resumed business, with sufficient supply of fresh pork.

In the early morning of the same day, the Sheung Shui Slaughterhouse, the largest slaughterhouse in Hong Kong, resumed slaughtering services.

A spokesman for the SAR government said on the same day that the supply of live pigs could return to normal levels on the same day.

Photo by China News Agency reporter Zhang Wei

　　The supply guarantee team started work on the 8th of this month. "We start work around 12 o'clock at night. According to the number of slaughtered, if it is less, it will take about seven hours, and we will work until seven or eight in the morning." He said, Working through the night requires you to get used to your body first, especially your stomach. There are differences between the three meals a day and the 9-to-5 work schedule in the mainland. It’s a little harder. “But after getting used to it, it will be better in the future.”

　　Hu Changhang told reporters that at present, the supply guarantee team and their counterparts in Hong Kong are each responsible for one live pig slaughtering production line. Each production line handles more than 1,000 to 1,300 live pigs per day. "I used to process about 200 to 300 live pigs per day in Shanghai."

　　Hu Changhang is an employee of China Resources Ng Fung's Shanghai company. When he learned that Ng Fung was going to support Hong Kong, he signed up and was successfully selected into the support and guarantee group, which was transferred from Shanghai to Shenzhen and then to Hong Kong.

He said that when he knew that Hong Kong was in difficulty, he wanted to come and help, and he naturally signed up.

"I am responsible for the pork. The four elements of life are food, food, housing and transportation. Food is an important part," he said.

　　When it comes to his "unique skills", the young man is very excited.

"My unique skill is to open the pork belly, which is to cut the pig's breast in half. I have been doing it for a long time." He said that he has nearly five years of slaughtering experience, and this time Ng Fung chose him as a priority his craft.

　　However, in terms of slaughtering technology, there are still differences between the mainland and Hong Kong. Hu Changhang said that the mainland requires pigs after slaughter to be classified into various parts. "In Hong Kong, basically a pig is packaged as a whole, slaughtered and sorted, and then transported to the vegetable market. , which part of the customer needs, the meat stall owner will cut it for you on the spot. This is the biggest difference." He said, in addition, in Shanghai, pigs are slaughtered from the head to the tail. In Hong Kong, the pigs are hung upside down. on the contrary.

But he got used to it quickly.

　　He also said that although there are differences in craftsmanship, both the mainland and Hong Kong have a set of strict implementation standards, and the hygiene and safety are the same.

　　Although the technology is excellent, this "post-95" is still very humble.

As the youngest in the supply guarantee group, he said that he still needs to learn a lot, including work skills and attitude towards work and life, etc. He needs to ask more from seniors.

　　The Supply Guarantee Group plans to provide support in Hong Kong for two months.

Although he has only been here for 5 days, Hu Changhang has basically become accustomed to this rhythm of work and life.

"The locals speak Mandarin to us and are very friendly. The food is acceptable, but it is sweeter than the local dishes." He said that nucleic acid testing is now done after work every day, and the working and living areas are isolated from the outside world. , to minimize the risk of infection.

　　But also because it is closed management, it is difficult to have in-depth contact with the city, which is somewhat regrettable for Hu Changhang, who came to Hong Kong for the first time.

　　At present, the supply of fresh meat in the Hong Kong market has returned to normal from the 8th.

The Chief Executive of the Hong Kong Special Administrative Region, Carrie Lam Cheng Yuet-ngor, also said on the 12th that with the efforts of all parties, the supply of cross-border fresh food in Hong Kong has largely returned to normal levels, and prices have also dropped significantly.

　　Knowing that Hong Kong compatriots can easily buy fresh meat now, Hu Changhang is very relieved. This little "cooking" sincerely hopes that the epidemic can be brought under control as soon as possible.

"Being able to go to the street normally and communicate normally is actually a very happy thing." (End)