Advertisement
In pictures: what are Hong Kong’s most beloved winter foods? Snapshots from the 1970s to 2000s
How Hongkongers keep warm in the winter, from steaming hotpot and snake soup to roasted chestnuts and bowls of crispy claypot rice
1-MIN READ1-MIN
Listen
In the 1980s and 90s, open-air food stalls were a common sight in Hong Kong and during the colder months, hotpot was a dish of choice for those dining alfresco. The steaming pot not only offered a variety of rich flavours but also a cosy way to bring family and friends together, sharing food and laughter to warm the chilly nights.
For those preferring a more comfortable setting, Cantonese snake-soup restaurants offered another popular winter staple, the warming tonic having been supped by generations of diners.
Although claypot rice isn’t limited to winter, it is another favourite during the cold weather. As the rice and toppings cook slowly under the clay lid, the pot produces a fragrant meal with a crisp, golden layer at the bottom. The claypot also keeps the dish from going cold.
And, of course, snacking from a warm bag of roasted chestnuts or on sweet potatoes was a simple pleasure while walking outside.
Select Voice
Select Speed
1x
AI-generated voice