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
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.
Many of these foods remain beloved in Hong Kong today, even as dining locations and styles have changed. Through the lens of South China Morning Post photographers, we take a look back at the streets and restaurants that shaped Hong Kong’s winter meals.
