Local food culture in Hong Kong

Policy for Sustainability Lab, Centre for Civil Society and Governance, The University of Hong Kong

In the time of COVID-19, food imports are being greatly impacted and outdoor activities are limited. Many of the citizens in Hong Kong are looking into their food culture with local food supply and home culinary skills to cope with the situation to avoid dining out.

They have changed their sources of food from the wet market and local farms, rather than the supermarket. The sales of local (organic) farm products in the recent months has dramatically increased.

Many citizens started to re-visit their traditional culture and plant edible plants that were once an important food source for the local rural community. Exploring home cooking skills and food culture flourishes in the city. Some have started to make their own rice wine, fermented paste, and plant some vegetable at home using traditional knowledge and skills to produce and preserve food.

All of these represent living heritage that has existed for a long time, but has been gradually disappearing. COVID-19 has triggered citizens to look for alternatives from the local culture to cope with the breakdown of international trade and other exchanges.

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