‘Everything in Hong Kong Has Changed’: A Road to Reinvention


HONG KONG — On the day that Hong Kong was returned to China a quarter century ago, the noodle maker of Queen’s Road worked as he had done for days and decades before, mixing flour and water into sustenance for a city filled with refugees from the mainland. To satisfy the diverse tastes, he made tender Shanghai noodles and Cantonese egg pasta, slippery wonton wrappers from China’s south and thick dumpling skins beloved in Beijing.

When the five-starred flag of the People’s Republic of…



Read the Full Article Here nytimes

Share:

Written by Bourbiza Mohamed

A technology enthusiast and a passionate writer in the field of information technology, cyber security, and blockchain

Leave a Reply

Your email address will not be published.

Grandmother, 90, left in hospital corridor for 30 hours in brutal sign of NHS pressure

Wildlife lovers hail ‘perfect’ pair of ospreys