ROASTED CHESTNUTS

The culture of chestnut stir-frying in Hong Kong has a history of over 60 years. As early as the Khitan dynasty, chestnut gardening and stir-frying have been practised by the royal family for over a thousand years. The chestnuts are stir-fried in a large black wok with a long shovel, so that they are not too raw or overcooked, while still retaining the flavour of the black sand. Chestnut carts are one of the most popular types of hawker in the history of Hong Kong, and are commonly found in the autumn and winter months. For Hong Kong people, the traditional chestnut stall is not only the most popular cold weather folk food in Hong Kong, but also the original flavour of Hong Kong's sentiment.


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