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"ICH Flavours" Carnival showcases essence of making techniques for food related to intangible cultural heritage (with photos)
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     The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space (Oi!) in North Point today (June 28) and tomorrow (June 29). Under the theme of "Food Culture", the carnival, with free booth activities, workshops and demonstrations, allows members of the public to experience the essence of making techniques for food related to intangible cultural heritage (ICH) through taste and visuals.

     Many ICH items in Hong Kong are related to food. The carnival features various workshops and demonstrations of making techniques for public participation in producing and understanding ICH-related food. Examples include dragon beard's candy, a traditional sweet food; Sau Fan, a traditional snack and a food offering in villages in the New Territories; glutinous rice dumpling with lye, a festive food of the Dragon Boat Festival; and shrimp paste blocks and shrimp paste, local specialties of Cheung Chau, Tai O and Lamma Island.

     Apart from local traditional food that Hong Kong people are familiar with, there are also demonstrations and experiential activities of the Jiangxi Gannan Hakka pounded tea making technique, a representative item of the national ICH, for public to join.

     The Hakka folk song and Nanyin performances held at the Oi! Lawn are attracting many people. The "Mobile ICH" is also stationed at Oi!. With an exhibition and interactive devices, it incorporates learning into fun games to allow the public to explore the rich content of festive-related Hong Kong ICH items.

     The carnival is one of the programmes of the Hong Kong ICH Month 2025. Tomorrow, there will be demonstrations and workshops on traditional food-making techniques related to ICH, including sweet potato cake, Ching Ming Tsai (Paederia scandens sticky rice dumpling), blown sugar, and basin meal. Traditional food and interesting activities are not to be missed. For details of the "ICH Flavours" Carnival, please visit the website: www.icho.hk/en/web/icho/hk_ich_month_2025_ich_flavours.html.
 
Ends/Saturday, June 28, 2025
Issued at HKT 16:44
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The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows participants making glutinous rice dumpling with lye. It is a traditional festive food of the Dragon Boat Festival, and is made from the ashes of fruit tree branches and glutinous rice. Wrapped in bamboo leaves, the rice dumpling is prepared in boiling water.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows participants making shrimp paste. Shrimp paste blocks and shrimp paste are local specialties on Cheung Chau, Tai O and Lamma Island, using common cooking ingredients made from silver shrimp through fragmentation and sunning processes, with the addition of salt.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows the demonstration of the Dragon Beard's Candy making technique. This traditional sweet food is made from maltose or corn syrup, which is used as syrup paste and is pulled into threads, with the addition of fillings such as granulated sugar, peanuts, black and white sesame, desiccated coconut and malt extract.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows the demonstration of the Jiangxi Gannan Hakka pounded tea making technique practised by the Hakka people in the Gannan region. Using fresh tea leaves, glutinous rice, sesame seeds, soybeans, peanuts, salt, and various herbal plants as ingredients, the mixture is pounded into a tea paste with a grinding bowl and pestle, then blended with boiling water.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is launching the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows the workshop of Sau Fanmaking technique, a traditional snack and a food offering in the villages in the New Territories. Sau Fan is made from glutinous rice flour, rice flour and peanut fillings through a steaming process.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows the Hakka folk song performance.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows the Nanyin performance.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows the "Mobile ICH".
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows sweet potato cakes. On the last day of the lighting lantern ritual in the first lunar month, villagers in the New Territories make the cakes through a pan-frying process and give them to the families with newborn sons.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows Ching Ming Tsai, also known as Paederia scandens sticky rice dumpling, is made from leaves of paederia scandens, glutinous rice flour, rice flour and peanuts through a steaming process. It is served as a food offering for the ancestors during the Ching Ming Festival.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows a basin meal. It is a tradition where the punti (local) walled villages of the New Territories would hold basin feasts for occasions such as clan’s ancestor worships, Jiao festivals, weddings, lantern lighting ceremonies on the birth of baby boys and consecration ceremonies for ancestral halls.
The Intangible Cultural Heritage Office of the Leisure and Cultural Services Department is holding the "ICH Flavours" Carnival at the Oil Street Art Space today (June 28) and tomorrow (June 29). Photo shows blown sugar, which uses maltose (or corn syrup) to make syrup paste and can be shaped as figurines of humans and animals.