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On September 18, 1943, Hong Kong was under Japanese occupation during World War II. This period was characterized by severe hardships, including food shortages and the imposition of strict regulations on the local population. The Japanese authorities often exploited local resources, leading to a profound impact on the culinary culture of Hong Kong.
Recommended dish: Congee
Congee, a comforting rice porridge, became a staple food during tough times due to its simplicity and the ability to stretch limited ingredients. Traditionally made by boiling rice in water until it reaches a creamy consistency, it can be served plain or with a variety of toppings such as pickled vegetables, meat, or seafood.
The soft, warm texture of congee offers nourishment and solace, reflecting the resilience of the people who endured challenging circumstances during the war. Its flavors can be mild or savory, depending on the toppings chosen, making it a versatile comfort food.
โก $RARE โก $Degen โก 4 replies
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