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obsession</h1></div><div data-component="byline-block" class="sc-18fde0d6-0 dlWCEZ"></div><figure><div data-component="image-block" class="sc-18fde0d6-0 ejjhCR"><div data-testid="hero-image" class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 50vw, (min-width: 1008px) 66vw, 96vw" srcSet="https://ichef.bbci.co.uk/images/ic/160xn/p05qdnj3.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240xn/p05qdnj3.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320xn/p05qdnj3.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480xn/p05qdnj3.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640xn/p05qdnj3.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800xn/p05qdnj3.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024xn/p05qdnj3.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376xn/p05qdnj3.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920xn/p05qdnj3.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480xn/p05qdnj3.jpg.webp" alt="Karen Chiang Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)" class="sc-a34861b-0 efFcac"/><span class="sc-a34861b-2 fxQYxK">Karen Chiang</span></div></div><div data-component="caption-block" class="sc-18fde0d6-0 bdPeAJ"><figcaption class="sc-8353772e-0 cvNhQw">Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)</figcaption></div></figure><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe"><b id="gai-bo-is-so-comforting,-flavourful-and-affordable-that-it-has-become-a-staple-in-a-city-that-has-a-short-attention-span-when-it-comes-to-food-trends." class="sc-7dcfb11b-0 kVRnKf">Gai Bo is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends.</b></p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">It was past midnight in a residential area in Cheung Sha Wan, and only <a target="_blank" href="https://www.facebook.com/TaiPoKingRestaurant" class="sc-c9299ecf-0 bZUiKB">Tai Po King Restaurant</a> and a few other local eateries were still open on the quiet street. As I walked inside, loud chatter filled the small but bright dining area, and workers who’d just got off their night shifts were huddled around the tables clinking small glasses of beer and smoking cigarettes. Fresh chilli and spices were being fried in the kitchen, and the fumes started spreading out into the dining area. You could sense the anticipation as we all sat waiting for one thing: the restaurant’s signature <i id="gai-bo" class="sc-7dcfb11b-0 kKcaog">Gai Bo</i> (literally, ‘chicken pot’), a steaming pot of spicy, saucy, stir-fried chicken.</p></div><div data-component="quote-block" class="sc-18fde0d6-0 dlWCEZ"><div class="sc-9967660-0 WkJHg"><div class="sc-9967660-1 dBFvZy"><svg viewBox="0 0 32 32" width="1em" height="1em" category="personalisation" icon="quote" class="sc-1097f7fe-0 jmthjj"><path d="M9.83967 17.2131C9.205 17.2131 8.62967 17.3124 8.07567 17.5058C8.63767 13.3384 10.9143 10.0091 14.7517 6.88708H10.0903C6.281 10.2704 4.00033 14.6318 4.00033 20.0451C4.00033 24.4311 6.35567 26.9371 9.78967 26.9371C13.0223 26.9371 14.9023 24.5564 14.9023 21.9751C14.9023 19.2184 12.7217 17.2131 9.83967 17.2131Z"></path><path d="M22.2957 17.2131C21.6611 17.2131 21.0864 17.3124 20.5317 17.5058C21.0931 13.3384 23.3704 10.0091 27.2077 6.88708H22.5464C18.7371 10.2704 16.4811 14.6318 16.4811 20.0451C16.4811 24.4311 18.8117 26.9371 22.2457 26.9371C25.4784 26.9371 27.3584 24.5564 27.3584 21.9751C27.3584 19.2184 25.1777 17.2131 22.2957 17.2131Z"></path></svg></div><span class="sc-9967660-2 bBAxiJ">You could sense the anticipation</span></div></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">Hot pot has long been a big part of China and Hong Kong’s dining culture, a simple one-dish concept where fresh vegetables and raw meat are quickly poached in boiling soup stock, with soy sauce and condiments like fresh coriander, spring onions and garlic adding extra flavour. After all the ingredients are eaten, a belly-warming and nutritious broth remains. It is a shared dining experience, where families and friends gather around the hot pot to share stories and a meal.</p></div><figure><div data-component="image-block" class="sc-18fde0d6-0 jFCfG"><div data-testid="image" class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 50vw, (min-width: 1008px) 66vw, 96vw" srcSet="https://ichef.bbci.co.uk/images/ic/160xn/p05qdpt3.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240xn/p05qdpt3.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320xn/p05qdpt3.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480xn/p05qdpt3.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640xn/p05qdpt3.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800xn/p05qdpt3.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024xn/p05qdpt3.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376xn/p05qdpt3.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920xn/p05qdpt3.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480xn/p05qdpt3.jpg.webp" alt="Karen Chiang Hot pot has become the symbolic dish of Hong Kong with more than 250 restaurants serving it (Credit: Karen Chiang)" class="sc-a34861b-0 efFcac"/><span class="sc-a34861b-2 fxQYxK">Karen Chiang</span></div></div><div data-component="caption-block" class="sc-18fde0d6-0 bdPeAJ"><figcaption class="sc-8353772e-0 cvNhQw">Hot pot has become the symbolic dish of Hong Kong with more than 250 restaurants serving it (Credit: Karen Chiang)</figcaption></div></figure><div data-component="ad-slot" data-testid="ad-unit" class="sc-d2ebd0a7-0 iayHyW"><div data-testid="dotcom-mid_1" id="dotcom-mid_1" class="dotcom-ad"></div></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe"><i id="you-may-also-be-interested" class="sc-7dcfb11b-0 kKcaog"><b id="you-may-also-be-interested" class="sc-7dcfb11b-0 kVRnKf">You may also be interested</b></i><i id="in:" class="sc-7dcfb11b-0 kKcaog"><b id="in:" class="sc-7dcfb11b-0 kVRnKf"> in:</b></i></p><p class="sc-eb7bd5f6-0 fYAfXe">• <a target="_self" href="http://www.bbc.com/travel/story/20160829-hong-kongs-secret-night-meal" class="sc-c9299ecf-0 bZUiKB">Hong Kong’s secret night meal</a></p><p class="sc-eb7bd5f6-0 fYAfXe">• <a target="_self" href="http://www.bbc.com/travel/story/20170808-the-truth-about-japanese-tempura" class="sc-c9299ecf-0 bZUiKB">The truth about Japanese tempura</a></p><p class="sc-eb7bd5f6-0 fYAfXe">• <a target="_self" href="http://www.bbc.com/travel/gallery/20171115-hong-kongs-rare-noodles-made-by-seesaw" class="sc-c9299ecf-0 bZUiKB">Hong Kong’s rare noodles made by seesaw</a></p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">The versatile cooking method of hot pot is believed to date back to the early Middle Ages in the Asian steppes to the north as a solution to eat and keep warm around one communal fire, according to Mary Ellen Snodgrass in the <a target="_blank" href="https://www.amazon.com/Encyclopedia-Kitchen-History-Ellen-Snodgrass/dp/1579583806" class="sc-c9299ecf-0 bZUiKB">Encyclopedia of Kitchen History</a>. The centuries-old comfort food then spread around the region, inspiring variations like Szechuan Maotu hot pot, a Chongqing specialty with a tongue-numbing broth and cow innards; and Peking chrysanthemum hot pot found in Sukang, where the broth is made from white chrysanthemum flowers, prawns and pork. The cooking method even influenced Japan’s nabemono (table cookery) – a Japanese version of hot pot where the broth contains chicken or seaweed, and cooked ingredients are served in individual bowls with dipping condiments.</p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">But the version that can be found today in Hong Kong is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends. It may not have been invented here, but with 266 restaurants offering Gai Bo on Hong Kong’s dining directory <a target="_blank" href="https://www.openrice.com/en/hongkong" class="sc-c9299ecf-0 bZUiKB">OpenRice</a>, it has truly become a dish of the city.</p></div><div data-component="quote-block" class="sc-18fde0d6-0 dlWCEZ"><div class="sc-9967660-0 WkJHg"><div class="sc-9967660-1 dBFvZy"><svg viewBox="0 0 32 32" width="1em" height="1em" category="personalisation" icon="quote" class="sc-1097f7fe-0 jmthjj"><path d="M9.83967 17.2131C9.205 17.2131 8.62967 17.3124 8.07567 17.5058C8.63767 13.3384 10.9143 10.0091 14.7517 6.88708H10.0903C6.281 10.2704 4.00033 14.6318 4.00033 20.0451C4.00033 24.4311 6.35567 26.9371 9.78967 26.9371C13.0223 26.9371 14.9023 24.5564 14.9023 21.9751C14.9023 19.2184 12.7217 17.2131 9.83967 17.2131Z"></path><path d="M22.2957 17.2131C21.6611 17.2131 21.0864 17.3124 20.5317 17.5058C21.0931 13.3384 23.3704 10.0091 27.2077 6.88708H22.5464C18.7371 10.2704 16.4811 14.6318 16.4811 20.0451C16.4811 24.4311 18.8117 26.9371 22.2457 26.9371C25.4784 26.9371 27.3584 24.5564 27.3584 21.9751C27.3584 19.2184 25.1777 17.2131 22.2957 17.2131Z"></path></svg></div><span class="sc-9967660-2 bBAxiJ">It has truly become a dish of the city</span></div></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">What’s different about Gai Bo from traditional hot pot is its two-part process that effectively turns one meal into two consecutive ones.</p></div><div data-component="ad-slot" data-testid="ad-unit" class="sc-d2ebd0a7-0 iayHyW"><div data-testid="dotcom-mid_2" id="dotcom-mid_2" class="dotcom-ad"></div></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">First, a heavily flavoured pot of stir-fried chicken topped with a healthy handful of coriander is served on top of a gas stove to keep warm. Often diners will choose to add other ingredients like fish maw or deep-fried soy rolls to soak up the sauce. Then, once the chicken pieces are finished, broth or water is added to deglaze the pot, which turns the meal into a traditional hot pot. At this point, diners can order other raw hot pot ingredients to share; usual suspects include beef strips, prawns, pork balls and vegetables.</p></div><figure><div data-component="image-block" class="sc-18fde0d6-0 jFCfG"><div data-testid="image" class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 50vw, (min-width: 1008px) 66vw, 96vw" srcSet="https://ichef.bbci.co.uk/images/ic/160xn/p05qdmvz.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240xn/p05qdmvz.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320xn/p05qdmvz.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480xn/p05qdmvz.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640xn/p05qdmvz.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800xn/p05qdmvz.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024xn/p05qdmvz.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376xn/p05qdmvz.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920xn/p05qdmvz.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480xn/p05qdmvz.jpg.webp" alt="Karen Chiang Gai Bo's two-part process effectively turns one meal into two consecutive ones (Credit: Karen Chiang)" class="sc-a34861b-0 efFcac"/><span class="sc-a34861b-2 fxQYxK">Karen Chiang</span></div></div><div data-component="caption-block" class="sc-18fde0d6-0 bdPeAJ"><figcaption class="sc-8353772e-0 cvNhQw">Gai Bo's two-part process effectively turns one meal into two consecutive ones (Credit: Karen Chiang)</figcaption></div></figure><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">The dish’s huge popularity belies its relatively short history, and there is no consensus as to its exact origins. According to Edmund Lam, owner of Hong Kong’s <a target="_blank" href="https://www.supremechickenpot.com/" class="sc-c9299ecf-0 bZUiKB">Supreme Restaurant</a>, Hong Kong’s first all-you-can-eat Gai Bo buffet chain, “It was first popularised in Shenzhen and mainland China, with flavours of Sichuan cuisine which are very spicy.” Indeed Yu Jun Restaurant in Shenzhen’s Xiangxi Village claimed to have invented it first in 1994, proudly proclaiming ‘The First Gai Bo’ on their menu.</p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">Siu Chung Man, owner of <a target="_blank" href="https://www.facebook.com/TaiPoKingRestaurant" class="sc-c9299ecf-0 bZUiKB">Tai Po King Restaurant</a>, believes that he was the first to bring Gai Bo to Hong Kong, in 2002. “It was the age of pork-bone hot pot, but we weren’t doing as well as the others. I remembered the Gai Bo we had in Xiangxi Village in Shenzhen and tried to make it for ourselves to taste. It was quite delicious, and so we starting selling it,” he said. “The sauce from Gai Bo is especially fragrant. It saved our restaurant and we see it as our saviour.”</p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">Others like Lam and Jane Chin, owner of popular Jordan Gai Bo restaurant <a target="_blank" href="https://www.facebook.com/JKJPOT" class="sc-c9299ecf-0 bZUiKB">JKJ POT</a>, say the dish pays tribute to ‘Jer Jer Chicken Pot’, a Cantonese dish traditionally served at <i id="dai-pai-dongs" class="sc-7dcfb11b-0 kKcaog">dai pai dongs</i>, or street hawkers, on roadsides in Hong Kong.</p></div><div data-component="ad-slot" data-testid="ad-unit" class="sc-d2ebd0a7-0 iayHyW"><div data-testid="dotcom-mid_3" id="dotcom-mid_3" class="dotcom-ad"></div></div><figure><div data-component="image-block" class="sc-18fde0d6-0 jFCfG"><div data-testid="image" class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 50vw, (min-width: 1008px) 66vw, 96vw" srcSet="https://ichef.bbci.co.uk/images/ic/160xn/p05qdnj3.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240xn/p05qdnj3.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320xn/p05qdnj3.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480xn/p05qdnj3.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640xn/p05qdnj3.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800xn/p05qdnj3.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024xn/p05qdnj3.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376xn/p05qdnj3.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920xn/p05qdnj3.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480xn/p05qdnj3.jpg.webp" alt="Karen Chiang Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)" class="sc-a34861b-0 efFcac"/><span class="sc-a34861b-2 fxQYxK">Karen Chiang</span></div></div><div data-component="caption-block" class="sc-18fde0d6-0 bdPeAJ"><figcaption class="sc-8353772e-0 cvNhQw">Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)</figcaption></div></figure><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">“Also known as ‘Chongqing’ chicken hot pot, [Gai Bo] is just a variation of the Hong Kong ‘Jer Jer Chicken Pot’,” Chin said. “There’s actually no Gai Bo in Chongqing. Hong Kong people gave it the name probably because its spiciness and taste resembles Chongqing’s spicy cuisine. There are less and less street hawkers in Hong Kong nowadays where Jer Jer Chicken Pot used to be very popular especially during winter, when people want to share a piping hot dish. Now, more and more young people go for Gai Bo instead for the similar feeling.”</p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">Indeed, the cooking method of Gai Bo is similar to Jer Jer Chicken Pot – dry stir-fried. To get the heavy flavours to penetrate the meat, Gai Bo’s chicken is first marinated overnight in a spice blend that includes Sichuan peppercorn, star anise, cinnamon, angelica, soy sauce and oyster sauce. The marinated meat is then stir-fried in a wok before being served in a clay pot and garnished with fresh coriander. The name ‘jer jer’ is an onomatopoeia signifying ‘wok’s breath’ – the sound the raw meat makes when it hits the hot wok – and the irresistible charred aroma that results is a huge part of both dishes’ appeal.</p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">“The trick is to wok-fry the raw chicken,” Chin said. “Some restaurants may first blanch the chicken to speed up the process, but that will result in white, bland and chewy meat that does not really blend well with the sauce.”</p></div><figure><div data-component="image-block" class="sc-18fde0d6-0 jFCfG"><div data-testid="image" class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 50vw, (min-width: 1008px) 66vw, 96vw" srcSet="https://ichef.bbci.co.uk/images/ic/160xn/p05qdn05.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240xn/p05qdn05.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320xn/p05qdn05.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480xn/p05qdn05.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640xn/p05qdn05.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800xn/p05qdn05.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024xn/p05qdn05.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376xn/p05qdn05.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920xn/p05qdn05.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480xn/p05qdn05.jpg.webp" alt="Karen Chiang If you're in Hong Kong in winter hot pot is something you should make time to experience (Credit: Karen Chiang)" class="sc-a34861b-0 efFcac"/><span class="sc-a34861b-2 fxQYxK">Karen Chiang</span></div></div><div data-component="caption-block" class="sc-18fde0d6-0 bdPeAJ"><figcaption class="sc-8353772e-0 cvNhQw">If you're in Hong Kong in winter hot pot is something you should make time to experience (Credit: Karen Chiang)</figcaption></div></figure><div data-component="ad-slot" data-testid="ad-unit" class="sc-d2ebd0a7-0 iayHyW"><div data-testid="dotcom-mid_4" id="dotcom-mid_4" class="dotcom-ad"></div></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">She explained that hitting the correct spice notes is vital, which is why she sources their Sichuan peppercorn and chilli directly from Chongqing, China – the source of Sichuan cuisine. These help create a sauce that is aromatic and spicy but doesn’t overpower the taste of the chicken.</p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">Whatever the story behind the dish, today Gai Bo is ubiquitous throughout Hong Kong. Dedicated restaurants have popped up left and right over the last decade with varying recipes and concepts, from classic broths to luxury toppings. There were short-lived variations involving cheese, seafood and purple sweet potatoes, and what originally was just clear chicken broth can now be found as a lobster-based soup or a cocktail of Chinese herbs. A-la-carte Gai Bo restaurants in Hong Kong serve up premium ingredients like fresh seafood or hand-cut beef, but the true crowd-pleasers, with constant crowds of students and families, tend to be buffet-style, all-you-can-eat versions, where diners pay one price for unlimited amount of hot pot ingredients, as well as drinks and desserts.</p></div><div data-component="quote-block" class="sc-18fde0d6-0 dlWCEZ"><div class="sc-9967660-0 WkJHg"><div class="sc-9967660-1 dBFvZy"><svg viewBox="0 0 32 32" width="1em" height="1em" category="personalisation" icon="quote" class="sc-1097f7fe-0 jmthjj"><path d="M9.83967 17.2131C9.205 17.2131 8.62967 17.3124 8.07567 17.5058C8.63767 13.3384 10.9143 10.0091 14.7517 6.88708H10.0903C6.281 10.2704 4.00033 14.6318 4.00033 20.0451C4.00033 24.4311 6.35567 26.9371 9.78967 26.9371C13.0223 26.9371 14.9023 24.5564 14.9023 21.9751C14.9023 19.2184 12.7217 17.2131 9.83967 17.2131Z"></path><path d="M22.2957 17.2131C21.6611 17.2131 21.0864 17.3124 20.5317 17.5058C21.0931 13.3384 23.3704 10.0091 27.2077 6.88708H22.5464C18.7371 10.2704 16.4811 14.6318 16.4811 20.0451C16.4811 24.4311 18.8117 26.9371 22.2457 26.9371C25.4784 26.9371 27.3584 24.5564 27.3584 21.9751C27.3584 19.2184 25.1777 17.2131 22.2957 17.2131Z"></path></svg></div><span class="sc-9967660-2 bBAxiJ">Don&rsquo;t skip the crispy soy rolls &ndash; they soak up the sauce to give you maximum flavour</span></div></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe">Today, on any night of the week you’ll find Hong Kong locals huddled over a pot of Gai Bo, sharing stories, laughs and beers. Ultimately, everyone has different criteria for their favourite hot pot restaurant, be it the price, the sauce, the chicken or the location. However, if you're in Hong Kong in winter, Gai Bo, much like dim sum or pineapple bun, is definitely something you should make time to experience. My tip? Don’t skip the crispy soy rolls – they soak up the sauce to give you maximum flavour. A must-have at any Gai Bo table.</p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe"><a target="_self" href="http://www.bbc.com/travel/columns/culinary-roots" class="sc-c9299ecf-0 bZUiKB">Culinary Roots</a> <i id="is-a-series-from-bbc-travel-connecting-to-the-rare-and-local-foods-woven-into-a-place’s-heritage." class="sc-7dcfb11b-0 kKcaog">is a series from BBC Travel connecting to the rare and local foods woven into a place’s heritage.</i></p></div><div data-component="ad-slot" data-testid="ad-unit" class="sc-d2ebd0a7-0 iayHyW"><div data-testid="dotcom-mid_5" id="dotcom-mid_5" class="dotcom-ad"></div></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe"><i id="join-more-than-three-million-bbc-travel-fans-by-liking-us-on" class="sc-7dcfb11b-0 kKcaog">Join more than three million BBC Travel fans by liking us on </i><a target="_blank" href="https://www.facebook.com/BBCTravel/" class="sc-c9299ecf-0 bZUiKB"><i id="facebook" class="sc-7dcfb11b-0 kKcaog">Facebook</i></a><i id=",-or-follow-us-on" class="sc-7dcfb11b-0 kKcaog">, or follow us on </i><a target="_blank" href="https://twitter.com/BBC_Travel" class="sc-c9299ecf-0 bZUiKB"><i id="twitter" class="sc-7dcfb11b-0 kKcaog">Twitter</i></a><i id="and" class="sc-7dcfb11b-0 kKcaog"> and </i><a target="_blank" href="https://www.instagram.com/bbc_travel/" class="sc-c9299ecf-0 bZUiKB"><i id="instagram" class="sc-7dcfb11b-0 kKcaog">Instagram</i></a><i id="." class="sc-7dcfb11b-0 kKcaog">.</i></p></div><div data-component="text-block" class="sc-18fde0d6-0 dlWCEZ"><p class="sc-eb7bd5f6-0 fYAfXe"><i id="if-you-liked-this-story," class="sc-7dcfb11b-0 kKcaog">If you liked this story, </i><a target="_self" href="http://pages.emails.bbc.com/subscribe/?ocid=ear.bbc.email.we.email-signup" class="sc-c9299ecf-0 bZUiKB"><i id="sign-up-for-the-weekly-bbc.com-features-newsletter" class="sc-7dcfb11b-0 kKcaog">sign up for the weekly bbc.com features newsletter</i></a><i id="called-"if-you-only-read-6-things-this-week".-a-handpicked-selection-of-stories-from-bbc-future,-earth,-culture,-capital-and-travel,-delivered-to-your-inbox-every-friday." class="sc-7dcfb11b-0 kKcaog"> called "If You Only Read 6 Things This Week". A handpicked selection of stories from BBC Future, Earth, Culture, Capital and Travel, delivered to your inbox every Friday.</i></p></div><div data-component="tags" class="sc-18fde0d6-0 jVHuOl"><div class="sc-4b0aaa-0 dGavUm"><div data-testid="anchor-inner-wrapper"><a href="/travel/tags/food-drink" data-testid="internal-link" class="sc-3df0d64d-0 kMyFYO">Food & Drink</a></div><div data-testid="anchor-inner-wrapper"><a href="/travel/tags/cultural-traditions" data-testid="internal-link" class="sc-3df0d64d-0 kMyFYO">Cultural Traditions</a></div></div></div></article><aside data-testid="texas-section-outer" data-analytics-group="true" data-analytics_group_name="Watch" data-analytics_group_type="texas-20" data-analytics_group_position="1" data-analytics_group_item_count="20" data-analytics_group_link="" class="sc-ba42a659-1 cYqRar"><div data-testid="texas-section" class="sc-ba42a659-2 jqWjKw"><div class="sc-7a382a26-2 lhbHDZ"><div class="sc-7a382a26-1 vyVNI"><hr data-testid="texas-line" class="sc-7a382a26-0 cZNAZj"/></div><div data-testid="section-title-wrapper" class="sc-7a382a26-3 gOPBZn"><div><div class="sc-7a382a26-7 jlJwDB"><span data-testid="texas-title" class="sc-7a382a26-4 gtFsyR">Watch</span></div></div></div></div><div data-testid="texas-grid" class="sc-8a8cf983-0 iYKspt"><div class="sc-8a8cf983-1 gaQDrT"><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0jl2lj0/would-you-eat-a-meal-dreamed-up-by-a-computer-" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0jl39yf.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0jl39yf.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0jl39yf.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0jl39yf.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0jl39yf.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0jl39yf.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0jl39yf.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0jl39yf.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0jl39yf.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0jl39yf.jpg.webp" alt="Would you eat a meal dreamed up by a computer?" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">Would you eat a meal dreamed up by a computer?</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">AI v The Mind: We explore the world of food and ask if human expertise is the only way to deliver great flavour.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">23 Aug 2024</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Innovation</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a 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1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0jfpzp9.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0jfpzp9.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0jfpzp9.jpg.webp" alt="Turkey's wild and rugged Black Sea region" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">Turkey's wild and rugged Black Sea region</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">Food writer Nick Kwek finds out how the 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height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">The blunder that changed chickens forever</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">How this one simple mistake gave birth to the 50-billion-dollar US chicken industry.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">25 Mar 2024</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div 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class="sc-b8778340-4 fsrXqA">Reel takes you to Italy to explore how the world's rarest and most expensive ingredient ends up on our tables.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">4 Jan 2024</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0df5vpt/what-food-and-drink-is-good-for-your-memory-" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0df64mx.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0df64mx.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0df64mx.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0df64mx.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0df64mx.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0df64mx.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0df64mx.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0df64mx.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0df64mx.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0df64mx.jpg.webp" alt="Getty Images 529677122" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">What food and drink is good for your memory?</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">What we eat, it turns out, can have an impact on how well our memory works.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">2 Jan 2024</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0fxt74f/how-safe-is-frozen-fruit-" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0fxt87f.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0fxt87f.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0fxt87f.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0fxt87f.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0fxt87f.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0fxt87f.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0fxt87f.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0fxt87f.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0fxt87f.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0fxt87f.jpg.webp" alt="Frozen fruits rasberries, strawberries, blueberries" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">How safe is frozen fruit?</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">A huge recall of frozen fruits is currently happening across the US due to contamination fears. </p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">21 Dec 2023</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0glbv33/the-world-s-oldest-drinkable-champagne" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0gltg8h.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0gltg8h.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0gltg8h.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0gltg8h.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0gltg8h.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0gltg8h.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0gltg8h.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0gltg8h.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0gltg8h.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0gltg8h.jpg.webp" alt="The 200-year-old drinkable champagne" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">The world's oldest drinkable champagne</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">How the discovery of the world's oldest drinkable champagne is inspiring new green solutions.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">17 Oct 2023</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0f5qzdq/the-harmful-legacy-of-poor-nutrition" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0f5thv8.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0f5thv8.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0f5thv8.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0f5thv8.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0f5thv8.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0f5thv8.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0f5thv8.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0f5thv8.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0f5thv8.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0f5thv8.jpg.webp" alt="2 APTP6 K" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">The harmful legacy of poor nutrition</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">What we eat, or don’t eat, can have a huge impact on us and the generations after us.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">28 Feb 2023</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0f0cw07/the-truth-behind-your-favourite-flavours" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0f0hkc6.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0f0hkc6.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0f0hkc6.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0f0hkc6.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0f0hkc6.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0f0hkc6.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0f0hkc6.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0f0hkc6.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0f0hkc6.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0f0hkc6.jpg.webp" alt="Getty Images 1170698495" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">The truth behind your favourite flavours</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">The psychology and biology of flavour preference is some of the most fascinating science out there.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">2 Feb 2023</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0dvbn8b/japan-creating-the-first-wagyu-beef-in-a-lab" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0dvbpnr.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0dvbpnr.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0dvbpnr.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0dvbpnr.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0dvbpnr.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0dvbpnr.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0dvbpnr.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0dvbpnr.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0dvbpnr.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0dvbpnr.jpg.webp" alt="Wagyu beef made in a lab" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">Japan: Creating the first wagyu beef in a lab</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">We meet the scientists creating wagyu beaf, a Japanese delicacy with a distinctive texture, from cells.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">16 Jan 2023</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0dsvhvc/how-a-vegan-diet-can-affect-your-brain" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0dsvrgc.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0dsvrgc.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0dsvrgc.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0dsvrgc.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0dsvrgc.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0dsvrgc.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0dsvrgc.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0dsvrgc.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0dsvrgc.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0dsvrgc.jpg.webp" alt="Getty Images 544340831" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">How a vegan diet can affect your brain</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">Can changing to a vegan diet impact the health of your brain?</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">4 Jan 2023</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0dglbf7/spicy-chillies-behind-the-agonising-pleasure-of-capsaicin" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0dhylht.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0dhylht.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0dhylht.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0dhylht.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0dhylht.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0dhylht.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0dhylht.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0dhylht.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0dhylht.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0dhylht.jpg.webp" alt="Getty Images 57119295" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">Spicy chillies: Behind the agonising pleasure of capsaicin</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">Why humans are one of only two mammals known to tolerate the burn of spicy hot chilli peppers.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">22 Nov 2022</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0d9xnpl/the-fight-to-feed-humanity" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0db0h4h.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0db0h4h.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0db0h4h.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0db0h4h.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0db0h4h.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0db0h4h.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0db0h4h.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0db0h4h.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0db0h4h.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0db0h4h.jpg.webp" alt="The fight to feed humanity" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">The fight to feed humanity</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">A look at how the world's farmers responding to some of the greatest threats to global food security.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">8 Nov 2022</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0db285p/the-surprising-role-chocolate-played-for-ancient-humans" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0dbs19z.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0dbs19z.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0dbs19z.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0dbs19z.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0dbs19z.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0dbs19z.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0dbs19z.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0dbs19z.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0dbs19z.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0dbs19z.jpg.webp" alt="Chocolate" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">The surprising role chocolate played for ancient humans</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">We discover why the use of chocolate is older than we think, and the role it played for ancient humans.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">1 Nov 2022</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0d7t71j/how-beetroot-can-enhance-your-performance" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0d94skl.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0d94skl.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0d94skl.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0d94skl.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0d94skl.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0d94skl.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0d94skl.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0d94skl.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0d94skl.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0d94skl.jpg.webp" alt="The surprising power of the beetroot" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">How beetroot can enhance your performance</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">In the past decade, new evidence has suggested that nitrates in beetroots can enhance athletic performance.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">24 Oct 2022</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0d47mjl/the-truth-about-drinking-raw-milk" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0d47hdq.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0d47hdq.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0d47hdq.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0d47hdq.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0d47hdq.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0d47hdq.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0d47hdq.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0d47hdq.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0d47hdq.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0d47hdq.jpg.webp" alt="Getty Images 535489242" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">The truth about drinking raw milk</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">The debate for and against pasteurisation across industries and seas is a passionate one.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">4 Oct 2022</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0cx5c9z/the-russian-food-obsession-inspired-by-the-us" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0cx5lfy.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0cx5lfy.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0cx5lfy.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0cx5lfy.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0cx5lfy.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0cx5lfy.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0cx5lfy.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0cx5lfy.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0cx5lfy.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0cx5lfy.jpg.webp" alt="How Russia fell in love with mayonnaise" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">The Russian food obsession inspired by the US</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">What thick, tangy, creamy white sauce links Stalin, French haute cuisine and American mass industrialisation?</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">1 Sep 2022</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0crynq5/why-is-cod-so-popular-in-portugal-" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0cryzjw.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0cryzjw.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0cryzjw.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0cryzjw.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0cryzjw.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0cryzjw.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0cryzjw.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0cryzjw.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0cryzjw.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0cryzjw.jpg.webp" alt="COD3" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">Why is cod so popular in Portugal?</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">From kings to dictators, Portugal’s leaders have always used cod as a political tool.</p><div class="sc-6fba5bd4-0 hMFMgw"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 gRptTt">11 Aug 2022</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 gNUyZj"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 leA-DQf">Food & Drink</span></div></div></div></a></div></div></div><div class="sc-8a8cf983-2 jupLmo"><div data-testid="edinburgh-card"><div data-testid="anchor-inner-wrapper"><a href="/reel/video/p0cg0wgn/how-sushi-took-over-the-world" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><div data-testid="edinburgh-video" class="sc-b8778340-0 kpNmDb"><div data-testid="card-media-wrapper" class="sc-b8778340-1 jvzsLx"><div data-testid="card-media" class="sc-b8778340-2 kUyIkJ"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1280px) 20vw, (min-width: 1008px) 25vw, (min-width: 800px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0cg24b1.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0cg24b1.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0cg24b1.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0cg24b1.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0cg24b1.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0cg24b1.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0cg24b1.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0cg24b1.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0cg24b1.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0cg24b1.jpg.webp" alt="Getty Images 85647471" class="sc-a34861b-0 efFcac"/></div></div><div data-testid="content-type-label" class="sc-a05a8833-0 kYlOvy"><div data-testid="content-type-icon-wrapper" class="sc-a05a8833-1 dMNBUc"><svg viewBox="0 0 32 32" width="30" height="30" category="playback-avkx" icon="play" type="playback-avkx:play" class="sc-1097f7fe-0 jmthjj"><path d="M29 16 5.8 1v30L29 16z"></path></svg></div></div></div><div data-testid="card-text-wrapper" class="sc-b8778340-3 eTiihu"><div class="sc-8ea7699c-1 hxRodh"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 knMbnp">How sushi took over the world</h2></div></div><p data-testid="card-description" class="sc-b8778340-4 fsrXqA">Thinly sliced raw fish on plain white rice. 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class="sc-ae29827d-2 bgogNC"><div class="sc-a34861b-1 jxzoZC"><img src="/bbcx/grey-placeholder.png" class="sc-a34861b-0 cOpVbP hide-when-no-script"/><img sizes="(min-width: 1008px) 25vw, (min-width: 600px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0k59h0l.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0k59h0l.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0k59h0l.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0k59h0l.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0k59h0l.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0k59h0l.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0k59h0l.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0k59h0l.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0k59h0l.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0k59h0l.jpg.webp" alt="Lewes town and castle, Sussex (Credit: Alamy)" class="sc-a34861b-0 efFcac"/></div></div></div><div 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hide-when-no-script"/><img sizes="(min-width: 1008px) 25vw, (min-width: 600px) 33vw, 50vw" srcSet="https://ichef.bbci.co.uk/images/ic/160x90/p0k36dm7.jpg.webp 160w,https://ichef.bbci.co.uk/images/ic/240x135/p0k36dm7.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0k36dm7.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0k36dm7.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0k36dm7.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0k36dm7.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0k36dm7.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0k36dm7.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0k36dm7.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0k36dm7.jpg.webp" alt="Traditional polish st. 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160w,https://ichef.bbci.co.uk/images/ic/240x135/p0k1rtpw.jpg.webp 240w,https://ichef.bbci.co.uk/images/ic/320x180/p0k1rtpw.jpg.webp 320w,https://ichef.bbci.co.uk/images/ic/480x270/p0k1rtpw.jpg.webp 480w,https://ichef.bbci.co.uk/images/ic/640x360/p0k1rtpw.jpg.webp 640w,https://ichef.bbci.co.uk/images/ic/800x450/p0k1rtpw.jpg.webp 800w,https://ichef.bbci.co.uk/images/ic/1024x576/p0k1rtpw.jpg.webp 1024w,https://ichef.bbci.co.uk/images/ic/1376x774/p0k1rtpw.jpg.webp 1376w,https://ichef.bbci.co.uk/images/ic/1920x1080/p0k1rtpw.jpg.webp 1920w" src="https://ichef.bbci.co.uk/images/ic/480x270/p0k1rtpw.jpg.webp" alt="View of the capital city of Ulaanbaatar Mongolia (Credit: Alamy)" class="sc-a34861b-0 efFcac"/></div></div></div><div data-testid="card-text-wrapper" class="sc-ae29827d-6 dzMUxv"><div class="sc-8ea7699c-1 gTeoVH"><div class="sc-8ea7699c-0 hcpAqY"><h2 data-testid="card-headline" class="sc-8ea7699c-3 gRBdkE">The changing face of Mongolia</h2></div></div><p data-testid="card-description" class="sc-ae29827d-0 cNPpME">It's home to vast, open steppes and an ancient nomadic culture, but as the nation rapidly urbanises, can the landlocked nation hold on to its roots?</p><div class="sc-6fba5bd4-0 kZsXRf"><span data-testid="card-metadata-lastupdated" class="sc-6fba5bd4-1 bffMcX">2 Nov 2024</span><div data-testid="card-metadata-separator" class="sc-6fba5bd4-3 eQhLId"></div><span data-testid="card-metadata-tag" class="sc-6fba5bd4-2 bHkTZK">Travel</span></div></div></div></div></a></div></div></div></div></div></aside><div class="zephr_meter_beta"></div><div class="zephr_story_beta"></div></main><hr data-testid="main-footer-divider" class="sc-be00b565-2 cxZZfa"/><footer data-testid="main-footer" class="sc-be00b565-0 hfihLu"><div class="sc-be00b565-3 bMDFAT"><div data-testid="anchor-inner-wrapper"><a href="/" data-testid="internal-link" class="sc-2e6baa30-0 gILusN"><svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 112 32" category="logo" icon="bbc" style="height:30px" 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All rights reserved. <i id="" class="sc-7dcfb11b-0 kKcaog"> </i>The<i id="bbc" class="sc-7dcfb11b-0 kKcaog"> BBC </i>is<i id="not-responsible-for-the-content-of-external-sites." class="sc-7dcfb11b-0 kKcaog"> not responsible for the content of external sites.</i> <a target="_self" href="https://www.bbc.co.uk/editorialguidelines/guidance/feeds-and-links" class="sc-c9299ecf-0 bZUiKB"><b id="read-about-our-approach-to-external-linking." class="sc-7dcfb11b-0 kVRnKf">Read about our approach to external linking.</b></a></p><p class="sc-eb7bd5f6-0 fYAfXe"> </p></div></footer></div></div><script id="__NEXT_DATA__" type="application/json">{"props":{"pageProps":{"page":{"@\"travel\",\"article\",\"20171207-hong-kongs-hot-pot-obsession\",":{"id":"urn:pubpipe:wwverticals:article:travel/article/20171207-hong-kongs-hot-pot-obsession","contents":[{"type":"headline","model":{"blocks":[{"type":"fragment","model":{"text":"Hong Kong’s hot pot obsession","attributes":[]}}]}},{"type":"timestamp","model":{"timestamp":1512751796000}},{"type":"byline","model":{"blocks":[{"type":"contributor","model":{"topicUrl":"travel/author/karen-chiang","blocks":[{"type":"name","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"By Karen Chiang","blocks":[{"type":"fragment","model":{"text":"By Karen Chiang","attributes":[]}}]}}]}}]}},{"type":"role","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Features correspondent","blocks":[{"type":"fragment","model":{"text":"Features correspondent","attributes":[]}}]}}]}}]}}]}},{"type":"timestamp","model":{"timestamp":1512751796000}}]}},{"type":"image","model":{"blocks":[{"type":"caption","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)","blocks":[{"type":"fragment","model":{"text":"Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)","attributes":[]}}]}}]}}]}},{"type":"altText","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)","blocks":[{"type":"fragment","model":{"text":"Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)","attributes":[]}}]}}]}}]}},{"type":"rawImage","model":{"height":1080,"width":1920,"locator":"/p05qdnj3.jpg","originCode":"ic","copyrightHolder":"Karen Chiang"}}],"emphasiseImage":true}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Gai Bo is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends.","blocks":[{"type":"fragment","model":{"text":"Gai Bo is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends.","attributes":["bold"]}}]}}],"bodyIntro":true}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"It was past midnight in a residential area in Cheung Sha Wan, and only Tai Po King Restaurant and a few other local eateries were still open on the quiet street. As I walked inside, loud chatter filled the small but bright dining area, and workers who’d just got off their night shifts were huddled around the tables clinking small glasses of beer and smoking cigarettes. Fresh chilli and spices were being fried in the kitchen, and the fumes started spreading out into the dining area. You could sense the anticipation as we all sat waiting for one thing: the restaurant’s signature Gai Bo (literally, ‘chicken pot’), a steaming pot of spicy, saucy, stir-fried chicken.","blocks":[{"type":"fragment","model":{"text":"It was past midnight in a residential area in Cheung Sha Wan, and only ","attributes":[]}},{"type":"urlLink","model":{"text":"Tai Po King Restaurant","locator":"https://www.facebook.com/TaiPoKingRestaurant","blocks":[{"type":"fragment","model":{"text":"Tai Po King Restaurant","attributes":[]}}]}},{"type":"fragment","model":{"text":" and a few other local eateries were still open on the quiet street. As I walked inside, loud chatter filled the small but bright dining area, and workers who’d just got off their night shifts were huddled around the tables clinking small glasses of beer and smoking cigarettes. Fresh chilli and spices were being fried in the kitchen, and the fumes started spreading out into the dining area. You could sense the anticipation as we all sat waiting for one thing: the restaurant’s signature ","attributes":[]}},{"type":"fragment","model":{"text":"Gai Bo","attributes":["italic"]}},{"type":"fragment","model":{"text":" (literally, ‘chicken pot’), a steaming pot of spicy, saucy, stir-fried chicken.","attributes":[]}}]}}]}},{"type":"quote","model":{"text":"You could sense the anticipation","quoteSource":"","quoteSourceTitle":""}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Hot pot has long been a big part of China and Hong Kong’s dining culture, a simple one-dish concept where fresh vegetables and raw meat are quickly poached in boiling soup stock, with soy sauce and condiments like fresh coriander, spring onions and garlic adding extra flavour. After all the ingredients are eaten, a belly-warming and nutritious broth remains. It is a shared dining experience, where families and friends gather around the hot pot to share stories and a meal.","blocks":[{"type":"fragment","model":{"text":"Hot pot has long been a big part of China and Hong Kong’s dining culture, a simple one-dish concept where fresh vegetables and raw meat are quickly poached in boiling soup stock, with soy sauce and condiments like fresh coriander, spring onions and garlic adding extra flavour. After all the ingredients are eaten, a belly-warming and nutritious broth remains. 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The centuries-old comfort food then spread around the region, inspiring variations like Szechuan Maotu hot pot, a Chongqing specialty with a tongue-numbing broth and cow innards; and Peking chrysanthemum hot pot found in Sukang, where the broth is made from white chrysanthemum flowers, prawns and pork. The cooking method even influenced Japan’s nabemono (table cookery) – a Japanese version of hot pot where the broth contains chicken or seaweed, and cooked ingredients are served in individual bowls with dipping condiments.","blocks":[{"type":"fragment","model":{"text":"The versatile cooking method of hot pot is believed to date back to the early Middle Ages in the Asian steppes to the north as a solution to eat and keep warm around one communal fire, according to Mary Ellen Snodgrass in the ","attributes":[]}},{"type":"urlLink","model":{"text":"Encyclopedia of Kitchen History","locator":"https://www.amazon.com/Encyclopedia-Kitchen-History-Ellen-Snodgrass/dp/1579583806","blocks":[{"type":"fragment","model":{"text":"Encyclopedia of Kitchen History","attributes":[]}}]}},{"type":"fragment","model":{"text":". The centuries-old comfort food then spread around the region, inspiring variations like Szechuan Maotu hot pot, a Chongqing specialty with a tongue-numbing broth and cow innards; and Peking chrysanthemum hot pot found in Sukang, where the broth is made from white chrysanthemum flowers, prawns and pork. The cooking method even influenced Japan’s nabemono (table cookery) – a Japanese version of hot pot where the broth contains chicken or seaweed, and cooked ingredients are served in individual bowls with dipping condiments.","attributes":[]}}]}}]}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"But the version that can be found today in Hong Kong is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends. It may not have been invented here, but with 266 restaurants offering Gai Bo on Hong Kong’s dining directory OpenRice, it has truly become a dish of the city.","blocks":[{"type":"fragment","model":{"text":"But the version that can be found today in Hong Kong is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends. It may not have been invented here, but with 266 restaurants offering Gai Bo on Hong Kong’s dining directory ","attributes":[]}},{"type":"urlLink","model":{"text":"OpenRice","locator":"https://www.openrice.com/en/hongkong","blocks":[{"type":"fragment","model":{"text":"OpenRice","attributes":[]}}]}},{"type":"fragment","model":{"text":", it has truly become a dish of the city.","attributes":[]}}]}}]}},{"type":"quote","model":{"text":"It has truly become a dish of the city","quoteSource":"","quoteSourceTitle":""}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"What’s different about Gai Bo from traditional hot pot is its two-part process that effectively turns one meal into two consecutive ones.","blocks":[{"type":"fragment","model":{"text":"What’s different about Gai Bo from traditional hot pot is its two-part process that effectively turns one meal into two consecutive ones.","attributes":[]}}]}}]}},{"type":"advertisement","model":{"adType":"horizontal"},"incrementedType":"mid_2"},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"First, a heavily flavoured pot of stir-fried chicken topped with a healthy handful of coriander is served on top of a gas stove to keep warm. Often diners will choose to add other ingredients like fish maw or deep-fried soy rolls to soak up the sauce. Then, once the chicken pieces are finished, broth or water is added to deglaze the pot, which turns the meal into a traditional hot pot. At this point, diners can order other raw hot pot ingredients to share; usual suspects include beef strips, prawns, pork balls and vegetables.","blocks":[{"type":"fragment","model":{"text":"First, a heavily flavoured pot of stir-fried chicken topped with a healthy handful of coriander is served on top of a gas stove to keep warm. Often diners will choose to add other ingredients like fish maw or deep-fried soy rolls to soak up the sauce. Then, once the chicken pieces are finished, broth or water is added to deglaze the pot, which turns the meal into a traditional hot pot. At this point, diners can order other raw hot pot ingredients to share; usual suspects include beef strips, prawns, pork balls and vegetables.","attributes":[]}}]}}]}},{"type":"image","model":{"blocks":[{"type":"caption","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Gai Bo's two-part process effectively turns one meal into two consecutive ones (Credit: Karen Chiang)","blocks":[{"type":"fragment","model":{"text":"Gai Bo's two-part process effectively turns one meal into two consecutive ones (Credit: Karen Chiang)","attributes":[]}}]}}]}}]}},{"type":"altText","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Gai Bo's two-part process effectively turns one meal into two consecutive ones (Credit: Karen Chiang)","blocks":[{"type":"fragment","model":{"text":"Gai Bo's two-part process effectively turns one meal into two consecutive ones (Credit: Karen Chiang)","attributes":[]}}]}}]}}]}},{"type":"rawImage","model":{"height":1080,"width":1920,"locator":"/p05qdmvz.jpg","originCode":"ic","copyrightHolder":"Karen Chiang"}}]}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"The dish’s huge popularity belies its relatively short history, and there is no consensus as to its exact origins. According to Edmund Lam, owner of Hong Kong’s Supreme Restaurant, Hong Kong’s first all-you-can-eat Gai Bo buffet chain, “It was first popularised in Shenzhen and mainland China, with flavours of Sichuan cuisine which are very spicy.” Indeed Yu Jun Restaurant in Shenzhen’s Xiangxi Village claimed to have invented it first in 1994, proudly proclaiming ‘The First Gai Bo’ on their menu.","blocks":[{"type":"fragment","model":{"text":"The dish’s huge popularity belies its relatively short history, and there is no consensus as to its exact origins. According to Edmund Lam, owner of Hong Kong’s ","attributes":[]}},{"type":"urlLink","model":{"text":"Supreme Restaurant","locator":"https://www.supremechickenpot.com/","blocks":[{"type":"fragment","model":{"text":"Supreme Restaurant","attributes":[]}}]}},{"type":"fragment","model":{"text":", Hong Kong’s first all-you-can-eat Gai Bo buffet chain, “It was first popularised in Shenzhen and mainland China, with flavours of Sichuan cuisine which are very spicy.” Indeed Yu Jun Restaurant in Shenzhen’s Xiangxi Village claimed to have invented it first in 1994, proudly proclaiming ‘The First Gai Bo’ on their menu.","attributes":[]}}]}}]}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Siu Chung Man, owner of Tai Po King Restaurant, believes that he was the first to bring Gai Bo to Hong Kong, in 2002. “It was the age of pork-bone hot pot, but we weren’t doing as well as the others. I remembered the Gai Bo we had in Xiangxi Village in Shenzhen and tried to make it for ourselves to taste. It was quite delicious, and so we starting selling it,” he said. “The sauce from Gai Bo is especially fragrant. It saved our restaurant and we see it as our saviour.”","blocks":[{"type":"fragment","model":{"text":"Siu Chung Man, owner of ","attributes":[]}},{"type":"urlLink","model":{"text":"Tai Po King Restaurant","locator":"https://www.facebook.com/TaiPoKingRestaurant","blocks":[{"type":"fragment","model":{"text":"Tai Po King Restaurant","attributes":[]}}]}},{"type":"fragment","model":{"text":", believes that he was the first to bring Gai Bo to Hong Kong, in 2002. “It was the age of pork-bone hot pot, but we weren’t doing as well as the others. I remembered the Gai Bo we had in Xiangxi Village in Shenzhen and tried to make it for ourselves to taste. It was quite delicious, and so we starting selling it,” he said. “The sauce from Gai Bo is especially fragrant. It saved our restaurant and we see it as our saviour.”","attributes":[]}}]}}]}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Others like Lam and Jane Chin, owner of popular Jordan Gai Bo restaurant JKJ POT, say the dish pays tribute to ‘Jer Jer Chicken Pot’, a Cantonese dish traditionally served at dai pai dongs, or street hawkers, on roadsides in Hong Kong.","blocks":[{"type":"fragment","model":{"text":"Others like Lam and Jane Chin, owner of popular Jordan Gai Bo restaurant ","attributes":[]}},{"type":"urlLink","model":{"text":"JKJ POT","locator":"https://www.facebook.com/JKJPOT","blocks":[{"type":"fragment","model":{"text":"JKJ POT","attributes":[]}}]}},{"type":"fragment","model":{"text":", say the dish pays tribute to ‘Jer Jer Chicken Pot’, a Cantonese dish traditionally served at ","attributes":[]}},{"type":"fragment","model":{"text":"dai pai dongs","attributes":["italic"]}},{"type":"fragment","model":{"text":", or street hawkers, on roadsides in Hong Kong.","attributes":[]}}]}}]}},{"type":"advertisement","model":{"adType":"horizontal"},"incrementedType":"mid_3"},{"type":"image","model":{"blocks":[{"type":"caption","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)","blocks":[{"type":"fragment","model":{"text":"Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)","attributes":[]}}]}}]}}]}},{"type":"altText","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)","blocks":[{"type":"fragment","model":{"text":"Some believe the hot pot pays tribute to the Cantonese dish ‘Jer Jer Chicken Pot’ (Credit: Karen Chiang)","attributes":[]}}]}}]}}]}},{"type":"rawImage","model":{"height":1080,"width":1920,"locator":"/p05qdnj3.jpg","originCode":"ic","copyrightHolder":"Karen Chiang"}}]}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"“Also known as ‘Chongqing’ chicken hot pot, [Gai Bo] is just a variation of the Hong Kong ‘Jer Jer Chicken Pot’,” Chin said. “There’s actually no Gai Bo in Chongqing. Hong Kong people gave it the name probably because its spiciness and taste resembles Chongqing’s spicy cuisine. There are less and less street hawkers in Hong Kong nowadays where Jer Jer Chicken Pot used to be very popular especially during winter, when people want to share a piping hot dish. Now, more and more young people go for Gai Bo instead for the similar feeling.”","blocks":[{"type":"fragment","model":{"text":"“Also known as ‘Chongqing’ chicken hot pot, [Gai Bo] is just a variation of the Hong Kong ‘Jer Jer Chicken Pot’,” Chin said. “There’s actually no Gai Bo in Chongqing. Hong Kong people gave it the name probably because its spiciness and taste resembles Chongqing’s spicy cuisine. There are less and less street hawkers in Hong Kong nowadays where Jer Jer Chicken Pot used to be very popular especially during winter, when people want to share a piping hot dish. Now, more and more young people go for Gai Bo instead for the similar feeling.”","attributes":[]}}]}}]}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Indeed, the cooking method of Gai Bo is similar to Jer Jer Chicken Pot – dry stir-fried. To get the heavy flavours to penetrate the meat, Gai Bo’s chicken is first marinated overnight in a spice blend that includes Sichuan peppercorn, star anise, cinnamon, angelica, soy sauce and oyster sauce. The marinated meat is then stir-fried in a wok before being served in a clay pot and garnished with fresh coriander. The name ‘jer jer’ is an onomatopoeia signifying ‘wok’s breath’ – the sound the raw meat makes when it hits the hot wok – and the irresistible charred aroma that results is a huge part of both dishes’ appeal.","blocks":[{"type":"fragment","model":{"text":"Indeed, the cooking method of Gai Bo is similar to Jer Jer Chicken Pot – dry stir-fried. To get the heavy flavours to penetrate the meat, Gai Bo’s chicken is first marinated overnight in a spice blend that includes Sichuan peppercorn, star anise, cinnamon, angelica, soy sauce and oyster sauce. The marinated meat is then stir-fried in a wok before being served in a clay pot and garnished with fresh coriander. The name ‘jer jer’ is an onomatopoeia signifying ‘wok’s breath’ – the sound the raw meat makes when it hits the hot wok – and the irresistible charred aroma that results is a huge part of both dishes’ appeal.","attributes":[]}}]}}]}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"“The trick is to wok-fry the raw chicken,” Chin said. “Some restaurants may first blanch the chicken to speed up the process, but that will result in white, bland and chewy meat that does not really blend well with the sauce.”","blocks":[{"type":"fragment","model":{"text":"“The trick is to wok-fry the raw chicken,” Chin said. “Some restaurants may first blanch the chicken to speed up the process, but that will result in white, bland and chewy meat that does not really blend well with the sauce.”","attributes":[]}}]}}]}},{"type":"image","model":{"blocks":[{"type":"caption","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"If you're in Hong Kong in winter hot pot is something you should make time to experience (Credit: Karen Chiang)","blocks":[{"type":"fragment","model":{"text":"If you're in Hong Kong in winter hot pot is something you should make time to experience (Credit: Karen Chiang)","attributes":[]}}]}}]}}]}},{"type":"altText","model":{"blocks":[{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"If you're in Hong Kong in winter hot pot is something you should make time to experience (Credit: Karen Chiang)","blocks":[{"type":"fragment","model":{"text":"If you're in Hong Kong in winter hot pot is something you should make time to experience (Credit: Karen Chiang)","attributes":[]}}]}}]}}]}},{"type":"rawImage","model":{"height":1080,"width":1920,"locator":"/p05qdn05.jpg","originCode":"ic","copyrightHolder":"Karen Chiang"}}]}},{"type":"advertisement","model":{"adType":"horizontal"},"incrementedType":"mid_4"},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"She explained that hitting the correct spice notes is vital, which is why she sources their Sichuan peppercorn and chilli directly from Chongqing, China – the source of Sichuan cuisine. These help create a sauce that is aromatic and spicy but doesn’t overpower the taste of the chicken.","blocks":[{"type":"fragment","model":{"text":"She explained that hitting the correct spice notes is vital, which is why she sources their Sichuan peppercorn and chilli directly from Chongqing, China – the source of Sichuan cuisine. These help create a sauce that is aromatic and spicy but doesn’t overpower the taste of the chicken.","attributes":[]}}]}}]}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Whatever the story behind the dish, today Gai Bo is ubiquitous throughout Hong Kong. Dedicated restaurants have popped up left and right over the last decade with varying recipes and concepts, from classic broths to luxury toppings. There were short-lived variations involving cheese, seafood and purple sweet potatoes, and what originally was just clear chicken broth can now be found as a lobster-based soup or a cocktail of Chinese herbs. A-la-carte Gai Bo restaurants in Hong Kong serve up premium ingredients like fresh seafood or hand-cut beef, but the true crowd-pleasers, with constant crowds of students and families, tend to be buffet-style, all-you-can-eat versions, where diners pay one price for unlimited amount of hot pot ingredients, as well as drinks and desserts.","blocks":[{"type":"fragment","model":{"text":"Whatever the story behind the dish, today Gai Bo is ubiquitous throughout Hong Kong. Dedicated restaurants have popped up left and right over the last decade with varying recipes and concepts, from classic broths to luxury toppings. There were short-lived variations involving cheese, seafood and purple sweet potatoes, and what originally was just clear chicken broth can now be found as a lobster-based soup or a cocktail of Chinese herbs. A-la-carte Gai Bo restaurants in Hong Kong serve up premium ingredients like fresh seafood or hand-cut beef, but the true crowd-pleasers, with constant crowds of students and families, tend to be buffet-style, all-you-can-eat versions, where diners pay one price for unlimited amount of hot pot ingredients, as well as drinks and desserts.","attributes":[]}}]}}]}},{"type":"quote","model":{"text":"Don\u0026rsquo;t skip the crispy soy rolls \u0026ndash; they soak up the sauce to give you maximum flavour","quoteSource":"","quoteSourceTitle":""}},{"type":"text","model":{"blocks":[{"type":"paragraph","model":{"text":"Today, on any night of the week you’ll find Hong Kong locals huddled over a pot of Gai Bo, sharing stories, laughs and beers. Ultimately, everyone has different criteria for their favourite hot pot restaurant, be it the price, the sauce, the chicken or the location. However, if you're in Hong Kong in winter, Gai Bo, much like dim sum or pineapple bun, is definitely something you should make time to experience. My tip? Don’t skip the crispy soy rolls – they soak up the sauce to give you maximum flavour. A must-have at any Gai Bo table.","blocks":[{"type":"fragment","model":{"text":"Today, on any night of the week you’ll find Hong Kong locals huddled over a pot of Gai Bo, sharing stories, laughs and beers. Ultimately, everyone has different criteria for their favourite hot pot restaurant, be it the price, the sauce, the chicken or the location. However, if you're in Hong Kong in winter, Gai Bo, much like dim sum or pineapple bun, is definitely something you should make time to experience. My tip? Don’t skip the crispy soy rolls – they soak up the sauce to give you maximum flavour. 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