Secrets of the Chinese walnut cookie, made in Hong Kong to a recipe 100s of years old
A master walnut cookie maker and his protégé talk about preserving traditional Chinese baking, and explain why the cookies contain no nuts
Take a bite out of history with our exclusive series on the delicious ingredients, dishes and techniques behind the unique taste of Hong Kong.
Man Fuk-on rolls out the dough with the dexterity you would expect from someone who has worked as a baker for more than 55 years.
The sprightly 73-year-old is hosting a walnut-cookie-making workshop as part of the Intangible Cultural Heritage Mart organised by the Hong Kong Culture Festival (HKCF).
Man can relate to this mission. He is keen to share his knowledge with the younger generation to make sure the culinary skills like those needed to make traditional walnut cookies – called hup toh soh in Cantonese – do not disappear.
