Pork and watercress sui gau dumplings. Photo: Jonathan Wong

Inside China: The story of dumplings

  • From Beijing to Shanghai, Hong Kong and down the ancient Silk Road, find out how a traditional Chinese medicine cure evolved into a meal enjoyed around the world.
Topic |   Food and agriculture

TOP PICKS

Pork and watercress sui gau dumplings. Photo: Jonathan Wong
READ FULL ARTICLE
Jarrod Watt

Jarrod Watt

Jarrod Watt joined the Post in 2015 after more than a decade working as a multi-platform reporter and editor with the Australian Broadcasting Corporation, creating video, radio and text stories. He currently produces podcasts and video, as well as developing new digital storytelling methods, including augmented reality and 360 interactive photography.

Bernice Chan

Bernice Chan

Bernice Chan is a senior writer on the Culture desk. She samples more than her share of dishes around Hong Kong and writes about people and issues that make an impact on the city.