When mainland China suspended the transport of all live pigs to Hong Kong following the city’s first confirmed case of African swine fever, frenzied shoppers swamped the city’s wet markets.They knew that any subsequent shortage would be a big problem because, as one shopper at Mei Foo wet market put it, “any respectable Chinese household needs pork bone to make soup at least twice a week”.Pork is a staple of the Hong Kong diet, from dumplings to Cantonese soups, and to meet demand the city…
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