In today’s fast-changing world, some fading traditions are worth holding onto. For two Hongkongers, that is the art of sugar blowing
Hongkonger Anne Sit Kim-ping rolls a chunk of hot, sticky sugar into a ball and wraps it around a small skewer. With a bit of pinching and pulling, sometimes with the help of scissors, she transforms it into the shape of a shrimp.
Her handiwork takes less than two minutes: speed is a crucial factor in the art of sugar sculpting and blowing, the focus of a workshop that Sit is hosting for about 20 people.
“If you’re too slow, or the sugar cools, it hardens into an unworkable lump,” she says.
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