In Hong Kong, oyster cultivation has been practiced for over 700 years

Oyster cultivation in Lau Fau Shan dates back to the Southern Song Dynasty (1127–1279 AD)

Reconnecting Hong Kong with its Oyster Heritage

Beyond their ecological and economic value, oyster reefs hold deep cultural, historical and educational importance. Oyster cultivation in Hong Kong has a history stretching back more than 700 years, making it one of the region’s oldest forms of aquaculture. Generations of coastal communities, particularly in Lau Fau Shan (流浮山) and the Pearl River Delta, relied on oyster farming not only as a vital source of food and livelihood but also as part of their cultural identity. Oysters feature prominently in local cuisine and festivals, symbolising prosperity, good fortune, and community resilience.

Today, oysters remain an enduring emblem of Hong Kong’s coastal traditions, linking modern society with its historical roots.