China · Confectionery craft; Performance craft; Hong Kong heritage
吹糖技藝
The shaping of hot sugar syrup into animals, mythical beasts and blown forms by pulling, pinching, cutting with scissors and blowing air through a straw into a sugar ball. The technique is described by the government as a traditional folk art with more than 600 years of history and is on Hong Kong's ICH list.
Risk level: Endangered · Not listed by UNESCO. Included in the Hong Kong ICH list (as stated by the government); funded under the ICH Funding Scheme.
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