The so-called typhoon shelter flavors refer to classic dishes in Cantonese cuisine.

In the old days, typhoon shelters were places for fishing boats to take shelter from typhoons, and since most fishermen lived at sea, there were few vegetables stored on the boats. When they couldn't go out to sea for a few days to catch fish, people had to eat the seafood left over from the past, and housewives often used deep-frying and strong-flavored cooking methods to cover up the unfresh ingredients.

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Hong Kong currently has typhoon shelters in Aberdeen, Causeway Bay, Shau Kei Wan, Yau Ma Tei, Lei Yue Mun, Kowloon Bay, To Kwa Wan, Plover Cove, Sai Kung and Kwun Tong. Their role remains basically unchanged, and typhoon shelters will be indispensable to Hong Kong in the future.

Another 1988 Shanghai Typhoon Shelter Teahouse Co., Ltd. opened the first typhoon shelter teahouse at No. 99 Jiangning Road, Shanghai.

Shanghai Typhoon Shelter Teahouse Co.