The Hong Kong nourishment industry began in the Qing Dynasty and has a history of more than 200 years. The oysters produced in Lau Fau Shan is also one of the very few animals that scientifically named after Hong Kong. Crassostrea hongkongensis reflects the identity and uniqueness of this animal to Hong Kong. It is an important part of local tradition, HK fishery history and culture. However, with the social and economic development, these unique history and culture has gradually disappeared. The cultivation method of the Hong Kong oyster industry is included in Hong Kong's first list of intangible cultural heritage.
Traditional oysters have to rely on "mud scooter" to "walk" on mud flats before they can spread the oyster seeds. It is actually very difficult to handle the mud scooter, because feet can easily sink into the mud. Oysters generally start seeding on the eighth day of April of the Traditional Chinese Calender and can be harvested in about four to five years. The colder the weather, the fatter the meat will be.