Dreaming of a place where time stands still? That’s Hau Hok Wan in Hong Kong. It is also known as Deep Bay. But its local Cantonese name is Hau Hoi Wan. This translates to the back sea bay. It sits opposite Tsin Hoi Wan. This means front sea bay. Tin Hau, the goddess of the sea, is also associated with the name Hau.
Hau Hok Wan lies between Yuen Long District and Shenzhen. This bay is a valuable habitat. Fresh and salt water mix here. This creates a unique environment for diverse life. Marshes once lined the northern shore. Shenzhen’s growth led to land reclamation. Some tried to preserve the environment. But they mistakenly introduced foreign mangrove species. These threatened the local ones.
The southern part of Hau Hok Wan remains largely untouched. It falls under Hong Kong’s jurisdiction. Mai Po is a vital habitat. Migrating birds find refuge here. The Mai Po bent-wing firefly was discovered here. Former fish farms now attract birds. Sea level rise threatens these coastal areas. It could damage the mangroves’ roots.
Hau Hok Wan teems with fish and oysters. Lau Fau Shan is famed for its oysters. Villagers cultivate fish in special pools. Greasyback shrimp is a local delicacy. It is a by-product of this cultivation.
Before 1949, travel was free between Hong Kong and mainland China. To stop a refugee influx, Hong Kong established border control. Illegal immigrants then crossed Deep Bay. It was easier to cross by sea. Lau Fau Shan became a major landing point.
Inner Deep Bay is a protected area. It covers 1,036 hectares. It became a Site of Special Scientific Interest in 1986.
Sunset over the oyster waters is a sight to behold. For 700 years, oysters have been farmed here. Fresh water from the Pearl River Estuary makes it ideal. Lau Fau Shan is the last oyster cultivation site in Hong Kong. The local oyster is even named after the city. It is called Crassostrea hongkongensis.
Oyster farming has declined since the 1980s. Climate change and water quality play a role. Foreign oysters also provide stronger competition.
Lau Fau Shan also offers seafood restaurants. The Hong Kong-Shenzhen Western Corridor stretches across the horizon. Time seems to have stood still here. Fried or grilled oysters offer a simple pleasure. Many shops sell oyster sauce. This has become a popular souvenir. The waterfront is often covered with oyster shells. Boats lay on mud flats during low tide.
Shenzhen has transformed from a fishing village to a metropolis. The Shenzhen Bay Bridge links the two cities. In the late afternoon, boats return from Deep Bay. They bring passengers who have been fishing all day.
As the sun sets, the lights of Shenzhen begin to twinkle. Hau Hok Wan whispers tales of history. It sings of ecology and resilience. It is a place where nature and culture intertwine.