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This year marks the 20th anniversary of the handover | 0:01:38 | 0:01:40 | |
of Hong Kong to China. | 0:01:40 | 0:01:41 | |
Since 1997, the pace of development here has been rapid, | 0:01:41 | 0:01:44 | |
as Beijing pushes ahead with its transitional "one country, | 0:01:44 | 0:01:46 | |
two systems" formula. | 0:01:46 | 0:01:48 | |
A plan that will eventually see Hong Kong merge economically | 0:01:48 | 0:01:51 | |
and politically with the Communist mainland in 2047. | 0:01:51 | 0:01:53 | |
But environmentalists fear that one of Hong Kong's most iconic creatures | 0:01:53 | 0:01:56 | |
may not survive that long. | 0:01:56 | 0:02:00 | |
The pink Hong Kong dolphin was actually a symbol | 0:02:00 | 0:02:02 | |
of the handover of Hong Kong from British back to | 0:02:02 | 0:02:04 | |
Chinese rule 20 years ago. | 0:02:04 | 0:02:05 | |
But now, their future is under threat. | 0:02:05 | 0:02:07 | |
The dolphins' vivid pink colour isn't caused by pigmentation. | 0:02:07 | 0:02:15 | |
It happens as blood vessels expand and contract as a result | 0:02:15 | 0:02:19 | |
of thermo-regulation. | 0:02:19 | 0:02:25 | |
It's a system the dolphins use to control their body temperature. | 0:02:25 | 0:02:28 | |
The dolphins are meaning good luck in Chinese culture and also they go | 0:02:28 | 0:02:31 | |
beyond Hong Kong border to Chinese waters, so it's sort of a unity | 0:02:31 | 0:02:34 | |
between Hong Kong and China back in the handover days. | 0:02:34 | 0:02:36 | |
So it's sort of a symbol of unification between | 0:02:36 | 0:02:38 | |
Hong Kong and China. | 0:02:38 | 0:02:41 | |
They're also a good luck and energetic symbol. | 0:02:41 | 0:02:43 | |
Unfortunately, you know, their numbers are in decline. | 0:02:43 | 0:02:49 | |
So it's not such good luck now. | 0:02:49 | 0:02:53 | |
Figures from Hong Kong's Fisheries and Conservation Department show | 0:02:53 | 0:02:57 | |
that the number of pink dolphins here have crashed from 188 | 0:02:57 | 0:03:00 | |
in 2003 to only 65 in 2015. | 0:03:00 | 0:03:08 | |
And although nobody is exactly sure how accurate that figure is, | 0:03:08 | 0:03:11 | |
there's no doubt that numbers are falling. | 0:03:11 | 0:03:16 | |
Well, I've been coming to Hong Kong for around 20 years now and I'm | 0:03:16 | 0:03:19 | |
ashamed to say I had no idea there were dolphins | 0:03:19 | 0:03:22 | |
in the waters here. | 0:03:22 | 0:03:24 | |
But, of course, you won't find them in Victoria Harbour | 0:03:24 | 0:03:27 | |
where the tourists are. | 0:03:27 | 0:03:30 | |
To be in with a chance of seeing the dolphins you have to leave | 0:03:34 | 0:03:37 | |
Hong Kong Island and head west towards the airport. | 0:03:37 | 0:03:43 | |
Land reclamation, population growth and pollution | 0:03:47 | 0:03:49 | |
are all being blamed for destroying the dolphins' habitat. | 0:03:49 | 0:03:53 | |
Huge new infrastructure projects like this new bridge and tunnel | 0:03:53 | 0:03:57 | |
to Macau might be good for the economy but | 0:03:57 | 0:04:00 | |
environmentalists claim it is playing havoc | 0:04:00 | 0:04:03 | |
with the dolphins' natural environment. | 0:04:03 | 0:04:10 | |
The Hong Kong government has announced it will create a new 2500 | 0:04:10 | 0:04:13 | |
hectare marine conservation park in northern waters to help counter | 0:04:13 | 0:04:15 | |
the effects of building another runway at the airport. | 0:04:15 | 0:04:20 | |
The conservationists say that the marine Park is in the wrong | 0:04:20 | 0:04:22 | |
place and won't help the situation. | 0:04:23 | 0:04:26 | |
So, when we go out to sea we use a long lens to take | 0:04:26 | 0:04:29 | |
high-quality photos, as you see, because there | 0:04:29 | 0:04:31 | |
is the information we use to identify the dolphin, | 0:04:31 | 0:04:34 | |
just like the fingerprints in our hands. | 0:04:34 | 0:04:40 | |
Like this one, there is a round tip and a big notch. | 0:04:40 | 0:04:46 | |
So from this one we can know exactly this individual has been | 0:04:46 | 0:04:49 | |
seen when and where. | 0:04:49 | 0:04:50 | |
We need at least 2,000 dolphins to sustain the long-term survival. | 0:04:50 | 0:04:53 | |
But in the current situation, no matter how many times | 0:04:53 | 0:04:55 | |
we run the simulations, the population is | 0:04:55 | 0:04:57 | |
doomed to extinction. | 0:04:57 | 0:05:04 | |
So that's a very worrying scenario. | 0:05:04 | 0:05:06 | |
What needs to be done? | 0:05:06 | 0:05:07 | |
What we are proposing is, protect what is important | 0:05:07 | 0:05:09 | |
to the animals first. | 0:05:09 | 0:05:10 | |
The conservationists say that the marine Park is in the wrong | 0:05:10 | 0:05:20 | |
Now, it's not just about quantity, about how many kilometres square | 0:05:21 | 0:05:24 | |
of habitat is being protected but also where it is protected. | 0:05:24 | 0:05:27 | |
Those core areas should be highly prioritised areas to be protected | 0:05:27 | 0:05:31 | |
in terms of stopping the development, lowering | 0:05:31 | 0:05:33 | |
the fishing effort. | 0:05:33 | 0:05:36 | |
So basically reducing the pressure on the animals. | 0:05:36 | 0:05:38 | |
So, give them a place to survive. | 0:05:38 | 0:05:48 | |
Well, determined to try and see pink dolphins, | 0:05:49 | 0:05:51 | |
I headed to Lantau with an advocacy and ecotourism group | 0:05:51 | 0:05:54 | |
called Dolphin Watch, who have been working to promote | 0:05:54 | 0:05:56 | |
marine conservation here for two decades. | 0:05:56 | 0:05:57 | |
Many of the dead ones found every year are juveniles or babies. | 0:05:57 | 0:06:02 | |
I'm going to show a dead dolphin. | 0:06:02 | 0:06:04 | |
If you're very sensitive, then you may wish to not look. | 0:06:04 | 0:06:12 | |
It just looks like it's sleeping. | 0:06:12 | 0:06:14 | |
So, what could have happened to this dolphin? | 0:06:14 | 0:06:15 | |
OK, there's no criss-cross scarring, it didn't drown in a net. | 0:06:15 | 0:06:18 | |
What are we going to see today? | 0:06:18 | 0:06:20 | |
Are we guaranteed to see dolphins? | 0:06:20 | 0:06:21 | |
No, no. | 0:06:21 | 0:06:23 | |
It's a 97% success rate and if we don't see any then people | 0:06:23 | 0:06:26 | |
will get to go again free, assuming they do have the time here, | 0:06:26 | 0:06:29 | |
but that's a pretty rare occasion because after 20 years of doing this | 0:06:29 | 0:06:33 | |
we have a pretty good idea where the dolphins will be, | 0:06:33 | 0:06:37 | |
given the wind and rain and time and tides, but they are wild animals | 0:06:37 | 0:06:40 | |
so we can't make promises. | 0:06:40 | 0:06:43 | |
You'll see lots of garbage, lots of concrete, lots of boats | 0:06:43 | 0:06:46 | |
and hopefully lots of dolphins but, you know, I have to lower | 0:06:46 | 0:06:49 | |
expectations because some days it just doesn't happen. | 0:06:49 | 0:06:56 | |
I really hope we see a dolphin. | 0:06:56 | 0:06:58 | |
The conditions are in our favour. | 0:06:58 | 0:07:00 | |
It's not too windy and where we are now in these waters | 0:07:00 | 0:07:03 | |
is near the mouth of the river sowed the sea isn't too salty. | 0:07:03 | 0:07:06 | |
This is their usual habitat, this is what dolphins like. | 0:07:06 | 0:07:12 | |
For a while there's nothing and then as we head into the western | 0:07:14 | 0:07:17 | |
waters of Lantau Island, we suddenly get lucky. | 0:07:17 | 0:07:20 | |
Oh, gosh and there's one over there! | 0:07:20 | 0:07:23 | |
Oh, I missed it. | 0:07:23 | 0:07:26 | |
You have got to be quick! | 0:07:26 | 0:07:29 | |
It's a pink one, is he going to come up again? | 0:07:29 | 0:07:32 | |
Yep, yep, yep. | 0:07:32 | 0:07:33 | |
Oh, no, no. | 0:07:33 | 0:07:39 | |
Three o'clock, three o'clock. | 0:07:39 | 0:07:42 | |
OK, over there! | 0:07:42 | 0:07:48 | |
People love concrete here. | 0:07:58 | 0:07:59 | |
Where is the tipping point where you say the dolphins | 0:07:59 | 0:08:02 | |
are no longer sustainable, if you like? | 0:08:02 | 0:08:05 | |
And even if they are, the gene pool is going to be | 0:08:05 | 0:08:08 | |
shrinking with fewer and fewer dolphins so by the time you list | 0:08:08 | 0:08:11 | |
something as endangered, it's quite often too late. | 0:08:11 | 0:08:13 | |
As a cosmopolitan city which is quite wealthy, | 0:08:13 | 0:08:20 | |
we have the resource to make a balance between development | 0:08:20 | 0:08:24 | |
and conservation of the environment. | 0:08:24 | 0:08:26 | |
We can do both. | 0:08:26 | 0:08:29 | |
We have to strike a balance. | 0:08:29 | 0:08:30 | |
We can have all the development that we want, but at the same time | 0:08:30 | 0:08:34 | |
we also need to build up the capacity for the dolphins | 0:08:34 | 0:08:36 | |
to withstand all the threats. | 0:08:36 | 0:08:38 | |
We use the dolphin as the mascot, as the symbol of the handover | 0:08:38 | 0:08:41 | |
so it's our responsibility to ensure that they will be here for a long | 0:08:41 | 0:08:45 | |
time, not just for us, but for the next generation | 0:08:45 | 0:08:47 | |
and future generations to come. | 0:08:47 | 0:08:55 | |
Time now for the last in our series of films looking at the people | 0:09:06 | 0:09:10 | |
who keep London moving, long after most people | 0:09:10 | 0:09:12 | |
have gone to bed. | 0:09:12 | 0:09:15 | |
And this time we meet Latoya, who works overnight at one | 0:09:15 | 0:09:18 | |
of the capital's busiest Tube stations. | 0:09:18 | 0:09:23 | |
My name is Latoya Raymond and I'm a Customer Service Assistant | 0:09:29 | 0:09:31 | |
here at the London Underground. | 0:09:31 | 0:09:36 | |
I work for the infamous Oxford Circus station. | 0:09:36 | 0:09:40 | |
Since the launch of the 24-hour night Tube last year, | 0:09:40 | 0:09:44 | |
we actually run 24 hours on Fridays and Saturdays. | 0:09:44 | 0:09:52 | |
My role begins the minute you walk through the station and if you need | 0:09:53 | 0:09:57 | |
assistance along the way, anywhere, I'm here. | 0:09:57 | 0:09:59 | |
That's what we're here for. | 0:10:00 | 0:10:01 | |
That's fine, if you want to touch your Oyster card. | 0:10:01 | 0:10:04 | |
On there? | 0:10:04 | 0:10:05 | |
Yeah, that's it. | 0:10:05 | 0:10:06 | |
There you go, my love. | 0:10:06 | 0:10:07 | |
Sound result that for you. | 0:10:07 | 0:10:08 | |
And that's done. | 0:10:08 | 0:10:09 | |
Thanks so much. | 0:10:09 | 0:10:11 | |
You're welcome, take care. | 0:10:11 | 0:10:16 | |
At night, this is where Oxford Circus comes alive. | 0:10:16 | 0:10:19 | |
Central London comes alive during the night. | 0:10:19 | 0:10:22 | |
Everyone's coming out, everyone's going out | 0:10:22 | 0:10:24 | |
and having a great time, especially on Fridays. | 0:10:24 | 0:10:27 | |
You finish work, you don't want to just rush home, | 0:10:27 | 0:10:30 | |
so they take advantage of the nightlife. | 0:10:30 | 0:10:32 | |
They take advantage of the pubs, the fact that we have | 0:10:32 | 0:10:35 | |
24 hours services. | 0:10:35 | 0:10:37 | |
People enjoy it and the atmosphere is always amazing. | 0:10:37 | 0:10:41 | |
It's great. | 0:10:41 | 0:10:46 | |
I am a people person, I've always been a people person. | 0:10:48 | 0:10:51 | |
So you are the actual Monopoly man! | 0:10:51 | 0:10:53 | |
Yeah. | 0:10:53 | 0:10:55 | |
It is fun, it is absolutely fun. | 0:10:55 | 0:10:56 | |
So we've done all the 26 pubs. | 0:10:56 | 0:11:00 | |
On the Monopoly board? | 0:11:00 | 0:11:01 | |
Yes. | 0:11:01 | 0:11:02 | |
They come down the stairs singing. | 0:11:02 | 0:11:04 | |
We join in! | 0:11:04 | 0:11:06 | |
I don't know how you're still standing. | 0:11:06 | 0:11:08 | |
Take care. | 0:11:08 | 0:11:13 | |
Along with persons that are going out, having fun, | 0:11:13 | 0:11:17 | |
going to clubs, we have persons who work and these pubs. | 0:11:17 | 0:11:22 | |
I actually know him. | 0:11:22 | 0:11:24 | |
I'm sorry, I have to run and hug him. | 0:11:24 | 0:11:30 | |
Now they can just come through and go home. | 0:11:30 | 0:11:33 | |
If you can imagine working throughout the night and then having | 0:11:33 | 0:11:35 | |
to wait another two hours or so for the trains to start | 0:11:35 | 0:11:39 | |
running, it's not nice. | 0:11:39 | 0:11:43 | |
We go out as well, you know, we aren't all about work, work, work. | 0:11:47 | 0:11:53 | |
We're a great bunch, we get on. | 0:11:53 | 0:11:55 | |
This is a family. | 0:11:55 | 0:11:56 | |
Where did you go? | 0:11:56 | 0:12:02 | |
Yeah, there is no more trains for the Bakerloo. | 0:12:12 | 0:12:18 | |
At nights, at the moment, we only have five lines that are running. | 0:12:18 | 0:12:22 | |
So the problem with that is, most persons, they aren't quite | 0:12:22 | 0:12:26 | |
aware of what lines are running and how to get home. | 0:12:26 | 0:12:30 | |
So again, this is where knowing the job, knowing the stations | 0:12:30 | 0:12:32 | |
and knowing how to help persons. | 0:12:32 | 0:12:37 | |
We have all the resources we need to make sure | 0:12:37 | 0:12:40 | |
that we can get everyone home. | 0:12:40 | 0:12:44 | |
So now that the last Bakerloo line has left, | 0:12:44 | 0:12:46 | |
it's time for us to shut the gates so no one else can enter. | 0:12:46 | 0:12:49 | |
They can always use the northbound or southbound Victoria line | 0:12:49 | 0:12:53 | |
or the Central line if they need to get home but for tonight, there's | 0:12:53 | 0:12:56 | |
no more Bakerloo line trains. | 0:12:56 | 0:13:02 | |
Well, stay with us because still to come on this week's show. | 0:13:10 | 0:13:13 | |
Coming up next, we eat out here in Hong Kong with one | 0:13:13 | 0:13:19 | |
of Asia's top chefs. | 0:13:19 | 0:13:22 | |
Chrysanthemum is not traditional for this dish, | 0:13:22 | 0:13:24 | |
but it really as a nice floralness and we got this inspiration from | 0:13:24 | 0:13:29 | |
having a snake soup in Hong Kong. | 0:13:29 | 0:13:32 | |
And head to the far north of Canada to meet the local people who survive | 0:13:35 | 0:13:39 | |
some of the harshest winters on earth. | 0:13:39 | 0:13:42 | |
The Travel Show, your essential guide, whether you're heading. | 0:13:48 | 0:13:52 | |
Up next, here's another in our series of films to mark | 0:13:54 | 0:13:57 | |
Canada's 150th birthday this year. | 0:13:57 | 0:14:00 | |
And this week, we're off to the far north of the country to meet some | 0:14:00 | 0:14:04 | |
of the people who live in the town of Qikiqtarjuaq, | 0:14:04 | 0:14:06 | |
inside the Arctic Circle. | 0:14:06 | 0:14:09 | |
Well, to finish off this week we're heading back to Hong Kong, | 0:17:43 | 0:17:45 | |
a melting pot of Cantonese and western cultures and an amazing | 0:17:45 | 0:17:48 | |
place to visit if you love food. | 0:17:48 | 0:17:50 | |
May Chow was voted Asia's best female chef earlier this year | 0:17:50 | 0:17:52 | |
and she's building a reputation as the driving force behind | 0:17:52 | 0:17:55 | |
a new generation of chefs who are specialising in what's | 0:17:55 | 0:17:57 | |
being called neo- Cantonese cuisine. | 0:17:57 | 0:17:58 | |
We were lucky enough to go behind the scenes at her Happy Paradise | 0:17:58 | 0:18:01 | |
restaurant in Hong Kong to watch her cook one | 0:18:01 | 0:18:03 | |
of the most popular dishes. | 0:18:03 | 0:18:05 | |
Today we're going cook for you a three yellow wine chicken. | 0:18:05 | 0:18:09 | |
So basically, it's originally a Hong Kong dish but at | 0:18:09 | 0:18:11 | |
Happy Paradise we do neo-Cantonese food so we're going to do it | 0:18:11 | 0:18:14 | |
with more Cantonese techniques, having a bit more refined. | 0:18:14 | 0:18:18 | |
What we have here is a local breed three yellow chicken. | 0:18:18 | 0:18:20 | |
We've already slow cooked it. | 0:18:21 | 0:18:23 | |
For the breast, we've cooked it at 58 degrees. | 0:18:23 | 0:18:28 | |
For the thigh, we've cooked it at 83 degrees and for the feet, | 0:18:28 | 0:18:32 | |
it's just a little garnish because Chinese people don't | 0:18:32 | 0:18:35 | |
notice the tail first. | 0:18:35 | 0:18:36 | |
We're going to do a rice on top with seasonal mushrooms, | 0:18:36 | 0:18:41 | |
a little bit of chrysanthemum butter just to lighten it a little bit, | 0:18:41 | 0:18:45 | |
to make it more floral and then it's going to be finished | 0:18:45 | 0:18:48 | |
with a Shaoxing broth. | 0:18:48 | 0:18:52 | |
So we're going to put the chicken in. | 0:18:52 | 0:18:55 | |
It's already fully cooked so what we're really | 0:18:55 | 0:18:57 | |
doing is reheating it. | 0:18:57 | 0:19:02 | |
We're going to start the broth. | 0:19:02 | 0:19:05 | |
This broth is shiitake based. | 0:19:05 | 0:19:09 | |
So you can really smell a lot of shiitake mushrooms in there. | 0:19:09 | 0:19:13 | |
We also have Shaoxing wine. | 0:19:13 | 0:19:16 | |
Shaoxing wine is the most commonly used cooking wine for Chinese people | 0:19:16 | 0:19:21 | |
but when you cook it with something like yellow wine chicken, | 0:19:21 | 0:19:26 | |
we're quite aggressive with adding the Shaoxing wine. | 0:19:26 | 0:19:32 | |
We're going to stir-fry the mushrooms. | 0:19:32 | 0:19:39 | |
In Cantonese terms, it's actually called chicken mushrooms. | 0:19:39 | 0:19:43 | |
So that's why we're adding it as well. | 0:19:43 | 0:19:50 | |
We're trying to get a little bit of colour. | 0:19:50 | 0:19:53 | |
Then we're going to add, this is really nice, | 0:19:53 | 0:19:55 | |
this is the chrysanthemum butter. | 0:19:55 | 0:19:59 | |
So that's going to add a really nice floralness to the fried rice. | 0:19:59 | 0:20:02 | |
So we're layering the flavours into the chicken. | 0:20:02 | 0:20:10 | |
Just a little bit more of that Shaoxing wine. | 0:20:15 | 0:20:19 | |
So that's what we'll put aside for garnish. | 0:20:22 | 0:20:24 | |
Just going to chop the chicken. | 0:20:24 | 0:20:27 | |
The chicken should be ready. | 0:20:30 | 0:20:35 | |
So we're going to take the chicken out. | 0:20:35 | 0:20:42 | |
Now we're just going to ladle the rice on top. | 0:20:53 | 0:20:57 | |
Now we're going to garnish with a bit of chrysanthemum. | 0:21:06 | 0:21:09 | |
It isn't traditional for this dish, but it really adds | 0:21:09 | 0:21:12 | |
a really nice floralness. | 0:21:12 | 0:21:14 | |
We got this inspiration from having snake soup in Hong Kong. | 0:21:14 | 0:21:19 | |
The chrysanthemum also represents chicken feathers. | 0:21:19 | 0:21:23 | |
And then, table-side, we garnish with the soup. | 0:21:25 | 0:21:29 | |
So this is our version of yellow wine chicken. | 0:21:35 | 0:21:37 | |
Refined Cantonese food with super comfort levels. | 0:21:37 | 0:21:42 | |
Well, that's all we got time for in this edition of the programme. | 0:21:53 | 0:21:56 | |
Coming up next week: | 0:21:56 | 0:22:01 | |
As Pakistan prepares to mark 70 years of independence, | 0:22:01 | 0:22:03 | |
we go to Karachi to get a taste of life in the city. | 0:22:03 | 0:22:09 | |
There's just so much more to Karachi than we know. | 0:22:09 | 0:22:13 | |
It has depth in terms of the people who live here, | 0:22:13 | 0:22:16 | |
the cultures that exist, the lifestyles, the architecture, | 0:22:16 | 0:22:19 | |
there's just so much to see. | 0:22:19 | 0:22:26 | |
Well, I hope you can join us for that if you can. | 0:22:26 | 0:22:29 | |
Don't forget, if you want to follow the rest of the travel | 0:22:29 | 0:22:32 | |
team on their journeys, in real-time, you can sign up to us | 0:22:32 | 0:22:34 | |
on our social media feeds. | 0:22:35 | 0:22:36 | |
All the details should be on your screen now. | 0:22:36 | 0:22:38 | |
But until next time, from me, Carmen Roberts and the rest | 0:22:38 | 0:22:40 | |
of the Travel Show team here in Hong Kong, it's goodbye. | 0:22:40 | 0:22:43 |