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Yeung Hei, the manager of Fu Ging Aromatic Noodles, a longtime local Hong Kong restaurant where a chef stews beef brisket in the front window, said he used to have customers who came in every day.

Fu Ging Aromatic Noodles once counted nearby residents in the middle-class neighborhood of Chai Wan as its main source of income.

The paper, with senior author Sang Ging Ong, assistant professor of pharmacology and medicine at UIC, is published in Circulation Research.

The ritual is particularly popular in March because some people believe that the best day to perform it falls on “ging zat,” as pronounced in Cantonese, a day on the Chinese lunar calendar that literally means “awakening of insects.”

This year, “ging zat” fell on March 6.