Grandmaster Tse’s Wing Chun Note 450

In a traditional Chinese birthday banquet, the dishes come to the table one by one.

Taai Sīgōng Ip Chun’s 葉準太師公 100th Birthday

Part 9

The first course was Yúh Jyū 乳豬 – Roast Suckling Pig. It is roasted and the skin becomes very crispy and delicious. It was served with salt and sugar dip, and mustard sauce. As everybody has been waiting quite some time the ten of us at the table finished it quite quickly and looking around at the other tables, they were the same. The second course was Hā Kàuh 蝦球 – Shrimp Balls and they were very tasty. The third dish was stir fried shrimp with celery, cashew nuts and carrot. Although it was another shrimp dish it was quite different. The shrimp balls were made from chopped up shrimp, mixed with flour, but this dish had whole shrimp together with some tasty vegetables, which made it delicious and balanced.

The fourth dish was Yùh Chi Tōng 魚翅湯 – Shark Fin Soup. This is a very common dish at celebration parties like birthdays and wedding, just like Roast Suckling Piglet. The fifth dish was Dáai Jí Dūng Gū Faat Choi 帶子冬菇髮菜 – Scallops with Mushroom, Faat Choi and Lettuce. This is a steamed dish which was less fiery than the previous dishes and so was more cooling.

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