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.
Grandmaster Tse’s Wing Chun Note 518
If we take a close look at all three of these forms, we will see that Bīu Zī is in all of them.
Grandmaster Tse’s Wing Chun Note 517
The hardest part of the training is holding the leg up and keeping the position. As we get tired, the leg will start to drop.
Grandmaster Tse’s Wing Chun Note 516
When we kick, we do not just consider the kicking leg; we need to maintain our balance and not move the upper body very much.
Grandmaster Tse’s Wing Chun Note 515
Before we can use the punch, we must practise connecting the whole body, from the stance to the waist and then through the body,
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