Grandmaster Tse’s Wing Chun Note 451

The sixth dish was Jīng Sehk Bāan Yú 蒸石斑魚 - Streamed Grouper. This is the most common steamed fish in Hong Kong.

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

Part 10

The sixth dish was Jīng Sehk Bāan Yú 蒸石斑魚 – Streamed Grouper. This is the most common steamed fish in Hong Kong. The fish needs to be fresh. It is steamed with ginger, which kills the fishy smell. When it is steamed a mixture of soy sauce, oyster sauce and cooking wine is poured over and then some hot oil. It is a delicious dish.

The next was Ja Jí Gāi 炸子雞 – Red Skin Chicken. Red Skin Chicken is many people’s favourite and is the most popular dish. It always smells so good and is so delicious, particularly when you are hungry! The last three dishes were Laahp Yuhk Chāau Faahn 臘肉抄飯 – Fried rice with Cured Pork, Chèuhng Sauh Mihn 長壽麵 – Longevity Noodles and Chèuhng Sauh Bāau 長壽包 – Longevity Bun. These three dishes are standard and always present at a birthday feast in Hong Kong. The cured pork is belly pork that has been cured so it becomes a like bacon, and it brings a lot of flavour to the fried rice. The longevity noodles, called E-noodles are long egg noodles and they symbolise longevity, which in Chinese culture symbolises good luck. So, the noodles represent long life. The Longevity Bun is like a peach. In the Chinese classical novel Journey to the West, a tree grows in Heaven which produced longevity peaches and they only come out every 100 years. After eating them people have a lot of Qi and live longer.

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