• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Hennes

Cooking with "Stir-frying to the Sky's Edge" (Grace Young)

60 posts in this topic

That's interesting: I wonder why so little of the Chinese cooking that has migrated here to the US features cumin. Most of Young's recipes feature white or black pepper as the only dry spice.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Again because most of the diaspora is from the Southern provinces, which rely on their excellent fresh produce for flavour? Other regional Chinese food is fantastic too, I always seek it out when I make it into Shanghai. Yunnanese food has cheese but also uses a lot of South-east Asian ingredients; Dongbei is rich in stews, braises - real meat and potatoes stuff; Xinjiang is cumin, lamb, raisins, homemade yogurt...I could go on.

Spices I can buy at the regular supermarket: cumin, fennel, dried whole chilis (two kinds), cassia bark powder and stick; star anise; dried gingerroot (and powdered); Chinese cardamons; those big black poddy things that look like nutmegs; white peppercorns; plus dried tangerine peel and so on.

Share this post


Link to post
Share on other sites

That's interesting: I wonder why so little of the Chinese cooking that has migrated here to the US features cumin.

I think it is because most of the Chinese restaurants in the US are Cantonese style. (Because of the migration history.) By and large, Cantonese style cooking does not use cumin or other "heavy" spices in stir-fries.


Edited by hzrt8w (log)

W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Cantonese-Style Stir-Fried Pork with Chinese Broccoli (p. 77)

I also wished for more water chestnuts, but that's mostly just my love of water chestnuts talking, no real culinary insight.

With woody broccoli, you can get a bit of a waterchesnut like crunch and shape by cutting the thick stalks crosswise in 1/8 inch coins and giving them only a brief time in the wok.

Share this post


Link to post
Share on other sites

Stir-Fried Ginger Beef (p. 71)

This was a very simply-seasoned (but far from bland!) dry-style stir fry. It only has a few basic ingredients: beef, ginger, soy sauce, oyster sauce, and rice wine (apparently the addition of rice wine is not traditional). Young also adds pickled ginger, which I thought was very nice.

Stir-Fried Ginger Beef.jpg


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

The beauty of Chinese cuisine lies in its flexibility and its openness to being adapted to individual interpretations. Individual cooks can and will do things slightly different than another person to produce the same dish, as long as he does not stray too far from the original recipe. For example, beef and broccoli is still beef and broccoli if you use a dash of soy sauce, a pinch of sugar and a smidgen of msg in place of a missing oyster sauce. My point is not to slavishly follow one author or another's recipes just so you can call the resultant dish authentic.

Having said that, Grace Young's recipes are not my recipes, nor are they exactly the same as those of some of my "homeys" from my village region.I find that Young sometimes plays loose, and sometimes rather fast, with some of her interpretations of "standard" recipes, as familiar as they seem to be. Come on, sesame oil is very very rarely used, if at all, by home cooks of Toysan. Cumin? Ya gots to be kidding! I don't believe that her friends and relatives use those recipes when they are cooking for family (they are Toysanese I believe), and all that "dressing" up is gilding the recipes to make it look more complicated than it is (or should be)...inscrutable?

BTW, the Cantonese term for oil blanching is goh yau, or "pass through the oil", and make that oil hot please, else the meat, fowl or fish would be oil soaked.

Share this post


Link to post
Share on other sites

BUT, that being said, are you only serving these dishes alone with rice? Because a dish like that might shine in a meal where you're serving a soup, a spicy dish, a braise, and maybe a pickle alongside. It's more of a counterpoint dish, isn't it? For two people, that's too much, but when I stir-fry dinner I always have a separate green or other veg and a pickle on the table as well, so I can take advantage of the contrasts. A plainer dish like that I'd pair with a spicy daikon pickle and maybe a soft vegetable? Braised pumpkin, say.

Just reading this thread for the first time and I'm surprised no one has followed up on this very good point. In fact I think it's a fundamental point. Personally I don't know any Chinese person who would cook just one of these dishes to eat solely with plain rice. Dishes like these would always be served alongside several others. The last dish of Stir-fried ginger beef looks lovely, if I was cooking it for my wife and I then I would have some veg with it too or maybe stir-fried prawns with broccoli. If there were more people, then I would steam a fish and poach a chicken too. But never would I eat a stir-fried dish like that on it's own with rice, are Erin and I alone here?

Share this post


Link to post
Share on other sites

Admittedly I do sometimes serve just the stir fry with rice, especially when the stir fry incorporates roughly equal amounts of protein and vegetables. In the case of something like that ginger beef, however, I served it with a side of snap peas (you can just see one peaking into the frame in the lower left). I haven't been discussing or showing them because I'm not using recipes from the book in those cases.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

I agree with Ben Hong. This is the only Chinese cookbook I have seen which uses cumin in a recipe. It stood out to me because I cannot stand neither the taste nor the smell of cumin. Between "Stir Frying To The Shy's Edge" and "The Breath of the Wok" I think the latter may be the better book.

The recipes in "Breath..." may be a bit more authentic, made mainly by her family and friends.


'A person's integrity is never more tested than when he has power over a voiceless creature.' A C Grayling.

Share this post


Link to post
Share on other sites
I agree with Ben Hong. This is the only Chinese cookbook I have seen which uses cumin in a recipe. It stood out to me because I cannot stand neither the taste nor the smell of cumin. Between "Stir Frying To The Shy's Edge" and "The Breath of the Wok" I think the latter may be the better book.

The recipes in "Breath..." may be a bit more authentic, made mainly by her family and friends.

I think cumin is plenty authentic, although I've usually seen it paired with beef or lamb, as I pointed out.

Share this post


Link to post
Share on other sites

Vinegar-Glazed Chicken (p. 136)

Stir-Fried bean Sprouts with Chili Bean Sauce (p. 200)

As luck would have it, Prawncrackers, tonight's meal plan did in fact include two recipes from the book: good timing! Well, sort of good timing, as the bean sprouts were a bit past their prime. I bought them yesterday and meant to use them last night, but didn't end up stir-frying for dinner. I also, for no apparent reason, purchased soy bean sprouts instead of normal (mung?) sprouts. So I won't say much about that recipe since I was not pleased with the ingredients. The vinegar-glazed chicken has a pretty heavy dose of Sichuan peppercorns, which I love the flavor of. I find that I can't seem to grind them fine enough to completely eliminate a slightly gritty texture, however. Is this normal, or do I need to try harder with my grinding? Also, this dish is finished with a Chinkiang vinegar glaze, but I'm not really that fond of the vinegar I have on hand. I think I just chose it at random from the available brands: what are the brands I should be seeking out?

Vinegar-Glazed Chicken.jpg

Stir-Fried Bean Sprouts with Chili Bean Sauce.jpg


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

... The vinegar-glazed chicken has a pretty heavy dose of Sichuan peppercorns,

.....

Which Chinese style(s) are those recipes in her book, Chris? It seems to me, such as this one, it is Cantonese yet not quite Cantonese, Sichuanese yet not quite Sichuanese. Are those all the author's own creations?

Sichuan peppercorn: The most potent ones are stored in whole, and relatively fresh. The numbing effect degrades over time in storage. Ground powders retain less potentness than the whole spices. I suppose you can buy and use the ground Sichuan peppercorn if you don't like the grits.

Bean sprouts: if you have the soy-bean sprouts but the recipe calls for the mung-bean sprouts... just clip off the heads (the bean) and use the stems. The stems taste no different. :)


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

..... But never would I eat a stir-fried dish like that on it's own with rice, are Erin and I alone here?

I think it depends on the family situation (or dining situation).

I cook for myself and my wife. No kid. So it is quite common to have only one stir-fried dish for dinner. Though I typically like to make some vegetable stir-fries (only salt and garlic).

If the dinner party is any bigger, I would make 2 to 4 dishes.

The cook of the family may make more, as an everyday affair, if the family size is bigger... e.g. 4 to 6 dishes or more. But... typically... wouldn't be all stir-fries. Likely some will be steamed dishes, some braised dishes, some cold-appetizers, or some BBQ items (chopped chicken, BBQ pork, roast pork, etc..) The reason is to try to have all the dishes ready at the same time. If you have to stir-fry 6 dishes, by the time the 6th dish is done, the first one is already cold.


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Which Chinese style(s) are those recipes in her book, Chris? It seems to me, such as this one, it is Cantonese yet not quite Cantonese, Sichuanese yet not quite Sichuanese. Are those all the author's own creations?

From the dish description:

This is a typical Hunan family-style stir-fry. Traditionally this dish is made with dried red chilies, but this recipe has been simplified with the use of red pepper flakes.

(I'm not sure how that substitution really simplifies anything, but OK) It's funny, I bought the book and have been cooking from it because I am skeptical that any of the so-called "Chinese food" available to me here in Oklahoma, USA is even remotely Chinese. But it sounds like I'm not really getting any closer with these recipes.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Just opened this thread and was going to compliment your blade work, till I read the next few posts :wink:

Everything looks delicious.


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

Share this post


Link to post
Share on other sites
I find that I can't seem to grind them fine enough to completely eliminate a slightly gritty texture, however.

Grind and then run through a fine meshed sieve. You'll find that the grit comes from the hard husks which contribute nothing to the flavor. I normally grind ~6 months worth of peppercorns at once and keep the rest whole. Also, toast before you grind for deeper flavor.


PS: I am a guy.

Share this post


Link to post
Share on other sites

I've only glanced through Young's "Breath" book, but I don't know if I'd necessarily call the recipes contained within "authentic" in that they don't necessarily represent what you'd actually find in China. Rather, I think the book does pretty well to give a sense of the type of the homestyle cooking found in the Toisanese immigrant communities in America.

I have no idea what type of cooking the recipes in "Sky's Edge" are supposed to represent, but cumin is something that you'd never find a Toisan/Cantonese kitchen.


Edited by sheetz (log)

Share this post


Link to post
Share on other sites
I find that I can't seem to grind them fine enough to completely eliminate a slightly gritty texture, however.

Grind and then run through a fine meshed sieve. You'll find that the grit comes from the hard husks which contribute nothing to the flavor. I normally grind ~6 months worth of peppercorns at once and keep the rest whole. Also, toast before you grind for deeper flavor.

I think you have got it the other way round, the grittiness does not come 'from the hard husks which contribute nothing to the flavor'. From what i understand and from my own experience, the 'husk' (which is not hard or at least when compared to the seed) is where almost all the flavor is. The shiny black and very hard little seeds contribute very little to the flavor (and some would even claim it contributes an undesirable bitterness). The seeds together with the pieces of prickly stem leftovers, are what causes the grittiness.

Some 'fanatics' of Sichuan Peppercorn would insist that the seeds should be removed before use. For anyone with all the patience, or access to slave-wage help :-), this can done by hand, one peppercorn at a time, just press on it and the husk should separate from the seed. What i do is to first remove the stem leftovers, and then lightly 'bruise' the rest in a pestle and mortar (or even a rolling pin and pastry board), just enough to split the husks from most of the seeds. Put the result onto one end of a sheet pan, tilt it slightly just so that when you tap on the sheet pan, the seeds (being heavier and round) will roll to the other side. The result is not perfect, but then you could clean up the rest by hand, one peppercorn at a time. Or design your own home 'winnowing' technique. Have fun.

For anyone wanting to do an experiment, try separating the husk and seed, grind each separately and do a taste and texture test.

Has anyone been able to buy Sichuan peppercorns with only husks and no seeds? Perhaps someone should get onto this potentially profitable venture?

One easier alternative, to have absolutely no grit, is to make Sichuan peppercorn oil - use any flavorless oil and i believe any recipe for flavoring oils will do. As 'regular' hot chilli peppers are commonly used together with sichuan peppercorns, this could be added to the oil as well. The only disadvantage for some is that flavored oils do not have the 'freshness' of the peppers or flavoring agents. Oh well, we cant have it all?


It's dangerous to eat, it's more dangerous to live.

Share this post


Link to post
Share on other sites

I've only glanced through Young's "Breath" book, but I don't know if I'd necessarily call the recipes contained within "authentic" in that they don't necessarily represent what you'd actually find in China. Rather, I think the book does pretty well to give a sense of the type of the homestyle cooking found in the Toisanese immigrant communities in America.

I have no idea what type of cooking the recipes in "Sky's Edge" are supposed to represent, but cumin is something that you'd never find a Toisan/Cantonese kitchen.

The book does not claim to represent a single region of China, though for each recipe Young typically gives some regional indication. For example, the recipe with cumin in it is said to be "a signature Hunan-style robust stir-fry of beef with cauliflower, carrots, and tomatoes, seasoned with cumin, garlic, and red pepper flakes." And I haven't even started delving into the dishes like "Chinese Jamaican Stir-Fried Beef and Carrots" (seasoned with Matouk's Calypso Sauce), "Chinese Peruvian Stir-Fried Filet Mignon" (heavy on the potatoes), or "Chinese Trinidadian Chicken with Mango Chutney" (lots of mango chutney in Chinese stir fries?). There is clearly a lot of fusion going on here.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

There is clearly a lot of fusion going on here.

Ahhh, that is exactly my feeling. Proving once again that one should read a book before reviewing it! :rolleyes:

Cumin in "Chinese" cooking? Fill your boots!

Share this post


Link to post
Share on other sites

The book does not claim to represent a single region of China, though for each recipe Young typically gives some regional indication. For example, the recipe with cumin in it is said to be "a signature Hunan-style robust stir-fry of beef with cauliflower, carrots, and tomatoes, seasoned with cumin, garlic, and red pepper flakes." And I haven't even started delving into the dishes like "Chinese Jamaican Stir-Fried Beef and Carrots" (seasoned with Matouk's Calypso Sauce), "Chinese Peruvian Stir-Fried Filet Mignon" (heavy on the potatoes), or "Chinese Trinidadian Chicken with Mango Chutney" (lots of mango chutney in Chinese stir fries?). There is clearly a lot of fusion going on here.

Did she learn those dishes from Chinese residents of those countries? Plenty of long-term ethnic Chinese residents in the Caribbean and South America, so for them to have melded their home and adopted countries' cuisines would be natural. Or are they dishes of her own creation?

I like how she uses "style" in her description, indicating (to me) that the dish is not pure Hunanese, but rather a dish with Hunanese influences.

Share this post


Link to post
Share on other sites

Right on all counts, prasantrin. Some of the recipes seems to be her own adaptation, some are from Chinese expats living abroad, and some are from second- or third- generation Chinese immigrants in the US. Not to mention the fact that China is a pretty big country! It sounds like there are plenty of people who have never heard of cumin in Chinese food, although clearly it's present in some regions.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

As luck would have it, Prawncrackers, tonight's meal plan did in fact include two recipes from the book: good timing!

Just making sure you get a balanced meal Chris, gosh I'm turning into my mother! If you have meat you must have some veg with it too etc etc :smile:

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      I think you’ll see in a moment why I didn’t just post this on the Lunch! topic. It was exceptional. An epic and it has been an epic sorting through the 634 photographs I took in about three hours. If I counted correctly, there are only 111 here.
       
      Like so many things, it came out of the blue. I was kind of aware that there was a Chinese holiday this week, but being self-semi-employed I am often a man of leisure and the holidays make little impact on my life. This one is in celebration of the Dragon Boat Festival (端午节 duān wǔ jié) and although it features nothing boat-like, it was festive and there is a dragon link.
       
      It started with this invitation which appeared on my WeChat (Chinese social media) account.
       

       
      Longtan (龙潭 lóng tán) means Dragon’s Pool and is more of a hamlet. It is about an hour’s drive north of Liuzhou city. I’d never heard of it and certainly never been there, but a friend of a friend had decided that a “foreign friend” would add just the right note to the planned event. I’ve seen many pictures of such “Long Table“ lunches and even attended one before – but this one was different and I was delighted to be invited.
       
      So, I was picked up outside my city centre home at 9 am and the adventure began. We arrived at the village at 9:45 to be met by the friend in question. He led me to what appeared to be the head man’s home, outside which was a large courtyard with a few men sitting at a trestle table seemingly finishing a breakfast of hot, meaty rice porridge washed down with beer or rice wine. I was offered a bowl of the porridge, but declined the beer or rice wine in favour of a cup of tea. After downing that and making introductions etc, I was left to wander around on my own watching all the activity.
       
       

       

      Rice Porridge
       
      Here goes. I'm posting these mostly in the order they were taken, in order to give some sense of how the event progressed.
       

       
      These two men were the undisputed kings of this venture, organising everyone, checking every detail, instructing less  experienced volunteers etc. It was obvious these men had been working since the early hours. and their breakfast was a break in their toil. There were piles of still steaming cooked pork belly in containers all over the courtyard.
       

      Some of this had been the meat in the rice porridge, I learned.
       
       

      This young lad had been set to chopping chicken. Not one chicken! Dozens.
       

       

       

       

       

      Entrails, insides and fat were all carefully preserved.
       
      In the meantime, the two masters continued boiling their lumps of pork belly. This they refer to as 五花肉 - literally "five flower" pork", the five flowers being layers of skin, fat and meat.
       

       

       
      Another man was dealing with fish. Carp from the village pond. He scaled and cleaned them with his cleaver. Dozens of them. 
       

       

       

       

       
      And all around, various preparations are being prepared.
       

      Peeling Garlic
       

       

      Gizzards and intestines.
       

      More Pork . You can see the five layers here.
       
      to be continued
       
    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Soul_Venom
      The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
    • By liuzhou
      An old friend from England contacted me yesterday via Facebook with a couple of questions about Five Spice Powder.

      Thought there me be some interest here, too.

      Is there anything more typically Chinese than five spice powder (五香粉 - wǔ xiāng fěn)?
       
      Well, yes. A lot.
       
      Many years ago, I worked in an office overlooking London’s China town. By around 11 am, the restaurants started getting lunch ready and the smell of FSP blanketed the area for the rest of the day. When I moved to China, I didn’t smell that. Only when I first visited Hong Kong, did I find that smell again.
       
      In fact, FSP is relatively uncommon in most of Chinese cuisine. And if I ever see another internet recipe called “Chinese” whatever, which is actually any random food, but the genius behind it has added FSP, supposedly rendering it Chinese, I’ll scream.

      I get all sorts of smells wafting through the neighbourhood. Some mouth-watering; some horrifying. But I don't recall ever that they were FSP.
       
      But what is it anyway? Which five spices?
       
      Today, I bought four samples in four local supermarkets. I would have would have preferred five, but couldn’t find any more. It's not that popular.
       
      First thing to say: none of them had five spices. All had more. That is normal. Numbers in Chinese can often be vague. Every time you hear a number, silently added the word ‘about’ or ‘approximately’. 100 km means “far”, 10,000 means “many”.
       
      Second, while there are some common factors, ingredients can vary quite a bit. Here are my four.

      1.


       
      Ingredients – 7
       
      Star Anise, Fennel Seed, Orange Peel, Cassia Bark, Sand Ginger, Dried Ginger, Sichuan Peppercorns.
       
      2.
       

       
      Ingredients – 6
       
      Cassia Bark, Star Anise, Fennel Seed, Coriander, Sichuan Peppercorn, Licorice Root.

      3.
       

       
      Ingredients – 15
       
      Fennel Seeds, Sichuan Peppercorns, Coriander, Tangerine Peel, Star Anise, Chinese Haw, Cassia Bark, Lesser Galangal, Dahurian Angelica, Nutmeg, Dried Ginger, Black Pepper, Amomum Villosum, Cumin Seeds, Cloves.

      4.
       

       
      Ingredients – 6
       
      Pepper (unspecified – probably black pepper), Sichuan Peppercorns, Star Anise, Fennel Seeds, Nutmeg, Cassia.
       
      So, take your pick. They all taste and smell almost overwhelmingly of the star anise and cassia, although there are subtle differences in taste in the various mixes.
       
      But I don’t expect to find it in many dishes in local restaurants or homes. A quick, unscientific poll of about ten friends today revealed that not one has any at home, nor have they ever used the stuff!
       
       
      I'm not suggesting that FSP shouldn't be used outside of Chinese food. Please just don't call the results Chinese when you sprinkle it on your fish and chips or whatever. They haven't miraculously become Chinese!

      Like my neighbours and friends, I very rarely use it at all.

      In fact, I'd be delighted to hear how it is used in other cultures / cuisines.
    • By liuzhou
      For the last several years Cindy's* job has been to look after me. She takes care of my residence papers, my health insurance, my travel, my housing and associated repairs. She makes sure that I am supplied with sufficient cold beer at official banquets. And she does it all with terrific efficiency and great humour.
       
      This weekend she held her wedding banquet.
       
      Unlike in the west, this isn't held immediately after the marriage is formalised. In fact, she was legally married months ago. But the banquet is the symbolic, public declaration and not the soul-less civil servant stamping of papers that the legal part entails.
      So tonight, along with a few hundred other people, I rolled up to a local hotel at the appointed time. In my pocket was my 'hong bao' or red envelope in which I had deposited a suitable cash gift. That is the Chinese wedding gift protocol. You don't get 12 pop-up toasters here.
       
      I handed it over, then settled down, at a table with colleagues, to a 17 or 18 course dinner.
       
      Before we started, I spotted this red bedecked jar. Shaking, poking and sniffing revealed nothing.
       
       
      A few minutes later, a waitress turned up and opened and emptied the jar into a serving dish. Spicy pickled vegetables. Very vinegary, very hot, and very addictive. Allegedly pickled on the premises, this was just to amuse us as we waited for the real stuff to arrive.
       
       
      Then the serious stuff arrived. When I said 17 courses, I really meant 17 dishes. Chinese cuisine doesn't really do courses. Every thing is served at roughly the same time. But we had:
       
      Quail soup which I neglected to photograph.
       
      Roast duck
       
      Braised turtle
       
      Sticky rice with beef (the beef is lurking underneath)
       
      Steamed chicken
       
      Spicy, crispy shell-on prawns.
       
      Steamed pork belly slices with sliced taro
       
      Spicy squid
       
      Noodles
       
      Chinese Charcuterie (including ducks jaws (left) and duck hearts (right))
       
      Mixed vegetables
       
      Fish
       
      Cakes
       
      Fertility soup! This allegedly increases your fertility and ensures the first born (in China, only born) is a son. Why they are serving to me is anyone's guess. It would make more sense for the happy couple to drink the lot.
       
      Greenery
       
      Jiaozi
       
      There was a final serving of quartered oranges, but I guess you have seen pictures of oranges before.
       
      The happy couple. I wish them well.
       
      *Cindy is the English name she has adopted. Her Chinese name is more than usually difficult to pronounce. Many Chinese friends consider it a real tongue-twister.
  • Recently Browsing   0 members

    No registered users viewing this page.