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Pot Luck

2013-09-04
During any major festival, the kitchen in this centuries-old clan hall, blackened from years of wood-burning, is filled with the smell of fermented beancurd.
 
Here in Yuen Long’s Tong Fong Village, in this decrepit-looking kitchen of no more than four hundred square feet, indigenous villager Tang Luen-hing is cooking up a storm with his big wok. He diligently tends to the fire, as his ancestors for three generations before him have done, in order to make a traditional poon choi.
 
Tang Luen-hing started following his father in the kitchen as a teenager, officially taking over as the poon choi master when his father grew old. He still sticks to the traditional way of making it, only using the freshest ingredients, and continues to use old methods to cook the pork, eel and fishballs. How to arrange and present the poon choi is an art in itself too.
 
Tang Luen-hing and his wife are physically sore from cooking poon choi day in day out, year after year. Luckily, their son Jeff, who returned home after studying overseas, has started to learn the art of making poon choi from his father on weekends, ready to continue the tradition of the Tang family.

HONG KONG STORIES(XXI) HUMAN.SPIRIT.KITCHENS

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