Posts tagged with "Hong Kong"

Wong Tai Sin Temple

As a Taoist, I felt it was only nat­ur­al that I vis­it the most famous Taoist tem­ple in Hong Kong while here.

Maybe I was being naïve, but I was pic­tur­ing some­thing like Washington Square Park, except instead of chess board tables, there would be peo­ple sit­ting around, dis­cussing Chuang Tzu’s para­bles, or spright­ly con­ver­sa­tions about the hap­pi­ness of fish. Instead, it was more like a gigan­tic for­tune-telling, wish­ing well extrav­a­gan­za. People go there to wor­ship Taoist deities by burn­ing incense, pray­ing to them for their wish­es to come true, and have their for­tunes told through the prac­tice of kau cim, which is when they shake a con­tain­er full of bam­boo sticks until one falls out, and the char­ac­ter on the stick is inter­pret­ed by a sooth­say­er1.

It amazes me how vast­ly dif­fer­ent the Taoist phi­los­o­phy is from the reli­gion. I could­n’t relate to any of this at all. The Taoists here are try­ing to get a hol­i­day — on Lau Tzu’s birth­day, if I under­stand cor­rect­ly — because oth­er reli­gions get a day off. This strikes me as some­what strange, since Lao Tzu is still dis­put­ed to be a myth­i­cal fig­ure, with an unknown date of birth. I also have to won­der if Lao Tzu would approve of such a rit­u­al.

At one point, there was an old lady wor­ship­ing at the entrance of a build­ing, and a woman came out and said, “Ma’am, this is the infor­ma­tion booth. You don’t need to wor­ship us.” My uncle and I could­n’t stop laugh­ing.

(This was a qui­et day in the mid­dle of the after­noon. Apparently, on spe­cial days of the Chinese lunar cal­en­dar, it’s packed, and the incense smoke too thick to breathe. Superstition has always been a part of the Chinese cul­ture.)

  1. That’s the part of the video where the peo­ple are kneel­ing, and you can hear the bam­boo shak­ers. It’s a short clip because I was­n’t allowed to film there. []

Hong Kong Food Diary: Week 1

Chocolate mousse

Thumbnail: Stir fried abalone mushrooms with pork
Thumbnail: Stir fried Chinese broccoli
Thumbnail: Coconut mousse
Thumbnail: Coffee, citrus, and sago taro root jellies
Thumbnail: Stir fried crabs in black bean sauce
Thumbnail: Chinese dinner platter
Thumbnail: Chinese duck and chicken
Thumbnail: Egg chicken in soya sauce
Thumbnail: Fresh bread
Thumbnail: Chrysanthemum honey and aloe jelly
Thumbnail: latte
Thumbnail: Mango mousse
Thumbnail: Mango pudding
Thumbnail: Strawberry and chocolate mousse
Thumbnail: Oysters in the half shell
Thumbnail: Phoenix talons (chicken feet) and spare ribs in oyster sauce
Thumbnail: Fried black pepper pork chops with onions and potatoes
Thumbnail: Pork knuckles, eggs, and ginger in Chinese black vinegar.
Thumbnail: Pork neck fried noodles
Thumbnail: Salad bar
Thumbnail: Steamed scallops with black bean paste
Thumbnail: Seafood
Thumbnail: Seafood fried noodles
Thumbnail: Seafood fried rice with egg
Thumbnail: Seafood linguine
Thumbnail: Steamed shrimp in garlic sauce
Thumbnail: Soba noodles
Thumbnail: Chinese soup
Thumbnail: Steak pizza
Thumbnail: Steamed fish
Thumbnail: Black steamed fish in sea salt.
Thumbnail: Sushi platter
Thumbnail: Tofu and crab ball
Thumbnail: Tofu flower
Thumbnail: Yin yang shrimp
 

I’ve decid­ed to break up my food pho­tos by week, since there’s so much to write about. I’m an extreme­ly picky eater, but I’ve rav­en­ous­ly con­sumed every­thing that’s come across my plate (aside from one type of fish, and a dish involv­ing bit­ter mel­on). I’m not sure if it’s because the food is fresh, cooked well, or because I can’t cook Chinese food myself and have been with­out for a long time, but every­thing tastes so good. And these aren’t pho­tos of all the food I’ve eat­en so far; there have been a few times I did­n’t have my still cam­era with me.

Fish is bought fresh every day since the mar­kets are so close. I don’t get a chance to eat fish very often, but now it seems to be in every meal. I don’t think I’ve had the same dish more than twice. This is the rea­son why I was going to come with Pat and Jen last year, who are gour­mands beyond me. And Bronwen, because she loves try­ing new things, espe­cial­ly food relat­ed.

If you want descrip­tions and expla­na­tions on each dish, you’re going to have to break out of your feed read­ers and use light­box to see the cap­tions. They look so much bet­ter on black any­way.

Other weeks in my Hong Kong Food Diary

Mama eats jelly

This City Lets Me Live

Boundary Street Balcony — Sunset

I think it was some point between hail­ing a taxi to meet my Uncle Joe, and the com­fort­ing famil­iar­i­ty of find­ing myself in one of the same malls I was in five years ago, that it real­ly sunk in.

I’m in HONG-FUCKING-KONG.

The con­stant din of traf­fic and peo­ple reminds me of the way New York nev­er sleeps. It pul­sates and breathes, as if it was a body. I won­der how there can be so much life in such a tiny city1. None of my words, pic­tures, or videos could ever do it jus­tice, because it’s the expe­ri­ence that makes it real. The things that can’t be said. Like the way peo­ple treat the elder­ly. The every day sig­nif­i­cance of food and eat­ing well. The mil­lion sub­tleties of the Chinese cul­ture.

The temp­ta­tion to move here is com­ing on me again, with every street, every sign, every per­son I pass, every day gone by. Maybe the tim­ing is right, where I find myself not only root­less in Ottawa, but with a sense of for­lorn­ness attached to the city as well. I’m begin­ning to won­der; what can I leave behind? What do I want to leave behind?

  1. Half the area of Ottawa, with over sev­en times the pop­u­la­tion. []

Speaking Chinese

I’ve been speak­ing pure Chinese for almost an entire week straight. Certain mus­cles in my tongue that I did­n’t know exist­ed are tired. People tell me they’re sur­prised at how good my Chinese is — not just in terms of pro­nun­ci­a­tion, but vocab­u­lary as well — and won­der how it’s pos­si­ble with­out any means of prac­tice. I can’t explain this myself, aside from a con­stant inter­est in learn­ing new terms, and a love of Chinese movies (although this is more of a love of Hong Kong, and Chinese movies are my sen­ti­men­tal way of revis­it­ing it). There are also some Chinese terms that have no English equiv­a­lent, and peo­ple are always shocked when I know them.

Somehow, I can switch between the lan­guages quick­ly when I’m here. I even catch myself count­ing in Chinese now, which they say is what reveals your moth­er tongue.