Food Minia

Pig trotter and ginger stewed in sweet black vinegar is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. Also many Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells and some some chicken cooked in homemade rice wine, all

黑椒豬柳 Hak jiu gee lau (Cantonese), or Hēi jiāo zhū liǔ (Mandarin) - Pork fillet with black pepper sauce Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered.

Pearl barley = 薏米 yee mee (Mandarin) or yee mai (Cantonese) Water chestnut = 馬蹄 ma tee (Mandarin) or ma tai (Cantonese) Beancurd stick = 腐竹 fu chook (Mandarin or Cantonese) Sugar water (or more appropriately as sweet dessert soup) =  糖水 tang sui (Mandarin) or tong sui (Cantonese) Sweet soup or tong sui is Cantonese speciality eaten as dessert.  Tong sui is as common as savoury soup for