Air Date: 2010.10.24 (Sun)
Eating healthy has become a trend in the diet industry in recent years. Some people believe that cooking with less salt, less oil, and less seasoning is better, and that food that is so bland that it is almost tasteless is healthy, but is it true that healthy and tasty can't go hand in hand? In this episode, So Yuk Wah joins hands with Cheng Yu Ling, Lo Koon Ting and Dr. Chow Siu Cheung to discover healthy food! Vegetables and fruits labeled as "organic" are widely available in supermarkets and markets, how should I buy them? When it comes to organic food, we should not forget to mention the two pioneers of green living in Hong Kong, namely "Lulu" Luk Kwun Ting and Dr. Chow Siu Cheung. Sol will visit Lulu's home and of course, Dr. Chow's organic farm, to learn from them about organic food and the true meaning of green living. He will also cook with organic ingredients from the farm and enjoy healthy food with his friends***. The health-conscious "Do Sister" Cheng Yu-ling will also be invited to an organic restaurant with Sol to savor a rich Western-style meal.
Also, Europe and the United States, which emphasize the enjoyment of life, have always advocated "slow food", savoring the delicious food, in fact, this dietary taste is not unique to the West, the East also has a "Zen food", through the tranquil dining environment to achieve the effect of washing the soul, and then chewing slowly, savoring the taste of food, and then the Zen food, the Zen food. In fact, this kind of dietary taste is not unique to the West! Is "Zen food" a Buddhist practice, and is it only available to the faithful? Soo finds a restaurant that promotes Zen food and invites Joey to experience it with him, and during the meal, he meets his predecessor, Mr. Lam Siu Cham, who is experiencing Zen food for the first time. During the long meal, everyone is required to keep their mouths shut and turn off all communication devices - can the city dwellers do it? Air Date: 2010.10.31 (Sun)
The pace of life in the city is so fast that people want to get away from the hustle and bustle of the city, but they are worried about not having any vacation time to travel, so why not consider exploring Hong Kong, a small town in the middle of nowhere? Cheung Chau, which is far away but close by, offers fresh air, pleasant sea view and most importantly, good food everywhere. In this episode, Azur invites "mind-reading sleuth" Bowie Lam from Pals to go to Cheung Chau to discover the "hidden" food for everyone! For those who have lived in the city for a long time, their impression of Cheung Chau cannot be separated from the annual Bun Festival and the Bun Snatching Hill in spring and summer. Although the weather has already started to fall, Sol and Po Yee had to pay a visit to the two masters who make the Piu Sai and Ping An Buns, and they even tried their hand at making Ping An Buns, but were they able to pass the test of their craftsmanship? The narrow streets and alleys of Cheung Chau are not so plain, but in fact there are a lot of local specialties hidden in the small stores along the streets. Ah So and Po Yee will take us on a bike ride to "sweep the streets" and eat all the giant potato sticks, Ping An ice-cream buns, oversized fish eggs, and all kinds of tasty pastries.
Besides local food, Cheung Chau is also home to many fine western restaurants and dessert stores, which Sol and Bowie would not miss. They tried the orange and asparagus soup, porcini mushroom and pepperoni pancakes, onion braised smoked sausage, and specialty desserts such as cinnamon apple crumble and flaming snowy mountains, which surprised their taste buds! Although Cheung Chau has a wide variety of cuisines today, the atmosphere of the old fishing port has not diminished, and you can still taste the freshness of local seafood. Sol will visit the famous chef "Sister Jiao" of "The Waterman", and together they will prepare small dishes full of the flavor of the fishing village, which is the hometown of Cheung Chau. "The chef will also use secret fish powder as seasoning, so don't miss it! Air Date: 2010.11.07 (Sun)
After the last episode of Cheung Chau, Ah So takes us away from the city again, this time to Tin Shui Wai in the Northwest New Territories. Is it true that the residents of this new town, which appears in most news reports and is portrayed by the media as a city of sadness, are all sad? In fact, Tin Shui Wai is home to a group of South Asians full of positive energy, and like all other districts has a unique culinary scene. Sol has invited a few friends from the district and Mr. and Mrs. Chan Kwok Pong and Lo Man Chong to join her in her quest for good food! On the first stop of the tour, Sol will visit two South Asian families that have already established their roots in Hong Kong, including a Pakistani family in Tin Wah Estate and Indra and her family, who are originally from Nepal. As a beautiful cook, Sue will of course have a cooking class with the "cooks of the family" of the two families, learning how to cook their local dishes, and bringing them closer together by sharing their food. Mrs. Indra's family showed her how to make Nepali style grass carp and lentil paste, which was a great way to bring her back to her home country.
Besides homemade food, Tin Shui Wai is also home to a number of specialty eateries, so she didn't miss the opportunity to invite her loving husband and wife, Chan Kwok Pong and Lo Man Chong, to share their tastes with her. As long as you study how to cook, ordinary beef mince and meatballs can be transformed into delicacies on earth. Sol discovered a restaurant in the district that has made a name for itself with its delicious beef mince, and of course, she had to take Bong, the "King of Beef Demons," to have a good time there, and the owner even generously shared with him the secret sauce for the pork belly! Having just eaten Pakistani food, Sol couldn't wait to compare it with authentic Indian food, so the three of them went to a restaurant famous for its authentic Indian curry to try the owner's skills. In addition to the curry, the three of them also tasted the flavorful skewers. The three of them will also try the delicious Sichuan Dan Dan Noodles, which is simple, quick and delicious. Air Date: 2010.11.14 (Sun)
When did So Yuk Wah's interest in food and cooking begin? Soo admits that she had two inspirational teachers when it comes to cooking: her home economics teacher in secondary school and Ms. Lee Tsang Chiu Kwan, the Queen of Pastry, who is very familiar with her outstanding cooking skills. In this episode, Sue will cook for both of them, and the film crew will also trace the birth of the "Beauty Culinary Goddess"!
Not to mention, fellow artist Jiang Meiyi went to the same Ho Tung Secondary School in Causeway Bay as Su, and Meiyi is the younger sister, so the two sisters went back to their alma mater to pay their respects! The school not only has two star alumni, but also a lot of famous teachers, former Hong Kong badminton player Amy Chan Nim-chi (Amy) has taught physical education in the school, and she was Sol's physical education teacher back in the day, so students and teachers are happy to meet each other, of course, we have to get together to talk about old times, in the end, when Sol had no sports cells? Afterwards, Ah So and Mei Yi went to the Home Economics classroom, the birthplace of "Beautiful Cook", to learn how to make cookies and cup cakes with their classmates. Sue still remembers the first dish "Noodles with Barbecued Pork and Vegetables in Soup" taught by her mentor Mrs. Liao, she even cooked this soup and her specialty "Chicken Wings with Onion and Potato". The scene is very warm and cozy! How did Mrs. Liao discover Ah So's cooking talent?
Because of his acting career, Sol met the queen of pastry, Lee Tsang Chiu Kwan, and they got to know each other very well. They were fortunate enough to have Mrs. Lee give them some tips on cooking, so not only did Sol come to the cooking demonstration class of the famous teacher to steal her advice, but she also got the permission from Mrs. Lee to teach her secret skills. Under the guidance of Mrs. Lee, Sue demonstrated "Prawn Chow Mein" and "Colorful Chicken with Mandarin Ducks" with chicken thighs and chicken thighs as the main ingredients, showing off the skills of the two generations of cooks. Don't miss out on Sol's "Winter Vegetable Fish Soup with Vermicelli", a one-of-a-kind demonstration! Air Date: 2010.11.21 (Sun)
"Siu mei" was originally one of the representative dishes of Cantonese cuisine. The essence of yakitori, roast pork, roast goose, etc. lies in the marination and grilling of air-dried pork, geese, ducks, and other meat and poultry, with crispy skin and tender meat as the highest level. With the changing times, the traditional barbecue flavors have also changed a lot. In this episode, "Ah So" So Yuk Wah, together with model Yeung Ching, famous gourmet Vai Ling, talented chef Lau Tin Chi and celebrity chef Wong Wing Chi, will travel around Hong Kong, Kowloon and the New Territories to try out Hong Kong's old and new styles of barbecued food.
Siu mei has become a must-try for tourists in Hong Kong. Whether in a restaurant or a Chinese restaurant, you can always find siu mei dishes on the menu, ranging from instant barbecued pork with rice to a smorgasbord of siu mei platters, catering to a wide variety of diners. The first stop of this episode is a 50-year-old restaurant with the beautiful Yang Zheng, where a group of old friends have grown up with the neighborhood, adding a human touch to the restaurant, and the taste of siu mei has remained the same, and the two beauties will taste the barbecued pork made from selected Kurobuta pork. After tasting the flavors of old Hong Kong, the two then went to a flavorful restaurant to taste the "shrimp and rice suckling pig", the flavorful shrimp mixed with white rice in the roast pork under the juku, roast pork oil and the aroma of melting into the rice, the taste is endless.
After eating a few hearty roasted pork dishes, Sol was so curious about the process that she went to one of Hong Kong's last remaining local roast pig workshops to witness the "birth of a roast pig" for herself! The oven is dug into the ground, and the aroma of the original roasted pig as it comes out of the oven is mouth-watering! Sol then visited celebrity chef "Flag" Huang Yongqi to learn the secrets of roast pork belly and how to distinguish between roast goose and duck, and Flag also introduced a new style of barbecue flavor, black truffle Dali chicken. How can you miss the famous roasted pigeon? Sol invited two gourmets, gourmet Vai Ling and the talented Lau Tin Chi, to a long-established hotel in Shatin famous for its pigeon! After sampling a variety of delicious roasted dishes, Sol will also demonstrate the light, tasty and easy-to-make "Wonton Chicken". Air Date: 2010.12.12 (Sun)
In the sixties and seventies, Hong Kong's sorbet café culture was characterized by simple Hong Kong-style breads and frozen beverages such as milk tea and coffee. However, as time has changed, the status of the ice house has been gradually replaced by cafes and fast food stores, or transformed one after another, and those that have stayed on to operate in the old way are few and far between. In this episode, Sue (So Yuk Wah) invites Paul (Chin Pui) as her companion to visit the only remaining sorbet cafes in Hong Kong and reminisce about the "old Hong Kong days".
The old-style ice houses are usually "neighborhood businesses" and are located in the streets of old districts. They do not have grand signboards, but they have not been forgotten. Although the menu is simple, the quality of the food has brought in a lot of business and attracted many admirers. One of the first places Azur visited still has the same décor as when it opened, and is best known for its omelette. The thick and creamy egg wrapped in a rich filling of shredded ham, chicken and mushrooms is a must-try. Next, Sue goes into the kitchen to learn from the helmers of the different ice houses to make pineapple buns and egg tarts, the iconic Hong Kong-style delicacies.
Introducing Hong Kong-style milk tea is also a must, as one of the cafes visited by Sol was once known as the "King of Milk Tea", and the friendly owner even provides free milk tea for his parents. Afterwards, Sol and Paul find a transformed ice house with a different layout from the traditional ice house, and the food is mainly small dishes. A plate of "salted egg and meat cake", which looks like a small hill, makes a name for the small store. After a tour of the old ice houses, the last stop at Aso is a newer ice house. The interior is modeled after the ice houses of the 60's and 70's, making the restaurant feel like a step back in time, while their signature dish, the "Chicken Pie Float", is an eye-opening dish that combines green bean paste soup with chicken pies. Azur will also demonstrate the smooth and creamy "Dragon and Phoenix Tofu Soup". Air Date: 2010.12.19 (Sun)
The winter solstice on December 22 is a time for families to get together and savor their mother's home cooking, but happiness is not a given, and not everyone gets the chance. "In this episode, So Yuk Wah visits Cape Collinson Correctional Institution and Zheng Sheng College to share food with a group of young people who are unable to reunite with their families because they have made mistakes and have to undergo counseling or drug treatment due to a momentary lapse of imagination. She even invited her best friend Cheung Tat-ming, who is now a father, to accompany her and give a little warmth to the students!
On the first leg of the tour, "beautiful cook" Sol visited the Cape Collinson Correctional Institution, where she exchanged food preparation tips with a group of inmates aged between 12 and 21 who are studying catering service. Although they were not able to go home to celebrate the Winter Solstice with their families, they were able to cook a few small dishes and invited their family members to come and taste them, and of course, Sue showed off her skills with her unique "Pan-fried Pork Cake with Lotus Root and Shrimp Paste" and "West Lake Beef Soup". "The dish was served in a special way!
Next, Sol and his best friend Cheung Tat-ming visited Zheng Sheng College in Sesame Bay, Lantau Island, and the two of them got acquainted with their classmates after a short chat. Sol and Tat Ming have their own initiatives. Sol tries carpentry for the first time with his male classmates, while Tat Ming, a father, learns to knit scarves with two male classmates, how good are they at it? Sol is put to the test this time - cooking rice in a big pot! There are more than 100 students in Zheng Sheng College, and every meal is a big one, and Sol will be responsible for cooking some of the small dishes, such as "Pineapple Goulash", "Swiss Chicken Wings", and "These are commonplace dishes, which of course will not be a test for our beautiful chef, but it will be a big challenge to cook a "big pot" meal for over a hundred people. Last but not least, Sue will demonstrate her best home cooking dish, "Chicken with Toffee", which is made by soaking boiled chilled chicken in chicken broth to enhance the flavor of the chicken and make it more tender. Air Date: 2010.12.26 (Sun)
Food lovers will recall that Su Yuk Wah co-hosted "Choi Lan's Famous Dishes" with gourmet chef Choi Lan, as well as celebrity model Amanda S. and Wong Yuk Sze, and the four of them became close friends. Nowadays, Su is the only one to take a bad turn in the food business, but she will not forget the joyful time of enjoying good food in the past. Taking advantage of the festive Christmas season, Su invited her two best friends and Mr. Choi to have a party, where Su racked her brains to choose Christmas gifts, and she even learned to cook a Christmas turkey to thank Mr. Choi for bringing delicious food to us in the past. She even learned how to cook a Christmas turkey to thank Mr. Choi for the delicious food he brought to us on the show. She also worked with her two best friends to decorate the venue and present a tasteful Christmas to everyone! How can Christmas be without Christmas gifts? The thoughtful Sol went through the major department stores and chocolate stores to choose Christmas gifts for her friends, and let's see what she has in mind. Christmas trees and colorful decorations add a lot of warmth to the festivities of Christmas, but in Hong Kong's concrete jungle, where residential space is small, the general public only puts up plastic Christmas trees, and seldom sees the "real" aromatic green pine trees, so on this day, Sue picks up her best friend, Wong Yuk-sze, in her van. On this day, Sue picks up her best friend Wong Yu-sze in a caravan and heads straight to the New Territories to look for a real Christmas tree and Christmas flowers for decoration. After returning to the city, they meet up with Amanda S. to shop for Christmas decorations. As the hosts of a food program, the three of them even plan to cook a Christmas dinner to surprise Choi Sang! As the hosts of the food show, the three of them plan to surprise Mr. Choi by cooking the Christmas dinner themselves! For this purpose, Sue learns to cook a turkey dinner from a master, and together with her two good sisters, they cook a roasted lamb rack, homemade wagyu beef spaghetti, a baked crab cap, a Christmas drink, and a dessert of lasagna tart and a Christmas cake, all of which are of the highest standard. How will Mr. Choi rate them? And, Sol will teach you how to make homemade street food "Bowl of Shark's Fin" at home, so don't miss it! Air Date: 2011.01.02 (Sun)
In the sixties and seventies, Hong Kong's sorbet café culture was characterized by simple Hong Kong-style breads and frozen beverages such as milk tea and coffee. However, as time has changed, the status of the ice house has been gradually replaced by cafes and fast food stores, or transformed one after another, and those that have remained to operate in the old way are few and far between. In this episode, Sue (So Yuk Wah) invites Paul (Chin Pui) to join her on a tour of Hong Kong's only remaining sorbet cafes to reminisce about the "old Hong Kong days". The old-style ice houses are usually "neighborhood businesses" and are located in the streets of old districts. They do not have grandiose signboards, but they are not forgotten. The menu was simple, but the quality of the food brought in a lot of business and many admirers. One of the first cafes Azur visited still has the same décor as when it first opened, and is best known for its omelette. The thick and creamy egg wrapped in a rich filling of shredded ham, chicken and mushrooms is a must-try. Afterwards, Sol went into the kitchen to learn from different ice house masters to make pineapple buns and egg tarts, which are representative of Hong Kong style cuisine. Hong Kong-style milk tea is also a must. One of the ice houses that Sol visited this time has won the reputation of "King of Milk Tea", and the friendly owner even provides free milk tea for parents-in-law. Afterwards, Sol and Paul find a transformed ice house with a different layout from the traditional ice house, and the food is mainly small dishes. A plate of "salted egg and meat cake", which looks like a small hill, makes a name for the small store. After a tour of the old ice houses, the last stop at Aso is a newer ice house. The interior is modeled after the ice houses of the 60's and 70's, making it feel like a step back in time, and their signature dish, the "Chicken Pie Float", which is made with chicken pies accompanied by a green bean soup, is an eye-opening experience. In the sixties and seventies, the food culture of Hong Kong's sorbet cafes was characterized by simple Hong Kong-style breads and frozen drinks such as milk tea and coffee. Time has changed, and the status of the ice house has been gradually replaced by cafes and fast food stores, or transformed one after another, and those that have stayed on to operate in the old way are few and far between. In this episode, Sol (So Yuk Wah) invites Paul (Chin Pui) to join her as a companion in a tour of Hong Kong's only remaining sorbet cafes to reminisce about the "old Hong Kong days". Air Date: 2011.01.09 (Sun)
Cantonese cuisine is known for its lightness and freshness, but Indonesian and Korean dishes are another realm of spice and flavor! These flavorful dishes are also colorful, which is a perfect match for the festive atmosphere and keeps the joy of the New Year alive. The beautiful chef So Yuk Wah (Ah So) visits the hidden masters of these two cuisines in Hong Kong to teach them how to cook, and to stimulate your taste buds with spicy food, so that you will have a better appetite this year! At the first stop, Sol visited Mrs. Tatik, an Indonesian lady who speaks perfect Cantonese and is a good cook, and demonstrated "Ginger Rice", "Beef Brisket Soup" and "Soya Bean Cake" and "Soya Bean Cake", which are deep-fried to a crisp golden color. Tatik, an Indonesian wife, demonstrated the local dishes such as "ginger rice", "beef brisket soup" and "soybean cake" and "corn cake" deep-fried to a crisp golden color. Sol also invites her spicy sister Alice Lau to join the feast. Tatik's excellent cooking skills are complemented by his ability to relieve spices and tears, which is instantly effective. On this day, Tatik entered the kitchen with a sexy and gorgeous evening dress, which caught the eyes of Sol and Alice. It turns out that this is the dress code for Indonesian people to dress for banquets or grand occasions, and the ladies have already fitted themselves when they cook the dishes. In addition to dress etiquette, Sol and Alice are also interested in Indonesian festivals and customs. Apart from the New Year, which is counted according to the Islamic calendar, there is also a special celebration that is "built on the pain that boys must go through", what is it? After sampling the homemade Indonesian food, Sol goes deeper into the kitchen of a long-established Indonesian restaurant in Hong Kong, where he learns from the chef the secrets of preparing the restaurant's famous Padang Beef, and invites fellow artiste Tong Sze-wing, who is of Indonesian descent, to share the taste of the dish with him. Continuing the spicy food tour, Sol and Alice find out that there is an authentic Korean-style eatery in Hung Hom, so they can't miss the chance to visit it. The hospitable Korean owner and his wife generously demonstrated how to make "Korean Fried Rice Cake" and "Korean Seaweed Sushi", which are familiar to fans of Korean dramas, and also recommended the unique snacks - "Korean Fish Eggs". "Korean Fish Balls", what's the difference between the usual Hong Kong-style fish balls in the shape of balls? Hong Kong people are familiar with Korean food, such as "ginseng chicken soup", "kimchi", "pomelo tea", etc. For Korean housewives, these are just child's play. Mrs. Han Yumi demonstrates her skills and adds a sweet and soft Korean rice cake, which is made from natural fruits and vegetables and has a strong taste without being too tasty! Air Date: 2011.01.16 (Sun)
Steamed beef with cold gourd, preserved vegetables and eggs, stuffed tofu, etc., all of these flavorful dishes are served at Hong Kong style cafes, fast food stores and restaurants, but they are all traditional Hakka dishes, and it is hard to know why, but there are more than a million Hakka people among the 7 million people in Hong Kong. Since the Hakka people play such a significant role in Hong Kong, of course, Ah So (So Yuk Wah) has to go with you to the New Territories walled villages to gain a deeper understanding of the Hakka culinary culture. Hakka villages are full of celebrities, and one of them is William Tang Tat-chi, a famous fashion designer who grew up in a walled village in Yuen Long, and whose home still retains the traditional characteristics of a walled village! At the Hakka Cultural Festival held earlier in Lam Tsuen, Tai Po, Sol had the honor of meeting William and serving as a judge for a pork casserole competition. In addition to seeing the various methods of pork stewing used by the participating organizations, Sue also agreed to pay a home visit to William. William's "stylish" and "trendy" home in Ping Shan, Yuen Long, is like a rural village in the early Republic of China. From the heavy wooden door to the halls, garden furnishings and even plants, everything is a historical antique with original flavor and antique taste! William, the hospitable chef, personally prepared the family heirloom dish "Hometown Duck with Rose Dew" and "Stewed Taro with Parsley, Tofu and Parsley in Chinese Intestine and Bacon" to greet Sol, and of course, the beautiful chef had to return the favor with a favorite dish of the hosts, "Hakka Preserved Eggs". Hakka Eggs with Preserved Vegetables". When it comes to Hakka Wai Tsuen, we can't ignore Poon Choi, which has become a popular New Year's Eve dish in recent years. William invited veteran Poon Choi chef Lian to give Sue a demonstration, and it turns out that there is a lot to learn about Poon Choi, and that there are other complementary dishes in addition to the big pots, and that there are also many different opinions on the origins of Poon Choi, so let's listen to Lian and William in detail and start from the very beginning. Sol then visited another original resident of the village, Mr. and Mrs. Cheng, a couple who have moved to the city but still find it hard to give up the village life, especially keeping the village house and planting fruits and vegetables such as Luo Shen Aoi and Big Tree Pineapple themselves. Mrs. Cheng, who is the best at making snacks in the village, even generously instructs Ah So to make "tea kuey teow", "hand powder", "yellow wine sugar water", and even fresh jam made from home-grown koi, which is guaranteed to be healthy and natural! It's healthy and natural! Apart from visiting the village, Sol also met two fellow Hakka artists, "Tuen Mun Prince" Teng Ying Min and "Sikki" Yeung Sikki, to share the Hakka dishes prepared by the champion chef of the Hakka Pork Stew Competition, including the winning dish They share Hakka dishes prepared by the champion chef of the Hakka Stew, including the winning dish, "Hakka Stewed Pork" and "Taro Stew with Duck", etc. Min even thanks Sol for her hospitality with his own Hakka ballad! Air Date: 2011.01.23 (Sun)
Chinese people have been pursuing the secret of immortality and longevity since the time of Emperor Qin Shi Huang. Although immortality is a bit of a pipe dream, with the advancement of science and technology, mankind has a better understanding of the structure of the body, as long as the diet and lifestyle habits are properly coordinated, it is not too difficult to achieve good health and longevity. In this episode, "Ah So" Soo Yuk Wah invites two youthful predecessors, Michelle Mee and Guo Feng, to share their knowledge on healthy eating and health maintenance. When it comes to diet and health maintenance, it is indispensable to have medicinal cuisine. Sol specially invites Michelle to go to a Chinese medicine store with her to buy herbs and prepare a feast for health maintenance! Michelle will join hands with Sol to cook "Steamed Spare Ribs with Cordyceps", "Eel Rice" with white, black and brown rice, "Salmon and Winter Melon Soup with Rice", and "Steamed Peach, Cinnamon and Wolfberries". and Chinese wolfberry, as well as "almond protein" sugar water that moisturizes and nourishes the skin, and will even invite a Chinese medicine practitioner to explain the benefits of consuming brown rice, as well as the way to healthy eating. In order to eat healthy, it is important to choose the right ingredients, and natural ingredients without added chemicals are the first choice! Sol and Michelle will visit an apiary in the New Territories to taste fresh honeycomb honey, pollen and royal jelly, and they will try a protein-rich dish that is hard to come by - what is it? What are the benefits of honey products to the body, apart from beautifying the skin? Sol and Michelle will explain. Fung", who has been in the TV industry for decades and is still full of energy, will share the joy of tea brewing with Sol. The two of them will try out black, white, black, green, yellow, yellow and green teas as well as floral teas, and slowly brew the tea leaves in a leisurely manner, savoring the aroma of the tea and cleansing their souls. Autumn and winter are the most suitable time to take tonic. Ah So and Brother Fung will not miss the good time to taste the nourishing food such as "Shan Shui Hot Pot", "Goat Hot Pot", "Fried Egg White with Crab Roe and Fish Maw", and so on. Fung will also demonstrate the "Medical Assisted Dynamic Kung Fu", which is a good reference for men who want to keep fit! Air Date: 2011.01.30 (Sun)
This episode airs on the 27th day of the Chinese New Year. "Ah So" So Yuk Wah pays tribute to the viewers by wishing them a happy New Year, but she also thinks of her in-laws who are now living in a home for the aged and have contributed to the stability and prosperity of the Hong Kong society. So she decided to cook a sumptuous and healthy New Year's Eve dinner for them to show her respect and share the joy of the New Year! She has invited Roland, Mimi Wu and celebrity chef Wong Lung-to, who are keen on serving the elderly, to help her design the dishes. What kind of tasty and healthy dishes will Sol come up with? First of all, Sue invited Ms. Roland, a top-ranking guest who is passionate about elderly visits, to a comprehensive one-stop housing estate dedicated to the elderly to try out the healthy dishes designed by specialists, including a nutritionist, and learn from their experience. The menu included: "Pipa strings on gold", "Golden purple snow willow with red", "Stir-fried sea cucumber with three colors of peppers", "Steamed taro shreds with dried shrimps and jade gourd". "The names of the dishes are already colorful and full of festive atmosphere, what ingredients are used to cook? The Chinese New Year is not to be missed without dumplings, the symbol of Yuanbao, and Ah So visits Ms. Zang, a street vendor who founded her own brand of dumplings, to ask for tips on how to make dumplings, and to share with her the traditional custom of making dumplings for the Lunar New Year in the North. She also visited a paper sculpture design tutor to learn how to make a funky white rabbit three-dimensional spring gift for the elderly. After much deliberation, Sol and celebrity chef Huang Longtao decided that the menu for the elderly banquet would include a cholesterol-free "Stir-fried Sea Cucumber with Three Colors of Peppers", "Jade Ring Columns" with sweet winter melon and delicious scallops, and a vegetable-based stuffing dish "Dumplings and Dumplings". The menu includes "Fried Sea Cucumber with Three Colors of Pepper", "Jade Ring Pork Dumpling" with sweet winter melon and fresh scallop, "Golden Rolls" with vegetable filling, "Cabbage and Pork Dumpling", etc. Tao, together with Sol and "Mei Yi", will be the first to serve these dishes. In addition to showing off his cooking skills with Sue and "Mei Yi" Wu Ying Yi, Tao also takes them shopping for groceries and seafood, so stay tuned to the program to find out his secret. Air Date: 2011.02.06 (Sun)
The first time we met in the Year of the Rabbit, it happened to be the fourth day of the Lunar New Year, and families were still busy with New Year's greetings. Hong Kong is home to many villages from all over the world, and as the saying goes, every village has its own customs, so it's interesting to see how everyone celebrates the same New Year with different customs. "In this episode, So Yuk Wah decides to visit three families from Shanghai, Fujian and Chiu Chow to celebrate the New Year. She even invites the veteran "Sister Chin" Lee Heung Kam and "Sister Ju" Kwan Ju Ying to join her in the cooking. She also invited "Sister Qin" Li Xiangqin and "Sister Ju" Kwan Juying to cook Cantonese New Year's greetings as a gift for the families, and exchanged New Year's greetings with each other to deepen their understanding and break down the barriers between them! Sue meets up with KUM and JU, a mother-daughter team, and they pay their respects to each other. They show off their culinary skills by cooking together with Sue to make Cantonese Lunar New Year delicacies such as oil horns, jujubes with smiling mouths, scattered eggs and amber peaches, etc., which are given to the three families they will be visiting for exchange of delicacies! The wild-eyed Khen even thinks that the name of Eggshells does not fit in with the festive atmosphere of the New Year, and wants to rename this traditional dish, what does she have in mind? In addition to homemade Cantonese delicacies, Sue visits three old Shanghai and Chiu Chow pastry stores to learn more about what Shanghai and Chiu Chow people need to celebrate the New Year, and to see how the three owners guide her! On the first stop, Sol visited a Shanghai family surnamed Zhang with Sister Ju. As soon as they entered the house, Mr. and Mrs. Zhang offered them some Yuyi olives and sugar water, which signified that everything would be fine and sweet in the new year. Mrs. Cheung, who is an excellent cook, prepared a feast for the two guests, including "Spring Rolls", "Deep Fried Shrimp in Bread Crumbs", "Roasted Bran" and "Bitter Vegetables", all of which were made in Shanghai. "What are the auspicious meanings behind these dishes? As we continue our Chinese New Year culinary journey, this time we visit a Fujianese family surnamed She, who love to cook together with their friends and relatives as they love to have a good time and love good food. Mr. Sue was lucky enough to taste a variety of dishes prepared by Mr. She's family and friends, including "Hokkien Chicken Rolls", "Sweet and Sour Fish", and "Stewed Duck with Four Essentials", a nourishing stew with a variety of medicinal herbs. Mr. She even generously taught Ah So the secret of making her own "Sheung Yuen Soup Balls", how good is she at it? At the last stop, Sue came to the family of a Chiu Chow man named Huang, and was lucky enough to meet Dr. Ko Wing Man, who is also one of our own. We all enjoyed Mrs. Huang's handmade New Year's Eve dishes such as "Peach Kuey Teow", "Jelly with Pork Feet", "Marinated Duck", "Pork Feet" and "Marinated Duck". We all enjoyed Mrs. Wong's handmade Lunar New Year's dishes such as "Peach Kuey Teow", "Pork Feet Jelly", "Marinated Goose" and "Oyster Omelette", which is similar to the Hokkienese dish "Oyster Omelette" in terms of ingredients. Among them, "oyster omelette" has the same ingredients as "oyster omelette" of Fujian cuisine, but is there any difference in the preparation? Dr. Ko will also share with you some interesting stories about the Chinese New Year in your childhood. Air Date: 2011.02.13 (Sun)
On February 14, Valentine's Day, when the streets are filled with couples, beautifully packaged flowers and chocolates, do singles feel out of place? However, the reality is that there are always people who will "fall alone", as long as you know the art of living, single people can also live a good life! On the eve of Valentine's Day, "Ah So" So Yuk Wah has invited "single person" Sheren Tang, who has won two consecutive TVB awards***, to participate in the planning of an exciting Valentine's Day for the "singles". The 15-episode series concludes with an exciting Valentine's Day for the "singles"! What are the personal problems singles face in their lives and how do they adapt psychologically? Sol and Sheren attend a workshop for singles to find out, and visit a choir of singles who love music. Listening to the melodious singing, we will be able to adjust ourselves psychologically and enjoy a wonderful Valentine's Day for the singles! Since there is no love in sight, we might as well be practical and make ourselves some bread to warm our stomachs! Aso and Sheren start to learn from their masters, they roll the flour with as much dedication as they do in a movie, and make "French Bread" and "Rye Buns" one after another, will they be able to pass the test in terms of looks and taste? The world is unpredictable, and being single or not is not a choice you can make. Not being able to grow old with your other half, and having to raise your children on your own, is not a pain that can be understood in just a few words! Sol and Sheren visited three resilient single mothers and shared their life experiences, while cooking and partying together. In addition to homemade dishes such as "Rice with Lotus Leaf" and "Pan-fried Stuffed Bean Curd", there was also a creative dish called "Sweet, Sour, Bitter and Spicy" (Stir-fried Ostrich Meat with Peppers and Mango), which featured a variety of colorful ingredients and was very tasty. The ingredients are colorful, the taste is rich, and even the carrots on the accompanying plate have been delicately crafted to resemble a work of art - who says single life is full of flavor? Singles dining out during Valentine's Day are often unable to enjoy the special set menus, but Sol and Sheren have found a good Italian restaurant that offers a menu specially designed for singles, including "Nine Types of Pizza", "Six Tastes of Colors" (spaghetti), "First, the First, the Second", and "The First, the First, the First". Spaghetti", "Bitter then Sweet" (Chocolate), "Enjoy" (Chicken, Beef and Lamb Platter), "Drunken" (Cocktails), the two successful women savored their food and shared their love for each other. The two successful women share their views on life and love while savoring the food. Valentine's Day can be a fun time for singles! As the 15 episodes of "Wo Taste Sue" come to an end, Sue will take a look back at the food and love she has tasted over the past 15 episodes!