Cantonese cuisine expert Eileen Yin-Fei Lo shares traditional New Year's recipes
In her book, My Grandmother's Chinese Kitchen, Eileen Yin-Fei Lo reminisces about her childhood in the Chinese province of Guangdong. From the age of 4 to 12, Lo spent nearly every free hour under the tutelage of her maternal grandmother, whom she called Ah Paw. Grandma shared her kitchen-and wisdom-with advice such as "Do not be a fan tong [a lazy, unmovable bucket of rice.]"
"I am her heirloom," writes Lo of Ah Paw. "Most of what I know about food, its meaning, its truth, its preparation has come from her....And, as I have grown older, I have come to realize how truly wise she was." Lo's book is an homage to her grandmother's life lessons and classic recipes, both of which she continues to use-and teach-to this day.
During the first two weeks of the new year, Ah Paw, in keeping with her Buddhist faith, would eat no meat. In addition, on one day during that period, she would invite a localRead More »from Buddhist Recipes for the Lunar New Year