Haoyou Sigua

Subtle flavours, delicate textures, the freshest ingredients, and just the right amount of the most appropriate seasonings, these are the virtues of classic southern Chinese cooking. The squash is so named because of its soft, spongy flesh which is markedly sweeter the younger the squash. It tastes like a cross between an aubergine and a cucumber. Aubergine can be used if you are unable to find silk squash. This recipe comes from the Qing Hui Yuan restaurant in Shunde, Canton, where silk