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A Few Last Words

Ho Ho Sik

Appears in
Eileen Yin-fei Lo's New Cantonese Cooking
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

There you have it—the cooking of Canton and of the larger Cantonese community. I will not yield to the temptation that affects some, and call this book complete. It is not a complete book of Cantonese cookery, because there can never be a complete book of Cantonese cookery. The cooking of my ancestral home is a living entity that breathes, changes, expands, adapts. It is never still, it is never complete, which of course is why it is so exciting, so fertile.

Let me give you an example. There exist in the Cantonese kitchen no such things as desserts or sweets to follow a meal. In Canton a meal, a dinner, a banquet, no matter how elaborate or festive, is concluded with fresh fruit—with sweet green or yellow apples, with pears, or tangerines, or oranges. It is a custom that remains strong.

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