Friday, September 30, 2011
Jason bakes another winner
Ten years ago he barely spoke a word of English and had little baking experience but patisserie owner Jason Hay is this year's Weston Milling Trainee of the Year.
Jason and Annie Hay of Richoux Patisserie in Ellerslie have previously won awards for their pies and hot cross buns.
Mr Hay was one of 10 finalists who competed in a live bake-off in Napier on August 19 and 20.
Each contestant had to make a pound cake, a savoury tart, grain bread and a sweet flan.
"There was a lot of pressure because it was open to the public," Mr Hay says.
This is the third year he has entered and Mr Hay was gunning for first place after coming third in 2009 and second last year.
"I've been training hard," he says.
"I've been trying a lot of different flavours before we picked one for the competition," he says.
Mr Hay moved to New Zealand from Cambodia in 2001 and bought Richoux Patisserie in Ellerslie in 2007 after he sold his Blockhouse Bay bakery. He got into baking thanks to a series of jobs with bakeries and food companies while studying English.
"My passion is with food," he says.Mr Hay is aiming to finish his level four qualification in plant and craft baking by the end of the year but his ambitions do not stop there. He is hoping to open another Richoux branch in the new year.
Mr Hay will be one of the judges for the 2012 competition which will be held in Auckland.
- East And Bays Courier
AMY MCGILLIVRAY
Last updated 10:14 26/08/2011
BREADWINNER: Baker Jason Hay is this year's Weston Milling Trainee of the Year. He and wife Annie Hay own Richoux Patisserie in Ellerslie.
Jason and Annie Hay of Richoux Patisserie in Ellerslie have previously won awards for their pies and hot cross buns.
Mr Hay was one of 10 finalists who competed in a live bake-off in Napier on August 19 and 20.
Each contestant had to make a pound cake, a savoury tart, grain bread and a sweet flan.
"There was a lot of pressure because it was open to the public," Mr Hay says.
This is the third year he has entered and Mr Hay was gunning for first place after coming third in 2009 and second last year.
"I've been training hard," he says.
"I've been trying a lot of different flavours before we picked one for the competition," he says.
Mr Hay moved to New Zealand from Cambodia in 2001 and bought Richoux Patisserie in Ellerslie in 2007 after he sold his Blockhouse Bay bakery. He got into baking thanks to a series of jobs with bakeries and food companies while studying English.
"My passion is with food," he says.Mr Hay is aiming to finish his level four qualification in plant and craft baking by the end of the year but his ambitions do not stop there. He is hoping to open another Richoux branch in the new year.
Mr Hay will be one of the judges for the 2012 competition which will be held in Auckland.
- East And Bays Courier
AMY MCGILLIVRAY
Last updated 10:14 26/08/2011
BREADWINNER: Baker Jason Hay is this year's Weston Milling Trainee of the Year. He and wife Annie Hay own Richoux Patisserie in Ellerslie.
Pint-sized hero saves the day
Billie An Zhang is living proof that you're never too young to save the day.
The seven-year-old Kohia Terrace School pupil helped St John Ambulance officers treat a woman who collapsed outside her classroom by acting as a translator.
Her teacher Gaylene Hewlett saw the woman collapse on to a handrail outside her classroom and immediately called an ambulance.
The victim was distressed and could only speak Cantonese but through Billie's calm and collected translating was able to get across that she felt like she was carrying a heavy weight on her chest.
''Billie was certainly a shining star when we needed her," Hewlett said.
''If she hadn't been there, it could have been a very different story."
Billie not only translated between the woman, Hewlett and the ambulance staff, she also helped reassure the injured woman when she became anxious about going to the hospital.
''The lady who fell ill subsequently spent eight days in hospital and had heart surgery,'' Hewlett said.
''Which reiterates the important part Billie played.''
Billie received a special certificate at a school assembly from St John in recognition of her help and bravery in assisting ambulance officers with the incident earlier this month.
St John staff told her they'd happily have her on staff.
Training delivery manager Carole Mudford said Billie's efforts were ''wonderful''.
''We would love to get the message out to the public about how they can help in an emergency even if they are only seven,'' Mudford said.
Getting a certificate in front of the whole school was ''pretty cool'', Billie said, but she's not sure saving lives is the job for her.
Billie is a high achiever and is fluent in both English and her native Cantonese.
She still attends Cantonese lessons after school to make sure she stays connected with her culture.
- Central Leader
MARNIE HALLAHAN
Last updated 15:21 30/09/2011
Billie An Zhang Gaylene Hewlett
BEN CAMPBELL/Fairfax NZ
PINT-SIZED HERO: St John awarded Billie An Zhang, pictured with her teacher Gaylene Hewlett, a special certificate after she helped translate for ambulance staff.
The seven-year-old Kohia Terrace School pupil helped St John Ambulance officers treat a woman who collapsed outside her classroom by acting as a translator.
Her teacher Gaylene Hewlett saw the woman collapse on to a handrail outside her classroom and immediately called an ambulance.
The victim was distressed and could only speak Cantonese but through Billie's calm and collected translating was able to get across that she felt like she was carrying a heavy weight on her chest.
''Billie was certainly a shining star when we needed her," Hewlett said.
''If she hadn't been there, it could have been a very different story."
Billie not only translated between the woman, Hewlett and the ambulance staff, she also helped reassure the injured woman when she became anxious about going to the hospital.
''The lady who fell ill subsequently spent eight days in hospital and had heart surgery,'' Hewlett said.
''Which reiterates the important part Billie played.''
Billie received a special certificate at a school assembly from St John in recognition of her help and bravery in assisting ambulance officers with the incident earlier this month.
St John staff told her they'd happily have her on staff.
Training delivery manager Carole Mudford said Billie's efforts were ''wonderful''.
''We would love to get the message out to the public about how they can help in an emergency even if they are only seven,'' Mudford said.
Getting a certificate in front of the whole school was ''pretty cool'', Billie said, but she's not sure saving lives is the job for her.
Billie is a high achiever and is fluent in both English and her native Cantonese.
She still attends Cantonese lessons after school to make sure she stays connected with her culture.
- Central Leader
MARNIE HALLAHAN
Last updated 15:21 30/09/2011
Billie An Zhang Gaylene Hewlett
BEN CAMPBELL/Fairfax NZ
PINT-SIZED HERO: St John awarded Billie An Zhang, pictured with her teacher Gaylene Hewlett, a special certificate after she helped translate for ambulance staff.
Thursday, September 01, 2011
Wednesday, August 31, 2011
107-year-old who loved KFC dies
A 107-year-old Porirua man with a love of KFC has died.
Taiwung Yu Hoi recently celebrated his 107th birthday but died in the early hours of yesterday morning from natural causes.
Mr Yu Hoi's long life had been attributed to his love of Chinese herbs and daily hot water - although he had a big love of KFC as well, granddaughter Jessica Yu Hoi said.
His daughter Lole Ernst said Mr Yu-Hoi had loved spending his birthday with his family and they are now making preparations to farewell him.
Mr Yu Hoi marked his 107th birthday surrounded by a handful of his 200 descendants in Porirua East last Friday.
He was born in 1904 in Canton, southern China. He emigrated to Samoa in 1927 aged 24. There he grew cocoa plants, married a local woman and had 11 children. He moved to New Zealand in 1971 and made Porirua his home.
Mr Yu Hoi's daughter-in-law Leonie Yu Hoi attributes his longevity to the Chinese herbs he grew and ate during his long career as a gardener.
He was always passionate about gardens and instilled a strong work ethic in his children, Mrs Yu Hoi says.
Another daughter-in-law, Toto Yu Hoi, says his good health is down to a daily breakfast of hot water, porridge and toast.
Ms Yu Hoi discloses another possible elixir of youth: Mr Yu Hoi's fondness for KFC.
Family is clearly at the centre of life in Mr Yu Hoi's household, and dozens of family portraits hang on the lounge walls. About two dozen of Mr Yu Hoi's estimated 200 children, grandchildren and great- grandchildren spent his birthday with him, eating two giant birthday cakes decorated with his photo, drinking bubbly and enjoying themselves.
- Kapi-Mana News
BY ANDREA O'NEIL
Last updated 14:13 31/08/2011
BIRTHDAY PARTY: Taiwung Yu Hoi spent his 107th birthday surrounded by his family, from left: great-grandson Xavier Yu Hoi, grandson Tom Yu Hoi, great-grandson Dakhin Yu Hoi, son George Yu Hoi, daughter-in-law Leonie Yu Hoi, daughter-in-law Toto Yu Hoi, daughter Towhina Yu Hoi, granddaughter Jessica Yu Hoi and granddaughter-in-law Ursula Tokuma-Yu Hoi
Taiwung Yu Hoi recently celebrated his 107th birthday but died in the early hours of yesterday morning from natural causes.
Mr Yu Hoi's long life had been attributed to his love of Chinese herbs and daily hot water - although he had a big love of KFC as well, granddaughter Jessica Yu Hoi said.
His daughter Lole Ernst said Mr Yu-Hoi had loved spending his birthday with his family and they are now making preparations to farewell him.
Mr Yu Hoi marked his 107th birthday surrounded by a handful of his 200 descendants in Porirua East last Friday.
He was born in 1904 in Canton, southern China. He emigrated to Samoa in 1927 aged 24. There he grew cocoa plants, married a local woman and had 11 children. He moved to New Zealand in 1971 and made Porirua his home.
Mr Yu Hoi's daughter-in-law Leonie Yu Hoi attributes his longevity to the Chinese herbs he grew and ate during his long career as a gardener.
He was always passionate about gardens and instilled a strong work ethic in his children, Mrs Yu Hoi says.
Another daughter-in-law, Toto Yu Hoi, says his good health is down to a daily breakfast of hot water, porridge and toast.
Ms Yu Hoi discloses another possible elixir of youth: Mr Yu Hoi's fondness for KFC.
Family is clearly at the centre of life in Mr Yu Hoi's household, and dozens of family portraits hang on the lounge walls. About two dozen of Mr Yu Hoi's estimated 200 children, grandchildren and great- grandchildren spent his birthday with him, eating two giant birthday cakes decorated with his photo, drinking bubbly and enjoying themselves.
- Kapi-Mana News
BY ANDREA O'NEIL
Last updated 14:13 31/08/2011
BIRTHDAY PARTY: Taiwung Yu Hoi spent his 107th birthday surrounded by his family, from left: great-grandson Xavier Yu Hoi, grandson Tom Yu Hoi, great-grandson Dakhin Yu Hoi, son George Yu Hoi, daughter-in-law Leonie Yu Hoi, daughter-in-law Toto Yu Hoi, daughter Towhina Yu Hoi, granddaughter Jessica Yu Hoi and granddaughter-in-law Ursula Tokuma-Yu Hoi
Sunday, August 28, 2011
Bananas and Chinese in Australia
The earliest recorded appearance of bananas in Australia was in the early to mid 1800s when Chinese migrants brought plants with them from their home provinces to begin life in Australia in Carnarvon, Western Australia.
In 1828, two plants growing on the island of Mauritius were taken to Lord Cavendish who grew them in what are now Kew Gardens in England. Some plants from his garden were given to missionaries who were traveling to the South Sea Islands in about 1840.
The bananas flourished in the tropical environment and a missionary named Williams took a few plants with him to Fiji. When sugarcane growers from Queensland went looking for cane cutters in the Pacific Islands they also brought banana plants back with them. These plants were used more as ornamentals and a special treat when fruit ripened than for commercial considerations. This was around the 1870s.
In Sydney, bananas were brought in bunches by ship from Fiji to supply the market there. Bananas taken to the Coffs Harbour region by Herman Reich in 1891 saw an industry begin to develop, later expanding to Yarrahappini and Woolgoolga and ultimately to the Tweed, Richmond and Brunswick areas of New South Wales.
While fruit was generally consumed locally, some adventurers began to send by ship to major cities.
Although bananas have been grown in Australia since the 1830s they were not commercially produced until the 1880s when crops from Queensland were transported south. Chinese played a dominant role in both the growing and importation of bananas across Australia until the 1930s and continue to be active in the area today.
The quick turn over of the banana crop which could be harvested continually once it reached maturity made it an ideal crop for many sojourning Chinese.
Queensland was the main supplier of bananas in Australia. The Cairns and Cardwell (Innisfail from 1909) districts were particularly suited to banana growing. Much of the land in these areas was cleared by Chinese banana growers due to the practice of clearing new land to plant new crops rather than replanting areas that had been already cleared. The early prosperity and survival of the Cairns and Innisfail area has been directly attributed to the success of the Chinese in the banana industry. Both Chinese and non-Chinese businesses in these towns developed to provide goods and services to Chinese banana growers. Chinese merchants in particular played in important role as commission agents and assisting growers with finance.
The move into banana wholesaling and distribution appears to have been a natural extension of the dominance of Chinese growers. It was common for commission agents to negotiate between the growers and city wholesale merchants. A number of large Chinese wholesale fruit merchants formed in both Sydney and Melbourne at the beginning of the century and profited from Chinese involvement in banana growing. A number were very successful. Chinese merchants held over half of the banana trade in both Sydney and Melbourne in the 1900s and also distributed fruit to country towns. Fruit merchants replaced storekeepers and grocers as the new merchant elite within the Chinese community.
Capital from fruit merchant firms was used in the establishment of a number of the largest department stores in Hong Kong, Canton and Shanghai and in the formation of the China-Australia Mail Steamship Line.
By the 1930s Chinese dominance in both growing and wholesaling of bananas had dissipated. In Queensland, the older banana growers were returning the China and the younger Chinese in the area found sugar cane to be a more reliable crop.
In the first decade of the 20th century the wholesale of Queensland bananas had been unfavourably affected by fruit fly contamination, severe cyclones, delays due to World War I, and in particular poor transportation as the shipping fleet was used on the war effort. There was also a limit placed on the amount of land that could be leased by Chinese to grow bananas and incentives for 'white' growers to enter the industry. This provided further impetus for the industry in northern NSW to grow.
When supplies of Queensland bananas were unreliable some Chinese merchants in Melbourne and Sydney survived this through diversification into other markets and fruits. Some began importing Fijian bananas and some even established their own plantations in Fiji. However the introduction of increasing tariff duties between 1911 and 1920 on Fijian bananas eventually made them unprofitable and there have been no banana imports since this time.
During World War I a number of Chinese merchants from Sydney also began purchasing land in the Tweed River area of northern NSW for banana growing. After the war, returned soldiers also began purchasing land there with the resulting competition leading to discontent and eventually racial tensions in 1919. Chinese merchants in Sydney and the Chinese Consul-General tried to dampen the tensions. A devastating outbreak of 'bunchy top' virus severely set back the fledgling banana industry in NSW quelling racial tensions.
In Melbourne in the 1880s the majority of Chinese banana merchants established their businesses and ripening rooms in Little Bourke Street. Bananas arrived at the wharfs where they were loaded onto horse-drawn open lorries and transported to ripening rooms in Little Bourke Street. Bananas were ripened in special rooms that were heated with a mix of raw gas and ethylene. From Little Bourke Street bananas were taken to the major wholesale or retail markets for sale. Other old ripening rooms still exist on Flinders Street, in a building called ‘Banana Alley’.
In the last few decades of the 20th century banana production gravitated towards tropical areas in Queensland, from the sub-tropical growing areas in NSW.
After 1930 Chinese banana merchant firms began to diversify into fruit and vegetable merchants or close their business. In Victoria the fruit and vegetable wholesale industry became centralised at the Queen Victoria Market and banana storage and ripening rooms moved to the new market and out of Melbourne's Chinatown. This market has since moved to premises on Footscray Road in West Melbourne.
Over the years, banana growing, wholesaling and retailing has broadened to embrace people fro many different backgrounds. While all the growing areas of the old days remain, the majority of Australian bananas now come from far north Queensland, where growing conditions are ideal and reliable for year-round production. The only impediment to continuous supply is the threat of cyclones which are prevalent in the area.
The latest was Cyclone Larry In 2006 which destroyed almost the entire banana crop in the Innisfail and Tully areas of far north Queensland. So concentrated was banana growing in this area that wiping out the crop meant that around 90 per cent of Australia’s banana supply dried up and prices as a result increased to record levels as consumers chased the available supply.
Cyclone Winifred in 1986 had a similar impact on the industry and banana supplies to the market, but while growing, picking, packing and retailing systems have become more sophisticated the Australian banana has remained the wholesome, nutritious snack it has always been.
For further information and current industry statistics visit abgc.org.au. http://www.australianbananas.com.au/banana-facts/australian-history
In 1828, two plants growing on the island of Mauritius were taken to Lord Cavendish who grew them in what are now Kew Gardens in England. Some plants from his garden were given to missionaries who were traveling to the South Sea Islands in about 1840.
The bananas flourished in the tropical environment and a missionary named Williams took a few plants with him to Fiji. When sugarcane growers from Queensland went looking for cane cutters in the Pacific Islands they also brought banana plants back with them. These plants were used more as ornamentals and a special treat when fruit ripened than for commercial considerations. This was around the 1870s.
In Sydney, bananas were brought in bunches by ship from Fiji to supply the market there. Bananas taken to the Coffs Harbour region by Herman Reich in 1891 saw an industry begin to develop, later expanding to Yarrahappini and Woolgoolga and ultimately to the Tweed, Richmond and Brunswick areas of New South Wales.
While fruit was generally consumed locally, some adventurers began to send by ship to major cities.
Although bananas have been grown in Australia since the 1830s they were not commercially produced until the 1880s when crops from Queensland were transported south. Chinese played a dominant role in both the growing and importation of bananas across Australia until the 1930s and continue to be active in the area today.
The quick turn over of the banana crop which could be harvested continually once it reached maturity made it an ideal crop for many sojourning Chinese.
Queensland was the main supplier of bananas in Australia. The Cairns and Cardwell (Innisfail from 1909) districts were particularly suited to banana growing. Much of the land in these areas was cleared by Chinese banana growers due to the practice of clearing new land to plant new crops rather than replanting areas that had been already cleared. The early prosperity and survival of the Cairns and Innisfail area has been directly attributed to the success of the Chinese in the banana industry. Both Chinese and non-Chinese businesses in these towns developed to provide goods and services to Chinese banana growers. Chinese merchants in particular played in important role as commission agents and assisting growers with finance.
The move into banana wholesaling and distribution appears to have been a natural extension of the dominance of Chinese growers. It was common for commission agents to negotiate between the growers and city wholesale merchants. A number of large Chinese wholesale fruit merchants formed in both Sydney and Melbourne at the beginning of the century and profited from Chinese involvement in banana growing. A number were very successful. Chinese merchants held over half of the banana trade in both Sydney and Melbourne in the 1900s and also distributed fruit to country towns. Fruit merchants replaced storekeepers and grocers as the new merchant elite within the Chinese community.
Capital from fruit merchant firms was used in the establishment of a number of the largest department stores in Hong Kong, Canton and Shanghai and in the formation of the China-Australia Mail Steamship Line.
By the 1930s Chinese dominance in both growing and wholesaling of bananas had dissipated. In Queensland, the older banana growers were returning the China and the younger Chinese in the area found sugar cane to be a more reliable crop.
In the first decade of the 20th century the wholesale of Queensland bananas had been unfavourably affected by fruit fly contamination, severe cyclones, delays due to World War I, and in particular poor transportation as the shipping fleet was used on the war effort. There was also a limit placed on the amount of land that could be leased by Chinese to grow bananas and incentives for 'white' growers to enter the industry. This provided further impetus for the industry in northern NSW to grow.
When supplies of Queensland bananas were unreliable some Chinese merchants in Melbourne and Sydney survived this through diversification into other markets and fruits. Some began importing Fijian bananas and some even established their own plantations in Fiji. However the introduction of increasing tariff duties between 1911 and 1920 on Fijian bananas eventually made them unprofitable and there have been no banana imports since this time.
During World War I a number of Chinese merchants from Sydney also began purchasing land in the Tweed River area of northern NSW for banana growing. After the war, returned soldiers also began purchasing land there with the resulting competition leading to discontent and eventually racial tensions in 1919. Chinese merchants in Sydney and the Chinese Consul-General tried to dampen the tensions. A devastating outbreak of 'bunchy top' virus severely set back the fledgling banana industry in NSW quelling racial tensions.
In Melbourne in the 1880s the majority of Chinese banana merchants established their businesses and ripening rooms in Little Bourke Street. Bananas arrived at the wharfs where they were loaded onto horse-drawn open lorries and transported to ripening rooms in Little Bourke Street. Bananas were ripened in special rooms that were heated with a mix of raw gas and ethylene. From Little Bourke Street bananas were taken to the major wholesale or retail markets for sale. Other old ripening rooms still exist on Flinders Street, in a building called ‘Banana Alley’.
In the last few decades of the 20th century banana production gravitated towards tropical areas in Queensland, from the sub-tropical growing areas in NSW.
After 1930 Chinese banana merchant firms began to diversify into fruit and vegetable merchants or close their business. In Victoria the fruit and vegetable wholesale industry became centralised at the Queen Victoria Market and banana storage and ripening rooms moved to the new market and out of Melbourne's Chinatown. This market has since moved to premises on Footscray Road in West Melbourne.
Over the years, banana growing, wholesaling and retailing has broadened to embrace people fro many different backgrounds. While all the growing areas of the old days remain, the majority of Australian bananas now come from far north Queensland, where growing conditions are ideal and reliable for year-round production. The only impediment to continuous supply is the threat of cyclones which are prevalent in the area.
The latest was Cyclone Larry In 2006 which destroyed almost the entire banana crop in the Innisfail and Tully areas of far north Queensland. So concentrated was banana growing in this area that wiping out the crop meant that around 90 per cent of Australia’s banana supply dried up and prices as a result increased to record levels as consumers chased the available supply.
Cyclone Winifred in 1986 had a similar impact on the industry and banana supplies to the market, but while growing, picking, packing and retailing systems have become more sophisticated the Australian banana has remained the wholesome, nutritious snack it has always been.
For further information and current industry statistics visit abgc.org.au. http://www.australianbananas.com.au/banana-facts/australian-history
Saturday, August 27, 2011
Guangzhou (Chinese: 广州; Mandarin pronunciation: [ku̯ɑ̀ŋʈʂɤ́ʊ̯]), known historically as Canton or Kwangchow, is the capital and largest city of the Guangdong province in the People's Republic of China. Located in southern China on the Pearl River, about 120 km (75 mi) north-northwest of Hong Kong, Guangzhou is a key national transportation hub and trading port.[
Friday, August 26, 2011
Sunday, August 21, 2011
THE 24 CALENDAR PERIOD SEGMENTS
For the purpose of "life destiny analysis", the Chinese calendar year is made up of “twenty-four period segments”, known as [jie]. Typically a segment occurs every fifteen days throughout the four seasons of the year. The segments were originally designed as a guide to farmers, the segment names or characteristics themselves indicate the weather and its relationship to agriculture. These “period segments” are considered in weather forecast. The segments are:
1 “Beginning of spring” [lichun] . Around 5th February. The start of all activities.
2. “Rain Water” [yushui] . About 20th February. The beginning of rain. At the same time snow begins to melt. If this is supplemented by rain, there would be ample water for agriculture.
3. “Awakening of insects” [jingzhe] . About 5th March. Time when hibernating reptiles, insects become active again.
4. “Mid spring” [chunfen] . About 21st March. The sun is over the Equator, with equal day and night times. Hereafter the weather gets progressively warmer.
5. “Clear and bright” [qingming] . About 5th April. Weather is warm and clear. Plants begin to sprout. This is also a festival day, the day when the Chinese visit their ancestors’ graves to pay their respects.
6. “Rain for the grains” [guyu] . About 20th April. After having sown their grains rainfall at this time is much welcome.
7 “Beginning of summer” [lixia] . About 5th May. The weather gets progressively warmer.
8. “Partially filled grains” [xiaoman] . About 21st May. Summer grains are partially filled, and could be harvested in the near future.
9 " seed sowing” [mangzhong] . About 6th June. Time to sow winter grains, especially those requiring a longer time to ripen.
10.“Summer Solstice” [xiazhi] . About 21st June. Summer Solstice, the longest day and shortest night in the Northern Hemisphere, is also the warmest day
11.“Slight Heat” [xiaozhu] . About 7th July. Weather gets warmer, though still not too warm. Grains quality will be affected if the weather is too warm at this time of the year.
12.“Great Heat” [dashu] . About 23rd July. The weather is at his hottest, the air sultry.
13.“Beginning of autumn” [liqiu] . About 7th August. Ripening of crops at this time.
14.“End of heat” [chushu] . About 23rd August. Accumulated heat in the house over the past two months would dissipate.
15. “White dew” [bailu] . About 8th September. Surface moisture forms dew, forming a white, glittering surface, while the weather gets cool.
16.“Autumn Equinox” [qiufen] . About 23rd September. Equal periods of day and night, the sun having returned to the equator. From now on night gets progressively longer.
17. “Cold dew” [hanlu] . About 8th October. Frost appears, the weather gets distinctly colder. Trees shed their leaves the migrating birds fly south to a warmer climate. Chrysanthemum blossoms.
18.“Frost descends” [shuangjiang] . About 23rd October. Frost forms, winter is approaching.
19.“Beginning of winter” [lidong] . About 7th November. Crops have been harvested and stored for the winter.
20.“Slight snow” [xiaoxue] . About 22nd November. The sky becoming grey, beginning of snow fall.
21. “Big snow” [daxue] . About 7th December. Weather getting colder, more snow.
22.“Winter solstice” [dongzhi] . About 22nd December. Longest night and shortest day, though coldest weather is yet to come. This is also a festival day when families make little glutinous rice balls in sugary soup called [tangyuan], a symbol of unity in the family.
23. “Slight cold” [xiaohan] . About 6th January. Weather getting progressively colder.
24.“Extreme cold” [dahan] . About 22nd January. This is around Chinese New Year and about the coldest day of the year. Ponds and lakes are frozen. After this day weather gets warmer and another season begins.
Saturday, August 20, 2011
Liyen Chong.
Liyen Chong: Of Positions and half Positions having several Marks at once
26 August – 29 October 2011 Where: Gus Fisher Gallery, 74 Shortland Street, Auckland CBD
Opening preview, Friday 26 August, 5.30pm
Guest speaker: Naomi McLeary, Chair, McCahon House Trust
Operating from between the spaces of coming and going, Liyen Chong continues her explorations of the self and consciousness through particular modes of cultural production. During her time as the McCahon House Residency Artist, Chong explored phenomenology, Eastern thought and its implications for her practice in New Zealand. She presents the results of her inquiry in this show, which includes photographic self-portraits that document private performative actions, taken with the help of a self-timer.
Having grown up in both Malaysia and China, Chong migrated to New Zealand in her mid-teens and completed her MFA in Design in Christchurch. She moved to Auckland in late 2005 and since then has exhibited widely in New Zealand and Australia. Her work is present in public collections such as the Chartwell Collection and the National Gallery of Australia in Canberra.
- Saturday 10 September, 1pm
Artist Liyen Chong discusses her exhibition and its development at McCahon House.
- Saturday 8 October, 1pm
A panel discussion exploring issues of the self and culture in a New Zealand context, particularly as it relates to new migrants from the Asian region, led by Vera Mey and Liyen Chong.
http://www.eventfinder.co.nz/2011/aug/auckland-cbd/liyen-chong-of-positions-and-half-positions
26 August – 29 October 2011 Where: Gus Fisher Gallery, 74 Shortland Street, Auckland CBD
Opening preview, Friday 26 August, 5.30pm
Guest speaker: Naomi McLeary, Chair, McCahon House Trust
Operating from between the spaces of coming and going, Liyen Chong continues her explorations of the self and consciousness through particular modes of cultural production. During her time as the McCahon House Residency Artist, Chong explored phenomenology, Eastern thought and its implications for her practice in New Zealand. She presents the results of her inquiry in this show, which includes photographic self-portraits that document private performative actions, taken with the help of a self-timer.
Having grown up in both Malaysia and China, Chong migrated to New Zealand in her mid-teens and completed her MFA in Design in Christchurch. She moved to Auckland in late 2005 and since then has exhibited widely in New Zealand and Australia. Her work is present in public collections such as the Chartwell Collection and the National Gallery of Australia in Canberra.
- Saturday 10 September, 1pm
Artist Liyen Chong discusses her exhibition and its development at McCahon House.
- Saturday 8 October, 1pm
A panel discussion exploring issues of the self and culture in a New Zealand context, particularly as it relates to new migrants from the Asian region, led by Vera Mey and Liyen Chong.
http://www.eventfinder.co.nz/2011/aug/auckland-cbd/liyen-chong-of-positions-and-half-positions
Tuesday, August 16, 2011
NZ Chinese Restaurant menus
Does anyone have any they can email to me? helen.wong888@gmail(dot)com
I recently delved into the museum’s newly acquired menu collection. My focus was a sub-set of the collection: the Chinese menus, which span nearly three decades and come from all over the United States. I was curious to see what the menus could reveal about the history of Chinese food in America. As I perused the collection, I realized that Chinese restaurants don’t simply sell food—they also sell a cultural experience, à la carte.
Historically, many Americans first encountered Chinese cuisine while laboring in mines or on railroads, where Chinese immigrants often worked as cooks. By the late 19th century, increasing numbers of Americans were venturing into Chinatowns in both New York and San Francisco, in search of cheap, tasty meals. Others were drawn to Chinatown for different reasons: Bohemians saw Chinese dining as a sensual and exotic experience, and wealthier patrons sought high-end culinary adventures. Originally established to serve fellow expats, Chinese proprietors saw their business grow as more American customers frequented their establishments.
http://blog.americanhistory.si.edu/osaycanyousee/sweet-sour/
I recently delved into the museum’s newly acquired menu collection. My focus was a sub-set of the collection: the Chinese menus, which span nearly three decades and come from all over the United States. I was curious to see what the menus could reveal about the history of Chinese food in America. As I perused the collection, I realized that Chinese restaurants don’t simply sell food—they also sell a cultural experience, à la carte.
Historically, many Americans first encountered Chinese cuisine while laboring in mines or on railroads, where Chinese immigrants often worked as cooks. By the late 19th century, increasing numbers of Americans were venturing into Chinatowns in both New York and San Francisco, in search of cheap, tasty meals. Others were drawn to Chinatown for different reasons: Bohemians saw Chinese dining as a sensual and exotic experience, and wealthier patrons sought high-end culinary adventures. Originally established to serve fellow expats, Chinese proprietors saw their business grow as more American customers frequented their establishments.
http://blog.americanhistory.si.edu/osaycanyousee/sweet-sour/
Saturday, August 13, 2011
Chinese supermarket
I go to one down the road, its noisy, smelly and divine. Although most of the products are only labelled in Chinese, I do pick up the odd thing to try. This afternoon I joked with the checkout operator that I should learn mandarin and she agreed, said I should visit China. A nice idea. At least the docket is in both languages.
jhan (103 ) 9:15 pm, Fri 12 Aug #1
you are in Auckland . You ARE in China
Quote
destiny6nz (320 ) 9:18 pm, Fri 12 Aug #2
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
Quote
buzzi1 (137 ) 9:22 pm, Fri 12 Aug #3
Yes, thats what it feels like. I read a book recently that was by a Chinese author, translated version called 'Old Town'. I got to like China through the book and guess I would like to visit but perhaps I should learn the language because it does seem as though its going to be useful locally.
jhan (103 ) 9:23 pm, Fri 12 Aug #4
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
Wouldn't know really, I stick to buying things I know will cook up well.
jhan (103 ) 9:23 pm, Fri 12 Aug #5
jhan wrote:
Wouldn't know really, I stick to buying things I know will cook up well.
Like what? (just out of curiosity)
buzzi1 (137 ) 9:24 pm, Fri 12 Aug #6
buzzi1 wrote:
Like what? (just out of curiosity)
Pork and chicken, veges and noodles.
Quote
jhan (103 ) 9:25 pm, Fri 12 Aug #7
destiny6nz wrote:
you are in Auckland . You ARE in China
It's ok now as the cafe owners have learnt how to make good coffee - some of the best in town.
Quote
buzzi1 (137 ) 9:27 pm, Fri 12 Aug #8
jhan wrote:
Pork and chicken, veges and noodles.
Not all those things in packets then. Why does everyone think so much of factory farmed pork and chicken? The posh restaurants charge megabucks for these - "pork belly" etc. The poor pigs in the dark in their sow crates.
Quote
buzzi1 (137 ) 9:30 pm, Fri 12 Aug #9
destiny6nz wrote:
you are in Auckland . You ARE in China
Are you feeling threatened?. There are still more Pakeha in Auckland than Chinese.
freebodyguard (45 ) 9:30 pm, Fri 12 Aug #10
buzzi1 wrote:
Not all those things in packets then. Why does everyone think so much of factory farmed pork and chicken? The posh restaurants charge megabucks for these - "pork belly" etc. The poor pigs in the dark in their sow crates.
We can't all afford organic.
Quote
jhan (103 ) 9:32 pm, Fri 12 Aug #11
freebodyguard wrote:
Are you feeling threatened?. There are still more Pakeha in Auckland than Chinese.
yea thats it......threatened i might get attacked by a spring roll
Quote
destiny6nz (320 ) 9:33 pm, Fri 12 Aug #12
The funny, occasionally musty smells that you get in the Chinese supermarkets/stores are probably Chinese medicine/herbs and spices that are found in airtight sealed packages. They use them in soup much like Westerners use herbal teas for when they're feeling a bit run down or some other reason.
iluvstuf (232 ) 9:33 pm, Fri 12 Aug #13
chinese supermarket cheap as,
$5 for size 7 tray of eggs
Quote
toonpi (432 ) 9:35 pm, Fri 12 Aug #14
Where do they get those cheap eggs from? I got some today, the yolks are very yellow, dyes?
Quote
jhan (103 ) 9:36 pm, Fri 12 Aug #15
same as other supermarket, no different,
they can sell eggs at cost to get customer in, I heard this before
toonpi (432 ) 9:41 pm, Fri 12 Aug #16
toonpi wrote:
same as other supermarket, no different,
they can sell eggs at cost to get customer in, I heard this before
Loss leader they call it, makes sense.
Quote
jhan (103 ) 9:44 pm, Fri 12 Aug #17
I love my Asian supermarket and the staff are really helpful if you need to ask questions. I can buy a pork fillet in there for $17 kg instead of $25 kg at Countdown (they are on special this week, usually $27 according to their website).
Edited by spongeypud at 9:57 pm, Fri 12 Aug
Quote
spongeypud (12 ) 9:56 pm, Fri 12 Aug #18
I always shop at the Chinese supermarket - I don't get it when people say they can't afford veges or fruit. Big bag of apples for $2.99. So much great produce and lots of interesting herbs and spices.
spoeklet (219 ) 10:33 pm, Fri 12 Aug #19
I like my local T Mark as it sells all my fav Asian drinks and snacks. Plus the yummy Asian instant noodles are so much better than the rubbish Maggi ones!!
iluvstuf (232 ) 10:35 pm, Fri 12 Aug #20
destiny6nz wrote:
you are in Auckland . You ARE in China
Lol................. Beijing / Auckland one in the same.
pacificflower (512 ) 10:35 pm, Fri 12 Aug #21
buzzi1 wrote:
Not all those things in packets then. Why does everyone think so much of factory farmed pork and chicken? The posh restaurants charge megabucks for these - "pork belly" etc. The poor pigs in the dark in their sow crates.
It pays not to think where your food comes from unless you grow it yourself, I personally love chinese supermarkets, wonderful places, full of different sights and sounds, I was at one by the old Auckland railway. station a while ago and saw live in tanks fish that are banned at our end of the country (koi).
wynyard (298 ) 11:17 pm, Fri 12 Aug #22
Having recently been to China I can strongly recommend that you go. Absolutely amazing experience.
bowies_girl (35 ) 11:21 pm, Fri 12 Aug #23
I use a local Chinese supermarket as much as I do any other store. My rice is cheaper and there's a much better variety, herbs and spices are cheaper. I get my tofu for my Laksa. Mr. T likes his herbal teas from there. They have a huge variety of noodles too. I love shopping there.
thistle4 (430 ) 9:20 am, Sat 13 Aug #24
jhan wrote:
Where do they get those cheap eggs from? I got some today, the yolks are very yellow, dyes?
how would they dye an egg yoke ?
thornton1961 (16 ) 9:59 am, Sat 13 Aug #25
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
I walk past that place every day some time's i just about barf with the smell certainly would not go in, it looks so grotty.
pollypanner (721 ) 10:14 am, Sat 13 Aug #26
Yep I go regularly here. Buy much better noodles, sashimi, spice chilli pastes etc. And the thai stock cubes are all I buy now. They cant be bad made by unilever a multi national company. Tofu is just so yummy i eat it more than meat now I think.
Edit Im in Rangiora near chch and most product has an english name on the labels on the shelves as well.
They are friendly and often have recipe sheets up with selected products.
Edited by phalo at 10:23 am, Sat 13 Aug
phalo (307 ) 10:22 am, Sat 13 Aug #27
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
Is that wah lee's? Ive been there awesom shop. I used to get clove smokes off him for my shop before the govt increased the tax so much, importing them was hopeless for him.
phalo (307 ) 10:24 am, Sat 13 Aug #28
pollypanner wrote:
I walk past that place every day some time's i just about barf with the smell certainly would not go in, it looks so grotty.
beh I sorta like the grottyness, its like a whole new world
n1smo_gtir (112 ) 10:28 am, Sat 13 Aug #29
phalo wrote:
Is that wah lee's? Ive been there awesom shop. I used to get clove smokes off him for my shop before the govt increased the tax so much, importing them was hopeless for him.
Best range of fireworks too. I love the chinese sausage from there and Lim Chhour. Yummmmmy...
rikimeyer (252 ) 10:38 am, Sat 13 Aug #30
thornton1961 wrote:
how would they dye an egg yoke ?
Well, I don't know, my father-in-law used to dye his canary chicks by putting something in their feed.
jhan (103 ) 10:56 am, Sat 13 Aug #31
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
What do these "pongy" things look like? Are you talking about those prickly durian fruit that stink to high heaven?
Quote
spongeypud (12 ) 3:09 pm, Sat 13 Aug #32
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
can't be stinky tofu - maybe it's a durian, or salty fish,
focuson21 (25 ) 3:11 pm, Sat 13 Aug #33
jhan wrote:
Where do they get those cheap eggs from? I got some today, the yolks are very yellow, dyes?
free range - they eat grass and that makes golden yellow yolks. Have you had the duck eggs; the salted eggs,.. And now it's mooncake season. had one today
focuson21 (25 ) 3:13 pm, Sat 13 Aug #34
pacificflower wrote:
Lol................. Beijing / Auckland one in the same.
mandarin/english lol. You can get by in China without the language. Had an awesome time in Beijing - the old Peking
focuson21 (25 ) 3:15 pm, Sat 13 Aug #35
wynyard wrote:
It pays not to think where your food comes from unless you grow it yourself, I personally love chinese supermarkets, wonderful places, full of different sights and sounds, I was at one by the old Auckland railway. station a while ago and saw live in tanks fish that are banned at our end of the country (koi).
That was Tai Ping - an old establishment
focuson21 (25 ) 3:15 pm, Sat 13 Aug #36
pollypanner wrote:
I walk past that place every day some time's i just about barf with the smell certainly would not go in, it looks so grotty.
that's authenticity for you. Wah Lees ahev been around for at least 100 years - used to be in the old China town area before moving to Hobson St. Can't imagine you in HK or China then - at the wet markets. I can just picture it -
focuson21 (25 ) 3:17 pm, Sat 13 Aug #37
The Trade Me message board is moderated by the Trade Me community. If you're offended by a thread or message, you can vote to have it removed.
jhan (103 ) 9:15 pm, Fri 12 Aug #1
you are in Auckland . You ARE in China
Quote
destiny6nz (320 ) 9:18 pm, Fri 12 Aug #2
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
Quote
buzzi1 (137 ) 9:22 pm, Fri 12 Aug #3
Yes, thats what it feels like. I read a book recently that was by a Chinese author, translated version called 'Old Town'. I got to like China through the book and guess I would like to visit but perhaps I should learn the language because it does seem as though its going to be useful locally.
jhan (103 ) 9:23 pm, Fri 12 Aug #4
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
Wouldn't know really, I stick to buying things I know will cook up well.
jhan (103 ) 9:23 pm, Fri 12 Aug #5
jhan wrote:
Wouldn't know really, I stick to buying things I know will cook up well.
Like what? (just out of curiosity)
buzzi1 (137 ) 9:24 pm, Fri 12 Aug #6
buzzi1 wrote:
Like what? (just out of curiosity)
Pork and chicken, veges and noodles.
Quote
jhan (103 ) 9:25 pm, Fri 12 Aug #7
destiny6nz wrote:
you are in Auckland . You ARE in China
It's ok now as the cafe owners have learnt how to make good coffee - some of the best in town.
Quote
buzzi1 (137 ) 9:27 pm, Fri 12 Aug #8
jhan wrote:
Pork and chicken, veges and noodles.
Not all those things in packets then. Why does everyone think so much of factory farmed pork and chicken? The posh restaurants charge megabucks for these - "pork belly" etc. The poor pigs in the dark in their sow crates.
Quote
buzzi1 (137 ) 9:30 pm, Fri 12 Aug #9
destiny6nz wrote:
you are in Auckland . You ARE in China
Are you feeling threatened?. There are still more Pakeha in Auckland than Chinese.
freebodyguard (45 ) 9:30 pm, Fri 12 Aug #10
buzzi1 wrote:
Not all those things in packets then. Why does everyone think so much of factory farmed pork and chicken? The posh restaurants charge megabucks for these - "pork belly" etc. The poor pigs in the dark in their sow crates.
We can't all afford organic.
Quote
jhan (103 ) 9:32 pm, Fri 12 Aug #11
freebodyguard wrote:
Are you feeling threatened?. There are still more Pakeha in Auckland than Chinese.
yea thats it......threatened i might get attacked by a spring roll
Quote
destiny6nz (320 ) 9:33 pm, Fri 12 Aug #12
The funny, occasionally musty smells that you get in the Chinese supermarkets/stores are probably Chinese medicine/herbs and spices that are found in airtight sealed packages. They use them in soup much like Westerners use herbal teas for when they're feeling a bit run down or some other reason.
iluvstuf (232 ) 9:33 pm, Fri 12 Aug #13
chinese supermarket cheap as,
$5 for size 7 tray of eggs
Quote
toonpi (432 ) 9:35 pm, Fri 12 Aug #14
Where do they get those cheap eggs from? I got some today, the yolks are very yellow, dyes?
Quote
jhan (103 ) 9:36 pm, Fri 12 Aug #15
same as other supermarket, no different,
they can sell eggs at cost to get customer in, I heard this before
toonpi (432 ) 9:41 pm, Fri 12 Aug #16
toonpi wrote:
same as other supermarket, no different,
they can sell eggs at cost to get customer in, I heard this before
Loss leader they call it, makes sense.
Quote
jhan (103 ) 9:44 pm, Fri 12 Aug #17
I love my Asian supermarket and the staff are really helpful if you need to ask questions. I can buy a pork fillet in there for $17 kg instead of $25 kg at Countdown (they are on special this week, usually $27 according to their website).
Edited by spongeypud at 9:57 pm, Fri 12 Aug
Quote
spongeypud (12 ) 9:56 pm, Fri 12 Aug #18
I always shop at the Chinese supermarket - I don't get it when people say they can't afford veges or fruit. Big bag of apples for $2.99. So much great produce and lots of interesting herbs and spices.
spoeklet (219 ) 10:33 pm, Fri 12 Aug #19
I like my local T Mark as it sells all my fav Asian drinks and snacks. Plus the yummy Asian instant noodles are so much better than the rubbish Maggi ones!!
iluvstuf (232 ) 10:35 pm, Fri 12 Aug #20
destiny6nz wrote:
you are in Auckland . You ARE in China
Lol................. Beijing / Auckland one in the same.
pacificflower (512 ) 10:35 pm, Fri 12 Aug #21
buzzi1 wrote:
Not all those things in packets then. Why does everyone think so much of factory farmed pork and chicken? The posh restaurants charge megabucks for these - "pork belly" etc. The poor pigs in the dark in their sow crates.
It pays not to think where your food comes from unless you grow it yourself, I personally love chinese supermarkets, wonderful places, full of different sights and sounds, I was at one by the old Auckland railway. station a while ago and saw live in tanks fish that are banned at our end of the country (koi).
wynyard (298 ) 11:17 pm, Fri 12 Aug #22
Having recently been to China I can strongly recommend that you go. Absolutely amazing experience.
bowies_girl (35 ) 11:21 pm, Fri 12 Aug #23
I use a local Chinese supermarket as much as I do any other store. My rice is cheaper and there's a much better variety, herbs and spices are cheaper. I get my tofu for my Laksa. Mr. T likes his herbal teas from there. They have a huge variety of noodles too. I love shopping there.
thistle4 (430 ) 9:20 am, Sat 13 Aug #24
jhan wrote:
Where do they get those cheap eggs from? I got some today, the yolks are very yellow, dyes?
how would they dye an egg yoke ?
thornton1961 (16 ) 9:59 am, Sat 13 Aug #25
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
I walk past that place every day some time's i just about barf with the smell certainly would not go in, it looks so grotty.
pollypanner (721 ) 10:14 am, Sat 13 Aug #26
Yep I go regularly here. Buy much better noodles, sashimi, spice chilli pastes etc. And the thai stock cubes are all I buy now. They cant be bad made by unilever a multi national company. Tofu is just so yummy i eat it more than meat now I think.
Edit Im in Rangiora near chch and most product has an english name on the labels on the shelves as well.
They are friendly and often have recipe sheets up with selected products.
Edited by phalo at 10:23 am, Sat 13 Aug
phalo (307 ) 10:22 am, Sat 13 Aug #27
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
Is that wah lee's? Ive been there awesom shop. I used to get clove smokes off him for my shop before the govt increased the tax so much, importing them was hopeless for him.
phalo (307 ) 10:24 am, Sat 13 Aug #28
pollypanner wrote:
I walk past that place every day some time's i just about barf with the smell certainly would not go in, it looks so grotty.
beh I sorta like the grottyness, its like a whole new world
n1smo_gtir (112 ) 10:28 am, Sat 13 Aug #29
phalo wrote:
Is that wah lee's? Ive been there awesom shop. I used to get clove smokes off him for my shop before the govt increased the tax so much, importing them was hopeless for him.
Best range of fireworks too. I love the chinese sausage from there and Lim Chhour. Yummmmmy...
rikimeyer (252 ) 10:38 am, Sat 13 Aug #30
thornton1961 wrote:
how would they dye an egg yoke ?
Well, I don't know, my father-in-law used to dye his canary chicks by putting something in their feed.
jhan (103 ) 10:56 am, Sat 13 Aug #31
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
What do these "pongy" things look like? Are you talking about those prickly durian fruit that stink to high heaven?
Quote
spongeypud (12 ) 3:09 pm, Sat 13 Aug #32
buzzi1 wrote:
What are the things that smell so pongy I wonder, in some of these, like the one at the top of Hobson St ? All in Chinese. Are they safe to eat?
can't be stinky tofu - maybe it's a durian, or salty fish,
focuson21 (25 ) 3:11 pm, Sat 13 Aug #33
jhan wrote:
Where do they get those cheap eggs from? I got some today, the yolks are very yellow, dyes?
free range - they eat grass and that makes golden yellow yolks. Have you had the duck eggs; the salted eggs,.. And now it's mooncake season. had one today
focuson21 (25 ) 3:13 pm, Sat 13 Aug #34
pacificflower wrote:
Lol................. Beijing / Auckland one in the same.
mandarin/english lol. You can get by in China without the language. Had an awesome time in Beijing - the old Peking
focuson21 (25 ) 3:15 pm, Sat 13 Aug #35
wynyard wrote:
It pays not to think where your food comes from unless you grow it yourself, I personally love chinese supermarkets, wonderful places, full of different sights and sounds, I was at one by the old Auckland railway. station a while ago and saw live in tanks fish that are banned at our end of the country (koi).
That was Tai Ping - an old establishment
focuson21 (25 ) 3:15 pm, Sat 13 Aug #36
pollypanner wrote:
I walk past that place every day some time's i just about barf with the smell certainly would not go in, it looks so grotty.
that's authenticity for you. Wah Lees ahev been around for at least 100 years - used to be in the old China town area before moving to Hobson St. Can't imagine you in HK or China then - at the wet markets. I can just picture it -
focuson21 (25 ) 3:17 pm, Sat 13 Aug #37
The Trade Me message board is moderated by the Trade Me community. If you're offended by a thread or message, you can vote to have it removed.
Thursday, August 11, 2011
Wednesday, August 10, 2011
CHEATING THE DEVIL IN CHINA.
The principal part of a Chinaman's religion consists in efforts to deceive the devil. When a Chinaman dies, for instance, the friends of the deceased instantly bestir themselves to forestall the machinations of the evil one. The doors apd windows of the house are carefully closed, to preveut the devil from finding out what has occurred within, and sympathetic friends, in spreading the mournful intelligence, do so either in whispers, that the devil may not overhear, or, when speaking aloud, instead of saying that the man is dead, tell one another that he has "stuck up the pigtail," a euphemism which the devil is not supposed to understand. The funeral is a series of efforts to mislead the arch enemy of the Chinese soul and to throw him off the track In his .earnest pursuit of his prey. It Is well known that the devil cannot see through a cloud of smoke, and that he is 'distracted by noise, so, ere the cortege leaves the house, packs of crackers are fired in front of the door, and in the smoke and confusion the bearers seize the coffin and start off in a. lively trot. After they emerge from the smoke of the house door they are, however, quickly perceived by the enemy, who takes after them on a run. But the Chinese devil is very fat, consequently short of breath, and can not easily change his course, so, after trotting a short distance the pallbearers, turn a corner, at which has been stationed a friend with a supply of tire-crackers, which at the proper moment he lights, and the devil, having already run past, is confused by the noise and smoke, and some.time elapses ere he again takes up the trail. Having secured a good start at the house and at the nearest corner, the pallbearers have little difficulty in deceiving the devil during the rest of the journey to the cemetery, for the route is made us crooked as possible, and there is a lavish expenditure of' fireworks on the way. But the devil knows, that the funeral was started and where It was going, so, after a short and fruitless pursuit, he gives up the chase, goes on to the cemetery gate, where he sits down to rest, get his breath, and wait for the funeral. But the clever Chinamen are to the Inst too sharp for him; they enter the cemetery through a hole in the wall, left for the purpose, hurry through the burial service, with more fire-crackers, and before the old boy realises what is going on the dene} Chluamah is burled and beyond his reach. Undoubtedly there are educated Chinamen who regard these cerembnles as childish observations, at once superstitious and silly, but among the masses of the people they are a part of the Chinese religion, sincerely believed, and honestly practised. They are evidences of the arrest of the Chinese mental development and a proof that the Mongolian race Is yet in mental childhood. Auckland Star, Volume XXXI, Issue 144, 13 October 1900, Page 5
The principal part of a Chinaman's religion consists in efforts to deceive the devil. When a Chinaman dies, for instance, the friends of the deceased instantly bestir themselves to forestall the machinations of the evil one. The doors apd windows of the house are carefully closed, to preveut the devil from finding out what has occurred within, and sympathetic friends, in spreading the mournful intelligence, do so either in whispers, that the devil may not overhear, or, when speaking aloud, instead of saying that the man is dead, tell one another that he has "stuck up the pigtail," a euphemism which the devil is not supposed to understand. The funeral is a series of efforts to mislead the arch enemy of the Chinese soul and to throw him off the track In his .earnest pursuit of his prey. It Is well known that the devil cannot see through a cloud of smoke, and that he is 'distracted by noise, so, ere the cortege leaves the house, packs of crackers are fired in front of the door, and in the smoke and confusion the bearers seize the coffin and start off in a. lively trot. After they emerge from the smoke of the house door they are, however, quickly perceived by the enemy, who takes after them on a run. But the Chinese devil is very fat, consequently short of breath, and can not easily change his course, so, after trotting a short distance the pallbearers, turn a corner, at which has been stationed a friend with a supply of tire-crackers, which at the proper moment he lights, and the devil, having already run past, is confused by the noise and smoke, and some.time elapses ere he again takes up the trail. Having secured a good start at the house and at the nearest corner, the pallbearers have little difficulty in deceiving the devil during the rest of the journey to the cemetery, for the route is made us crooked as possible, and there is a lavish expenditure of' fireworks on the way. But the devil knows, that the funeral was started and where It was going, so, after a short and fruitless pursuit, he gives up the chase, goes on to the cemetery gate, where he sits down to rest, get his breath, and wait for the funeral. But the clever Chinamen are to the Inst too sharp for him; they enter the cemetery through a hole in the wall, left for the purpose, hurry through the burial service, with more fire-crackers, and before the old boy realises what is going on the dene} Chluamah is burled and beyond his reach. Undoubtedly there are educated Chinamen who regard these cerembnles as childish observations, at once superstitious and silly, but among the masses of the people they are a part of the Chinese religion, sincerely believed, and honestly practised. They are evidences of the arrest of the Chinese mental development and a proof that the Mongolian race Is yet in mental childhood. Auckland Star, Volume XXXI, Issue 144, 13 October 1900, Page 5
CHINESE MOURNING.
The funeral and mourning customs of the Chinese are so strangle* that it would take a book to describe them. J There are (writes F. G. Carpenter) five degrees of mourning, each" of which has its own, regulations. There is a certain kind of mourning for parents, ' another for uncles and aunts and for dear friends. There is deep mourning and half -mourning. In the deepest, sackcloth is worn without hem or border. In the next grade, one may have blue clothes with a sackcloth belt, and in others he may wear plain clothes, such as white, grey, and black. During three years after the deaifc of a parent no silks should be worn; and the man, if an official, should retire to private life to wail. This. was required of Li Hung Chang when his mother died, but his services were euch that the Empress-Dowager begj ged him to omit the custom for the sake of the State. When a death occurs in a Chinese | family, its members put on sackcloth or white clothes, braid white into their queues, and wear white buttons on their caps. They send out juouraing cards of white paper. i At the end of six months or .so they go into half -mourning. They change their white clothes for blue ones, have I buttons on their caps, and braid blue threads into their queues. They send ! out blue cards, and on them are printed the characters which state: — "Grief not so bitter as before." This means that the members of the family are ready to (resume their relations with the world, and that their friends will be allowed to call to condole with them. Later still they drop the blue I and come out in the gorgeous silks ' and satins common to their daily life. Hawera & Normanby Star, Volume LVIII, 17 January 1910, Page 3
The funeral and mourning customs of the Chinese are so strangle* that it would take a book to describe them. J There are (writes F. G. Carpenter) five degrees of mourning, each" of which has its own, regulations. There is a certain kind of mourning for parents, ' another for uncles and aunts and for dear friends. There is deep mourning and half -mourning. In the deepest, sackcloth is worn without hem or border. In the next grade, one may have blue clothes with a sackcloth belt, and in others he may wear plain clothes, such as white, grey, and black. During three years after the deaifc of a parent no silks should be worn; and the man, if an official, should retire to private life to wail. This. was required of Li Hung Chang when his mother died, but his services were euch that the Empress-Dowager begj ged him to omit the custom for the sake of the State. When a death occurs in a Chinese | family, its members put on sackcloth or white clothes, braid white into their queues, and wear white buttons on their caps. They send out juouraing cards of white paper. i At the end of six months or .so they go into half -mourning. They change their white clothes for blue ones, have I buttons on their caps, and braid blue threads into their queues. They send ! out blue cards, and on them are printed the characters which state: — "Grief not so bitter as before." This means that the members of the family are ready to (resume their relations with the world, and that their friends will be allowed to call to condole with them. Later still they drop the blue I and come out in the gorgeous silks ' and satins common to their daily life. Hawera & Normanby Star, Volume LVIII, 17 January 1910, Page 3
CHINESE BURIAL SERVICE
The many curious customs of the Chinese have ,'jeen a constant source of wonder and amusement to the tourist in China. By far the oddest but most impressive of their ceremonies, is the burial rites for their dead. The Chinese hold their dead in high esteem, and shower honors upon their memories by burning incense and candles daily. They also honor their relatives who have died I*—"" before. As soon as a Chir bis relatives embalm him. Dre? -v. in his richest garments, he is placed in a teakwood coffin, solid and airtight, and the coffin is closed and sealed. It is i/hen placed in front of the family altar. This altar is Irung with richly embroidered drapeiies, and decorated with flowers, vases, and josses. The period of mourning begins at once, especially among the women of the deceased's household. They start a daily ■larr.entation over their loss, and iare joined in their occupation of wailing by relatives and friends. The male members of the family are busy digging the grave, while the womenfolk, assist-ed by the professional mourners, do the wailing. The grave is half under and half above the ground, and is onclosed by a crescent-shaped wall about 2ft. high Another thing to be prepared for the dead is a miniature house, which is provided with miniature furniture. This idea is to provide the deopased with all the comforts of a home in the regions where be is ;2oing. An image of the deceased, together" with drinkables and eatables, and money, is placed on the coffin the day of the funeral. The image is not buried, but is burned in the presence of the mourners, who, during the process, shriek and make the most frightful noises. This is to drive out the evil spirit with which the dead man is supposed to be possessi-d. When tlie funeral services are over the mourning banners are taken home and used as ornaments on the bare, white-washed walls of the rooms. Th 4 mqiv the banners the greater the honor paid to the dead. The miniature house precedes the mourners to the grave. Then follows the elaborate hearse, draped with rich dark blue vehet, with silver fringes, borne by the natives. The mourners, too, arc supposed to assist in carrying it, which they do by holding on to che white cords attached to the hearse. Refreshments are served at the burial-ground, and at the end of the services tiie friends ami relatives partake of the food to show their appreciation.Hawera & Normanby Star, Volume LXII, 16 October 1911, Page 5
The many curious customs of the Chinese have ,'jeen a constant source of wonder and amusement to the tourist in China. By far the oddest but most impressive of their ceremonies, is the burial rites for their dead. The Chinese hold their dead in high esteem, and shower honors upon their memories by burning incense and candles daily. They also honor their relatives who have died I*—"" before. As soon as a Chir bis relatives embalm him. Dre? -v. in his richest garments, he is placed in a teakwood coffin, solid and airtight, and the coffin is closed and sealed. It is i/hen placed in front of the family altar. This altar is Irung with richly embroidered drapeiies, and decorated with flowers, vases, and josses. The period of mourning begins at once, especially among the women of the deceased's household. They start a daily ■larr.entation over their loss, and iare joined in their occupation of wailing by relatives and friends. The male members of the family are busy digging the grave, while the womenfolk, assist-ed by the professional mourners, do the wailing. The grave is half under and half above the ground, and is onclosed by a crescent-shaped wall about 2ft. high Another thing to be prepared for the dead is a miniature house, which is provided with miniature furniture. This idea is to provide the deopased with all the comforts of a home in the regions where be is ;2oing. An image of the deceased, together" with drinkables and eatables, and money, is placed on the coffin the day of the funeral. The image is not buried, but is burned in the presence of the mourners, who, during the process, shriek and make the most frightful noises. This is to drive out the evil spirit with which the dead man is supposed to be possessi-d. When tlie funeral services are over the mourning banners are taken home and used as ornaments on the bare, white-washed walls of the rooms. Th 4 mqiv the banners the greater the honor paid to the dead. The miniature house precedes the mourners to the grave. Then follows the elaborate hearse, draped with rich dark blue vehet, with silver fringes, borne by the natives. The mourners, too, arc supposed to assist in carrying it, which they do by holding on to che white cords attached to the hearse. Refreshments are served at the burial-ground, and at the end of the services tiie friends ami relatives partake of the food to show their appreciation.Hawera & Normanby Star, Volume LXII, 16 October 1911, Page 5
A CHINESE FUNERAL.
To many, of our readers an account of a Chinese, funeral may be interesting. We therefore condense the following description! of funeral of tlie 1 ate Mr. Ping Kee, who £of many years held a prominent position among : the Chinese merchants of victoria,' from the Melbourne Telegraph, of the 7 Sfch instant:—The body, after "-being dressed in a complete ; walking suit of ' beautifully < embroidered -satin, was placed in. "a lead coffin. A, fan was placed in his right hand, and'*-a hand-' •■ kerchief in his left, and beside the body was deposited a quantity of gold and silver, the Chinese evidently., thinking,, from their keen conv_ mercial'instincts, that gold and silver.. . would only cease, to be useful when their- • friend had fairly arrived in the spirit land. Over all was thrown a heavy maroon-colored satin cover, the whole being enclosed by the coffin lid. This r leaden?coffin, was placed -inua heavy case of polished cedar, mounted heavily with solid brass. The cedar case bore the inscription, "Ping Kee, died 4th November; 1871, agod 42^ years." The procession, which consisted of nearly forty carriages, started from the house of the deceased. On the 1 front seat of the hearse was seated'a nephew of deceased, who scattered broadcast, as the procession advanced,!1 oblong sheets of yellow-colored paper. The grave was ah undergrountl brick sarcophagus, lined with cement and impervious to water, and, when the colh'n was placed in it stone slabs were placed on the top,-- also'- made- Watertight. When the procession arrived at'the ground the ceremony of'interment commenced. The eldest son was led forward, and he threw three .
handfuls of earth on the coffin, ami all the other children were led forward to imitate his example.' The grave was then closed, and those present kindled a fire, in which were thrown, joss sticks and joss 'papers. Candles of various colors and sizes were also lit and those present east into the fire their white hatbands., The Chinese wear white as a sign of rejoicing that their dead have entered into a better world, and thoso left are supposed to mourn only because they have not been chosen first. v After the closing of the grave, gifts were distributed. Little neatly constructed paper envelopes were handed to every one who had attended the funeral, and when these packets were opened they were found to contain ten shillings. Over £60 in silver was thus distributed. Cigars and candied sugar were also distributed liberally, and the ceremony concluded. Those who 'understand the feelings and customs of the Chinese will know that it is mnong them an object of the highest | import, engendered and fostered by their religious training, that their ."bodies, sliould ultimately rest in the soil of their own land. The body of Ping-' Kee was, therefore, interred with all the precautions necessary to enable it to bo lifted and carried to China eighteen months hence. Evening Post, Volume VII, Issue 247, 23 November 1871, Page 2
To many, of our readers an account of a Chinese, funeral may be interesting. We therefore condense the following description! of funeral of tlie 1 ate Mr. Ping Kee, who £of many years held a prominent position among : the Chinese merchants of victoria,' from the Melbourne Telegraph, of the 7 Sfch instant:—The body, after "-being dressed in a complete ; walking suit of ' beautifully < embroidered -satin, was placed in. "a lead coffin. A, fan was placed in his right hand, and'*-a hand-' •■ kerchief in his left, and beside the body was deposited a quantity of gold and silver, the Chinese evidently., thinking,, from their keen conv_ mercial'instincts, that gold and silver.. . would only cease, to be useful when their- • friend had fairly arrived in the spirit land. Over all was thrown a heavy maroon-colored satin cover, the whole being enclosed by the coffin lid. This r leaden?coffin, was placed -inua heavy case of polished cedar, mounted heavily with solid brass. The cedar case bore the inscription, "Ping Kee, died 4th November; 1871, agod 42^ years." The procession, which consisted of nearly forty carriages, started from the house of the deceased. On the 1 front seat of the hearse was seated'a nephew of deceased, who scattered broadcast, as the procession advanced,!1 oblong sheets of yellow-colored paper. The grave was ah undergrountl brick sarcophagus, lined with cement and impervious to water, and, when the colh'n was placed in it stone slabs were placed on the top,-- also'- made- Watertight. When the procession arrived at'the ground the ceremony of'interment commenced. The eldest son was led forward, and he threw three .
handfuls of earth on the coffin, ami all the other children were led forward to imitate his example.' The grave was then closed, and those present kindled a fire, in which were thrown, joss sticks and joss 'papers. Candles of various colors and sizes were also lit and those present east into the fire their white hatbands., The Chinese wear white as a sign of rejoicing that their dead have entered into a better world, and thoso left are supposed to mourn only because they have not been chosen first. v After the closing of the grave, gifts were distributed. Little neatly constructed paper envelopes were handed to every one who had attended the funeral, and when these packets were opened they were found to contain ten shillings. Over £60 in silver was thus distributed. Cigars and candied sugar were also distributed liberally, and the ceremony concluded. Those who 'understand the feelings and customs of the Chinese will know that it is mnong them an object of the highest | import, engendered and fostered by their religious training, that their ."bodies, sliould ultimately rest in the soil of their own land. The body of Ping-' Kee was, therefore, interred with all the precautions necessary to enable it to bo lifted and carried to China eighteen months hence. Evening Post, Volume VII, Issue 247, 23 November 1871, Page 2
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