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【一句話推介】
Follow Christine to explore the wet markets in Hong Kong, appreciating their warm atmosphere and unique features plus getting a taste of French lifestyle.
【內容簡介】
Contrary to the general impression that wet markets are smelly, dirty, and slippery, Christine finds that they are actually fun places to walk around and shop.
As a French lady, Christine’s learning experience has not been without disappointments, such as being overcharged, given old veggies or pushed to buy more. Nonetheless, in Hong Kong, most sellers are generally very kind. Like in France, vendors remember the preferences of their regular clients. _e kindness of many sellers help her overcome the fear of speaking Cantonese. They even take time to explain to her how to cook this and that. It is the warm atmosphere that she loves most.
Christine finds it exciting to discover lots of new foodstuffs such as Chinese yam. She even discovers ingredients, such as lye water, a kind of alkaline solution that is not used in Western countries. Last but not least, this book helps us understand the real French lifestyle which often sounds so “elegant” and sometimes “mysterious” to most people, who are curious to know the answers to the following questions:
Do French eat foie gras and escargots every day?
Do they always have meals that last for ages?
Do all French people have a wine cellar full of good bottles?
… and a lot more.
Be it foreigners or Chinese people, everybody can explore the wet markets and learn to appreciate their atmosphere and benefits. Using the English-Cantonese vocabulary list and the guide about market specificities, start your own journey right now!
本書特點
． 講述自己在街市之親身體驗
雖然Christine的婆婆警告她不要去街市，而丈夫則怕她會給街市的商販欺騙，諸如此類的障礙都不能減少Christine 探索街市的熱情，她積極學習用廣東話購物。此外，她不時遭遇失敗，但這些經驗反而成為她再勇於嘗試的動力，發掘街市更多有趣的特色。
． 比較法國香港街市之異同
． 淺談法國人的飲食和生活文化
本書嘗試解答法國人每天吃甚麼及法國人是否每天喝酒等問題。
． 提供實用參考資料
提供英文和廣東話對譯之購物詞彙、常見蔬菜水果及香料之名字和插圖，讓讀者學會後，方便購物。
作者簡介
Christine Cappio
Christine Cappio was born in Lyon, a city in east-central France. She went to Paris in 1983 to study Applied Arts in Ceramics, where she met a young Chinese man who later became her husband. She has been living in Hong Kong since her arrival in 1986.
Being able to speak Cantonese has helped her integrate into the local community and this vibrant international metropolis.
After having worked for 20 years in the private sector and the French International School, she started in 2006 doing volunteer work for several non-profi¬t organizations, including Hong Chi Association, Virtus Foundation, Tung Wah Group of Hospitals, and more recently the Hong Kong Federation of Women’s Centres.
Christine has published her ¬rst book Gweimui's Hong Kong Story in 2016.
Alexandre Giorgini Foreword I............................. i
Matthew Cheung Kin-chung Foreword II ........... iv
Lui Tai-lok Foreword III .................................... vi
Stephen Cheung Yan-leung Foreword IV ............ ix
Introduction by Christine .................................. xii
Part 1: First experience at Hong Kong markets
Warning: “Don’t go to the wet market!”............ 2
Observing.............................................................. 6
Hiding................................................................. 11
Learning how to buy ........................................... 14
Weighing issues .................................................. 18
Sellers’ tricks ...................................................... 22
Old produce ....................................................... 24
Chinese finger gestures ....................................... 27
Experimenting new produce................................ 30
Part 2: Markets in France
Temporary and permanent markets...................... 34
Vienne’s Saturday market..................................... 40
Beautiful markets................................................. 50
Christmas markets............................................... 54
Part 3: Markets in Hong Kong
Private and public markets................................... 58
Vegetable stalls.................................................... 60
Meat stalls........................................................... 65
Poultry............................................................. 70
Fishmongers’....................................................... 76
Typical Chinese stalls........................................ 81
Tofu stalls......................................................... 82
Grocery............................................................. 84
Egg stalls.......................................................... 87
Frozen and marinated meat, and fish balls......... 91
Medicinal herbs................................................ 93
Part 4: Differences between French and Hong Kong open markets
Meat.................................................................... 96
Opening hours................................................... 100
Price tag display................................................ 101
Who shops at the open market and why?........... 102
Displays............................................................. 104
Stalls................................................................. 107
Time allocated to market shopping.................... 109
Live animals...................................................... 110
Delicatessen....................................................... 111
Food tasting...................................................... 112
Environmental hygiene...................................... 113
Scales................................................................ 114
Payment methods.............................................. 115
Prices................................................................ 117
Rental................................................................ 118
Bargaining......................................................... 119
Containers......................................................... 120
About the vendors............................................. 121
Light and air-conditioning................................. 122
Weather............................................................. 124
Etiquette............................................................ 125
Touching the food........................................... 125
Courtesy......................................................... 127
Patience.......................................................... 128
Bring your own bag......................................... 131
Part 5: Similarities between French and Hong Kong markets
Tradition........................................................... 134
Good location & more choices........................... 135
No-fuss places: noise, crowd & flattery.............. 136
Holiday.............................................................. 139
Cheating............................................................ 144
Discounted prices at the end of the day.............. 146
Part 6: Advantages of shopping at theopen market
Food quality...................................................... 148
Local and seasonal produce................................ 150
More choices..................................................... 153
Local culture discovery...................................... 154
Better service..................................................... 158
Part 7: What do the French eat?
Dishes............................................................... 166
Breakfast............................................................ 168
Lunch................................................................ 169
Dinner............................................................... 171
Desserts............................................................. 172
Tea-time or goûter............................................. 173
Summer food: frogs and little fish...................... 177
Entertaining at home......................................... 180
Holiday food................................................... 181
Convivial food................................................ 188
Charcuterie........................................................ 190
Offal.................................................................. 191
Potatoes............................................................. 194
School canteen food........................................... 202
Restaurants........................................................ 204
Picnics............................................................... 206
Bread................................................................. 211
French toast.................................................... 216
Melted chocolate on bread.............................. 217
Bread with charcuterie.................................... 220
Bread with cheese........................................... 221
Sandwiches..................................................... 223
Part 8: Do the French drink wine every day?.. .........225
Part 9: Different varieties and tastes...............229
Part 10: Substitutes and fusion.........................233
Part 11: Idiomatic expressions related to food....237
Part 12: Markets’ specificities............... 241
Markets worth visiting....................................... 242
Street markets.................................................... 243
Hong Kong Island........................................... 243
Kowloon......................................................... 244
NewTerritories................................................ 245
Farmers’ markets............................................ 245
Public covered markets...................................... 246
Hong Kong Island........................................... 246
Kowloon......................................................... 246
New Territories............................................... 247
Part 13: Gardening
Why farming..................................................... 250
Other farming methods...................................... 255
Part 14: English-Cantonese Vocabulary of shopping at wet markets
Weights, special numbers, measure words and money /chung5-leung6, dak6-bit6 sou3-ji6, leung6-chi4 & chin2 /
重量，特別數字，量詞 &錢.................. 260
At the meat stalls / yuk6-dong3 / 肉檔.... 261
Pork / jyu1-yuk6 / 豬肉..................................... 261
Beef / ngau4-yuk6 / 牛肉................................... 262
Poultry / ga1-kam4 / 家禽.................................. 262
Other vocabulary / kei4-ta1 chi4-wui6 / 其他詞彙...... 262
At the fish stalls / yu4-dong3 / 魚檔........ 263
Seafood / hoi2-chaan2 / 海產............................. 263
Saltwater fish / haam4-seui2-yu2 / 鹹水魚...... 263
Freshwater fish / taam5-sui2-yu2 / 淡水魚..... 264
Other vocabulary / kei4-ta1 chi4-wui6 /其他詞彙.............................. 264
At the grocers’ / jaap6-fo3 pou2 / 雜貨鋪......... 265
Dried goods / gon1-fo3 / 乾貨.................... 265
Seasoning & Condiments / tiu4-mei6-liu2 & pui3-
liu2 / 調味料 & 配料...... .............................. 265
At the stall selling soy derived products / dau6-fu6
dong3 / 豆腐檔.............................. 266
Soy products / dau2-leui6 sik6-ban2 / 豆類食品......... 266
Gluten products / fu1-leui6 sik6-ban2 / 麩類食品..... 266
Part 15: Illustrations of some popular local vegetables and spices
Conclusion
Acknowledgements
