Chopsticks Chopsticks are a stereotypical symbol of China. They have been used there since the Shang dynasty (1600BC-1046BC). They are also found in other Asian cultures, such as Japan, Korea and Vietnam. There is a lot of etiquette related to chopsticks - using them wrongly can be either rude, ruin your family's reputation or just make people mock you Jellyfish and cucumber salad This chilled dish is served normally as a snack or appetiser. The chewy texture of the jellyfish with the crunchy cucumbers makes this a summery treat. Try: Shanghai Popo, Shop 3207, Phase 1, Tuen Mun Town Plaza, 3 Tuen Lung Street, Tuen Mun, Tel: 2618 3708 Fried Milk 'Fried milk' (za seen lai in Cantonese) is a popular dessert that is served at select dim sum restaurants. It is made of milk whipped into a custard-textured form and fried, then served with sugar. It is very popular with children. Try: Fung Shing Restaurant: G/F & 1/F, Goldfield Mansion, 62-68 Java Road, North Point, Tel: 2578 4898 Katsu-don This Japanese dish of deep-fried pork cutlet, egg and rice is a popular choice with students. Katsu (pork cutlet) sounds the same as the word 'to win' or 'victorious', so the dish is especially popular during exam season. Try: Dondonya - Shop 2103-04, 2/F, Elements, 1 Austin Road West, Tsim Sha Tsui, Tel: 2196 8589 Vietnamese spring rolls Ingredients (makes 8) 60g rice vermicelli 8 rice wrappers 8 large cooked shrimps (cut in half) 4 tsp chopped fresh Thai basil 3 tbsp chopped fresh mint leaves 3 tbsp chopped fresh coriander 2 lettuce leaves, chopped For the dipping sauce 4 tsp fish sauce 4 tbsp water 2 tbsp fresh lime juice 1 clove garlic, minced 2 tbsp white sugar 1/3 tsp garlic chilli sauce 3 tbsp hoisin sauce 1 tsp finely chopped peanuts Method 1 Bring a medium saucepan of water to the boil. Boil rice vermicelli for 3 to 5 minutes, or until al dente (cooked enough to be firm but not soft), and drain. 2 Fill a large bowl with warm water. Dip one wrapper into the hot water for one or two seconds to soften. Lay wrapper flat. In a row across the centre, place 2 shrimp halves, followed by an eighth each of the vermicelli, basil, mint, coriander and lettuce. Leave about 5cm uncovered on each edge. Fold the bare edges inwards, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat for the remaining wrappers. 3 In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce. 4 In another small bowl, mix the hoisin sauce and peanuts. 5 Serve spring rolls with the two sauces.
