Gweimui ’s Hong Kong Wet Markets


	【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。


	目錄 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