Cantonese cuisine

cantonese cuisine is the most well recognized food around the world.from ubiquitous dim sum to roast pork to sweet n sour pork to steam fish.it requires the fresh ingredients n demanding skills and techniques.i watched a bite of chinas laogangs feast n realised how intricately linked to cultural festivals and the geography of the land from farmers to fishermen.the villages were designed with a clans temple,a freshwaterpond where rice is cultivated using water from ponds for irrigation n carps n ducks reared in ponds.it also looks at the hard work of fishermen travelling long distances to catch seafood.now it makes me really appreciate their effort so that i dont waste food.now for seventh day or yan yat,i wanted to cook eight treasure chicken instead of duck with high uric acid.i went to the regular chicken seller at the wet market n told her my problem.when i used spring chicken,the bones are pulverised n meat dissolves to mush after deepfrying and braise for 4 hours.i cant afford to buy free range bird at rm50 a bird.she recommended a old broiler hen,a tough old bird that can withstand 4 hours braising without disintegrating.it only cost rm 9 for the whole bird.so i really need to thank her for the suggestion.they know their produce well like the fantastic arrowhead i bought made superb crunchy vegetarian buddhas delite .i used to buy the small,long ones that were too soft like potatos when braised for 2 hours.the fat light green ones taste like waterchestnuts but for deep frying the arrowhead chips use the small longer ones he said.i need to consult the sellers for cooking advice like not over steaming garopa fish or the skin will curl like rubber bands.im still learning to refine the art of cantonese cooking.so next meal is poon choy prosperity bowl that i cook once a year.i better exercise more or i go fat