Ingredient preparation for the basin food (2)

The cook of basin feast is adding corn starch, tangerine peel, pepper, spring onion, parsley, sesame oil into the minced dace and pork; the mixture is next stirred repeatedly. (The basin feast of Ma Tin Tsuen in Shap Pat Heung, Yuen Long)

Date 2010
Place New Territories/Yuen Long District/Yuen Long/Shap Pat Heung/Ma Tin Tsuen
Material Type Image
Collection The Oral Legacies Series II: The Representative List of the Intangible Cultural Heritage of Hong Kong
Source Intangible Cultural Heritage Office
Repository Intangible Cultural Heritage Office
Note to Copyright Permission for use in Hong Kong Memory is given by Intangible Cultural Heritage Office
Accession No. lcs-ich(2)-0106
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