Friday, July 22, 2005
Fried Brains
My deposition just ended. It ran from 10:00 a.m. to 5:00 p.m. today. I survived, but my brains are fried. After 6 hours of answering detailed questions, it's difficult for me to concentrate or even think. I don't know how to say "deposition" in Cantonese, but I do know the following legal words:
上 法 庭 -- to go to court (seung5 faat3 ting4)
上 訴 -- to appeal (seung6 sou6)
禁 制 令 -- injunction (gam6 jai3 ling4)
律 師 -- attorney, lawyer (leut6 si1)
高 等 法 院 -- Supreme Court (gou1 deng2 faat3 yun2)
Obviously, if I ever practice law in HK, I will need to learn a lot more legal terms. That's something on my to-do list.
Today, I'm enjoying 腐 乳 燜 羊 肉 (fu6 yu2 man1 yeung4 yuk6 / lamb stewed in bean curd). It's made with 四 川 腐 乳 (Sichuan bean curd) and is a bit spicy. You won't find this dish in many restaurants. Instead, it's what I would call 家 鄉 菜 (home style cooking). When I first started eating Chinese food, I didn't care much for this type of cooking. But the longer I have eaten Chinese food, the more I have come to enjoy things like 腐 乳 (bean curd), 鹹 魚 (salted fish), 蝦 醬/蝦 膏 (shrimp sauce/shrimp paste) and 豆 豉 (black bean) that often are used in home style cooking.
When I was in Macau last year for Encontro 2004, our group was invited to take a short tour of the city. Our tour guide was Antonio, a native-born Macanese who spoke Portuguese, Cantonese, and English. Most of our group talked English with Antonio, but I talked Cantonese with him. He probably thought I was crazy. Anyway, I got the biggest kick out of a story that Antonio told us about the hydrofoils between Macau and HK. He said that the ticket prices used to be much cheaper and included a free 叉 燒 飯 (cha siu rice plate). Somehow, the thought of riding the hydrofoil and eating 叉 燒 飯 (one of my favorites) appealed to me. The next time I take the hydrofoil to Macau, I probably will bring my own 叉 燒 飯 or a similar snack. ¶ 6:05 PM
上 法 庭 -- to go to court (seung5 faat3 ting4)
上 訴 -- to appeal (seung6 sou6)
禁 制 令 -- injunction (gam6 jai3 ling4)
律 師 -- attorney, lawyer (leut6 si1)
高 等 法 院 -- Supreme Court (gou1 deng2 faat3 yun2)
Obviously, if I ever practice law in HK, I will need to learn a lot more legal terms. That's something on my to-do list.
Today, I'm enjoying 腐 乳 燜 羊 肉 (fu6 yu2 man1 yeung4 yuk6 / lamb stewed in bean curd). It's made with 四 川 腐 乳 (Sichuan bean curd) and is a bit spicy. You won't find this dish in many restaurants. Instead, it's what I would call 家 鄉 菜 (home style cooking). When I first started eating Chinese food, I didn't care much for this type of cooking. But the longer I have eaten Chinese food, the more I have come to enjoy things like 腐 乳 (bean curd), 鹹 魚 (salted fish), 蝦 醬/蝦 膏 (shrimp sauce/shrimp paste) and 豆 豉 (black bean) that often are used in home style cooking.
When I was in Macau last year for Encontro 2004, our group was invited to take a short tour of the city. Our tour guide was Antonio, a native-born Macanese who spoke Portuguese, Cantonese, and English. Most of our group talked English with Antonio, but I talked Cantonese with him. He probably thought I was crazy. Anyway, I got the biggest kick out of a story that Antonio told us about the hydrofoils between Macau and HK. He said that the ticket prices used to be much cheaper and included a free 叉 燒 飯 (cha siu rice plate). Somehow, the thought of riding the hydrofoil and eating 叉 燒 飯 (one of my favorites) appealed to me. The next time I take the hydrofoil to Macau, I probably will bring my own 叉 燒 飯 or a similar snack. ¶ 6:05 PM
