Newsletter No. 366

2 No. 366, 4.11.2010 Prof. Leung Yuen-sang (right), who says that he mostly dines out for official reasons, claims that he has no special dietary tips, nor epicurean advice. He banters, ‘I am not young. My most important tip is to avoid being a “High Blocker”.’ High Block is one of the blocks of the Pentecostal Mission Hall Complex, a student hostel at Chung Chi College (CC). Why does Professor Leung say that? P rofessor Leung explains, ‘By “high” I was referring to blood pressure, cholesterol, blood sugar, Body Mass Index (BMI), and waist circumference. So my only food-related tip is to keep a low-salt and low- fat diet.’ ‘Flavours of Life’, which recently appeared on the menu of the CC Staff Club, has all that Professor Leung seeks in a dish. It comprises healthy ingredients including tomato, pumpkin, bitter melon, fresh lily bulb, and walnut. Professor Leung says, ‘The name “Flavours of Life” is perfect for this dish. First, tomato, pumpkin and bitter melon taste sour, sweet and bitter respectively representing various experiences in life. People who have weathered hardships tend to cherish life and they like bitter melon. Lily bulb with its light flavour, reflects modesty and disinterest in fame. Walnuts are crunchy and the character for “crunchiness” has the same pronunciation as that for “fun”, and fun is of course one of the essences of being alive. The variation in texture of the ingredients also correspond to the ups and downs of life. Lastly, the colours— red, yellow, green, white and brown—stand for a colourful life.’ Professor Leung’s explanation not only demonstrates the metaphorical meaning of the dish, but also shows his talent for relating food to life. In fact, while teaching in Singapore in the past , Professor Leung once wrote a commentary for a local restaurant, relating the stories behind the Manchu Han Imperial Feast. ‘Flavours of Life’ has its own story too. Back in 2008, Chan Master Ven. Shi Dejian of Sanhuang Zhai from Song Shan, Henan Province, was invited to visit CC to introduce Shaolin ‘Chanwuyi’ culture. In the past summer, members of CC paid a return visit to Sanhuang Zhai upon Ven. Shi Dejian’s invitation. Ven. Shi Dejian promotes going vegetarian for health besides religious reason. CC members abstained from meat for four days and felt their body being refreshed, so they came up with the idea of promoting vegetarian eating in the College by adding more vegetarian dishes in the Staff Club. Mrs. Kwok Tam Kit-ying Angeline (left), college secretary, and Mr. Lo Kwong-fung (centre), senior college tutor, both members of the tour visiting Sanhuang Zhai, joined hands to design ‘Flavours of Life’, a dish derived from the care of the College for its students and staff. Besides CC Staff Club, other canteens on campus also offer vegetarian dishes. Try them and you may notice the benefits they bring to your health. 资料来源:《香港中草乐》及《本草纲目》 Source: Chinese Medicinal Herbs of Hong Kong and Ben Cao Gang Mu 的满汉全席撰文,所谈不是食物味道,而是相关的文化 背景和故事。 谈起食物背后的故事,「五味人生」也有着特别的由来,事 缘崇基于2008年曾邀请河南省嵩山三皇寨禅院的释德建 禅师莅临书院访问两周,向师生讲解少林「禅武医」之文 化。在刚过去的夏天,学院应释德建禅师之邀请,组团回 访三皇寨禅院。 释德建禅师主张素食,并不只是信仰关系,而是认为素食 对身体健康有所助益。崇基团友们在山上持素四天,发觉 身体的确是「清爽」了。回港后,他们认为就算不是提倡 全素食,亦不妨在校内推广多吃素菜,因此决定在崇基 教职员联谊会试行增加新的素菜式,提高吃素的乐趣。身 为团员的院务主任郭谭洁莹女士( 左 )及资深导师卢广锋 先生( 中 )遂着手商讨要做些什么素菜,汲取了在三皇寨禅 院茹素的经验,就构思了「五味人生」来。书院对大家健康 的关心造就了一道巧喻人生的素菜。 「五味人生」固然吸引,不过校内其他膳堂也有素菜供应, 大家不妨试试,吃出健康来。 苦瓜:清热解毒,可治 中暑、发热、咽喉炎 和汗斑 Bitter melon: Anti- inflammatory, cures heat stroke, fever, pharyngitis and ringworm infection 合桃:补气养血,温肺润肠,食之 令人肥健、润肌及黑发须 Walnut: Restores bodily functions, nourishes the blood, lungs and skin, lubricates the intestine, promotes absorption, blackens hair 番茄:生津止渴,健胃消食。 Tomato: Increases secretion, quenches thirst, strengthens the stomach, aids digestion 南瓜:补中益气,消炎止痛,解毒杀虫; 为糖尿病患者的食疗佳品 Pumpkin: Nourishes, anti-inflammatory, analgesic, anthelmintic, a food-tonic for diabetics 他 娓娓解释道:「我所指的『五高』者,乃为高血压、 高胆固醇、高血糖、高体重指标和高腰围读数。所 以,我的饮食哲学只是尽量吃得清淡。」 崇基教职员联谊会新推出的「五味人生」正投梁教授 所好。这款素菜选用了番茄、南瓜、苦瓜、百合和合桃, 既健康有益,又不肥腻。梁教授说:「这菜取名『五味人 生』是再适合不过了。五种食材就味道来说,番茄、南 瓜和苦瓜分别味带酸、甜及苦,这也是人生总会历经的 时刻。当中又以捱过苦的人,会更为欣赏和珍视生活, 是以爱啖苦瓜者,多是有一番历练的人。至于百合则味 淡,代表清新淡泊,是『无味之味』。脆脆的合桃,谐音 『趣』也,『趣味』乃人生重要的一种滋味。而五种食材 又有软有硬,岂非象征人生有顺有逆?再就颜色来看, 红黄绿白褐五色组合,鲜妍悦目,可喻人生之多彩与 和谐。」 梁教授一席话,不但解说了「五味人生」的隐喻,也尽 显他顺手拈来即把饮食连系于做人处世的天分。原来 早年梁教授在新加坡教学时,已为当地一著名食府首办 公务缠身的梁元生教授(右)谦称自己没有特别的饮食心得,平素外出用膳大多是为了公事,谈不上要 挑选什么美馔佳肴。他笑说:「上了年纪的我,首要大忌是避免成为『五高』的一员。」五高不就是崇基 学院学生宿舍五旬节会楼高座的简称吗?梁教授当然不是住在五高,但何以如此忌讳? 鲜百合:润肺止咳,宁心安神。 Lily bulb: Nourishes the lungs, anti-tussive, calms the nerves and spirit