Today’s Ayi lunch served up:braised pork hock with chicken egg, Amaranth greens or aka Pig Weed, steamed fish drenched in oil, ginger and scallions. Pork ribs and Daikon/turnip soup. Note to self: run chopstick on surface of pork skin to detect unsighted pig hair stubbles. It really is unpleasant to discover stubbles jabbing my gums and roof of my mouth. Yuck. Tip: after eating oily meal ( Cantonese/Fujianese cuisine is excessive with use of cooking oil, food swims in it), drink some hot tea to break the grease up. My stomach isn’t happy right now.