:41:22
This is Tsu-An Tofu.
:41:24
Unfortunately, you don't have
a bamboo steamer, but taste it anyway.
:41:29
-Where's the tofu?
-The tofu is blended in with the chicken.
:41:32
It's steamed in the pot
until it looks like a beehive...
:41:35
...which is then cut into pieces
and stewed with ham in an old hen broth.
:41:39
You shouldn't have rewarded me like this.
:41:42
I like cooking elaborate dishes.
I wish I could do it at home.
:41:45
-You can't cook tofu at home?
-No, I can't cook at home.
:41:50
-Doesn't your dad have a big kitchen?
-Yes.
:41:53
But it's off-limits to me.
If I cooked there, he'd come and stop me...
:41:58
...as if I'd be stealing his thunder.
:42:04
Carp with garlic sauce,
the first dish Uncle Wen taught me.
:42:11
And this is duck-oil sautéed pea sprout.
One duck, two dishes.
:42:15
Duck sautéed with garlic.
A perfect balance.
:42:18
It's an ancient philosophy: food balanced
with energy, flavor and nature.
:42:22
This I understand.
Like balancing yin and yang.
:42:26
Take your time.
There's also a tofu dumpling coming up.
:42:30
There's enough for 10 people.
:42:32
I always cook in large servings,
because I learned in a large restaurant.
:42:37
-That kitchen....
-What?
:42:40
It's strange,
I don't have any childhood memories...
:42:43
...unless I cook them into existence.
:42:46
I can't remember a thing
from my childhood.
:42:48
You wouldn't believe
how fun and warm my father used to be.
:42:54
Back then, after school,
before the dinner rush...
:42:56
...he'd bake me bracelets made of bread.
:42:59
I used to have a ring...