Everyone Loves Lunchtime but Zia
by Jenny Liao
illustrated by Dream Chen
illustrated by Dream Chen
Transcript
00:00To Ma and BA for always feeding my voracious appetite.
00:15JL.
00:16To my mom.
00:18Thanks for all those wonderful homemade recipes that set my bar really high for food.
00:24DC.
00:26Everyone loves lunchtime but Zia.
00:29Written by Jenny Liao.
00:31Illustrated by Dream Chen.
00:34Everyone loves lunchtime.
00:37Everyone but Zia.
00:38Her lunchbox looks different.
00:41It's packed with home-cooked Cantonese food.
00:45Sometimes it smells sweet.
00:48Sometimes it smells sour.
00:51Sometimes it feels crispy.
00:54Sometimes it feels slippery.
00:56At home, Zia loves the sweet and sour aromas.
01:00The crispy and slippery textures.
01:04But at school.
01:05She hides her love.
01:08What's that smell?
01:10It looks funny.
01:12How do you eat this?
01:14Zia wishes her lunch looked like everyone else's.
01:18Can I have sandwiches?
01:20Or cheese or crackers?
01:22Zia pleads with her parents.
01:25We'll do something special this week they say.
01:29A different lunch every day each with a special meaning.
01:33On Monday, Zia's parents pack rake dumplings called Tong You Yun.
01:38I made these just for you her dad says.
01:41They represent togetherness.
01:44When lunchtime comes, Zia smells the sweet nutty black sesame filling inside her Tong
01:49You Yun.
01:51Her cheeks burn with embarrassment.
01:54She hides her lunch box, but no one is sitting with Zia today.
01:59Is it because I didn't eat my Tong You Yun?
02:03On Tuesday, Zia's parents pack a barbecued pork bun called Char Siu Bao.
02:09Popo's secret recipe her mom says.
02:12Bao represents treasure.
02:15During lunchtime, Zia wonders if her Char Siu Bao is really a treasure and sneaks one
02:20tiny bite.
02:22The sweet and salty pork melts on her Tong when suddenly a surprise arrives.
02:27Zia, the book you've been waiting for is here.
02:32The librarian says.
02:34Could this be the treasure inside my Char Siu Bao?
02:38On Wednesday, Zia's parents pack soy sauce chicken called See Gao Gai.
02:44This was my favorite meal before every school project her dad says.
02:49Eating this brings you success.
02:52It's a tough morning in art class and by lunchtime, Zia feels discouraged.
02:57She secretly eats half of the juicy See Gao Gai just in case it helps.
03:03Later, Zia's teacher gives her a gold star for her painting.
03:08Maybe my See Gao Gai brought me success.
03:11On Thursday, Zia's parents pack steamed rice noodle rolls called Chung Fun.
03:18This dim sum dish reminds me of our family in Guangdong.
03:22Her mom says.
03:25Dim sum is a heartwarming meal.
03:27During lunchtime, Zia is excited to see what her Chung Fun can do.
03:33My steamed rice noodle rolls can warm us up Zia whispers to a classmate.
03:39This is yummy Zia.
03:40I feel so toasty now her new friend giggles.
03:44I can't believe my Chung Fun kept us warm.
03:48On Friday, Zita's parents pack an extra special lunch longevity noodles called Yee Mine, because
03:55it's Zia's birthday.
03:57On birthdays, we eat noodles to celebrate her dad says.
04:02Noodles symbolize a long life of happiness and luck.
04:06Zia thinks about her week of magical lunches.
04:10She finally asks, for my birthday lunch, can I have Tong Yuen, Char Siu Bao, See Gao
04:17Gai, and Chung Fun too.
04:19Of course they say.
04:21During lunchtime, Zia's parents surprise the entire class with her favorite foods.
04:28Each dish has a special meaning in Cantonese culture Zia proudly shares.
04:33Eating them brings their meanings to life.
04:37Togetherness.
04:38Success.
04:40Happiness and luck.
04:42Treasure.
04:44Heartwarming.
04:45After lunch, Zia receives more birthday cards and hugs than she can count.
04:52She feels so lucky and she knows exactly why.
04:56It's definitely because of my Yee Mine.
04:59Do jie mama baba.
05:01Hehe mama baba.
05:04Everyone loves lunchtime.
05:07Everyone, but most of all Zia.
05:10Zia's lucky Yee Mine.
05:12Make Zia's favorite noodles with a trusted grown-up's help.
05:17The ingredients below can be found in your local Chinese grocery store.
05:22Prep time, 10 minutes.
05:25Cooking time, 10 minutes.
05:28Total time, 20 minutes.
05:31Servings, 4.
05:33Ingredients.
05:353 quarts of water.
05:3812 ounces of Yee Mine noodles.
05:411 and 2 teaspoon of sugar.
05:441,014 half teaspoon of hot water.
05:484 teaspoon of low-sodium soy sauce.
05:523 tablespoons of oyster sauce.
05:551,012 teaspoon of sesame oil.
05:59Ground white pepper.
06:012 tablespoons of cooking oil.
06:046 shiitake mushrooms sliced thinly.
06:0810 ounces of chives into 3-inch strips.
06:12Step 1, boil water in a large pot.
06:16Once it is boiling, add the Yee Mine noodles and cook for 3 minutes.
06:21Drain the noodles when they are done and save them on the side.
06:25Step 2, mix sugar and salt with 1 tablespoon of hot water in a bowl.
06:31Add the soy sauce, oyster sauce, sesame oil, and white pepper and stir.
06:37Step 3, heat 2 tablespoons of cooking oil in the large pot.
06:43Add the mushrooms and the lighter green chive strips and mix for 20 seconds.
06:49Step 4, add the noodles and stir together for 30 seconds.
06:54Add the mixed sauces to the noodles and stir again for 1 minute.
06:59If the noodles are too dry, add a little bit of water or cooking oil.
07:04Make sure to mix gently to avoid breaking the noodles.
07:08Step 5, add the rest of the chives and mix for 1-2 more minutes.
07:14Step 6, serve and enjoy.
07:17Authors note.
07:19China is home to more than 1.4 billion people.
07:23The country's wide range of climates and geographies from scorching hot deserts to
07:28frozen mountains to lush jungles all influence the cooking styles of the many different regional
07:34cuisines each with its own unique ingredients methods of preparation and textures.
07:40While the common belief is that there are eight main culinary cuisines in China with
07:44so many variations in resources and whether some researchers suggest there may be as many
07:50as 56 different due to dry weather and an abundance of wheat.
07:55Southern Chinese food is sweeter and eaten with rice called Fan as a result of the warm
08:00rainy environment in which rice paddles thrive.
08:04The dishes featured in this book are Cantonese and commonly eaten in Guangdong, a province
08:09in southeast China surrounded by mountains to the north and the sea to the south.
08:15This is where my family is originally from before my parents immigrated to the United
08:20States and settled in Brooklyn, New York.
08:24Whenever my parents cook, they always use the signature methods that define Cantonese
08:29cuisine which include steaming stir-frying and roasting.
08:34Light meats seafood and vegetables are staples found on their dinner table.
08:39Growing up, I thought all Chinese food looked tasted and smelled like my parents' home cooking.
08:46At the time, I associated Chinese food exclusively with Cantonese food.
08:52In fact, I was only introduced to a whole new world of foods from the other Chinese
08:58regions as an adult starting with Mapo tofu which is a popular tofu dish from Sichuan,
09:04a province located in southwest China.
09:07It wasn't until I experienced the fiery numbing spice of this dish which felt like
09:12the complete opposite of the mild sweet Cantonese dishes I was used to did I realize how rich
09:18and varied the Chinese food landscape was.
09:22I started falling in love with all of the different tastes scents and textures from
09:26other regions in China while my connection to Cantonese food grew stronger.
09:32I spent my childhood eating the classic Cantonese dishes featured in this story and continue
09:38to share them with my friends and family today.
09:41The world of Chinese food is vast and there's no better way to learn and immerse yourself
09:46in the culture than exploring the different regions through food.
09:51Food.
09:52Bozhao Fan.
09:54Clay Pot Rice.
09:56Rice cooked with marinated meat and vegetables in a clay pot then drizzled with a savory
10:01sauce.
10:02Cha Siu Bao.
10:04Roast Pork Bun.
10:06Baked or steamed BBQ pork buns filled with sweet and savory Cantonese roast pork.
10:13Bao is thought to mean treasure.
10:16Cha Siu Fan.
10:18Cantonese-style BBQed pork over rice.
10:22Sweet and savory glazed roast pork served over steamed white rice sometimes accompanied
10:28by a fried egg and leafy greens like Gai Lan.
10:31Chung Fun.
10:34Steamed Rice Noodle Rolls.
10:36Rice noodles steamed in a thin layer rolled up with a filling of meat and forward slash
10:41or spring onions and served with a sweet soy sauce during dim sum, a meal meant to warm
10:46the heart.
10:48Fan.
10:49Rice.
10:51A staple in southern China since white rice is the dominant grain due to the region's
10:55warm humid weather.
10:58Harm Sian Chui.
11:00Pickled Mustard Greens.
11:02A salty sweet and sour vegetable served in stir fries and soups or as a side dish.
11:09Mantou.
11:11Steamed Bun.
11:12Steamed bread popular in northern China that is commonly made of white wheat flour and
11:17served as a side during meals.
11:20Mapo Tofu.
11:23Spicy Simmered Tofu.
11:25A popular Chinese dish from Sichuan province made with tofu and minced pork in a spicy
11:30numbing sauce.
11:32Siyao Gao.
11:34Soy Sauce Chicken.
11:37Chicken braised in a soy sauce flavored broth typically served over rice or noodles.
11:43This dish is believed to bring success to whoever eats it.
11:47Tong Yuen.
11:49Round Glutinous Rice Dumplings.
11:52Dumplings made with a glutinous rice flour dough often stuffed with sweet filling like
11:57black sesame or peanut paste, but sometimes featuring a a savory filling like minced pork.
12:05They symbolize togetherness.
12:07Wonton Meal.
12:09Wonton Noodle Soup.
12:12Small dumplings usually filled with pork and shrimp and served over noodles in a soup or
12:17broth.
12:18Ye Min.
12:20Longevity Noodles.
12:22Egg noodles that are typically eaten on birthdays known for their golden yellow color and chewiness
12:28from soda water used in making the dough.
12:31Eating them is believed to bring a long life of happiness and luck.
12:36Other words.
12:37Guangdong.
12:38A province in southeastern China, formerly known as Canton where Cantonese food originates
12:45from.
12:46Guangdong is the romanization of Canton.
12:50Doje.
12:53Popo.
12:54Grandmother.
12:56Mama.
12:57Mom.
12:59Baba.
13:00Dad.
13:01Jenny Liao is a Chinese-American author of stories that inspire children to find pride
13:07in every part of their identity.
13:10Her work has also been featured in The New Yorker and Bon Appetit.
13:15She was born and raised in Brooklyn, New York and currently lives in Los Angeles.
13:20No matter where she is in the world, she's always searching for char siu in the nearest
13:26Chinatown.
13:28Everyone Loves But Xia is her picture book debut.
13:31Dream Chen is a Chinese artist with a background in both illustration and animation.
13:38She received her BFA in Animation at Communication University of China in Beijing and completed
13:44her MFA in Visual Art at the Minneapolis College of Art and Design.
13:50Dream had illustrated Butterflies on the first day of school and My Story Friend.
13:56Her illustration and animation work has garnered awards at competitions and festivals worldwide.
14:03Dream is currently living in Shanghai with lovely cat named Meatball.
14:08The End.
14:14Thanks for watching.
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14:17See you next time.
14:18Bye bye.
14:19Bye bye.