Pau takes me way back
The feasting and celebration of the year of the Dragon has begun! Chinese New Year is a festival that celebrates the beginning of a new year on the traditional lunisolar Chinese calendar. Outside of China, in various countries across the world, the festival is marked in a variety of ways - with parades, elaborate banquets, exhibitions, etc. As with all celebrations, food plays a huge role and is symbolic.
I’ve written before of how incredibly blessed I feel to have been born and lived in a country that is culturally rich and ethnically diverse. The immersive experiences and the access, whether to part take, admire, or learn, are incomparable. Each year I try to make something to mark the occasion and this year was no different. I made one of my favourite Chinese treats that takes me way back to my childhood; to loved ones, family and friends who have transitioned; and to a place, a church razed to the ground more than a decade ago that has since been rebuilt – Sacred Heart Church.
Back in the day, in order to assist in the raising of funds for renovations to be done to the church, there would be weekly cake sales that would take place each Saturday morning in the foyer of the then Royal Bank of Canada on Water Street. It was more like a bake sale because there was always a lot more than just cakes on sale. I would go with my mom, Granny Harris, Auntie Olga, Auntie Enid (Cheong) and Auntie Henrietta (Watson) , some of the “the chief cooks and bottle washers” of the bake sales. The ladies raised quite a bit of money from those sales at the bank. The bank used to be open on Saturday mornings and so there were always customers going in and out and of course, the bank tellers and managers all patronised our stall. Oh for the days when banks opened in the afternoons and Saturday mornings (lol).
Certain items always arrived early at the bake sales and then there were those that would be delivered a couple of hours later, and one of those items that was always delivered later was the Pau. I noticed that the Pau rarely made it to the table for sale to the public, the women manning the stall usually bought it and some would be packaged for regular customers who would have pre-ordered. The Pau was special; it was always in demand and demand outweighed supply.
Pau is a type of Chinese steamed filled bun that’s served as Dim Sum. Pau can be eaten at breakfast or at any time. The fillings are varied; they can be filled with beef, pork or chicken, bean paste or vegetables.
My mom always ordered Pau for us whenever it was available, and what a treat that was. Of all the treats my mom would buy for us at the bake sale, I always prized the Pau because the other things I’d usually get at home because mommy would make them, but the Pau, uh uh, that was different, that was special. I used to marvel at the delicacy of the dough, and the filling was always a delight, most of the time it was filled with chicken and vegetables.
Yesterday, I made Pau. Filled with emotions and memories, I stood for a while staring at the two puffed steamed dumplings on my plate. I whispered the names of the aunties and my Mom. I bit into one and it took me way back. Cynthia cynthia@tasteslikehome.org www.tasteslikehome.org