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Not Sick of Sweets Set Meal
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Palatable Reads: Literature Seasoned with the Flavors of Taiwan
Not Sick of Sweets Set Meal
A favorite of those with a sweet tooth, they are sweet and impossible to resist. One bite after another is like biting into the thick love of midsummer. "You are my sweetheart, I am your honey." Sweets, desserts, sweet rice dumplings, and sweet drinks are strongly recommended for bachelors/bachelorettes, newlyweds, oldlyweds, old husbands with young wives, or old wives with young husbands to enjoy together. Just as mango is always paired with sago in HongKong's famous dessert 'mango pomelo sago,' pair sweet dumplings with sugar sweet syrup and say goodbye to your loneliness in just 15 minutes!
Sweet Rice Dumplings 甜 粽
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Wrapped in leaves and bound in string, a few pieces left exposed. Diamond-shaped rice dumplings dipped in sugar, each grain made with care.
◖ Xu Jiong-xuan,"Jiao Shu" in Poetry Forum ( 38th Edition), Gengxin Poetry Society Collective 1932
Appreciation: This poem was written by Hsinchu's Xu Jiong-xuan in 1932. Have you ever had sweet rice dumplings? The soft glutinous grains are wrapped in leaves, with a few pieces of rice peeking out from the corners. The translucent and diamond-shaped rice dumplings are sticky and glossy. When dipped in sugar, they whet people's appetites. Do you know how much hard work goes into making these sweet confections?
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About the Author:
Xu Jiong-xuan was a member of Bamboo Poetry Society and Chulin Poetry Society.
Rice Cakes 甜 粄
The flavor of rice cakes, I savor each bite; the fruits of mother's labor, I feel it in my heart. Now It doesn't taste as sweet anymore.
◖ Chang Fang-tzu, "Rice Cakes" in Selected Works of Taiwanese Hakka Literature I, 2001
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About the Author:
Chang Fang-tzu is a writer who mostly creates poetry. Her writings show concern for Taiwan's humanities and land. She reflects life in her work and expresses delicately real emotions. In recent years, she has been a representative of Hakka poetry as she has been showing her solicitude for Hakka culture by writing poetry in the Hakka language.
Chinese Sugarcane Juice 白 甘 蔗 汁.jpg)
Taiwanese sugarcane has very peculiar white leaves. Once mature, it contains a refreshingly rich juice. Its leaves, white like Jiang Ziya's sideburns or Ma Liang's eyebrows, dance in the wind. When pressed, its cool nectar flows out like liquid jade.
◖ Wang Zhu-xiu, "White-Leafed Sugarcane I" Quan Tai Shi Volume 22, 1939
Appreciation: Wang Zhu-xiu of Taichung (1865-1944) Wang wrote this poetry in 1939. There are red and white varieties of sugarcane. The green stalk white sugarcane has a lower water and higher sugar content. Bagasse (sugar cane waste) is leftover in exchange for refreshing and richly-flavored sugarcane juice, which is a clear greenish-yellow sweet liquid.
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About the Author:
Wang Zhu-xiu (1865-1944), also given the courtesy name Yang-zhuo and pseudonyms Xu-an, and Yi-sou, was from Taichung. He was skilled at poetry and was known as one of the "Three Masters Xiu" along with Wang Ze-xiu of Tainan and Zhang Da-xiu of Nantou. Also, along with Wang Shi-peng and Wang Ze-xiu, the trio was known as the "Three Wangs" (Wang also means "king"), in regard to their calligraphy skills. In addition to writing and reciting poetry, Wang also enjoyed creating poetry with others on a variety of topics.
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Salty and Full of Flavor Set Meal
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