Traditionally, village life in Hong Kong has been a life of toil. For hundreds of years, hard work and a frugal existence was dominated by the rising and setting of the sun, centred around their main crop: rice. Occasionally, there would be a festival or celebration which would bring colour and social activity into the lives of the farmers - many of whom would meet their future brides and grooms from neighbouring villages during these festive times.

Lions, Unicorns and Deities, Oh My!

Today, many of the village traditions are still celebrated, while gods, spirits and ancestors continue to be revered. Many festivities - such as Chinese New Year, First Moon Festivals and Funerals -  are centred around the ancestral hall.

For larger festivities such as village Ta Chiu - which are held from once every year, to once every 5-10 years, to once every 60 years - a ritual area is marked out, and temporary buildings are erected in the form of giant bamboo matsheds, while "unicorns" and "lions" prance around as the scent of incense fills the air. This important village festival aims to restore the proper balance of the cosmos and teams of Taoist priests are called to cleanse and purify the village.

The traditional food at these festivities includes roasted pork, soya chicken, pickles, sweets, buns and tofu. Others are vegetarian only, in respect to the sorrow of the need to kill animals and fish to eat.

Get Me Off The Field!!!

To be frank, village food is traditionally bland - not much oil and sugar but heavy on the salt, veggies and rice. Good hoeing food which harks back to the traditions of village life, where life was "kung" or tough and poor. Festive time is different, so let's move away from the choy and rice and bring on the sweets!

Try the pink chinese bun - fluffy with white flour and filled with sweet lotus seed. The character, Ping On translates to safe and sound, something we all need as we pay respect to deities.

At most Cantonese Opera performances, the lanes surrounding the matshed structures are filled with colourful lights, paraphernalia and traditional sweets. Give the molasses cracker a try - or the more famous Dragon's Beard - which is wisps of "fluff" (made from glutinous rice flour) wrapped around mashed peanut and caramelised with sugar. Another treat children often enjoy are the flour popsicles (not edible) but crafted into traditional colourful flowers by the hand of an aged villager.

Life without sugar may be a tough life - but no worries. During festive times eat to your heart's content. Try the Put Tsai Ko or red bean pudding (made with rice flour, fine ground flour, red bean and sugar), Che Ma Ko or sesame pudding (made with sesame, water chestnut powder, rock sugar, sesame oil). There is also the delicious Lo Mai Chee with different types of taste (fillings) i.e. red bean paste, sesame (made of glutinous rice flour) and steamed egg yolk with custard sauce. Who can resist?

Sugar high, here we come. These traditional snacks continue to be favourites with a loyal following. Munching on our own popsicle sticks of put tsai ko and che ma ko, we are happy campers. How else could we listen to the Cantonese Opera with such rapture?

Upcoming New Territories Festivals

Below are the details - date, festival name, place - for some upcoming festivals where you can enjoy traditional temple goodies.

29/10 - 2/11, "Sha Tau Kok Celebration of Tai Ping Ching Chiu Hing Chun Yeut", Hip Tin Temple Plaza, Lai Chi Wo, Sha Tau Kok.

22-25/11, "Tai Ping Ching Chiu", Open space in front of the temple in Yuen Kong Tsuen, Yuen Long.

1-5/12, "Nam-Chung and Luk-keng Alliance Tai Ping Ching Chiu" , Ex - Luk Keng Nam Chung Public School.

13-18/12, "Tai Hang Ta Chiu", Open Space outside Tin Hau Temple at Tai Hang Village, Tai Po.

18-21/12, "Ta Chiu", Fanling Wai, Fanling.

29/12 - 2/1, "Tai Ping Ching Chiu (Ta Chiu)", Lot 449, 453SA, 453SB & 452 in DD 222, Pak Kong, Sai Kung.