Chinese Medicinal Soup Making – Marilynne Wong Jackson

February 16, 2019
Dr. Sun Yat-Sen Classical Chinese Garden

As part of the 淑芳你好嘛 (Suk-Fong Nay Ho Mah) / Suk-Fong, How Are You? exhibition, a medicinal soup making workshop took place in the Hall of One Hundred Rivers.

Paul Wong’s sister, Marilynne Wong Jackson, prepared and served two Chinese medicinal soups. These recipes were passed on to her by their mother, Suk-Fong. Many of the soups’ ingredients are found in Suk-Fong’s cupboard, and are readily available at Chinese herbal stores in Chinatown. To this day, Marilynne Wong Jackson continues to make these soups for her own family.

豬腳薑 Pig’s Trotter with Ginger Soup
This soup is served to new mothers during the golden month confinement after they give birth. Due to the ginger and vinegar, this soup is considered very “heat-y.” It is said to revitalize the blood depleted during the birth process.

藥膳湯 Soup for General Health and Immunity
This soup is made with bone broth and aromatics, such as ginger, scallions, carrot, and celery. Various melons are optional.

This workshop was a pre-registered event, and generated much interest among all members of the Chinese community. Special thanks to Amanda Huynh of Edible Projects, Jonas Hamre (Head Chef) and Ron Oliver (Bossman) of Mamie Taylor’s restaurant, and June Chow of BC Artscape Sun Wah


Related Links

Chinese Bowls of Balance, La Source, Colleen Addison, Vol. 19, Issue 14 – February 5–19, 2019

Collaboration, Public Art, Workshop