A Walled Village Journey

Walled Village, was built to defend enemies from neighborhood, robbers and wild animals. It is popular in Southern Canton, and villagers living inside share the same family name. Limited number of walled village still exists in Hong Kong, and they are mainly located in the New Territories, like Yuen Long, Sheung Shui, or Fanling. Ancestral hall is the most important building inside a walled village. Some of us had the opportunity to visit the Walled Village of the "Tang" family. Wai Khey and I were fortunate to have known an AIESEC member who is a descendant of this family. We learned so much about the Walled Village as well as the history to how it existed. Even the other interns & AIESEC members who joined us felt that the experience was enriching.




Cha Kwo, a kind of Hakka (minority of Chinese) snack, which is usually made of glutinous rice flour with sesame, peanuts, or minced mushroom, dried shrimps inside. We had a simple cooking class to learn the art of making Cha Kwo and it was definetely another key learning for the day :) It was pretty much similar to making "Tong Yuen" but it was more fun when you do it together with a group of friends.



“Poon-Choi”, also known as “Pan Cai” or Big Bowl Feast, is a traditional type of Chinese food which can be traced back to the 13th century. It was a way to serve the Song dynasty Emperor as well as his army; the locals collected all their best food available, cooked it, and put it in wooden washing basins. “Poon-Choi” includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fish balls, squid, dried eel, dried shrimp, pigskin, bean curd and Chinese radish. The next time when going for "Poon-Choi", you have to get more people together as there was so much food. However, it was not surprising at all as the food portions in Hong Kong are relatively much bigger compared to Malaysia.


It was a great reception activity by LC HKUST & I cant wait for the next one...