Green Star

It has been a year since my brother texted me early in the morning to share the news of our half-sister’s passing. Even though I had not been in touch with her for years, the news still saddened me.

Her name was Green Star. When in her early twenties, she was very ill with tuberculosis. Dad brought her to Taiwan hoping the warmer climate would be good for her health. After our parents met, mom began taking her to the free clinic at the Anti-tuberculosis Association. She gradually regained her strength.

Dad said that she was born in the year of rabbit. If true, she would have been four years younger than mom. Her only daughter, nicknamed 寶貝 (Baobei, Treasure), was about three years older than me. Even though she always lived on the other side of our house, before I was old enough to understand the intricacy of the relationship, I used to identify her as “Baobei’s mom.”

A very attractive and always in style, she was forever an enigma to me. As a child, I observed her from a distance. Unlike the rest of the family, socializing was an important part of her daily life. Chattering of visitors often came through the thin wall, separating her apartment from the rest of the house. Often, she played mahjong with friends for long hours.

She was a connoisseur of food. Some years, she would make her own black bean sauce (Doubanjiang, 豆瓣醬). She would bring sealed medium-size urns with steamed and seasoned soybeans out to the garden. During the long fermentation process, she would, occasionally, unsealed the containers to check on the condition and the consistency of the paste. The sweet and salty smell of the paste would float into the house. Her oyster omelets had the perfect amount of salt and scallions. The texture was just right: not as runny as the ones from the night market and not too dry. But it wasn’t often that we ate together.

For years, she wanted to be a Chinese opera star. She even had a stage name 安寧 (An-ning, Tranquility). Several times a week, she rehearsed at home with a fiddle master—very much like an opera diva with her personal coach/accompanist. When she was a teenager, she ran away with a theater troop. Dad reported her missing and eventually brought her home. She never forgave him for having stopped her career potential cold. I remembered that a few times she had strong arguments with dad. I was little and they were speaking Zhèjiāng dialect, so I didn’t really know what was wrong. Vaguely, I remembered mom trying to keep me and Robert away.

After her divorce and other challenges in life, her attitude towards dad softened. When dad was in and out of the hospital during the last years of his life, she took good care of him. Later, with the younger generation away from home, she and mom got closer.  They would have meals and watch TV together. Occasionally she even participated in some family get-togethers on mom’s side. Robert and I, however, never kept constant contact with her.

By the time I heard about her death, Baobei had taken care of the funeral and burial. There was never a chance to say Good-bye. After all these years, having gone on to pursue an artistic life with the blessing of my parents, I finally began to understand her life-long frustration. However, I missed the chance to share my thoughts with her.

Lübeck (III)—Marzipan

This entry is part 3 of 3 in the series Lübeck

Many Americans might not be familiar with the historical and cultural heritage of Lübeck but still recognize its name—from its famous marzipan, to be exact. Lübecker Marzipan, similar to balsamic vinegar of Modena and prosciutto of Parma, is protected by law. The productional quality is highly controlled. Among all the manufactures, Niederegger is most celebrated with its 100% almond paste sweets.[1] The texture of classical Niederegger Marzipan is light. While the candy melts in one’s mouth, the rich fruity taste lingers.

Due to the time constraint, I did not get to visit the Niederegger store. However, with Easter approaching, colorfully decorated candies could be seen from the street. They brought a sense of joy and celebration to the Old Town surroundings. And, of course, I brought marzipan home with me.

I was introduced to marzipan in the States. Its texture and taste instantly reminded me of Taiwanese mung bean cake.[2] Almonds have high oil content. With the help of some egg white, almond flour can become shapeable paste easily. Mung beans need to be steamed, ground and mixed with sesame or vegetable oil[3] before shaping into paste. The paste will be green if whole beans are used; pale yellow if skins are removed. Some cakes have red-bean-paste filling. Beautifully carved molds will be used to press out the cakes. These cakes used to be eaten on Dragon Boat Festival. Nowadays, they are readily available at pastry shops.

Marzipan are often shaped into fruits and animal figures.[4] Their lively forms and bright colors always bring me right back to the street corner of my childhood, where vendors carefully crafted dough figurines.[5] These little figures—often characters of traditional theater—made of flour or glutinous rice dough, were only a few inches long. But no details would be left out. I would stand mesmerized watching the vendors shaping each little part under their fingers and attaching them together one by one. The intense colors of the dough seemed to make the figurines bigger than life. Standing on top of bamboo sticks, they were alluring to any child both as candies and as toys. In theory, these figurines are edible things. I, out of curiosity, had put my tongue on them once or twice. MY verdict was that they were not meant to be eaten. I remembered tasting more of the food coloring than the sweet dough.

In Niederegger Marzipan Museum, there are life-size marzipan sculptures of historical figures and a miniature of the Old Town with the seven spires[6] It seems that using candies as story-telling medium is a universal practice. And, they are irresistible to adults and children alike.


[1] Lübeck_Marzipan_Wiki
[2] Images of Taiwanese mung bean cakes
[3]Some modern recipes use butter instead.
[4] Thai mung bean cakes are formed and colored in a similar way: Images of Thai mung bean desserts.
[5] Images of Chinese dough figurines
[6]Niederegger marzipan museum: Official site.
Images of Marzipan Museum: Niederegger Lübeck.