自家釀製橙酒及橙皮糖 by 阿華＠灣仔街坊酒莊
Self-made Orange Wine and Orange Confit by Wah@Wan Chai Kai Fong Chateau
倘若生果有部分熟壞了，或生果的味道不夠香甜突出，千萬不要將之摒棄。縱然其貌不揚，然而它們釀製成生果酒後，卻非常味美，並具有食療功效！阿華從小在家人身上學習釀製果酒，跌打瘀傷時以自家製的蛇鼠、竹蜂酒治療。現在，阿華擔當傳承者的角色，在灣仔藍屋辦釀酒工作坊，與學員一起到區內的生果店和廟宇收集生果，把手藝外傳予其他街坊和年輕一代。
釀果酒不止是傳統生活智慧的載體，更是串連「食物」與「生產」的媒介。從親自挑選時令生果的一刻開始，清洗果皮、切割果肉，到調教米酒、生果和蔗糖份量的製造過程中，引起釀酒者的一連串對食物的思考：這些放進口裡的食物其實源自哪裡？種植與運送的過程符合環保和食物安全嗎？精益求精的阿華與灣仔街坊酒莊一眾成員便走進新界果園，親自栽種和採摘和有機水果，曾製造出龍眼和桑子兩款100％本港生果酒。
回首西營盤，我們可如何善用社區資源，釀製自家健康果酒呢？街道上形形式式的生果店、種植於天台空間的小果樹、置身唐樓與巷里的道堂廟宇，也是果酒的材料來源地。讓阿華與大家穿街越巷，示範如何取材自社區，製造既健康又養生的水果瓊漿和健康環保的果皮糖！
For any fruit that is partly rotten or tastes rather bland, don’t throw it away! Despite its unappealing appearance, it possesses therapeutic qualities and rich flavour after it is fermented into fruit wine. Ar Wah, grown up in a family of making own fruit wine, used to heal bruises with alcohol made with snakes, mice and bamboo bees. Now, Ar Wah takes up the role as the continuator in passing on this traditional medical wisdom to the young generations and the neighbours by organising workshops in Wan Chai Blue House and collecting fruits with participants from fruit shops and temples in the district.
Making fruit wine reflects not only the traditional medical wisdom, but also the linkage between food source and production. The whole wine making process, from picking seasonal fruit, cleansing fruit peel and slicing it into pieces, to adjusting the portions of rice wine, fruit and cane sugar, prompts the wine makers to raise concerns about food: where does the food originate that is going to be put in the mouth? Does the process of cultivation and transport guarantee food safety and environmental friendliness? Searching for the answers, Ar Wah and members from Wan Chai Kai Fong Chateau once set foot in the News Territories where they cultivated and collected the dragon eye fruit and bilberries, fermenting them into 100% local made fruit wines.
Look back into Sai Ying Pun. How can we utilize our community resources, and find our way to making our own health fruit wine? Abundant sources can be found such as fruits shops on the street, fruit trees planted on Tong Lau buildings’ roottop, tao houses and temples hidden in the Tong Lau buildings and lanes.
Take this chance, follow Ar Wah around streets and lanes, and see how we can draw useful resources from the community and make them into the healthy fruit wine and fruit confit!
關於 About
曾潔華 (阿華)＠灣仔街坊酒莊
Tsang Kit-wah (Ar Wah)@Wan Chai Kai Fong Chateau
表面是一位典型主婦的阿華不但是位釀酒導師，亦是一本「食療活字典」。自少在母親的熏陶下，建立了烹飪的基礎，並敢於挑戰烹調新食材。她對任何有關烹飪的事物總抱著一份好奇心，多問多試。因此，亞華除了是湯水和釀酒專家外，亦熟悉多種食材的功效及配搭方式。
相比味道，亞華更著重自然與飲食的關係。她支持有機種植，主張不時不食。透過教授釀酒，她希望能分享母親的釀酒技術，亦同時喜望推廣本地有機農業，喚起大眾反思氣候變化與食物的關係。
More than an ordinary housewife, Ar Wah is a mentor in fruit wine making and a living dictionary in food therapy. Under great influence of her mother, Ar Wah is very good at cooking and always creating new recipes with different ingredients. Ar Wah exhibits her enthusiasm in cooking by continuously seeking culinary advices and trying out different experiments. Therefore, Ar Wah is more than an expert in Chinese soup and fruit wine making. She also knows very well the functions and combination of different ingredients.
To Ar Wah, the relationship between the nature and dining is far more important than the taste itself. She supports organic farming and seasonal dining. Through sharing the knowledge of wine making, she hopes to continue her mother’s role in passing on this traditional wisdom, promote local organic farming and call on the reflection on the relationship between climate change and food production.
