Author name: Joey Poon

A small quantity of a mixture of creamed fish or meat with a light egg binding, usually formed into a round shape, and then cooked

Literally meaning “four spices,” a finely ground mixture of generally pepper, cinnamon, nutmeg, ginger, or cloves, used to season vegetables, soups, and stews

To make criss-cross lines on the surface of food, as part of food presentation