Soup of the week was the arrowroot (粉葛"Fun Kok" in Cantonese), red dates and wolfberries with pork ribs soup. I like taking this hearty soup, as it was really tasty, but I don’t like eating the root, as it was too coarse and hard.
Other than soup, we also had the stir-fried cabbage, fish balls and dried shrimp.
Another dish was stir-fried cauliflower, carrot and fish balls.
All these dishes, including the soup were cooked by the only man in the house on Sunday morning, while I was attending the Sunday Di Zi Gui class with the girls.