My favourite food is the lovely soup provided/cooked by my mum during my childhood & teenage years. It consist of pork & liver soup, which is cook via steaming. The sweetness is increased by adding dried 'tang-chai' and is steamed via/by putting on top of the cooking rice. Such is the art by adding the right amount against the ingredients, and the timing of the steaming as well. (Memory collected at the Central Public Library during the "irememberChineseNewYear" campaign from 14 Jan - 26 Feb 2013)