余 / Yu
Inspired by stories of home and heritage
Yu 余 is my maiden name. These pieces of floral art were created as a way to both embrace and honor my Chinese heritage and identity.
In this series, we recreated nostalgic Chinese dishes through the medium of flowers. A creative expression of the food my family and I grew up eating and the memories and stories connected to them.
PHOTOGRAPHY / Meiwen See
CREATIVE DIRECTION & STYLING / The Loved Co.
INGREDIENTS — condensed milk, peanut butter, bread, pea shoots, grass, green onions, radish sprouts
(1) My Father’s Favorite Childhood Treat
My father grew up in the new territory in Kowloon in a neighborhood surrounded by farmland. Growing up with four older brothers and one younger sister, they didn’t have much. Buying breakfast was a luxury, but every so often his mother would give him a nickel to buy his favorite snack from the local store — toast with peanut butter and condensed milk.
He recalls that the bread was thick, and he liked the end pieces of the bread the best.
When my father immigrated to the United States as a teenager, he left behind the village and the local shop serving his favorite treat, but not the memory of it. I remember him often recreating this snack for himself at home, and then sharing with us how he used to buy it for a nickel, how that was a lot for their family growing up, and what a special treat it was to him back then.
Every time I recall this story, it’s a reminder of my own history. Of my father’s humble beginning, of his journey moving to a foreign country with a foreign tongue. Of the obstacles he overcame, the struggles he endured, to provide me with the opportunities I have now. It leaves me grateful—both to know his story and be part of it.
INGREDIENTS — tomatoes, red sweet peas, stock flower, chrysanthemums
(11) Tomato Egg
It is as simple as it sounds — eggs scrambled with wedges of tomato, sesame oil, and a pinch of sugar, creating the perfect balance of salty, sweet, and tart, typically served over a bed of rice.
Growing up, my mom cooked a mix of both American and Chinese cuisine. Tomato Egg was one of the Chinese dishes she would prepare often.
Fast forward to my college years, our extended family was gathering for Mother’s Day and we were asked to bring something to contribute. At the time, my repertoire of Chinese cuisine was very limited. And so, as you’ll guess, not knowing what else to make, I decided to make Tomato Egg.
I walked in feeling proud at having made a traditional Chinese dish all by myself.
“You brought Tomato Egg?” They laughed.
Looking back now, it is quite comical that I chose to make something so common to them, a dish they grew up on, or only ate when they didn’t have enough to make anything else.
But to me, it was significant. A nostalgic dish that reminded me of home.
So much of my identity as a Chinese American is connected to food.
Without knowing the language, my interaction with Chinese culture growing up was limited to the cuisine and the celebrations surrounding them. What we ate at family gatherings and the dishes my grandparents, aunts, and uncles prepared, as well as the conversations shared over meals, those were the parts I embraced the most, cherished the most.
Our extended family would gather often, and while there was a language barrier, I think other Asians would agree with me when I say that you can gain the appreciation and love of the Aunties and Uncles by eating their food. My husband certainly did.
CERAMIC BOWL / PH Ceramics
It is only now that I’m realizing the value of learning to cook the food of my culture, in passing down recipes, in sharing the stories that surround these dishes and continue to enjoy meals together. It has become another way for me to embrace my Chinese identity and bring it into my own home.