It was a tradition started by Dad at his first homecoming visit to Sam Shui, 40 years after he fled Guangzhou in March 1949 right after I was born, when the 'writing was on the wall' ..... He invited all the Tangs to a clan dinner at the one and only local banquet hall. We had little option but to carry his flag last week. This is the Guangdong version of what is served in Marseille, the definitive Bouillabaise a la Cantonese. Dora and I walked all over Marseille last Spring looking for what made the city famous, only to be disappointed by a pot of 'sea food tasting thick soup' and nothing more, at E45 per head. This Sam Shui creation is infinitely better which the Michelin Guide might disagree. Does it matter, no it does not, nor do I care. I believe fishermen on the southern coast of China were of like minds as their counterparts in the south of France and voila, out comes more or less the same recipe, sans tomatoes, hence the darker color. As for the taste, it is so similar it is uncanny.
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