Since the early twentieth century, Hong Kong has always been an important venue for Cantonese opera development. After 1949, as a result of political turmoil in the Mainland, performers and troupes converged and resettled in the territory, leading to a tremendous prospering of Cantonese opera in the subsequent decade. This development is linked intimately with the rise of the electronic media.
Performers and troupes began to grasp the possibilities offered by film and radio to re-examine age-old performance practices with regard to acting, singing, script writing, instrumentation, and stage set-up. They brought in novel elements from the theatre and movie world, and participated in the production of films and records. With these acts, they are extending the movement to modernize Cantonese opera that began in the 1930s.
Wong Jum-sum was thoroughly immersed in the world of Cantonese opera from young. Through his close encounter with master performers like Hung Sin-nui, Ma Si-tsang, Yam Kim-fai, Pak Suet-sin and Tong Dik-sang, he witnessed first hand the modernization of Cantonese opera, and was mightily moved by the adventure and passion he saw.
作曲：Eldo Di Lazzaro
作詞：周聰
主唱：周聰、呂紅
周：定要快快去醫吓個肚腸
呂：快開工啦整理各樣
周：待我快快去拈米去量
呂：我今生初次入廚房
周：同合作試學煮飯
呂：同結心似蜜似糖
合：來學吓煮菜
一於參照書中所說
依照各樣
周：燃著了快樂火焰
呂：甜與苦我願去嚐
合：勞動最歡暢
識得煮菜心中高興
高聲歌唱
共同歡唱
呂：待我去我去煮菜你嚐
周：要依書中所說各樣
呂：定要你快去煮菜我嚐
周：煎蝦蒸魚我最擅長
周：同合作試學煮飯
呂：同結心似蜜似糖
合：來學吓煮菜
一於參照書中所說
依照各樣
周：燃著了快樂火焰
呂：甜與苦我願去嚐
合：勞動最歡暢
識得煮菜心中高興
高聲歌唱
共同歡唱
