0:00 - Name and introduction, born in 1931 in Taishan/Toishan, earliest memories of school and how it stopped with World War II, helping her mother when school was cancelled and the challenges during the war, father was sending money home from Canada but couldn’t during war, growing food and raising animals on a small plot of land, discussion of diet on farm and special meats for the new year, her mother caught and cooked a lot of fish growing up
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5:58 - After the war her dad was able to send money again so she returned to high school, caught yellow fever, engaged at sixteen to her husband through an arranged marriage, he had moved to the US as a boy and fought in the navy, married at seventeen and then they moved to the United States
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10:25 - Bought the Canton restaurant in 1957; lived in Virginia before Raleigh; taste for food back in China versus in the US; her love for chicken and her favorite fried chicken recipe; bought a restaurant in Raleigh called the Canton; kept the same Cantonese food but improved the place over 10 years; most popular dishes; closed the restaurant after 20 years; her relationship to cooking and learning to cook with a wok herself; cooked a lot of stir fry
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24:24 - Roast swan was one meal that sticks in her mind, talks about essential ingredients, American tastes for Chinese food has changed, people like more fried food, wants to be remembered for spare ribs and butterfly shrimp, her recipe for butterfly shrimp, her feel better meal is fat fried chicken with a pineapple sauce, her three favorite foods
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35:00 - She is happy that her family watches her cook and take down her recipes, she wants to pass it on, she had to learn to cook American Chinese food which is different from Chinese food, she considers herself a mix of Chinese and American, her food is still Chinese and her tastes are mostly Chinese, she thinks Americans understand Chinese food, cooking Chinese food helps her feel more Chinese
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