0:00 - Cori Xiong and Hen Chan are 30 and 29 respectively, Mala Sichuan Bistro, Both immigrated in their teens to the U.S. in Texas, Met at U.T. Austin Cori Xiong 和 Hen Chan 分别是 30 岁和 29 岁，麻辣四川小酒馆，都在十几岁的时候移民到美国德克萨斯州，在德州大学奥斯汀分校相遇
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3:07 - Childhood memories in China, Grandparents cooked, Street food, Ate spicy food in all meals, Preserved vegetables, First food memories, Making dumplings, Street vendors 在中国的童年记忆，祖父母做饭，街头小吃，每餐都吃辛辣食物，腌制蔬菜，第一次食物记忆，包饺子，街头小贩
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12:00 - Typical meal at home, Rice and porridge, Stew forms, Family did not eat out a lot, Decision to open a restaurant, Did not want a 9 to 5 job, Setting own goals, Experience with father’s restaurant 典型的家常饭, 米饭和粥, 炖菜, 家人很少在外面吃饭, 决定开餐厅, 不想朝九晚五的工作, 设定自己的目标, 父亲餐厅的经验
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18:26 - Father was a food engineering professor in Sichuan, Has connections with many cooks, Authentic Sichuan food from China, Bring Chinese cuisine to America, Most memorable dish 父亲是四川的一名食品工程教授，与许多厨师有联系，来自中国的正宗川菜，将中国菜带到美国，最令人难忘的菜
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26:01 - Essential ingredients, Few resources in China, Fermented beans, Hot sauces, Spices, Red Chilis, Oils, Dad brings ingredients from China to the U.S. 必备原料，中国的稀少资源，发酵豆，辣酱，香料，红辣椒，油，爸爸从中国带原料到美国
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33:06 - American taste for Chinese food, People are more open to trying regional Chinese food, Americans are now more open minded 美国人对中国菜的口味，人们更愿意尝试区域中国菜，美国人现在更开放
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36:35 - Difficult to be the Chef owner, Head chefs are all from Sichuan, Food legacy you hope to leave, Pioneer introducing authentic Sichuan cuisine 既当厨师又当餐馆老板难做，主厨都是四川人，希望留下的美食遗产，引入正宗川菜的先锋
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39:21 - Dish that you want to be remembered by, Mapo Tofu has not changed overtime, Biggest culinary influence, Dad and Chefs, Staying true to your own style 想被人记住的菜，麻婆豆腐从未改变，最大的烹饪影响，爸爸和厨师，忠于自己的风格
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45:19 - Chinese immigrants shaped the food culture in America, Foods that you cannot live without, Sichuan spicy food 中国移民塑造了美国的饮食文化，你不能没有的食物，四川辣的食物
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52:25 - Next big thing in Chinese cuisine in America, Regional cuisine, Houston Chinatown is diverse in regional Chinese cuisine 美国中国菜的下一件大事，地方菜，休斯顿唐人街的地方中国菜多种多样
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