0:00 - Grew up in Tucson, Arizona, father fought in WWII, Met mother in 1948 China, Father passed away when 8 months old, Moved to Chicago’s Chinatown, Only ate out for big occasions, Worked at King Wah for uncle 在亚利桑那州图森长大，父亲参加过二战，1948 年在中国遇到母亲，8 个月大时父亲去世，搬到芝加哥唐人街，只在大场合外出吃饭，在京华为叔叔工作
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9:08 - Traveled to France, 1974 cooked for government officials, 1975 started a cooking school, Recruited to teach at California Culinary Academy, Cooking is a form of sharing culture, Grew up at a time where Chinese were caricatures 赴法国旅行，1974年为政府官员做饭，1975年开办烹饪学校，应聘为加州烹饪学院的教师，烹饪是分享文化的一种形式，在中国人被漫画化的时代长大
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18:30 - Cooking techniques in 1980, Wrote cookbooks East meets West and Taste of China, Cooking is about sharing cultures, Never stopped learning from other chefs around the world 1980年的烹饪技巧，写了烹饪书《中西合璧》和《中国味道》，烹饪就是分享文化，从未停止向世界各地的其他厨师学习
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30:18 - How taste of Chinese food in America has changed, People are more sophisticated, Dish that represents your style, Peking duck, Each region has their own way of cooking something 美国的中餐口味发生了怎样的变化，人们更老练了，菜代表了你的风格，北京烤鸭，每个地区都有自己的烹饪方式
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35:56 - Culinary influence, Uncle Paul was Hom’s mentor, Made unique dishes, emphasized cleanliness, Typical day working at Uncle’s restaurant, Growing up in Chicago Chinatown 烹饪影响，保罗叔叔是洪先生的导师，制作独特的菜肴，强调清洁，在叔叔餐厅工作的典型一天，在芝加哥唐人街长大
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44:32 - Comfort food, Minced pork with salted fish, Most memorable meals in homes, Home cooking is made with love and passion, essential ingredients, the future of Chinese food, An emerging respect for Chinese food 舒适的食物，咸鱼肉末，最难忘的家常菜，家常菜是用爱和激情做的，必不可少的食材，中国菜的未来，对中国菜的新兴尊重
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