Susanna Foo, Master Chef

From Mongolia to Main Line
The Librarian Who Is Also a Master Chef

It’s the minced pork fat that provides the traditional taste.” — Susanna Foo

Mongolia

In the Shadow of the Great Wall: Susanna Food was born in Inner Mongolia and spent her early years in Shanxi Province of Northern China, near the great Wall.  Her father was a general in the Nationalist Chinese army

Move to Taiwan: After the victory of the Chinese Communist forces in , the family escaped to Taiwan where Continue reading

China’s Great Cooking Discovery – Stir-Frying

Do You Stir-Fry?

The discovery of how to stir-fry foods, in deepest antiquity, was one of China’s greatest contributions to world gastronomy. It is not only a safe way to prepare food, but it is delicious and one of the things that gives Chinese food is distinctive character.

Yu Cai Chao Ji Pian
Yu Tsai Stir Fried with Chicken Slices

Stir-frying is very ancient and is a style that makes Chinese food taste Chinese. It has its own special word in Chinese, chao 炒, which according to  Matthews Chinese dictionary means literally, “to roast in a pan, to fry.” [note 1]. There is a misconception among many non-Chinese cooks who try to do it about just what this term means and how to stir-fry. Continue reading