Scallops, Steamed – China Fusion Style

Steamed Scallops, China Fusion Style
Shaoxing Meets Butter

Shaoxing WineIn this Fusion dish, adapted from Ken Hom, the Chinese side is represented by the Shaoxing Wine, while Butter appears as a Western element. Orange Juice could also make an appearance,but the Asian element will still come through. Continue reading

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

Takashi Yagihashi – Noodle Expert

Fusion Temple to Noodle Boutique
Master of the Slurping Turtle

“Despite being in a mall food court, the ramen here will satisfy your craving.” — Chicago diner

Japanese Shio Ramen - Tonkotsu TypeAs a child in Japan, Takashi Yagibashi could not afford to eat meat.  But “fish was very cheap,” he says. [1]

And he says  Continue reading