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A woman poses in front of a tv camera as she cooks in a cooking show. Behind her is a large sign with Chinese writing on it.

(courtesy of Cheng An-chi and Michelle King)

“Food is such a fundamental anchor of Chinese American identity,” historian Michelle T. King writes in her new book on Taiwanese cooking pioneer Fu Pei-mei. “It is a bind that stretches across different immigrant generations.”

In Chop Fry Watch Learn, King shares Fu’s recipe (reprinted below in Chinese and English) for sweet and sour boneless “squirreled” fish. Fu is pictured on her TV cooking show, instructing viewers how to make the dish. King says the culinary author’s commitment to bilingualism “allowed her cookbooks to truly travel the world.”

A recipe for sweet and sour fish in both English and Chinese

Watch Fu make sweet and sour fish via her cooking show on YouTube. (Note that the video is without English subtitles).

Read about Michelle T. King’s book in our Chapter & Verse feature.


Published in the Fall 2024 issue | Finale

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