Pei-Mei's Chinese Cookbook Volume 2

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askmar publishing, Aug 31, 2010 - Cooking
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 The publication of the three volumes of “Pei Mei’s Chinese Cookbook,” in 1969, 1974, and 1979 were the first to teach authentic regional style Chinese cooking to the public. They were among the first to have full color pictures of the finished dish. It was easy to follow the recipes due to clear and concise instructions and being well laid out. Each recipe is met with enthusiasm by guests.

“Pei-Mei’s Cookbooks” demystified Chinese cooking techniques. They taught the proper use of the cleaver, that the degree of heat is always critical, and that thickness and ingredient size contribute to texture, taste, and visual delight.

The three volumes became de rigueur for every bride, and copies, often with hand-written notes in the margins, have been passed down from mother to daughter to granddaughter in both China and the United States for years.

In the second volume, recipes are arranged according to their main ingredients, starting with chicken, moving through duck, pork, beef, fish, seafood, eggs and bean curd and vegetables, with separate chapters for soups, noodles and desserts. Each recipe is illustrated with a full-color photograph


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About Shrimp and Seafood
Baby and Mother Shrimps
Sauteed Prawn with Tomato Sauce
Deep Fried Shrimp Cutlets
Prawn and Egg Yolk Sandwich
Minced Shrimp in Laver Rolls
Fried Prawn Slices with Sour Sauce
Abalone with Assorted Vegetables

Chinese Condiments and Spices
Abbreviations Weights and Measures
Chinese Style of Chinaware
Special Ingredients
Chinese Individual Place Settings
About Chicken
Deep Fried Spiced Boneless Chicken
Fried Chicken Slices with Lemon Sauce
Braised Chicken Wings with Mushrooms
Flavored Crispy Chicken
Pomegranate Shaped Chicken
Braised Eight Jewel Chicken
Diced Chicken with Green Peppers
Jellied Chicken Northern China Style
StirFried Minced Chicken
StirFried Chicken in Birds Nest
About Duck
Spiced Duck Cold Cuts
Fried Duck Pancake
Shredded Roast Duck Salad
Steam Duck in YunNan Casserole
Mashed Taro on Crispy Duck
Braised Soy Sauce Duck
Steamed Duck Pudding
QuickFried Shredded Duck with Young Ginger
Crispy Duck with Eight Jewel Stuffing
Steamed Duck in Lotus Leaves
About Pork
Stewed Pork Balls in Casserole
Diced Pork with Dried Hot Peppers
Cantonese Molded Pork
Fried Pork Spareribs KingTu Style
Spareribs with Fermented Black Beans
Sliced Pork with Garlic Sauce
Roast Coin Pork
Pearl Balls
Stuffed Spareribs with Brown Sauce
Shredded Pork with Bean Sauce
About Beef
Beef Steak Home Style
Sliced Beef with Curry Sauce
Sliced Beef with Broccoli
Stewed Beef Balls Chinese Style
Stewed Beef in Casserole
QuickFried Beef with Scallion
Sliced Beef with Scrambled Eggs
StirFried Beef with Hot Sauce
PaperWrapped Fried Beef
OxTail Stew Chinese Style
About Fish
Smoked Fish
Crisp Fish Curls
Diced Fish With Fermented Black Beans
Turreted Fried Fish
Braised Fish Tail in Brown Sauce
Braised Eel with Brown Sauce
Sliced Fish with Curry Sauce
Steamed Fish with Fermented Black Beans and Hot Pepper
Fish Rolls with Sweet and Sour Sauce
Steamed Whole Fish with Cream Sauce
Shredded Squid with Pork
Cuttlefish Salad
StirFried Lovers Shrimp
About Bean Curd and Eggs
Bean Curd with Crab Sauce
Sauteed Bean Curd Sandwiches
Sauteed Bean Curd Family Style
Scallops Ham and Mushroom with Steamed Bean Curd
Egg Omelet Szechuan Style
TriColor Shrimp Rolls
Assorted Meat in Egg Pie
Shrimp with Steamed Egg
Shredded Bean Curd Salad
Sliced Chinese Rice Omelet
About Vegetables
Stuffed Tomatoes with Brown Sauce
Chinese Salad Rich Style
Minced Chicken with Lima Beans
Braised Two Kinds of Mushrooms
Baked Chinese Cabbage with Crab Sauce
Assorted Vegetarian Dish
Quail Eggs and Mushrooms with Vegetables
Stuffed Winter Melon with Ham
Cold Bean Sprout Rolls with Chili Sauce
StirFried Vegetables Covered with Egg
About Soup
Steamed Assorted Meat Soup in Casserole
Stuffed Quail Egg and Shrimp Ball Soup
Popped Rice with Seafood Sauce
Oyster and YuTiau Potage
Crystal Shape Shrimp Soup
Assorted Meat with Chrysanthemum Fire Pot
Double Rolls Soup
Tomato with Sweet Corn Soup
Spinach and Bean Curd Soup
Shredded Chicken Ham and Shrimp with Bean Curd Soup
About Noodles
Steamed Pastries with Vegetables
Steamed Flower Rolls
Stewed Pork and Glutinous Rice Dumplings
Baked Sesame Seed Buns
Meat Rice Cantonese Style
Emerald Fried Rice
Assorted Meat in Soup Noodles
Noodles with Minced Pork and Bean Sauce
Cold Noodles Szechuan Style
About Desserts
Steamed Long Life Cake
Sweet Peanut Cream Soup
Fried Taro Dumplings with Sweet Bean Filling
Steamed Eight Treasure Taro Pudding
Sha Chi Ma
Chinese Egg Tart
Deep Fried Custard Pudding
Fried Sweet Rice Pastry
Glutinous Rice Balls with Coconut
Steamed Thousand Layer Cakes
Volume III Alternative Recipes

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About the author (2010)

Fu Pei-Mei was born in Dalianin in 1931, Shandung Province’s Fushan County in northeastern China during the era of Japanese colonial rule. She studied at a Japanese girls school in Manchuria during the Second World War and spoke fluent Japanese. After V-J Day went on to Beijing to the National Girl’s Normal University.

She moved to Taiwan at the age of 19 after the communists took control of China, first working at a trading company and appearing in TV commercials promoting electric home appliances. She began to learn how to cook only after she married Ch'eng Shao-ch'ing and raised three children.

She opened the Pei-Mei’s Chinese Cooking Institute in 1957 that attracted many housewives and brides-to-be. It was the first Chinese culinary school. Studying with her was like studying with Julia Childs. More than thirty-thousand students, Chinese and foreign, attended and learned the techniques and secrets of regional Chinese cookery. Japanese expatriates in Taiwan in particular liked to study Chinese cuisine with her due to her fluent Japanese.

Many of her students went on to become famous chefs and restauranteurs worldwide. Prior to this time, many recipes were handwritten, passed down the family through their restaurants, and were guarded secrets. Royal cuisine in the Imperial Palace obviously had their own cookbooks, but they were not open to the public. She closed the class in the 1995 because of family financial disputes, retired, and was seldom seen in public.

The Taiwan Television Enterprise (TTV) saw her success and in 1962, put her on TV hosting a weekly cooking program. With a loyal and growing audience, in 1986 it became a daily program and ran until 1992. For many years, she was the most popular television cooking show host in the country. During this time, she introduced more than 4,000 different Chinese dishes. The programs have been exported to the US, Japan, the Philippines and other Southeast Asian countries. In addition, from 1977 to 1983 she demonstrated cooking in Japan for the Fuji Television Company.

In 1962, the same year she began on TV, Mrs. Fu started writing her first cookbook, “Pei-Mei’s Chinese Cookbook.” It was one of the first to have a full color picture of the finished dish and was written in both Chinese and English. Following her recipes was easy, instructions were clear and concise.

Fu subsequently wrote many cookbooks, teaching homemakers cooking skills, recipes and the fun of family cooking. She is believed to be the first Chinese person to gain fame by writing cookbooks. Her works were once considered vital for a bride’s dowry. Copies, often with hand-written notes in the margins, have been passed down from mother to daughter to granddaughter in both China and the United States for years.

Her books were many people’s foray into Chinese cooking, her recipes were their culinary mantra. Her recipes were wonderful taste treats and explorations into Chinese cuisine using what was then considered less common ingredients. Using her books, people learned use of the cleaver, that the degree of heat is always critical, and that thickness and ingredient size contribute to texture, taste, and visual delight.

Her 48 cookbooks include:

“Pei Mei Cookbook I, II and III” (original set of 3)“Pei Mei’s Home Style Chinese Cooking”“Pei Mei’s Chinese Snacks and Desserts” “Pei Mei’s Lunchbox Cookbook” “Pei Mei’s TV Program Cookbook I, II, III, IV, V” (TV program companion series) “Pei Mei’s Best Selection Chinese Cuisine I, II” (these are the most famous Chinese banquet dishes that she feels best represent all 8 regional cooking styles, by region) “Pei Mei’s Recipe Cards I, II, III, IV, V”
Through TV programs, guest appearances, and the Pei-Mei Chinese Cooking Institute classes held at her home and then elsewhere, during government sponsored courses and invited lectures and demonstrations abroad, her tutelage educated countless numbers about Chinese cuisine. She was and is “Pei-Mei the Great” to many Chinese cooking officianados. Because of her success in every one of these venues, Fu Pei-Mei received many awards, many of them from many different countries, associations, and governments.

During the heyday of her career — from the 1970s to the 1990s — Fu helped promote Taiwan’s international presence, as she was often invited to demonstrate Chinese culinary art and skills in various countries.

These recognitions brought her to the attention of many organizations as special advisor. In 1973, China Airlines invited her to be just that, a special advisor to improve the food on its overseas flights. She served on committees to select chefs for employment abroad, judged amateur and professional cookery contests, and video-taped explanations and popular dishes in Taiwan.

Beside teaching, she was aware of the needs of the food industry. She saw a need to modernize but not a need to produce foods with less flavor. In 1983, she developed a team to work with food processing facilities to meet the needs of Chinese and Western consumers. This group, under her leadership, developed various kinds of foods and sauces suitable cans, air-tight packages, and frozen foods.

Fu was diagnosed with liver cancer in 1997, and subsequently with pancreatic cancer. Despite her illness, she delighted in traveling abroad, since it helped her forget her illnesses. She died at Veterans General Hospital Taipei on September 16, 2004 at the age of 73.

Fu is survived by two daughters and a son (Michael Hsien Hao Cheng). One of her daughters, Angela Cheng Anqi, and her daughter-in-law, Theresa Lin Cheng, are also versed in culinary skills. Despite this family background, Fu never ran a restaurant. 

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