Pei-Mei's Chinese Cookbook Volume 3

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askmar publishing, Aug 30, 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.

he third volume is organized regionally, specific to specific provinces such as Kiang-Che, Canton, Szu-Chuan, Pei-Ping, Hu-Nam, Fu-Kien, and Taiwan. It describes dishes for formal dinners and banquets, along with instructions on how to present and conduct a formal dinner.


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Sharks Fin Potage with Minced Chicken
Steamed FlowerShaped Prawns
Baked Ham with Syrup
Minced Pigeon Soup in Bamboo Cup
DeepFried Vegetarian Meat
Steamed Custard Egg Whites with Scallop Sauce
Braised Mutton in Chafing Pot
Hot and Sour Noodle Soup Hunan Style

Chinese Individual Place Settings
About KiangChe Dishes
DeepFried Fish Rolls
Spiced Jellied Pork
Shredded Jellyfish Salad
Sweet Candied Walnuts
Sautéed Black Mushrooms with Soy Sauce
StirFried River Shrimp
DeepFried Sweet Baby Eel
Wined Chicken Wings
Braised Sharks Fin with Crab Meat
Sautéed TriColor Sliced Prawns
Braised Turtle with Chestnuts
DeepFried Spiced Pigeon
StirFried Crab with Bean Sauce
Stewed Whole Chicken in Casserole
Special Steamed Dumplings
Baked Cake ChineseStyle
Sweet Pinenut Cream Soup
About Cantonese Dishes
PhoenixShaped Cold Cuts Platter
Scrambled Egg Whites with Crab Meat
Stuffed Chicken Wings with Shrimp
Sharks Fin and Assorted Seafood Soup
DeepFried Prawn Cutlets
Steamed and Smoked Chicken
Braised Black Mushrooms and Asparagus
Steamed Pigeon Soup
StirFried Boneless Pomfret
Flowered Steamed Dumplings
Baked Chinese Tapioca Pudding
Minced Lotus Seed Soup in Pineapple Cup
About Szechuan Dishes
Squid Rolls with Dry Hot Pepper
DryCooked Bamboo Shoots
CoinShaped Shrimp Cakes
StirFried Baby Eel With Hot Sauce
Braised Abalone with Assorted Meat
Cold Sliced Prawn with Five Kinds of Sauce
DeepFried Duck Cakes
Steamed Chicken and Spareribs in Pumpkin
Liver and Quail Eggs Soup
Stewed Beef with Hot Bean Sauce
Assorted Vegetables ChenTu Style
Braised Eel with Red Hot Pepper
Turnip Tarts
Mashed Sweet Walnut and Green Peas Pudding
About Northern Style Dishes
StirFried Chicken with Jellyfish
Quick StirFried Gizzard and Kidney
Sliced Fish with Wine Sauce
Sauteed Scallops with Bamboo Shoots
Stewed Sharks Fin with Brown Sauce
Turreted Fried Prawns Peking Style
Birds Nest Soup with Ham
Braised Sea Cucumbers with Shrimp Eggs
Peking Roast Duck
Braised Abalone with Chicken and Tripe
Shredded Assorted Meat Soup SanTon Style
Sweet and Sour Fish with Pine Nuts
DeepFried Sweet Rice Balls
Sweet Silver Wood Ear with Peach and Cherry Soup
About Hunan Dishes
Mushrooms with Brown Sauce
StirFried Tripe
Sweet Pine Nuts
StirFried Frogs with Garlic Sauce
Smoked Yellow Fish
ChrysanthemumShaped Cakes
Orange and Sweet Dumpling Soup
About Fukien Dishes
Stuffed Chicken Wings with Ham
DeepFried Crispy Boneless Eel
Steamed Dried Scallops with Cream Sauce
StirFried Jellyfish and Kidney
Braised Shanks Fin with Seafood
DeepFried Prawns with Green Seaweed
Stewed Spareribs with Sea Cucumber
Meat Ball Soup Fukien Style
Sliced Crispy Duck with Red Wine Sauce
Stuffed Bean Curd in Soup
Steamed Glutinous Rice with Crabs
Sliced Fish with Sweet and Sour Sauce
Taro Pudding with Red Dates
Peanut Dumplings in Almond Soup
About Taiwan Dishes
Stuffed Clams with Assorted Sauce
Braised Gizzards with Salted Vegetables
StirFried Kidney with Scallions
DeepFried Cuttlefish Balls
Steamed Abalone with Cream Sauce
StirFried Prawns with Vegetables
Steamed Assorted Meats in Chinese Casserole
Crispy Chicken TaiwanStyle
ChrysanthemumShaped Steamed Squid
Steamed Eel Soup in Casserole
Braised Vegetables with Scallop Sauce
DeepFried Stuffed Fish
TwoColor LotusShaped Cakes
Sweet LongCan and Red Date Soup
About Vegetarian Dishes
Sliced Bamboo Shoots with Green Vegetables
DeepFried Potatoes with Tomato Sauce
StirFried Shredded Chicken Vegetarian Style
Stewed Wheat Glutens with Brown Sauce
Mock Sharks Fin with Brown Sauce
Abalone Shaped Mushrooms with Broccoli
DeepFried Glutinous Rice Rolls
Assorted Vegetables in Bean Sheets
Braised Eel Vegetarian Style
Steamed Stuffed Bean curd with Rice Powder
FishShaped Potato with Sweet and Sour Sauce
Popped Rice with Vegetable Soup
Steamed Stuffed Lotus Roots with Syrup
Assorted Fruit Soup
About Buffet Style Dishes
Pigs Tongue with Spices
Shredded Tripe with Hot Sauce
Stewed Chicken Wings Legs and Gizzards
Diced Chicken with Sweet Corn
Smoked Duck
DeepFried HomeStyle Spareribs
Stewed Pork with Salted Vegetables
Braised Beef with Brown Sauce
Stewed Beef in Curry Sauce
DeepFried Shrimp Balls with Crumbs
DeepFried Country Style Prawns
DeepFried Spiced Cuttlefish
Sauteed Bean Curd Balls
Steamed Rice with Chinese Sausage
Steamed FiveColor Egg Cakes
StirFried Rice Noodles with Shrimp

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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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