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Susanna Foo -- Susanna Foo

Susanna Foo It is childhood experiences that, according to Foo, form tastes. Her own childhood was filled with a myriad of experiences and flavors. Born in inner Mongolia, in a region known for it's noodle dishes (and in a town no longer on the map), a move to a Taiwanese coastal town that was also surrounded by farmlands introduced her to an abundance of fresh seafood and vegetables. And, her father's military career (as a soldier and later a general) in Chiang-Kai-Shek's army exposed Foo to Western culture.

All these outside influences came together in the Foo kitchens, where cooking was a family affair. Her mother taught her to appreciate light, delicate food, and her elderly grandmother showed her how to make noodles and dumplings (especially useful since her father didn't like rice). Later, her mother-in-law taught her Hunan-style cooking, while her cousin introduced her to Chinese northern-style cooking. With all these styles, vegetables were, and still are, central. She writes, "As they were throughout my childhood, vegetables are the star attractions of my meals."

While open to new ingredients, Foo is, at heart, a traditionalist. In the introduction to her beautiful book, Susanna Foo Chinese Cuisine, she writes, "Everything I cook is based on what I remember from childhood. There is no need to "improve" the classical dishes ­ they have been popular for thousands of years. But a good cook should be open-minded."

Recalling her memories of childhood New Year celebrations in Northern China and Taiwan, Susanna Foo, James Beard award-winning cookbook author and owner of the outstanding Susanna Foo Chinese restaurant in Philadelphia, says:

"Whatever their celestial sign, all the celebrants of Chinese New Year rejoice in this happiest day and most important festival on the Lunar calendar. The New Year celebration usually lasts seven days and the homes and streets are radiant with exploding fireworks and dazzling strings of lights. The mighty dragon leads its ever popular parade and visits each business to kill evil and bring renewed prosperity."

And never can a cook be more open-minded than for a celebratory meal. To celebrate Chinese New Year at home, Susanna Foo might serve "Honeyed" Nuts; Pork Dumplings with Soy-Ginger Sauce; Orange Beef with Sun-Dried Tomatoes; Eight-Treasure Duck; Warm Rice Pudding; and Poached Pears with Ginger.



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