When Fu Pei-mei left mainland China for Taiwain in 1949, she was one in a crowd of refugees. Over the next several decades, she became famous, a beloved TV chef teaching her viewers how to cook (and live) with grace and poise. A new book explores Fu's life and legacy.
Wrapping bamboo leaves around a nugget of sticky rice, cooking instructor Ivy Chen tries to replicate the recipe of a Taiwanese-style dumpling a distinct cuisine integral to the democratic island's identity.By the time Chen Shui-bian became the island's second democratically elected leader in 2000 ending decades of single-party rule his national banquets included Taiwanese food.
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