My mother cooked Cantonese food constantly and fervently; her kitchen a persistent reminder of her distant homeland. In the mornings, I would find her hunched over her wok, frying rice, tossing soy sauce noodles, or ladling macaroni soup into bowls. Looking back, I realize that my love of third-culture cooking began right in my mother’s Chinese kitchen. Even though she cooked a traditional Cantonese banquet for dinner every night, there were signs of a second culture creeping into her cooking and techniques. She would often serve red-skinned frankfurters alongside soy sauce and white pepper, or add ketchup to her sweet and sour sauce.
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