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A Touch of Five Spice
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![Picture](/uploads/6/0/9/5/60954725/editor/download.jpeg?1485903039)
Northern Chinese dumplings filled with fragrant leaks and marinated meats.
Lamb skewers speckled with peppercorn, cumin and bright red chiles
Embossed pastries made with three types of dough, bean pastes, nuts.
A story that begins with the finest traditional Chinese cuisine Austin had to offer from birth.
Though born far away from the rice terraces of South China, my childhood was filled with an abundance of authentic Chinese taste from all major regions. It all started in the little city of Austin before the town began to burst at the seams. Although the Chinese population was small back then, our family always knew the best Chinese chefs in town.
Almost a gatsby-like ordeal in culinary selection, my food life truly began and ended on the weekends. With a chef and clerical Dad, Saturdays and Sundays were filled with banquet style meals for 12 and over cooked by family chef-friends, 30 people potlucks, a trip to Golden Corral back when it was worth mentioning or some other restaurant owned by family friends who were more than happy to provide off-the menu additions to our meal.
Lamb skewers speckled with peppercorn, cumin and bright red chiles
Embossed pastries made with three types of dough, bean pastes, nuts.
A story that begins with the finest traditional Chinese cuisine Austin had to offer from birth.
Though born far away from the rice terraces of South China, my childhood was filled with an abundance of authentic Chinese taste from all major regions. It all started in the little city of Austin before the town began to burst at the seams. Although the Chinese population was small back then, our family always knew the best Chinese chefs in town.
Almost a gatsby-like ordeal in culinary selection, my food life truly began and ended on the weekends. With a chef and clerical Dad, Saturdays and Sundays were filled with banquet style meals for 12 and over cooked by family chef-friends, 30 people potlucks, a trip to Golden Corral back when it was worth mentioning or some other restaurant owned by family friends who were more than happy to provide off-the menu additions to our meal.
![Picture](/uploads/6/0/9/5/60954725/published/stir-fry.jpeg?1486008672)
Dad was boisterous voice in any group that would make sure everyone was taken care of. And part of that role required him to venture into restaurant kitchens to “taste-test” dishes before they hit the table. Needless to say, I learned early on to take advantage of the fact that I was daddy’s girl and tail-ended right along. Where daddy was was where the good stuff was. During that time, weekdays were largely spent enjoying the simple and comforting stir frys by Ma.
Even when I hit adolescence, food never took the back seat in our household. Though weekend family trips to gastro haunts did wane, the delicacies never stopped because Dad loved hosting church potlucks at home and frequently invited any Tom Bob and Mary that was graduating, newly married or returning back to the motherland over for dinner. He even remodeled our patio to be a out-door kitchen complete with a wicked stove and ventilation fan to make sure their plates were extra fragrant. Needless to say, Dad knew where and what good food was, and he could make it better than most. But because of his warm heart, I got to try all sort of home-made dishes from the different ethnic regions of China. With such a grand exposure to the best of Austin’s Chinese food scene, I knew I would never be able to stay away from the kitchen for long.
From the tender age of 8, I knew my love for food was true. Like every budding chef, my start in the Liou's family kitchen began in the cold station with fruit platters. My task was simple: cut the fruit nicely and plate it as nicely as possibly.
Even when I hit adolescence, food never took the back seat in our household. Though weekend family trips to gastro haunts did wane, the delicacies never stopped because Dad loved hosting church potlucks at home and frequently invited any Tom Bob and Mary that was graduating, newly married or returning back to the motherland over for dinner. He even remodeled our patio to be a out-door kitchen complete with a wicked stove and ventilation fan to make sure their plates were extra fragrant. Needless to say, Dad knew where and what good food was, and he could make it better than most. But because of his warm heart, I got to try all sort of home-made dishes from the different ethnic regions of China. With such a grand exposure to the best of Austin’s Chinese food scene, I knew I would never be able to stay away from the kitchen for long.
From the tender age of 8, I knew my love for food was true. Like every budding chef, my start in the Liou's family kitchen began in the cold station with fruit platters. My task was simple: cut the fruit nicely and plate it as nicely as possibly.
As the years sizzled by and the Liou gang began to do some more out-of-country travels, my exposure to traditional Chinese and Taiwanese tastes only along with my growing culinary skills which also included baking American desserts. High school however, was when I really hit it big. By senior year, I was promoted to sous chef in the Liou’s family kitchen. Daddy head-chef would come home right after I returned from school so that we could prep, cook and eat together. Food was always something that strengthened our relationship.
After moving away to college, I made sure to take my culinary skills along with me. Though living on campus didn’t help sharpen any skills, it did help me explore different flavor combinations and prepped me for when I finally moved off campus. Today I get to be a little like dad as my sous chef days back in the Liou Kitchen have enabled me to host movie nights, pot lucks and dinners with friends. Who knows the places my kitchen knives may take me and what type of flavors my pots may explore. The water has just begun to boil.
After moving away to college, I made sure to take my culinary skills along with me. Though living on campus didn’t help sharpen any skills, it did help me explore different flavor combinations and prepped me for when I finally moved off campus. Today I get to be a little like dad as my sous chef days back in the Liou Kitchen have enabled me to host movie nights, pot lucks and dinners with friends. Who knows the places my kitchen knives may take me and what type of flavors my pots may explore. The water has just begun to boil.