The Julia Child of Chinese food in America, Cecilia Chang, recreates her Mandarin Restaurant dishes with the Bay Area's top chefs in this series, which also charts her life story. First up: she shows chef Corey Lee how to make jowza (aka pot stickers).
Japan's invasion of China in 1937 and confiscation of Chang's family's compound in 1939 is recalled. In 1941, she and a sister undertook a thousand-mile journey by foot to "free China." Here, she and chef Laurence Jossel make "beggar's chicken" (a stuffed chicken wrapped in lotus leaves and clay, and baked for at least two hours; a mallet is needed to crack the shell).
The success of the Mandarin Restaurant in San Francisco during the early 1960s is recalled, as is Chang's decision to open a second location in Beverly Hills. Also: she and chefs Nancy Oakes and Dana Younkin make minced squab in lettuce cups, which was one of the Mandarin's signature dishes.
Chang recalls her mother, a good cook who explained what went into every family meal—information Chang relied upon when creating dishes for the Mandarin. Also: she and chef Gary Danko make crispy Szechuan duck as well as Danko's lemon pepper duck breast with confit duck hash.
Chang's leaving China for Japan just as the Communists swept to power is recalled. She didn't like life in Japan, however, so set sail for San Francisco, where she opened the Mandarin. Also: she shows chef Keiko Takahashi how to make whole steam
In the finale, Chang offers advice to chefs Corey Lee, Tyler Florence and Belinda Leong. Also: a classic Mandarin dessert, glacéed bananas; and chocolate banana almond croissant, which is a staple at Leong's pastry shop, b. patisserie in San Francisco.