0:00 - Lee discusses where she was born in Pauoa Valley, her ethnicity and an introduction to her family history, her earliest memories of food and her father cooking at the Pirate’s Cove as a sous-chef, significance of the winter melon in her family and the soup her mother made 李女士讨论了她在Pauoa Valley的出生地、她的种族和她的家族历史介绍、她对食物的最早记忆以及她作为副主厨在Pirate's Cove做饭的父亲、冬瓜在她家中的重要性和她妈妈做的汤
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3:48 - The importance of jook and how Lee makes it for sick friends and family, how she makes the jook 粥的重要性以及李女士如何为生病的朋友和家人制作它，她如何制作粥
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10:28 - Lee discusses the typical dinner her and her family would have every night, mentions the importance of the whole family eating together, her level of Cantonese 李女士讨论了她和家人每晚典型的晚餐，提到全家人一起吃饭的重要性，她的粤语水平
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15:47 - The family mostly ate at home, Lee learning how to cook from watching her parents in the kitchen, Her mother cooking vegetarian and vegan, the vegan Chinese cuisine community and the types of meat/fish substitutes that are used 一家人大多在家吃饭，李女士通过在厨房里看着她的父母学习如何做饭，她的母亲做素食和纯素菜，纯素中国菜社区以及使用的肉/鱼替代品的类型
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22:14 - The validation of cooking for others, the first time she started to cook on her own, the fondness she has for her own kitchen and the joy of having people over to eat, talks about memorable meals, states that food is about people and goes into talking about when her children cook 为他人做饭很有用，她第一次开始自己做饭，她对自己厨房的喜爱和有人过来吃饭的乐趣，谈论难忘的饭菜，指出食物是关于人的，然后谈论她的孩子们什么时候做饭
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35:09 - The legacy with food she wants to leave, her mom is her biggest influence when cooking, the differences of American style of eating in front of the TV versus Chinese style eating around a table socializing, the one food she can’t live without it rice, her comfort food is chile relleno 她想留下的食物遗产，她妈妈在做饭时对她影响最大，在电视前的美式饮食与中式围桌吃饭社交的差异，一种她不能没有的食物米饭，她的童年味道是chile relleno
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42:33 - Vegetarian dim sum and how it will be the next big thing in Chinese food along with a memorable event in her life making noodles 素食点心以及它将如何成为中国食品中的下一件大事以及她一生中难忘的一个事件制作面条
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