Don Lee, who is an IT Executive, has been cooking for his family since he was eight years old. He cooked, worked and consulted many Chinatown restaurants in his college years. Don was invited to the Utah State Railroad museum at Ogden to give a presentation on the diet and cooking techniques that kept the Chinese Railroad workers healthy and strong during the construction of the transcontinental railroad.
Don learned to prepare and understand Hakka cooking by preparing meals alongside his beloved mother-in-law and other relatives on weekends and at holiday celebrations. He will lead a presentation on Hakka food preparation and some of the defining dishes and ingredients that define Hakka comfort food. He will also share with the attendees the diet of the railroad workers as they were also from the Pearl River Delta.
Photo credit: Corky Lee