Lü Mǔ

When her adult son was a local government official who was executed by the governor, ostensibly for a minor crime, Lü Mǔ planned and executed an uprising, part of the Red Eyebrows uprising that started in 22 CE

Continue reading

Buwei Yang Chao

In 1945, Chinese immigrant Chao Yang Buwei published How to Cook and Eat in Chinese. It introduced both the term and technique now ubiquitous in many American kitchens: stir-fry.

Continue reading

Grace Zia Chu

Grace Zia Chu is credited with introducing countless Americans to Chinese cooking and cuisine through her popular books The Pleasures of Chinese Cooking (1962) and Madame Chu’s Chinese Cooking School (1975).

Continue reading

Wu Yi

Described as a “force of nature”, Wu Yi is renowned for her work in politics and international negotiations.

Continue reading