Dong Ren

Buwei Yang Chao was a significant figure as one of the first women to practice Western medicine in China. Born in Nanjing, she received her education in China and later in Japan, attending the Tokyo Women's Medical College. Her medical career began after returning to China, where she co-founded Sen Ren Hospital, specializing in gynecology. She married the renowned linguist Yuen Ren Chao, and together they had four daughters. Their marriage was noted as a model of modern partnership during China's New Culture era.

Beyond her medical contributions, Chao became an author, penning influential books that introduced Chinese cuisine and culture to a wider audience. Her cookbook, "How to Cook and Eat in Chinese," developed during her time in Cambridge, Massachusetts, during World War II, helped popularize Chinese food and introduced widely adopted terms like "stir fry" and "pot sticker." She also authored an autobiography detailing her life and travels. Her work aimed to bridge cultural understanding through culinary and personal narratives.

Born Buwei Yang in Nanjing in 1889, she was raised by her aunt and uncle. Her early education included a school where she wrote about the importance of educating girls, stating "Women are the mothers of all citizens." She later attended an all-girls Roman Catholic school in Shanghai before pursuing medical studies in Japan at the Tokyo Women's Medical College. During her time in Tokyo, she developed an interest in cooking, partly due to her dissatisfaction with Japanese cuisine and perceived arrogance from its people, which she felt hindered her studies.

Returning to China in 1919, Chao, along with Li Guanzhong, established the Sen Ren Hospital, focusing on gynecology. She was among the earliest female physicians practicing Western medicine in China. Her later life saw her transition into writing, most notably authoring "How to Cook and Eat in Chinese." This book, compiled with her daughter Rulan's translation assistance, drew upon her memories of dishes from her travels with her husband across China. The book famously begins with her stating, "I didn't write the book," explaining the collaborative process involving her, her daughter, and her husband.

Buwei Yang Chao's literary work extended beyond her popular cookbook. She also penned "An Autobiography of a Chinese Woman," which documented her life and experiences. Together with her husband, she is credited with coining popular English terms for Chinese dishes, such as "pot sticker" and "stir fry," which have since become standard. Her third book, "How to Order and Eat in Chinese to Get the Best Meal in a Chinese Restaurant," further aimed to guide non-Chinese speakers in navigating Chinese cuisine. These works collectively served as significant cultural bridges, introducing aspects of Chinese life and food to Western audiences.

“Women are the mothers of all citizens”

“I didn't write the book”