Description: This course takes the hands-on approach of teaching Chinese cuisine, starting with different techniques including stir-frying, pan-frying, steaming, stewing, etc. The most popular food items, such as dumplings, green onion pancakes, shaomai, steamed buns, and stir-fries will be taught. Suggestions and desired food items or dishes recommended by the students will also be taken into consideration. Recipes will be provided for ingredients and preparation, techniques will be displayed with a video clip while nutritional values explained in class. Student are encouraged to share end-products with family members.
This course is 70% hands on techniques and 30% lectures.
Instructor will provide manual or hand-out for course (electronic)
No pre-requisite – No prior knowledge of cooking experience. All Welcome!
Class size*: 5 – 15 students is the desired class size (Ideal).
*If we receive less than 4 sign-ups, class will be cancelled.
Class Starts: January 23, 2021 for 4 weeks
Class Time: Saturday, 10 a.m. – 12 noon Every Saturday. We have revised the length of the course. Please note the fees for this course is also changed.
Informational Session for this course is scheduled for Fri., Jan. 15 from 6:30 p.m. to 7:30 p.m. After you register for Information Session, we will send you a Zoom link.
Instructed by Yu Luo Rioux, Ph. D.