Introduction to Chinese Cuisine

Chinese cuisine is much more than the takeout menu down the street. Its eight separate culinary traditions range from tongue-numbing Szechuan to little sweet Cantonese style. We’ll start with Min’s famous tea. Then, we’ll learn how to make and enjoy Shanghainese orange pork rib stew, Szechuanese Mapo tofu, Hunanese steamed fish with pickled chilies (duojiao), and side dishes such as Cantonese barbecue pork, wood-ear mushroom salad, steamed rice and green vegetables. We’ll finish up the class with Chinese dessert. Instructor: Min Verquist