Chinese Steamed Bao *In-Person*

Come see for yourself why steamed buns (Bao) are such a popular staple in Chinese cuisine. We will use traditional steamers to make plain, savory, and sweet Bao in a variety of shapes and sizes. We’ll make the yeasted dough from scratch and turn them into delicious sweet and savory steamed buns including Tofu and Glass Noodles Bao, Hanamaki Spring Onion and Sichuan Pepper Bao, and Red Bean Paste Bao. You’ll learn different folding techniques and how to steam them. Instructor: Jade Li



Start Date

April 27, 2024









Saturday, 12-3:30pm. Apr. 27. The cost of tuition includes all food materials and fees.

This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Jade Li


Jade Li

Jade Li is from Zigong, a big city in Sichuan Province known for its dinosaurs, salt mines and flavorful dishes; there’s a traditional Chinese saying, “Eating in Sichuan, taste in Zigong.” Zigong cuisine is called Yan Bang Cai, known as Dishes of Salt School. The main concept is "fragrant, spicy and fresh" . Beware, the locals love extra spicy food prepared as hot pot, dry pot, or stir-fried. Jade cooks recipes perfected by her family over many generations, and loves to share her food with friends from across the world who have same passion to try new, exotic cuisines. Jade Li also offers authentic Chinese catered experiences for small groups or events, as well as private lessons for those wanting to develop their Sichuan cooking skills. Book your Chinese food adventure with Jade Li at: Li.yucancook@gmaill or follow her on Instagram @yucancook for more information.