More than Mala: Sichuan Cooking *NEW* *Online*

Chengdu in Sichuan has been recognized by UNESCO as the city of gastronomy because of its sophisticated cooking. Join Jade, our native Chinese instructor, whose hometown is this Sichuan city. It’s not just about the chili oil and Sichuan peppercorns. Sichuan cuisine is about the complexity of seven factors: spicy, flowery, salty, sour, sweet, bitter, and smoky. We’ll make Sichuan style salad, Kung Pao chicken, mapo tofu, and mixed vegetables side dish. We’ll serve the dish with steamed rice. Instructor: Jade Li

Sections

SCHN-SU21.01

Start Date

August 21, 2021

Time

5:00pm

Location

Online

Cost

$60.00

Availability

5

Saturday, August 21 from 5-7pm.
This class will be online via Zoom. You will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts. Please also check your spam folder.
If you register 12 hours or less before the class begins or after the start date, please contact zoom@ccae.org for the link.

Instructors: Jade Li

Instructor

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.