Let's Go Zhejiang!
IN THIS LESSON
"Let's Go Zhejiang!"
Zhejiang cuisine overall carries a light taste profile. The ingredients must be fresh; seafood and fishes are usually killed just before cooking, to pursue the fresh and pure taste. Last, the ingredients should be tender, especially of meat.
For this event, we will be preparing the following:
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This famous southern dish involves red-cooking techniques and simmering or steaming. The pork belly soaks up all the great flavors while simmering, and it melts in your mouth without being greasy. The key is to pick a nice piece of pork belly!
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Loofah (aka luffa) is a mysterious and fascinating gourd.
In China, luffa is a beloved vegetable in the summer for its cooling medicinal properties. Called Si Gua (丝瓜) in Mandarin, meaning “silk gourd,” it’s often stir-fried, steamed, or added to soups.
Salted egg yolks are hitting a fever pitch in popularity today, but they’ve been around for centuries.
The irresistibly salty, rich umami flavor lends itself well to so many uses. In Asia, it seems like anything made with salted egg yolks would quickly become a hit either for savory dishes or desert.Lotus roots is a versatile bulb from the lotus plant that can be cooked in many ways. Definitely one of the most favorite veggies in a Chinese kitchen!
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Always a surprise! 🙈
Our Timeline
5:30 PM - Guest arrival
5:45 PM - Video showing
6:00 PM - Start the first dish
6:30 PM - End of the first dish prep
6:30 PM - Start the second dish
7:15 PM - End of second dish
7: 15 PM - Start of third dish
7:45 PM - End of third dish
8:00 PM - Mystery dessert and discussion
8:30 PM - End of event
Friday, October 25, 2024
5:30 PM to 8:30 PM CDT
Event cost: $55 per person
Cancellation Policy: 48 hours before the event.
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Thank you!