Workshop: Explore Eight Major Cuisine Types in China
January 17, 2018(Hosted by MCCGP Committee member)Number of Participants: 50
Block A- 3:00-5:30 PM Preparation: Ingredients set-upNutrition analystCooking demonstrationRecipes recording
Block B- 6:00-8:00 PMFood presentation and tastingRecipe review and revisionWorkshop wind up
Presented Dishes are:
Four-Joy MeatballsKung Pao ChickenSichuan NoodlesSichuan Boiled BeefDrunken ShrimpSour Sweat Short RibsStir Fry Bok Choy with Shiitake MushroomMapo TofuChinese Chive PieChrysanthemum Crisps
Presented by WCCA volunteers
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