Workshop: Explore Eight Major Cuisine Types in China

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January 17, 2018

(Hosted by MCCGP Committee member)

Number of Participants: 50       

Block A- 3:00-5:30 PM

Preparation:

Ingredients set-up

Nutrition analyst

Cooking demonstration

Recipes recording

Block B- 6:00-8:00 PM

Food presentation and tasting

Recipe review and revision

Workshop wind up

Presented Dishes are:

Four-Joy Meatballs

Kung Pao Chicken

Sichuan Noodles

Sichuan Boiled Beef

Drunken Shrimp

Sour Sweat Short Ribs

Stir Fry Bok Choy with Shiitake Mushroom

Mapo Tofu

Chinese Chive Pie

Chrysanthemum Crisps

Presented by WCCA volunteers