Cooking class — Sichuan and Northern Cuisine
Weekly course outline
| Week 1. | Hot and sour soup |
| Sautéed beef with Sichuan peppercorn sauce | |
| Week 2. | Kung-Pao chicken with cashew nuts |
| Mandarin meat sauce with fresh pasta | |
| Week 3. | Orange beef with sun-dried tomatoes |
| Lotus root salad with go chi berry | |
| Week 4. | Scallion pancake |
| Thin pancake | |
| Pork dumpling with soy-ginger sauce | |
| Week 5. | Drunk chicken wings |
| Chinese eggplant with yu-xiang sauce | |
| Dry-cooked bamboo shoots | |
| Week 6. | Stir-fry chicken with jelly fish |
| Sweet-and-sour fish with pine nuts |
Notes:
- This is a “demonstration-only” course; there will be no hands-on practice. However, some students may need to help prepare the food
- An additional materials fee between $5 and $8 is required in addition to the course fee (CCC member discount is not applicable for material fees)
- The course start date listed is tentative, subject to a minimum enrolment of 8 students