Fri, April 17: Modern Chinese: Sichuan Province

Friday, April 17th, 5pm-8:30pm 

Modern Chinese: Sichuan Province with Dave - $95 per person 

The cuisines of China date back thousands of years and have been constantly evolving due to geographic and regional differences. Over time, local availability in ingredients/proteins, changing Dynasties and classes, different refugee groups that settled in different parts of China bringing with them their own recipes and cooking techniques, as well as overall modernization, Chinese cuisines have been shaped into very different and unparalleled styles of food and techniques.  

Szechuan (Sichuan) Cuisine is known for its use of Chiles, Szechuan peppercorns and for the use of fermented ingredients. The Szechuan peppercorns that are used in this cuisine give a numbing sensation known as “mala”. Even though there is an emphasis on spicy, flavors are well rounded and there is a balance between hot and taste. This is a hands-on class. This class is taught in our 2x4 format – we’ll split up into groups of 2 and each twosome will tackle one recipe and then we all share a family style feast! 

On The Menu: 

Mapo Tofu – Tofu with Chili Bean Paste, Szechuan Eggplant Stir Fry 

Red Oil Wontons – Steamed Pork Dumplings Soaked in Spicy Chili Oil 

Twice Cooked Pork, Dry Blistered Green Beans 

Dan Dan Noodles – Street Noodles in Chili Peanut Sauce, Szechuan Peppercorn Scallion Pancakes