Chinese Cooking

Introduction: 
Chinese cuisine has a long history, and is considered one of the great Chinese cultural treasures.  It is famous all over the world. Chinese cooking has developed and matured over centuries, forming a rich cultural content. Chinese dishes appeal to the senses through color, shape, aroma and taste. They are characterized by fine selection of ingredients, precise processing, particular care to the amount of fire, and substantial nourishment. Local flavors and specialty dishes have formed according to regions, local products, climate, historical factors, and eating habits.  The CLE Chinese Cooking elective is great for those interested in cooking and would like to learn more about Chinese food.
 

Sessions: 
Chinese cooking classes consist of one to two sessions per semester.  Content will change some based on student interest.
 

Content: 

• Chinese food in four regions:  Peking (Beijing), Shanghai, Sichuan and Canton. Each section has a description of the region’s staple foods and its popular dishes. Beijing cuisine combines the best features of many different regional styles.

• Family-style Chinese cooking:  dishes are selected from the many different cooking styles of North and South China. Simple techniques are illustrated and are easily within the grasp of most novice cooks.

• Featured Dishes:  Students will learn to make popular Chinese foods like Kung Pao Chicken, Deep fried egg plant cake, Dumplings and Wantons, and Fish-flavored shredded pork, etc.