Chinese Culinary Arts - Class number 1

Tonight's UBC Chinese Culinary Arts course first class was informative and fun.

Two of the many useful things we learned are:

How to pick Chinese green tea - You want small, very green, almost transparent tea leaves from a high altitude and the earlier the leaves are picked the better.

Cold Mixing - This is a Chinese cooking technique. Try this recipe: take a red radish and cut off both ends. Smash but don't squash it so that it opens up. Add salt and let sit in the fridge for 30 minutes. Rinse off the salt, add Chinese vinegar, sugar, sesame and salt. Serve. Can't wait to try this. It sounds positively delicious.

The next class takes place next Monday at The Spicy Szechuan Restaurant in Richmond (Unit 100-8151 Anderson Road, Richmond, 604 276-9168) and focuses on Eastern style Chinese food. I am really looking forward to eating and reporting on it here.