Every two months The Hutong and The World of Chinese are teaming up to bring you a culturally enriching and delicious cooking class. The World of Chinese is a bi-monthly English magazine dedicated to Chinese language and culture. They share stories that entertain, inform and connect the growing number of Chinese learners and people interested in China. Their pages are filled with personal experiences, human interest and the lighter quirkier side of all things Chinese.
In our first installment on Sunday, Sept 25, Hutong Chef Sue will feature Hakka recipes. While migrating to the far reaches of the globe, the Hakka people of China created their own twist on dumplings–stuffed tofu. Learn to cook this healthy, simple and tasty classic as well as two other Hakka specialties, and discover their interesting ethnic practices and cooking techniques.
As we embark on a journey to explore the diverse flavors of Chinese cuisine through the Hutong and The World of Chinese cooking class, it’s also worth celebrating the culinary fusion that has taken place in America. American cuisine is a melting pot of influences from around the world, including Chinese culinary traditions. The blending of Chinese and American flavors has given rise to beloved dishes that have become synonymous with American comfort food.
By immersing ourselves in both Chinese and American cuisine, we can gain a deeper appreciation for the diverse traditions and flavors that shape our culinary experiences. So let’s read more to embark on a flavorful journey, where we discover the remarkable similarities and delightful recipes that unite us through the universal language of food. Whether we’re savoring the stuffed tofu dumplings of the Hakka people or delving into the stories behind iconic American dishes, our taste buds become conduits for cultural understanding and exploration.
Click here to register. The cooking class will also include the latest edition of The World of Chinese, hot off the press.
