While the flavor, the color and the texture of Chinese dishes are of utmost importance, the experience is wholly completed with the art of menu balancing. Taught by Chef Sue, learn how to prepare a traditional, balanced Chinese dinner: 4 dishes and 1 soup.
Menu:
Egg and Tomato soup
Hong Shao Ruo
Claypot Japanese tofu with mushrooms
Stir fried Chinese broccoli
Stir fried celery with beef
Date: Sunday, April 20th
Time: 14:30-17:00
Price: 300 RMB; 240 for members
