The Chinese chef’s knife is often the sole cutting implement in the Chinese kitchen. It differs from a Western style knife in its broad rectangular blade.
The class will teach you to how to slice, shred, mince and debone with a cleaver, while you learn to whip up three classic Chinese dishes. This class is information-heavy and offers less cooking than our regular offerings.
Braised Chicken with Dried Lily Flower
Smashed Cucumber Salad
Sweet and Sour Shredded Potatoes
See exact dates and register here.