We’re starting off with two beloved Chinese dishes that introduced America to southern Chinese cuisine. Yangzhou fried rice (originating from Jiangsu province), will surely coax fond memories of favorite local Chinese restaurant outings, while kung pao chicken is as prolific as chicken nuggets in Sichuan cuisine. Both are important staples in any Chinese meal repertoire and you’ll get to learn how to make each better than any restaurant!

           

Meal 2 will have you racing to make traditional Chinese jiaozi (pork here, but can be subbed with any protein or vegetable alternative) and introduces an eggplant dish that will likely wipe away your skepticism of eggplants. For our jiaozi (classic Northern China cuisine): learn some fun fold closure styles and understand the *correct* preparation of dumpling filling. For yuxiang eggplant, discover the delightful balance of sweet, salty, and spicy in this Sichuan favorite.

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Dandan noodles have seemingly found a resurgence in contemporary Chinese cuisine by storm and we are here for it. A go-to comfort dish that’s quick and easy, dandan noodles are the mac & cheese of Southern China – every kid loves them and everyone knows how to make them. Traditionally made with an extra spicy kick, we’ll tame our version down a bit for more sensitive palates. Paired with mouth-watering, crave-able crispy pork ribs and we have a meal worth bragging about.

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Starting from scratch, we’re making everyone’s favorite packed lunch meal – baozi and mapo tofu. For our veggie-lovers, this meal is easily made vegetarian! Steamed baozi are traditionally filled with pork and cabbage, but we’re getting a bit fancier with some assorted vegetables and glass noodles. Easy to eat, difficult to make, baozi take some time to perfect, but we believe in you! Pair them with some spicy, savory mapo tofu and you may not want to keep this one all to yourself.

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Whether it’s for breakfast, lunch, or dinner, congee is the perfect meal. We’re going to use chicken in ours, but you can make congee with many different additions (our favorite is century egg & pork congee, but we don’t want to scare any students away too early)! Congee is showing up on many hip new restaurant menus these days, but we’re going to teach you how to make it the correct way – none of that watery soupy rice silliness. Paired with perfectly thin, crispy & chewy scallion pancakes (China’s most popular bing), this is another meal we’d like to have every day. Lucky you!

   

The go-to Chinese take-out order for every movie and television show!