Vivian is back with more variations of Chinese breads! There are endless versions of these comfort food, so here we are with a whole new selection of homemade buns/pancakes and delicious savory fillings.
1. Lotus Leaf Buns 荷叶卷*
These fluffy steamed bread are popular with everyone and can be used for any filling you like. They are the basis of the famous Gua Bao 挂包 or the Pork Belly Bun.
2. Mandarin Pancakes 春饼
Chun bing, which literally means spring pancakes, is a dish that Northerners cook as part of their celebration of Spring Festival (Chinese New Year). Making them is a way to welcome the new year and pray for good yields from spring crops.
We will be showing how to make these pancakes with a variety of fillings:
- Moo Shu Pork (木须肉)* consists of sliced pork tenderloin, scrambled eggs, vegetables, bite-sized wood ear mushrooms (black fungus) and mushrooms.
- Yu Xiang Ji Si (Sichuan Shredded Chicken). The word Yu Xiang (鱼香) refers to a seasoning mix that is very popular in Sichuan cuisine. Ironically, the word literally translates as fish flavored, even though there is no fish in the sauce.
- Bok Choy and Tofu (白菜豆腐）
3. Yu Ni Cong You Bing (芋泥葱油饼)*
Everyone knows and loves Spring Onion pancakes but have you ever had it with taro root? We will make the Taiwanese version of Cong You Bing with the flaky layers but with the added boost of taro.
*Dish contains pork/lard or alcohol.
Hands-on with Demonstration by Chef
Food Tasting Participants will sample all the items.
Take Home Items Participants will take home a Recipe Pack.