Flavors of China: Five Regional Cuisines

A hands-on cooking class culminating in dinner served with wine and beer.

Even though poets say the best foods are from Guangzhou, there are other regions in China with amazingly delicious foods that celebrate the area's culture, produce, terroir, and climate. Let's explore some classics dishes from all four corners of China.

MENU:

East: Lion's Head - Braised Pork Meatballs with Napa Cabbage
West: Cumin Lamb and Green Garlic Stir Fry
North: Zhajiang Mien - Pork in Fermented Soybean Sauce with Hand Cut Noodles, and Pickled Vegetables
South: Garlicky Amaranth with Salted Duck Egg, Century Eggs, and Chicken Fat 
Central: Sichuan Potato Stir Fry
Almond Jelly with Poached Peaches

Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."

A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting.  She started her teaching career at Whole Foods Market Culinary Center. She was also Chef with Bay Area's artisan tofu maker, Hodo Soy, where she is now head of operations. She writes a food blog at www.flavorexplosions.com