Flavors of China: Cooking with Steam

Steaming is one of the oldest, healthiest and versatile way to cook. Through a variety of classic Chinese dishes, Linda will teach you how to build flavor through moisture, heat, and timing. You’ll discover how different foods respond to steam—how vegetables retain structure and sweetness, how proteins become tender without drying, and how starches transform into soft, elastic, and aromatic forms. We’ll also use a variety of equipment setups, from bamboo steamers to improvised setups, to empower you to steam at home with confidence!

MENU

Steamed Eggs with Salted Egg and Century Egg

Shio Koji Pork Ribs with Garlic, Chile and Douci Salt-Fermented Black Soy Beans

Chicken with Tiger Lilies, Woodear and Shiitake

Eggplant with Crispy Shallots

Sticky Rice with Pork Belly, Butternut Squash and Sichuan Peppercorn in Lotus Leaf

Allergens: Egg, Sesame, Shellfish, Soy. Concerns? Email info@18reasons.org.

Learn more about Linda here.

Review our registration and cancellation policies here.

Photo credit: Linda Tay Esposito