Of the many styles of Chinese cooking, nobody does it quite like the Sichuan province. Built around the concept of mala, meaning numbness and spicy, it’s all about balancing flavor with heat. Michelle Nguyen will be leading this class on Sichuan cooking, where you’ll learn how to make some classic and contemporary versions of her favorites: spicy beef noodle stew with Sichuan peppercorn noodles, pickled mustard greens and bok choy and mapo tofu with pork.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.