On the menu was a broad range of tastes to tease the palate. Shelagh shared with us the classic Sichuan flavours of sweet, sour, salty, fragrant, bitter and nutty. As she demonstrated, each flavor can be enjoyed singly, or coupled together to create complex flavor notes.
The lessons to be learned:
–take small portions of each offered dish to save room for the ones yet to be served
–never smack chopsticks together (it’s rude!)
–never stab or pierce food with a chopstick (definitely not polite!)
–fine Chinese egg noodles do not have to be boiled – simply pour boiling water over the noodles and allow to soften for several minutes
On the menu:
Chinese mixed vegetables
Pan-fried baby bok choy
Steamed Fish Chinese style
Steamed Chicken Chinese style
Ma Pos bean curd
Singapore fried noodles
Angel food cake with homemade fudge sauce
Another great timesaver tip about cooking Chinese – shake the sauce ingredients in a jar as far in advance as is convenient for you. The flavors will blend and intensify.