Perfecting the balance of color, aroma, and taste are the hallmarks of Chinese cuisine. Chinese chefs know that presentation of a dish is of utmost importance because the visual composition of a dish is the first thing perceived by the diner. Because of this, the Chinese often incorporate edible flowers into their meals to enhance visual enjoyment. In this class we’ll learn how to cook with edible flowers and make eye-catching dishes with common vegetables. In this Cambridge Center for Adult Education class taught by Jade Li on September 10 at noon, we will be making Daylily Flower Salad, Bok Choy Fried with Glass Noodle, and Cauliflower Fried Rice.
Jade Li is from Zigong, a big city in Sichuan Province known for its dinosaurs, salt mines and flavorful dishes; there’s a traditional Chinese saying, “Eating in Sichuan, taste in Zigong.” Zigong cuisine is called Yan Bang Cai, known as Dishes of Salt School. The main concept is “fragrant, spicy and fresh” . Beware, the locals love extra spicy food prepared as hot pot, dry pot, or stir-fried. Jade cooks recipes perfected by her family over many generations, and loves to share her food with friends from across the world who have same passion to try new, exotic cuisines. Jade Li also offers authentic Chinese catered experiences for small groups or events, as well as private lessons for those wanting to develop their Sichuan cooking skills. Book your Chinese food adventure with Jade Li at: Li.yucancook@gmail.com or follow her on Instagram @yucancook for more information.
The class is $85. Register at www.ccae.org This class will meet in-person at CCAE with a limited student capacity. Please note that COVID-19 proof of vaccination is required. Please view our In-Person Class Guidelines prior to enrolling.
