Many skills were taught using the ubiquitous cleaver. It was great chopping, slicing and dicing all of the ingredients. A well informed introduction to the oils and sauces to be used started the session. Chef Wong and other chefs were on hand to help the 12 participants. We learnt to roll out and fold the dumplings the traditional way. It was a very lively class which was well led by a very knowledgable New Zealander whose name escapes me! The finished products both meat and vegetarian dumplings were washed down with gallons of TsingToa beer which was included in the price. We paid 300RMB per person, we received a New Black Sesame Kitchen apron to use on the day and take home plus a little bag of Sichuan spices. Really good way to spend a morning with friends and good value for money. Thank you.
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