This tree-hour session provides an introduction to the philosophies and techniques which define a true Chinese kitchen. Discusses will be:

• Rice: The four different types and traditional cooking method vs. rice-cooker
• The whys-and-wherefores of cooking sauces vs MSG
• How to handle a chopping knife safely and effectively
• How to stir fry using a wok
• The difference between authentic traditional Chinese and “Chinese-American” cooking

Note: Completion of the Basic class is required in order to participate in the intermediate level

Pick and choose from a series of monthly classes where you will learn to operate a variety of basic dishes such as Lo mien, Freid rice, Hot & Sour soup and Chicken & Broccoli. These sessions are 10 % lecture, 90% hands on – with the instructor guiding you trough each step. Topics to be covered:

• Where to buy ingradients
• Vegetables: best practice in slicing&dicing
• How to mix sauces, from mild to spicy Szechuan
• The Assembling and cooking dishes