Saturday’s public class was quite good:
Dishes list:
- 鱼香肉丝 – Yúxiāng ròusī – Fish-fragrant’s shredded pork
- 土豆刀豆 – tǔdòudāodòu – Sliced potatoes and green beans
- 番茄豆腐 – fānqiédòufu – Tomato with tofu
- 葱油饼 – cōngyóubǐng – chinese salty pancakes
Our students proudly cooked Yuxiang rou si (Shredded pork), amongst other dishes.
“Yuxiang” (鱼香) means litteraly “fish-fragrant”, but it is a seasoning mixture used mainly for meat or vetegable, like pork or eggplant for the most famous yuxiang dishes. It can also be declined to other ingredients, and is a good way to get into cooking chinese food.
Some photos of the events:
