Three-colored Soup Dumplings

Wine tasting party

Learning how to taste wines is a straightforward adventure that will deepen your appreciation for both wines and winemakers. Look, smell, taste – starting with your basic senses and expanding from there you will learn how to taste wines like the pros in no time! Tasting wine is all about utilizing your five senses to fully experience what’s in your glass.

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We will have tie-dye class; it will start in July 2016.
Tie-dye, as the name shows, the tie-dye process can be divided into two parts, first tie the fabric and then dye.
Normally we use strings and wood strips, squares and chopsticks to tie parts of the fabric so that they will not absorb dye, giving the fabric a streaked or mottled look.
In class, we will use one cloth and learn how to tie and dye it, you can use your imagination to create a different way to tie it. (more…)

During the month of May and June we are expanding our stable of classes to include our new Pudong venue as well as fill out days that are more and more requested by our customers. This will include 3 new courses.

The first on is a new dim sum class on Mondays. Here our customers can choose the type of dim sum they would like to make, for a total of three dim sum dishes.

The other two take place in Cook in Shanghai Pudong on Saturdays, for the morning class we will be making la mian hand pulled noodles, shaved noodles and finish off with a delicious ox bone soup. For the afternoon class, in the same venue, we will be teaching two dim sum courses with soup dumplings and small steamed buns. (more…)

Many have heard of the concept of “yin and yang”. It’s a famous idea that contributes to the stereotype of a mysterious and deeply philosophical East that is full of unknowable tradition and ideas. While it’s cool to be known as deeply philosophical and mysterious, the truth is that we use the basic concepts of yin and yang everyday in China. They are far from being unknowable, and in this post we’ll teach you a bit about the basics as they apply to yin and yang in food.
 
The origins of yin and yang stretch back to the days of oracle bones, when fortunes would be interpreted from the cracks formed in animal bones after being thrown into fire. (more…)