Sichuan Cooking Class

Yesterday, I took a Sichuan cooking class. Ten people attended the class, and we learned to make Sweet and Sour Pork, Gung Bao (Kung Pao) Chicken, Crisp Rice with Vegetable Sauce, Fish-Flavor Eggplant, and Three Shredded Vegetable Salad.

Pictured above is my Sweet and Sour Pork.

Vegetables cut with a cleaver. — Cooking tools in Chengdu, China.

These are the tools we used to cook. That cleaver is very sharp! It was actually quite easy to smash, slice, chop, and dice with it. Real chefs only need one knife, and that knife is a cleaver.

Crisp rice with vegetable sauce. — Crisp rice with vegetable sauce, at cooking school in Chengdu, China.

Fish-Flavor Eggplant at cooking school in Chengdu, China.

Three Shredded Vegetable Salad at cooking school in Chengdu, China.