While stir-frying is considered essential in Cantonese/Southern style Chinese cooking, Northern style emphasizes techniques beyond the wok.  In this hands-on, interactive class you will sharpen your knife skills while you roast, poach, pan-fry and eat your way through Northern Chinese dishes. Join Chef Thanh Tang. and others in learning the art of roasting a succulent duck and crafting toothsome duck fat pancakes.  Experience the theatrics of sizzling rice soup and indulge in the freshness of cold sesame noodles.  In this class you make and enjoy this menu:

• 鍋巴汤 Sizzling Rice Soup
• 麻醬麵 Shredded Chicken Sesame Noodle Salad
• 北平烤鴨Peking Style Roasted Duck Breast  
• 單餅 Duck Fat Pancakes