Training Resources for:
Chinese Culinary Arts
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Chinese Culinary Arts This unique course on Chinese culinary arts allows you to taste specialties from North China, Szechuan, Shanghai and Canton. Learn about the healthy diet promoted by Chinese cooking and the balance of Yin and Yang represented through the choices of meats and vegetables and regional specialties such as Pekinese duck, Shanghai smoked fish, Szechuanese devil-cooked pork and Cantonese steamed scallops in garlic sauce. You dine each evening with a UBC Chinese instructor who provides historical background, regional information and the legends and stories behind culinary specialties. You become proficient in understanding Chinese menus and ordering balanced meals while gaining a deeper understanding of Chinese culture and traditions. A Classroom course provided by UBC Continuing Studies in Vancouver, British Columbia, Canada
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