Pondering the noodle aisle
Cutting wosun with cleaver
Adding soy sauce to braised meat dish
Students formed small groups of three or four and were asked to research a specific Chinese regional cuisine, designing a menu of representative dishes within a specific budget. They took trips to local Asian grocery stores to buy the ingredients, then prepared, cooked, and ate their meal together. They were asked to compile a video essay of their journey, with the goal of explaining the major characteristics of their particular Chinese regional cuisine to their classmates.