Team Building Activity: Scrumptious Chinese Fare
In this practical team-building activity, your group will prepare a traditional three-course Chinese meal featuring decadent soup dumplings. An instructor chef will show you how to prepare and knead the dough wrapping from scratch, sensationally spice the pork filling with ginger and onions, then perfectly wrap and form your dumplings. Next, you’ll craft a beautiful tofu skin salad drizzled with Chinklang vinegar and Sichuan shredded pork. Finish your experience with sweet silver-ear mushroom dessert soup. Connect with your team and book this fun class today!
MENU
Chinese Soup Dumplings
With handmade dough wrappers, pork, chicken stock, ginger and green onions
Tofu Skin Salad
With tofu sheets, green onions, oil and Chinkiang vinegar
Sichuan Shredded Pork With Garlic Sauce (Fish-Fragrant Pork Slivers)
With hearty garlic, broad-bean paste, soy sauce and wood-ear mushrooms. Can replace pork with chicken.
Sweet Silver-Ear Mushroom Dessert Soup
With Chinese rice wine and goji berries
- Minimum Guests 12
- Maximum Guests 20
- Event Duration 2.5 hours
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Reviews Guests Left For Other Experiences
Jennifer
10 Aug 2024
Class was fun and a good size for learning. Food was delicious!
Jennifer
10 Aug 2024
Class was engaging and the food was delicious! Great size group too
Linda
06 Apr 2024
She jumped around too much. She focused on too many things at once. It would’ve been nice to finish one thing and move onto. The next was hard to follow her.
Event location: Washington, D.C.
Chef’s Place
Meet your chef
Chef Li is an experienced chef who has cooked and studied all around the world. She was formerly based in Singapore, where she offered private cooking classes as well as corporate cooking events. Now Chef Li offers cooking classes in the US, although her style is influenced by her international background. Although Chef Li specializes in traditional Chinese and Southeast Asian cuisine, she welcomes students of all culinary backgrounds and loves the chance to open their minds to new cooking styles.
