Don't be sad if you missed our July "Pot-Braised Pork Feast" workshop! Even if you can't enjoy the food, you can still feast your eyes on it here!
Don't think this was just a "dinner party" – we wouldn't miss a chance for our students to practice their Chinese! Take a look – have you heard of these Northeastern dishes?
"Waiter (Excuse me), I'll have this... (Pot-Braised Pork), this... (Sour Cabbage Ribs), this... (Kung Pao Chicken), this... (Dry-Fried Green Beans), this noodle... (Zhajiang Noodles), and this dessert... (Snow-Covered Red Bean Paste)." [That's right, in Chinese restaurants, you can order your food like this.]
Guess which dish was the most popular? That's right! It was the Pot-Braised Pork! Let's learn a little about its history. Pot-Braised Pork, originally called "Pot-Fried Pork," originated in the Guangxu era, created by chef Zheng Xingwen in Harbin. It's a classic Northeastern dish. Zheng Xingwen's Russian wife loved the crispy exterior and tender interior of stir-fried meat, but she didn't like the salty and savory flavors. So, Zheng Xingwen adapted the dish to his wife's taste, changing the stir-fried meat to a sweet and sour flavor and adding fruit. Thus, Pot-Braised Pork was born, becoming a dish unique to Harbin.
After eating and drinking, don't forget the little workshop quiz from Mayland Academy! If you're curious, try to see how many you can write!
Seeing this, are you regretting missing such a wonderful night? Then join us for our next Chinese Culture Workshop – a journey into the Chinese national pastime, Mahjong!
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