When

Saturday, November 18, 2017 from 6:00 PM to 8:00 PM PST
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Where

Robert Mondavi Institute, Food Innovation Lab, UCD

392 Old Davis Rd
Davis, CA 95616

Contact

Kate Zhang
Confucius Institute at UC Davis
530-754-1237
wkzhang@ucdavis.edu

Chinese Flavors: Steamed Bao Workshop (Nov 18, 2017)

Steamed bao, or steamed bun with filling, originated in China as early as the third century. At this workshop, you will learn how to make the dough and create one of the many time-honored baos with meat or vegetable fillings, steam them, and enjoy eating your own creation. You’ll also learn some stories about this amazing traditional Chinese food.

Registration is closed.