Regions of Asia 6-Week Series

From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Unravel some of the mystery behind many of the most prominent recipes and cooking techniques while discovering similarities and differences throughout the lands. Survey a different region each week and learn the essential techniques and subtle flavor secrets that make each specific cuisine so appealing. Explore and demystify the ingredients critical to the Asian pantry, bringing unique new flavor profiles to your culinary repertoire. *THIS SERIES SKIPS THE WEEK OF 5/26 IN OBSERVANCE OF MEMORIAL DAY*

Week 1 – South China & Canton: One of the most gastronomically renown and adventurous regions of China. Dishes are delicately seasoned to bring out natural flavors, with an emphasis on fresh ingredients and sharp technique.

Recipes this week include:
• Cantonese Char Siu Pork and Vegetable Spring Rolls
• Steamed Whole Fish with Ginger
• Poached Chinese Broccoli with Oyster Sauce
• Hong Kong Style Egg Custard Tarts

Week 2 – Northeast China: This harsh climate produces hearty, bold, and flavorful dishes. Wheat is the staple crop of Northern China, so the cuisine is largely defined by noodles, dumplings, steamed buns, and pancakes.

Recipes this week include:
• Shrimp, Pork, and Chive Potstickers (Guotie)
• Crispy Peking-Style Duck Breast
• Shanghai-Style Braised Pork Belly (Hong Shao Rou)
• Stir-Fried Lo Mein with Shiitake Mushrooms

Week 3 – Central & West China: Spicy and pungent flavors are characteristic of West and Central China. Perhaps best known is the Sichuan Province, famous for its particularly numbing and spicy flavors resulting from liberal use of garlic and chili peppers, and the unique numbing Sichuan peppercorn.

Recipes this week include:
• Cold Sesame Noodles (Dan Dan Mian)
• Ma Po Tofu (Tofu and Ground Pork)
• Xingiang Chili Cumin Lamb Skewers
• Sichuan Smashed Cucumbers Three Ways

Week 4 – Japan & Korea: These cuisines share many similarities, but the specialties from each have their own meaning and cultural symbolism pointing to their origins. Both cuisines emphasize rice (surprise!), a lot of vegetables, and red meat or fish.

Recipes this week include:
• Udon Noodle Soup (Kake Udon)
• Tuna Sushi Roll (Tekkamaki)
• Beef Bulgogi
• Kimchi

Week 5 – Vietnam: A varied landscape is truly reflected in Vietnamese cuisine. Textures and flavors contrast and complement each other to provide a rounded and unique culinary experience.

Recipes this week include:
• Shrimp Rice-Paper Rolls
• Pho Beef Broth and Noodles
• Sweet Sour Fish Soup (Canh Chua Tôm)
• Vietnamese Caramelized Braised Catfish (Thit Heo Nuong Xa)

Week 6 – Thailand: There’s no shortage of flavor in this bold cuisine. Thai dishes often are not considered satisfying unless they combine four tastes: sweet, sour, salty, and spicy. 

Recipes this week include:
• Beef Satay
• Pad Thai
• Thai Green Curry with Pork and Eggplant 
• Mango Sticky Rice (Khoa Niaow Ma Muang)