This is a lecture presentation that presents the philosophy, components, and techniques of Chinese cooking. The ingredients that give Chinese dishes their unique tastes are described in detail, and the kitchen utensils and cooking techniques so important to cooking Chinese dishes successfully are presented. Advice is given on selecting dishes at a restaurant or in preparing a Chinese meal at home. Twenty recipes and their preparations (with a few videos) are taught, including Kung Pao Chicken, Egg Drop Soup, Peking Duck, and Beef in Oyster Sauce. Some ingredients and kitchen tools are brought to class for the students to inspect.