This is a lecture presentation which presents the philosophy, components and techniques of Chinese cooking with a number of recipes. The philosophy and the regional schools of the different cuisines are discussed. 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 dishes at home. Recipes (with a few videos) are given, and include Kung Pao Chicken, Egg Drop Soup, Peking Duck, and Beef in Oyster Sauce. Some ingredients and kitchen tools are brought for the students to inspect at the break or after the session.