This course will present the philosophy, components and techniques of Chinese cooking with a number of recipes. The philosophy and the schools of the cuisines are discussed. The ingredients that give Chinese dishes their unique tastes are described and will also be displayed, as will some of the kitchen utensils so important to cooking Chinese dishes successfully. Advice is given on selecting dishes at a restaurant or in preparing dishes at home. Recipes are shared, 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.