Saturday, November 18, 2017 from 6:00 PM to 8:00 PM PST
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Robert Mondavi Institute, Food Innovation Lab, UCD

392 Old Davis Rd
Davis, CA 95616


Kate Zhang
Confucius Institute at UC Davis

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. This event has already been held.