Friday, October 25, 2019 from 6:00 PM to 8:00 PM PDT
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Robert Mondavi Institute, Food Innovation Lab, UCD

392 Old Davis Rd
Davis, CA 95616

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Sally Wu
Confucius Institute at UC Davis

Chinese Flavors: Cooking Workshop #2 (Oct. 25 2019) Steamed Bao

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. The registration limit has been met.