Never mastered stir-frying? Not sure what the difference is between Sichuan and Hunanese? Come join Jenn and her mom for a hands-on Chinese cooking class, where you can learn how to wrap dumplings, make scallion pancakes (the yummy Taiwanese way, not the scary deep-fried Chinese-American restaurant way), master mapo tofu, and how blanching is the secret to a good stir-fry. Also: the essentials to a Chinese pantry. Lunch -- served with either Taiwanese oolong or Tsing-Tao -- will be what we prepare!