Barshu awayday

Last week Barshu (the Sichuanese restaurant where I work as consultant) ran a team-building awayday for some corporate clients in the beautiful private room on the second floor.  The programme? A demonstration by two of the chefs, Xiao Wei and Xiao Hua, followed by a Chinese wine-tasting and a fabulous banquet. Xiao Wei and Xiao Hua showed the guests how to wrap various kinds of jiaozi dumplings, glutinous rice balls (tang yuan), and leaf-wrapped glutinous rice zongzi – the latter particularly appropriate as the event took place on the Dragon Boat Festival 端午节, when they are traditionally eaten. Some of the guests had a go themselves. And then they tasted a few Chinese wines and some sake, and then sat down to feast…

The pictures show Xiao Wei wrapping zongzi (top), Xiao Hua making tangyuan (right), and one of the guests trying his hand at wrapping jiaozi (below left).

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