Sichuan Xiao Chi Small Eats

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Sichuan is famous for its beloved “xiao chi", which translates to “little eats.” Sichuanese snack all day long, and these spicy, numbing, and flavorful little bites are lip-smacking good. In this class, we will learn several classic Sichuan cooking techniques: smoking, steaming, dry frying, and stir frying.

MENU

Celtuce Salad

Tangerine Beef—Dry Fried Flank Steak with Sichuan Peppercorn, Tangerine Peels and Chilies

Smoked Ma La Spare Ribs—Smoked and Steamed Ribs with a Tingly Flavor

Dry Fried Green Beans—Fried Haricot Vert Cooked with Preserved Radish and Ground Pork

Ants Climbing the Tree—Cellophane Noodles with Pork and Douchi Salted Black Soybeans

8 Treasure Tea

This menu contains the following common allergens: Shellfish, Soy, Peanuts, Wheat. There are options available if you're allergic to peanuts, but they involve tree nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

_{Photo credit: Linda Tay Esposito}