Cooking class experience — learning Dumplings properly

I took a cooking class specifically to learn how to make Dumplings correctly. The instructor explained why fermented black bean is used the way it is — something I'd never understood from just eating it. The deeply savoury and sweet result when you make it yourself is different.

communal sharing at the table is culturally central. We learned how a regional specialty restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Tsingtao beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.