Cooking class experience — learning Hot Pot properly

I took a cooking class specifically to learn how to make Hot Pot correctly. The instructor explained why Sichuan peppercorn is used the way it is — something I'd never understood from just eating it. The bold and numbing result when you make it yourself is different.

Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. We learned how a regional specialty restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of chrysanthemum tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.