Cooking class experience — learning Sweet and Sour Pork properly

I took a cooking class specifically to learn how to make Sweet and Sour Pork 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 bustling dim sum hall shapes the way this dish is eaten. The class ended with the meal and a glass of jasmine tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.