We have started monthly international cooking classes inviting a guest cooking teacher in the studio. We can learn authentic cooking from native teachers, and it has been so much fun. The first cooking teacher was a good friend of mine, Yo-san. He moved to Tokyo before the pandemic to learn Japanese cooking. He started going to culinary school, then now he started working at the omakase sushi restaurant in Ginza Tokyo.
This class was about two month ago. We made; lu rou fan, braised pork, sautéed Clams with basil, chicken, Shiitake mushrooms, and lots of garlic soup, Taiwanese style egg omelet, and squid sweet and sour sauce.
Taiwanese cooking is very light in salt and oil. Using fresh seafood, and vegetables, and very quick to make.