- Hot & Sour Soup-Great flavors on second run, needed a bit more cornstarch to bind all the flavors and tighten the soup up, Great color, Overall good job. Remember to adjust the consistency with slurry. Optimal flavor occurs when all the flavor marry together
- Mandarin Pancakes-Excellent pancakes, Nice crispiness and grill marks on outside yet nice moistness on the insides, nice sizes of various pancakes, nice presentation. When making again, remember to layer two pancakes together when rolling them out, worked amazingly! A bit of oil on the outside helped when cooking.
- Jiao Zi-pork filling was flavored well, need to work on evenness of cooking of exterior. Portions were a bit large. Smaller portions would assist in proper cooking.Frying is the best technique for these dumplings since there is no binding agent in dough. If egg were present, boiling would be another option.
- Stir-Fried Bok Choy-good flavor on bok choy, don't chop vegetables so fine, you want them to be as close to their natural state as possible, since boy choy tends to be smaller cabbage, try slicing them diagonally to keep their natural state but make them easier to consume.
- Vinegar Slipped Fish-Well seasoned, nice sauce consistency and enrobing of the fish. Next time place smaller portions in wok individually so that temperatures remain consistent and there isn't much fluctuation.
- Moo Shu Pork-Perfect flavors! Great execution! When finishing, remember to add egg strips and combine everything together. Although I'm not a big fan of mushrooms, this is an excellent recipe!