The next activity I want to introduce is cooking the beef. One day in the final week of our exchange, about 10-20 people were invited to cooking class.

Most of the people were not from China. The cooking teacher was Chinese Canadian. She was fluent in introducing the process in English. First, we were required to clean all the forks, knives, pan, and prepared the onions and the meat and wore the apron. She then showed us how to use the knife to cut the onions, which is the basics of Chinese cooking.

My partner Jay was a Russian student who now studies in London. He seemed very proficient in cooking. He used the knives and cut the onions quickly, regardless of any potential risk of hurting his fingers. I helped him as well. We finished very well. The next step was cutting the beef. He first spread the meat on the table and pulled the meat, using the knife to carefully divide the meat into two parts. The first part was most of the meat, the other was the waste. We were very careful when manipulating the meat division, then we carefully rolled the meat and put it on the plate.

It was not a very difficult cooking class and we went over the most important steps. Then it was time to cook. The teacher turned on the pan and adjusted the temperature to the most suitable mode, about 100-140 degrees Celsius. We then cooked. I felt comfortable when I heard the sizzle on the pan.

Beef is not hard to cook thoroughly. We used chopsticks to pick all of it up. It smelled nice and Jay tried one slice. It tasted delicious. Then I tried another one, too.

This cooking class came to an end. Next chapter, I will introduce the foods from our market trip.