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  • Menu4 Workshop

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    Karan Berry
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    CHINESE CUISINE WORKSHOP SESSION-5 MAY 2012 MENU Veg. Sweet corn soup Schewan spring rolls Shanghai wontons chicken hot and sour soup Chinese pancakes Shanghai wontons. Veg. Fried rice Hakka noodles Veg. Manchurian Schewan style cheese chilly Veg. Tempura Dessert: chicken noodles chicken fried rice Chicken Manchurian Chilly chicken Lemon chicken hunan style Fruit fritters Mango pudding Fruit jelly& custard duet Vanilla

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    CHINESE CUISINE WORKSHOP SESSION-5 MAY 2012 MENU Veg. Sweet corn soup Schewan spring rolls Shanghai wontons chicken hot and sour soup Chinese pancakes Shanghai wontons. Veg. Fried rice Hakka noodles Veg. Manchurian Schewan style cheese chilly Veg. Tempura Dessert: chicken noodles chicken fried rice Chicken Manchurian Chilly chicken Lemon chicken hunan style Fruit fritters Mango pudding Fruit jelly& custard duet Vanilla

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    9 views1 page

    Menu4 Workshop

    Uploaded by

    Karan Berry
    CHINESE CUISINE WORKSHOP SESSION-5 MAY 2012 MENU Veg. Sweet corn soup Schewan spring rolls Shanghai wontons chicken hot and sour soup Chinese pancakes Shanghai wontons. Veg. Fried rice Hakka noodles Veg. Manchurian Schewan style cheese chilly Veg. Tempura Dessert: chicken noodles chicken fried rice Chicken Manchurian Chilly chicken Lemon chicken hunan style Fruit fritters Mango pudding Fruit jelly& custard duet Vanilla

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    CHINESE CUISINE WORKSHOP SESSION-5 MAY 2012

    MENU
    VEGETARIAN NON VEGETARIAN

    Starters:

    Veg. sweet corn soup Schewan spring rolls Shanghai wontons

    Chicken hot & sour soup Chinese pancakes Shanghai wontons

    Main course:

    Veg. fried rice Hakka noodles Veg. Manchurian Schewan style cheese chilly Veg. tempura
    Dessert:

    Chicken noodles Chicken fried rice Chicken Manchurian Chilly chicken Lemon chicken hunan style

    Fruit fritters Mango pudding Fruit jelly& custard duet Vanilla float

    Chef Karan Berry (Asst. Professor-H&T/M)

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