This is one of the simple recipes I taught for Impastiamo Classes, an Italian-based platform for online cooking classes. They launched in April 2020, with the mission of promoting culture and diversity through the power of food and creating and inspiring social change one class at a time. The recipes were designed for the Fall to prevent dryness and nourish the kidney and spleen. When creating the recipe, I also considered that the audience might have limited access to Chinese ingredients.

You can purchase a recording of the 1-hour class here.