Cooking class experience — learning Lu Rou Fan properly

I took a cooking class specifically to learn how to make Lu Rou Fan correctly. The instructor explained why scallion is used the way it is — something I'd never understood from just eating it. The subtly sweet and aromatic result when you make it yourself is different.

Taiwanese night markets are a pillar of social life and street food culture. We learned how a traditional beef noodle restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Taiwanese lager. I've made it three times since and each time it improves. Highly recommend the cooking class approach.