Master Wok Skills and Stir Fry with Beijing Chef and Market Tour

About

Chinese cooking style is very different from the western diet. The wok is the most common cooking utensils in China. A rounded shape cooking vessel can be used in many Chinese cooking techniques, including stir-frying, steaming, deep frying, braising, stewing. 

In this class, you will learn how to cook 4 different dishes. Our chef will demonstrate the first big dish, the following dishes will be made by yourself. You will start with ingredient chopping, meat marinating, sauce preparation, stir-fry and so on.

Condiments class: Explain the soy sauce, Chinese vinegar and how to choose the right wine for cooking.

Knife Skill: The Chinese Cleaver: Unlike Western culinary practices, Chinese cooking requires only one knife: the Chinese cleaver. Mastery of this versatile blade can take you a long way. Precision-slicing, fine-cutting, heavy-chopping, and even grating/crushing, the Chinese cleaver is truly an all-in-one tool. At the Beijing Cooking School, we value your passion and loyalty to our belief in cooking for excellence. Our chefs will guide you hand-in-hand to master the cleaver with efficiency and safety as a part of all of our classes.

Menu

Wok class: You will practice many Chinese cooking techniques: stir-frying, steaming, deep frying, braising, stewing and so on. The daily menu is based on the school's schedule.  

Beijing Cuisine:

• Stir-fried chicken with sweet flour sauce
• Braised duck with soy sauce and spices
• Cucumber salad with garlic sauce
• Red braised eggplant with sweet and sour sauce

Sichuan Cuisine:

• Stir fried beef with chili and Sichuan pepper
• Stir fried pork with broad bean chili paste (Twice cooked pork)
• Braised eggplant with pickled chili (Fish fragrant eggplant)
• Panfried chili pepper with soy sauce and oyster sauce (Tiger skin pepper)

Canton Cuisine A: 

• Steamed fish with minced pickled chili
• Stirfried pork with fresh green chili and red chili
  Stirfried beef with celery, chilis and coriander
• Stirfried cabbage with dried chiil

Canton Cuisine B:

• Sweet and sour pork
• Braised chicken with shiitake mushrooms
• Stir-fried broccoli with oyster sauce
• Dessert: Steamed egg custard with ginger juice