Cook with Chef: Chinese Classic Cooking Class (Wok or Dumpling)

À propos de votre expérience

The class opens every Monday to Saturday, the menu depends on the school's daily schedule. 

Wok Skills and Stir Fry

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.

Dumpling or Dim Sum

The myriad flour-based delicacies that are irreplaceable in our daily lives. Noodles, Dumplings, Steamed-buns, and Dim Sum are the bread & butter of Chinese cooking, so one must know how to prepare the dough, or else you really don't know Chinese cooking. Depending on which dish you would like to make, our chef will guide you to make 4 different flavors of fillings, as well as making the dough and the peels. Mix, knead, roll, fold, repeat! Show us how good of hands you've got!

Dumpling is not just a dish, we make dumplings for the Chinese New Year. The whole family sits around the table, talking and making dumplings

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.

Wok class menus:

Sichuan cuisine 1

• Beet duck 啤酒鸭
• Gongbao chicken 宫保鸡丁【Hands on】
• Mapo tofu麻婆豆腐【Hands on】

```````````````````````````````````````
Sichuan cuisine 2

• Stirfried prok with broadbean chilis paste 回锅肉
• Stirfied beef with chili and sichuan pepperr 香菜牛肉【Hands on】
• Tiger skin pepper 虎皮尖椒【Hands on】

```````````````````````````````````````
Sichuan cuisine 3

• Home made chili oil 辣椒油
• Steamed pork with rice powber 粉蒸肉
• Spicy Chicken salad with homemade chili oil 麻辣鸡丝【Hands on】
• Dandan noodle 担担面【Hands on】

```````````````````````````````````````
Sichuan cuisine 4

• Panfried fish with chili bean paste 豆瓣鱼
• Stirfried pork, lettuce, black fungus with pickled chili (Fish fragrant pork/鱼香肉丝)【Hands on】
• Stirfried lotus root with chili and Sichuan pepper 炝炒莲藕【Hands on】

```````````````````````````````````````
Sichuan cuisine 5

• Deep-fried rice with prok mushrooms and bamboo-shoots sauce 锅巴肉
• Jiachang doufu(panfried doufu with chilibean paste 家常豆腐【Hands on】
• Stirfried chicken with chili and yacai 鸡米芽菜【Hands on】

```````````````````````````````````````
Sichuan cuisine 6

• Braise sliced pork with spice chilli soup 水煮肉片
• Braised eggplant with pickled chili 鱼香茄子【Hands on】
• Dry fried beef with chilis and sichuan pepper 干煸牛肉【Hands on】

```````````````````````````````````````

Sichuan cuisine 7

• Spicy crispy Chicken 辣子鸡丁
• Fried green bean with chili and Sichuan pepper干煸四季豆【Hands on】
• Stir-fried pork with sweet pepper甜椒肉丝【Hands on】

```````````````````````````````````````
Cantonese cuisine 1

• Braised pork rib with soy sauce and sugar 糖醋排骨
• Black pepper beef 黑椒牛肉【Hands on】
• Stirfried broccoli with garlic sauce 蒜蓉西兰花【Hands on】

```````````````````````````````````````
Cantonese cuisine 2

• Sweet and sour pork 糖醋里脊
• Poached chicken with Ginger and scallion sauce【Hands on】白切鸡
• Stir-fry green beans with olive vegetable【Hands on】橄菜四季豆

```````````````````````````````````````
Cantonese cuisine 3

• Braise beef with radish 萝卜烧牛腩
• Stirfried Rice noodle with beef and vegetable 干炒牛河【Hands on】
• Steamed Fish with Black Bean Sauce 豉汁蒸鱼【Hands on】

```````````````````````````````````````

Cantonese cuisine 4

• Three cup duck 三杯鸭
• Steamed Fish with gingr and spring onion【Hands on】清蒸鱼
• Stir fried Beef with Shacha Sauce【Hands on】沙茶牛肉

```````````````````````````````````````
Cantonese cuisine 5

• Steamed Pork Ribs with Black Bean Sauce 豉汁蒸排骨
• Steamed Chicken with Cordyceps Flower 【Hands on】虫草花蒸鸡
• Stir fried Broccoli with Oyster Sauce【Hands on】耗油西兰花

```````````````````````````````````````
Beijing cuisine 1 

• Chairman Mao's Red braised pork 红烧肉
• Stirfried beef with scallion 大葱牛肉【Hands on】
• Stirfried cabbage with dark vinegar and chili 醋溜白菜【Hands on】

```````````````````````````````````````

Beijing cuisine 2

• Braised duck with soy sauce and spices 酱鸭
• Stirfried chicken with sweet flour sauce 酱爆鸡丁【Hands on】
• Red braised eggplant with sweet and sour sauce 糖醋茄子【Hands on】

```````````````````````````````````````
Beijing cuisine 3

• Hot and sour soup 酸辣汤
• Stir-fry Beef with Cumin 孜然牛肉【Hands on】
• Cucumber salad with garlic sauce 拍黄瓜【Hands on】

```````````````````````````````````````
Beijing cuisine 4

• Stir fried pork with egg, fungus and cucumber 木须肉
• Braise mushroom with baby cabbage 香菇油菜【Hands on】
• Stir-fry pork with sweet sauce 京酱肉丝【Hands on】

```````````````````````````````````````
Hunan cuisine 1

• Steamed fish with minced pickled chili 剁椒蒸鱼
• Stirfried pork with fresh green chili and red chili 小炒肉【Hands on】
• Stirfried cabbage with dried chiil 炝炒圆白菜【Hands on】

```````````````````````````````````````

Hunan cuisine 2

• Dry hot pork - cauliflower with pork belly.干锅菜花
• Stirfried beef with celery, chilis and coriander 小炒牛肉【Hands on】
• Stir-fried Smoked Tofu with Chili 辣椒炒香干【Hands on】

```````````````````````````````````````
Yunnan cuisine 1

• Black Chicken with Caraway, chilli, and lime.凉拌乌鸡
• Fried Lotus Root pork Pan Cake香煎藕饼【Hands on】
• Rice noodles with pork and pickled vegetable酸辣米线【Hands on】

```````````````````````````````````````

Yunnan cuisine 2 

• Steam Pot - Cordyceps Flower with Chicken 虫草花蒸汽鸡
• Stir fried Mushrooms with Pepper辣椒炒蘑菇【Hands on】
• Stir fried pickles with chili and pork黑三剁-窝窝头【Hands on】

```````````````````````````````````````

Vegan menu 1

• Gongbao Mushroom 宫保蘑菇【Hands on】
• Braised tofu with broad bean paste 家常豆腐【Hands on】
• Braised potato eggplant and pepper 地三鲜【Hands on】

```````````````````````````````````````
Vegan menu 2

• Stir fried mushroom with chilies 辣椒炒蘑菇【Hands on】
• Fish flavored tofu 鱼香豆腐【Hands on】
• Stir-fried Corn with Cucumber and Carrot腰果玉米【Hands on】

```````````````````````````````````````

Vegan cuisine 3

• Stir fry mushroom with cumin and chillis pepper孜然杏鲍菇【Hands on】
• Mapo tofu麻婆豆腐【Hands on】
• Noodle with Mushroom sauce蘑菇酱拌面【Hands on】

```````````````````````````````````````

Dumpling class:

• Steamed egg with chives dumplings（鸡蛋韭菜蒸饺）
• Fried Beef dumplings（牛肉洋葱煎饺）
• Boil Pork dumplings（猪肉茴香水饺）

```````````````````````````````````````

Steamed/fried baozi

• pork with scallion baozi 鲜肉包子【Hands on】
• Chives, Eggs, Rice Noodles baozi韭菜鸡蛋粉条包子【Hands on】
• Shredded Potato Salad 凉拌土豆丝

```````````````````````````````````````
Dimsum 1

• Har Gow : steamed prawn dumpling, there is no glutens in this dumpling.虾饺【Hands on】
• Siu Mai: also called open dumpling. Prawn, pork with water chestnut filling.烧卖【Hands on】

```````````````````````````````````````
Dimsum 2

• Barbecued pork bun 叉烧包【Hands on】
• Won ton 云吞【Hands on】

```````````````````````````````````````
Manual Soup dumplings class 3

• Soup Dumplings 小笼包 【Hands on】

```````````````````````````````````````
面条-NOODLES
Noodles class 1

• Huan pull noodles 拉面【Hands on】
• Beef soup 牛肉汤

```````````````````````````````````````
Noodles class 2

• Cut noodle class 刀削面【Hands on】
• Cut noodles sauce 肉臊子【Hands on】

```````````````````````````````````````

Noodles class 3 

• Biang biang noodle【Hands on】
• Chinese hamburger【Hands on】

```````````````````````````````````````
Noodles class 4

• Zhajiang noodle 炸酱面【Hands on】
• Cat ears noodle 猫耳朵面【Hands on】

Programme

Morning Class:

• 10:30 am: Meet at the cooking school
• 10:30 am: Introduction of Chinese food culture
• 10:50 am: Beginning of the cooking session
• 2:00 pm: Enjoy the lunch and end of class
• 2:30 pm: End of the class