Tastes of China - Various Chinese Cuisine Cooking Class

Over ons

Cooking has been considered a high art in China since the time of Confucius in the late Zhou dynasty. Nowadays, Chinese cuisine is famed for its variety and each region has its own flavors, styles and traditions.

Tastes of China workshop will bring you to different dishes from all over the regions. You will learn classic Chinese kitchen techniques such as stir frying, braising, deep frying and Chinese cleaver knife skills.

You will have the chance to taste and make the most authentic Chinese cuisine by yourself. Spicy Sichuan dish, Gong Bao Chicken, Mapo Tofu, Yunnan delicacy and so much more! Each class concludes with a meal around the table, enjoying what you and your fellow classmates have cooked using your newly acquired skills.  

Menu

The class menu is base on school's calendar, if you want to learn specific or vegetarian dish, please contact us.

Tastes of China Set A: bring you 3 different dishes from 3 different regions

• Sichuan - Gong Bao Chicken 
• Yunnan- Pineapple Rice
• Beijing- Shredded Pork with Tofu Wraps

Tastes of China Set B

• Beijing- Stir Fry Beef with Leek 
• Sichuan - Wok Fried and Stir Fry Beans 
• Cantonese- Stir Fry Water Spinach with Bean Curd

Tastes of China Set C

• Sichuan - Mapo Tofu
• Yunnan - Rice noodle Salad 
• Northeast - Stir Fried Potatoes, Eggplants & Pepper

Tastes of China Set D

• Sichuan - Dry Pot Spicy Potatoes 
• Yunnan - Stir Fried Pork, Peppers with Tomatoes
• Cantonese - Chinese Broccoli with Oyster Sauce

Tastes of China Set E

• Hunan - Red Braised Pork
• Sichuan - Seasonal Salad
• Cantonese - Stir Fried Shrimp with Lettuce Stem

Street Food: Some of the best dishes are savored on the go, in the street or in a market 

• Sichuan Mung Bean Tofu Salad with Cucumber 
• Chinese Pancakes with Eggs (Jian Bing) 
• Sichuan Dandan Noodles

Sichuan Cuisine: The famous chilies and peppercorn infused dishes of China’s Southwest. Brazing, steaming and the legendary ‘dry frying’

• Gongbao Chicken 
• Ma Po Dofu 
• Stir Fried Seasonal Vegetables

Yunnan Cuisine: Exotic rice dishes, dried chili stir fries, flavored oils, and foods steamed in lotus leaves

• Stir Fried Pork, Pepper and Pickles 
• Fried Kidney Beans with Pickles 
• Stir Fried Okras with Mushroom with Chilli Peppers

And much more such as Beijing and Cantonese Cuisine

Schema

Morning Class:

• 10:30 am: Begining of the class
• 1:00 pm: End of class

Afternoon Class: 

• 2:30 pm: Begining of the class
• 5:00 pm: End of class

Evening Class: 

• 7:00 pm: Begining of the class
• 9:30 pm: End of class