10 Day Intensive Chinese Cooking Program in Beijing

Sobre

The full price is 761 USD, please book and pay the deposit USD 305 easily on Cookly.
This is our special course for hardcore foodies who want to dive head first into Chinese cuisine. Join us for 10 days to learn all about cuisine from Sichuan, Guangdong (Canton), Beijing, and beyond. You'll learn how to make dumplings, hand-pulled noodles, Kung Pao chicken, dim sum and more.

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.

Noodles, Dumplings, Steamed-buns, and Dim Sum are the bread & butter of Chinese cooking, so one must know how to prepare the dough from scratch as well as making the dough and the peels. Mix, knead, roll, fold, repeat! Show us how good of hands you've got!

Condiments(table sauce) class: Explain the soy sauce, Chinese spice and vinegar. Also 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. 

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.

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

14 Day Intensive Cooking Program (2 Weeks)
(April 15th - 28th, July 15th - 28th, October 1st - 14th) 2024
 

Day 1 Morning: Sichuan 1

• Beet duck
• Gongbao chicken【Hands on】
• Mapo tofu【Hands on】`

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Day 2 Morning: Cantonese Cuisine 1

• Braised pork rib with soy sauce and sugar
• Black pepper beef【Hands on】
• Stir-fried broccoli with garlic sauce【Hands on】

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Day 2 Afternoon: Dumpling Class

• Steamed egg with chives dumplings【Hands on】
• Fried Beef dumplings【Hands on】
• Boil Pork dumplings【Hands on】

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Day 3 Morning: Beijing Cuisine 1

• Chairman Mao's Red braised pork
• Stir-fried beef with scallion【Hands on】
• Stir-fried cabbage with dark vinegar and chili【Hands on】

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Day 4 Morning: Sichuan Cuisine 2

• Stir-fried prok with broadbean chilis paste
• Stir-fied beef with chili and sichuan pepperr【Hands on】
• Tiger skin pepper【Hands on】

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Day 4 Afternoon: Dimsum 1

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

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Day 5 Morning: Cantonese Cuisine 2

• Sweet and sour pork
• Poached chicken with Ginger and scallion sauce【Hands on】
• Stir-fry green beans with olive vegetable【Hands on】

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Day 6 Morning: Beijing Cuisine 2

• Braised duck with soy sauce and spices
• Stir-fried chicken with sweet flour sauce【Hands on】
• Red braised eggplant with sweet and sour sauce【Hands on】

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Day 6 Afternoon: Noodles 3

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

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Day 7 Morning : Hunan Cuisine 1

• Steamed fish with minced pickled chili
• Stir-fried pork with fresh green chili and red chili【Hands on】
• Stir-fried cabbage with dried chiil【Hands on】

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Day 8 Morning: Yunnan Cuisine 1

• Black Chicken with Caraway, chilli, and lime.
• Fried Lotus Root pork Pan Cake【Hands on】
• Rice noodles with pork and pickled vegetable【Hands on】

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Day 8 Afternoon ( Baozi / Stuffed Bun) Class

• Steamed/fried baozi
• Pork with scallion baozi【Hands on】
• Chives, Eggs, Rice Noodles baozi【Hands on】
• Shredded Potato Salad

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Day 9 Morning : Sichuan Cuisine 3

• Home made chili oil
• Steamed pork with rice powber
• Spicy Chicken salad with homemade chili oil【Hands on】
• Dandan noodle【Hands on】

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Day 10 Morning: Cantonese Cuisine 3

• Braise beef with radish
• Stir-fried Rice noodle with beef and vegetable【Hands on】
• Steamed Fish with Black Bean Sauce【Hands on】

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Day 10 Afternoon: Dimsum 2

• Barbecued pork bun【Hands on】
• Won ton【Hands on】

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Day 11 Morning: Beijing Cuisine 3

• Hot and sour soup
• Stir-fry Beef with Cumin【Hands on】
• Cucumber salad with garlic sauce【Hands on】

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Day 12 Morning: Sichuan Cuisine 4

• Panfried fish with chili bean paste
• Stir-fried pork, lettuce, black fungus with pickled chili【Hands on】
• Stir-fried lotus root with chili and Sichuan pepper【Hands on】

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Day 12 Afternoon: Noodles 4

• Zhajiang noodle【Hands on】
• Cat ears noodle【Hands on】

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Day 13 Morning: Cantonese Cuisine 4

• Three cup duck
• Steamed Fish with gingr and spring onion【Hands on】
• Stir-fried Beef with Shacha Sauce【Hands on】

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Day 14 Morning: Beijing Cuisine 4

• Stir-fried pork with egg, fungus and cucumber
• Braise mushroom with baby cabbage【Hands on】
• Stir-fry pork with sweet sauce【Hands on】

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Day 14 Afternoon: Soup Dumplings Class

• Soup Dumplings【Hands on】

Cronograma

Morning Class:

• 8:45 am: Condiments class
• 9:15 am: Local market tour
• 10:30 am: Back to the cooking school
• 10:40 am: Beginning of the cooking session
• 2:00 pm: Enjoy the lunch and tea

Evening Class: 

• 3:00 pm: Cooking Class
• 5:30 pm: Enjoy dinner 
• 6:00 pm: End of the class