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.
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.
Canton Cuisine A:
Canton Cuisine B:
Full refunds will be issued for cancellations made at least 48 hours prior to the activity
No.35, Dengcao Hutong, Dongsi South Street, Beijing
Meet up at the school: No.35, Dengcao Hutong, Dongsi South Street, Beijing
Chinese address: 东四南大街，灯草胡同35号