Vegetarian Cooking Class and Food Therapy Workshop

Over ons

Come and join our Shanghai Vegetarian Cooking Class. You’ll learn how to cook traditional Chinese food from scratch but take out all the unhealthy factors. 

Meanwhile, you’ll learn how to prepare restaurant food in a Quick and Easy way, including hands-on cutting/stir frying/steaming cooking skills. You’ll also learn Chinese food culture and holistic Chinese diet and food therapy, including history and stories behind each dish; benefit and therapeutic function of each food. Many friends are surprised that vegetarian foods can be so delicious! Even tasteful than meat food!

If you're interested in joining the market tour, please check Vegetarian Cooking Class and Wet Market Tour
Group more than 4 people will receive a discount, please contact us for more information
We also provide team building for the group to enjoy a healthy diet together, please contact us for more information.

Menu

Pick your own menu, please write down your preference menu on check out page

Vegan/Vegetarian Dishes

• Appetizer(Vegan): Black Fungus with Green Bean Salad or Celery with Peanut Salad
• GongBao Tofu(Vegan) or  Or Maopo Tofu (Stir Fried Tofu in Sichan Sauce)
• Tomato Stir Fry with Egg(Vegetarian)
• Fried Noodle with Green Vegetables(vegan) or Spring Roll(Vegan)
  *Children age 10+ can join the class

Dumpling (Jiaozi) Menu

• Colorful Jiaozi Wrapper(vegan)
• Vegetarian Jiaozi Stuffing
• Vegan Jiaozi Stuffing
• *Children age 5+ can join the class

What makes our food healthy

• No MSG
• No Deep Fry
• Appropriate Healthy Oil
• Avoid Genetically Modified Food

Schema

Lunch Class:

• 11:00 am: Enjoy welcome tea 
• 11:15 am: Introduction of Chinese cuisine, therapeutic functions and fun stories of foods
• 11:20 am: Food preparation with step by step guide, cooking session
• 2:00 pm: Tasting and discussing

Dinner Class:

• 5:00 pm: Enjoy welcome tea
• 5:15 pm: Introduction of Chinese cuisine, therapeutic functions and fun stories of foods
• 5:20 pm: Food preparation with step by step guide, cooking session
• 8:00 pm: Tasting and discussing