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

À quoi s’attendre

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.

Canton Cuisine:

• Sweet and sour pork
• Braised chicken with shiitake mushrooms
• Stir-fried broccoli with oyster sauce
• Dessert: Steamed egg custard with ginger juice

Beijing Cuisine:

• Stir-fried chicken with sweet flour sauce
• Braised duck with soy sauce and spices
• Cucumber salad with garlic sauce
• Red braised eggplant with sweet and sour sauce

Sichuan Cuisine:

• Stir-fried beef with chili and Sichuan pepper
• Stir-fried pork with broad bean chili paste (Twice cooked pork)
• Braised eggplant with pickled chili (Fish fragrant eggplant)
• Panfried chili pepper with soy sauce and oyster sauce (Tiger skin pepper)

Canton Cuisine:

• Steamed fish with minced pickled chili
• Stir-fried pork with fresh green chili and red chili
• Stir-fried beef with celery, chilis, and coriander
• Stir-fried cabbage with dried chili

Dumpling or Dim Sum class:

Dumplings Class:

• Steamed dumplings
• Fried dumplings
• Boiled dumplings
• Potato salad

Dim Sum 1:

• Har Gow: steamed prawn dumpling, there is no gluten in this dumpling
• Siu Mai: also called open dumpling. Prawn, pork with water chestnut filling
• Dessert: Egg Tarts

Dim Sum 2:

• Barbecued pork bun
• Steamed Creamy Custard Bun
• Soup: Wonton

Dim Sum 3:

• Steamed vermicelli roll
• Steamed radish cake
• Spring Rolls

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