10 Day Intensive Chinese Cooking Program in Beijing

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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.

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10 Day Intensive Cooking Program (2 Weeks)

Day 1 (Monday): Morning: Sichuan 1

• Gongbao Chicken
  Beer duck
  Fried green bean with chili and Sichuan pepper
  Mapo doufu

Day 1 (Monday): Evening: Noodles Class

• Homestyle hand-pulled noodles
  Cat ears
  Chicken with mushroom dish
  Beef with carrot dish

Day 2 (Tuesday): Market tour & Sichuan 2

• 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 )

Day 3 (Wednesday): Morning Sichuan 3

• Homemade chili oil
  Spicy Chicken salad with homemade chili oil
  Stir-fried pork, lettuce, black fungus with pickled chili ( Fish fragrant pork )
  Stir-fried spinach with dried chili 
  Dandan noodles with homemade chili oil

Day 3 (Wednesday): Evening: Lanzhou cuisine: 

• Hand Pulled Noodles
• Hand Pulled Noodles with beef soup: It is a difficult class, rolls up your sleeves to knead, drag and pull.

Day 5 (Friday): Morning: Hunan Cuisine 1

• 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

Day 5 (Friday): Evening: Beijing Dumplings

• 2 kinds of dumplings dough: Panfried and steamed dumplings dough and Boiled dumplings dough
  4 kinds of fillings: Beef/2 Pork/Vegetarian

Day 6 (Monday): Canton Cuisine 1

• Black pepper beef
  Braised pork rib with soy sauce and sugar
  Stir-fried broccoli with garlic sauce
  Stir-fried Rice Noodle with beef and vegetable

Day 7 (Tuesday): Morning: Canton Cuisine 2

• Tender boiled chicken with a delicious sauce
  Steamed fish with ginger and spring onion
  Braised duck with soy sauce, rice wine, and rock sugar 
  Poached seasonal green with oyster and soy sauce

Day 7 (Tuesday): Evening: Dimsum 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.
  Egg Tarts

Day 8 (Wednesday ): Canton Cuisine 3

• Sweet and sour pork ** (take a long time, equal to 2 dishes)
  Braised chicken with shiitake mushrooms
  Stir-fried broccoli with oyster sauce
  Dessert: Steamed egg custard with ginger juice

Day 9 (Thursday ): Morning: Beijing Cuisine 1

• Stir-fried beef with scallion
  Chairman Mao's Red braised pork 
  Stir-fried cabbage with dark vinegar and chili
  Dessert: Caramel coated sweet potato

Day 9 (Thursday ): Evening: Cantonese Dimsum 2

• Barbecued pork bun
  Steamed Creamy Custard Bun
  Canton Wonton and soup

Day 10 (Friday): Beijing Cuisine 2

• 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

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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