体验从导览市场参观开始,导游会介绍新鲜的当地食材,随后进入宽敞的烹饪室,由主持人耐心示范并指导学员制作正宗的台湾美食,例如汤、饺子、卤肉和珍珠奶茶。这种亲自动手的教学方式和清晰的讲解,适合所有技能水平的学员。轻松友好的氛围和丰富的素食选择,更增添了体验的魅力,使其成为一次难忘的文化之旅。
During the market tour, we will let you try some of the traditional market food and drinks, such as Chinese Herbal Tea (Grass Jelly, Star Fruit tea…), Pig Blood Cake braised in sweet soy sauce, hand-made fish balls. You will also visit a local supermarket and Taiwanese traditional snacks shop on the way back to the studio. Usually, the whole market tour takes just over one hour.
The cooking session divided into two parts, you will be sitting down and enjoy the dishes with Wayne after each part (cultural exchange). Wayne will also give you some advises on must-see bars and places in Taipei. The class usually finishes just after 2 in the afternoon.
You will be learning three dishes that you have chosen and it is suitable for students with any level of experience. We will prepare everything you will need for the class! So don't worry! Hope to see you soon and enjoy the small group!
*The children price is not including cooking session but can join the conversation and the meal
★Dumpling Lover Theme (Mon & Thur)
1st Dish : Fresh made fried dumplings - Learn the wrapping techniques
2nd Dish : Taiwanese style fried chicken popcorn
3rd Dish : Hot and sour soup
★Authentic Taiwanese Theme (Wed & Fri)
1st Dish : Taiwanese style soy sauce based beef noodle
2nd Dish :Gua Bao (Pork Belly Buns)
3rd Dish : Hot and cold pickled cucumber
★Home style stir fried Theme (Tue & Sun)
1st Dish : Three cup chicken- special sauce with basil
2nd Dish : Clams with garlic and basil sauce
3rd Dish : Stir fried dried bean curd with pork in spicy black bean sauce
Note:
*Subject to change based on availability
*Vegan menu available on request
*Special dietary requirement could be discussed and catered for before booking
Morning Class:
Meet up at MRT Dongmen Station Exit 5 (in front of the clothing store "NET")
Book now and receive your confirmation instantly.
Full refunds will be issued for cancellations made at least 48 hours prior to the activity.