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Cultural Bite

Cooking has been considered a high art in China since the time of Confucius in the late Zhou dynasty. Nowadays, Chinese cuisine is famed for its variety and each region has its own flavors, styles and traditions.

What You’ll Learn

Our Tastes of China workshop will bring you three different dishes from three different regions. You will learn classic Chinese kitchen techniques such as stir frying, braising, deep frying and Chinese cleaver knife skills.

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Set-Menus

Tastes of China A

  • Gong Bao Chicken –  Sichuan
  • Pineapple Rice  – Yunnan
  • Shredded Pork with Tofu Wraps – Beijing

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Tastes of China B

  • Stir Fry Beef with Leek – Beijing
  • Wok Fried and Stir Fry Beans – Sichuan
  • Stir Fry Water Spinach with Bean Curd  –  Cantonese

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Tastes of China C

  • Mapo Tofu – Sichuan
  • Rice noodle Salad – Yunnan
  • Stir Fried Potatoes, Eggplants & Pepper  – Northeast

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Tastes of China D

  • Spicy Boiled Beef – Sichuan
  • Stir Fried Pork, Peppers with Tomatoes – Yunnan
  • Chinese Broccoli with Oyster Sauce – Cantonese

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Tastes of China E

  • Red Braised Pork – Hunan
  • Seasonal Salad – Sichuan
  • Stir Fried Shrimp with Lettuce Stem – Cantonese

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Tastes of China Vegetarian

  • Vegetarian Muxu Eggs – Beijing
  • Water Spinach with Fermented Bean Curd – Cantonese
  • Mapo Tofu – Sichuan

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Testimonials

Nel-Veltmon

‘I took four cooking classes at The Hutong and I learned a lot about cooking techniques and how to use different ingredients – lotus root, lily bud, chives – that I don’t use at home. There is a lovely atmosphere, and the staff are very enthusiastic.”

– Nel Veltmon, Amsterdam

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