Cultural Bite
Beijing cuisine originally derives from coastal Shandong and later was influenced by imperial cuisine: the Yuan Dynasty brought Islamic flavors while the Ming Dynasty added the traditions of the celebrated Huaiyang cuisine to the Emperor’s Kitchen. Beijing’s food establishments were once ranked by social status. This stratification gave rise to what we now know as “the restaurant”, i.e., different venues serving different kinds of cuisine.
What You’ll Learn
Beijing cuisine is distinguished by flavors of bean and sesame paste, fermented tofu, and pickled vegetables. These classes will show you how to quick pickle, ferment, grill, and stir-fry your way through the capital while learning about its rich culinary traditions.
Tastes of Beijing A
- Stir-fried Mixed Vegetables with Egg Crepe 合菜盖帽
- Mustard Cabbage 芥末墩
- Zha Jiang Mian (Noodles with Soy Bean Paste) 炸酱面
Tastes of Beijing B
- Hot and Sour Soup 酸辣汤
- Noodles with Sesame Paste 麻酱面
- Stir-fried Beef with Leek 葱爆牛肉
Tastes of Beijing C
- Shredded Pork Wrapped in Tofu 京酱肉丝
- Stir-fried Assorted Vegetables 炒咸什
- Deep-fried Vegetable Ball 素丸子
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Where's Beijing in China
Testimonials
‘I have to thank you for the great time at the Hutong! We all had so much fun and Sophia was a great teacher! I loved the atmosphere and the location! It’s so perfect to learn how to cook such delicious Chinese food in a place like the Hutong! I will visit more classes for sure!’
–Zainab, Turkey
