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.
Tastes of China A
- Gongbao Chicken – Sichuan
- Pineapple Rice – Yunnan
- Shredded Pork Wrapped in Tofu – Beijing
Tastes of China B
- Stir-fried Beef with Leek – Beijing
- Dry-fried Green Bean – Sichuan
- Stir-fried Water Spinach with Bean Curd – Cantonese
Tastes of China C
- Mapo Tofu – Sichuan
- Rice Noodle Salad – Yunnan
- Stir-fried Potato, Eggplant and Pepper – Northeast
Tastes of China D
- Spicy Boiled Beef – Sichuan
- Stir-fried Pork, Pepper and Tomato – Yunnan
- Stir-Fried Chinese Broccoli with Oyster Sauce – Cantonese
Tastes of China E
- Stir-Fried String Bean with Eggplant – Hunan
- Mouthwatering Chicken (Koushuiji) – Sichuan
- Stir-fried Shrimp with Lettuce Stem – Cantonese
Tastes of China Vegetarian
- Gongbao Mushroom – Sichuan
- Fried Tofu with Chili Sauce – Hunan
- Sweet and Sour Lotus Root – Shanghai
Chinese Cuisine
Testimonials
‘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
