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
- Gong Bao Chicken – Sichuan
- Pineapple Rice – Yunnan
- Shredded Pork with Tofu Wraps – Beijing
Tastes of China B
- BBQ Beef with Leek – Beijing
- Wok Fried and Stir Fry Beans – Sichuan
- Stir Fry Water Spinach with Bean Curd – Cantonese
Tastes of China C
- Mapo Tofu – Sichuan
- Rice noodle Salad – Yunnan
- Stir Fried Potatoes, Eggplants & Pepper – Northeast
Tastes of China D
- Dry Pot Spicy Potatoes – Sichuan
- Stir Fried Pork, Peppers with Tomatoes – Yunnan
- Chinese Broccoli with Oyster Sauce – Cantonese
Tastes of China E
- Stir-Fried String Beans with Eggplants – Hunan
- Mouth-watering Chicken (Koushuiji) – Sichuan
- Stir-Fried Broccoli with Oyster Sauce – Cantonese
Tastes of China Vegetarian
- Gongbao Mushroom – Sichuan
- Fried Tofu with Chili Sauce – Hunan
- Sweet and Sour Lotus – 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
