Chinese Homestyle Intermediate

Hot and Sour Soup
Sichuan Aubergines
Steam Fish Cantonese Style
Stuffed Bell Peppers in Black Bean Sauce

It is said that in addition to deep-frying, boiling and stewing, the Chinese has almost 40 different ways of cooking. Furthermore, techniques for preparing food vary with regions and style of cooking. In this workshop, we will touch on some techniques you may already know; but with a few extra tips, will help you cook Chinese food better.

The menu we have planned for this workshop includes a nourishing Winter Melon Pork Ribs Soup with red dates en dried cuttlefish; Cantonese style steamed fish served with a warm soy dressing and a Sichuan-influenced dish of Stuffed Peppers in Black Bean Sauce.

Comments about the session

Nice atmosphere,good explanation,good final result. Kitchen a bit crowded for six
- By rolf on 08.09.2010

Been here? Tell us what you think!

Name
Email
Location
URL
Your comment
Remember my personal information
Notify me of follow-up comments?

Please note all comments are moderated — they won't show up immediately.