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Sichuan Cooking (Full)

Menu:

  • Gon Bao Chicken
  • Liang Ban Tofu w Thousand Year Preserved Duck Egg
  • Stir Fried Shredded Beef
  • Crispy Fried Long Bean
  • Fish Fragrant Eggplant

Sichuan province has one of China’s most popular regional cuisines. It’s known for its elaborate use of chilli’s and peppers. The chilli’s create spiciness and the Sichuan pepper creates numbness of the mouth, it is an addictive combination. But besides hot, Sichuan food is especially fragrant. Who has tasted these flavors once will for sure come back for more!

In this Sichuan workshop we introduce some classic recipes. The 5 recipes together will make a great typical Sichuan meal with variety of meat and vegetables.

The Chef

Cheu Kam “Joy of Food” loves food and food loves Chuekam! Born from a Chinese chef as father, passion for food was brought to her from early age. She spend most of her saturday’s on food market’s looking for fresh produce and for special ingredients in all types of foodstores. She bundled her knowledge and passion into workshops which are filled with great learning and fun experience. Chuekam hosts different types of workshops for Dun Yong Cooking Studio.


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