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Cooking lessons in Beijing

 
Chinese Cooking
Chinese cuisine varies by region, ethnicity and class. As a result, developed over thousands of years, they have a variety of dishes, cooking techniques and styles more than in any other country.
 
The "8 regional culinary traditions" are generally the cuisine from Anhui, Canton, Fujian, Hunan, Juangsu, Shandong, Sichuan and Zhejiang. In addition, there are other ethnic and regional cuisines. Influences from other Asian countries and the West also found their way into Chinese cuisine.
 
In a cooking school in Beijing, you can learn the basics and also delve deeper into the specifics of certain regional cuisines and cooking techniques.
 
 
 
 

Cooking Lessons

 
The cooking school in Beijing offers daily (Monday-Saturday) 1-3 lessons in Chinese cuisine, from which you can select and combine freely. Each session lasts 2.5 hours, during which 3 dishes are cooked and tasted afterwards.
 
You can choose how many units you book and combine within your residence period at the cooking school. Our package also includes accommodation in a hotel (for stays of less than a month) or flat (minimum one month stay) and airport transfers.
 
The other participants are other tourists and foreigners living in Beijing. The language of instruction is English.
 
The cooking school offers modules for different cooking traditions and techniques, of which we present some below. Each of these modules has 1-4 lessons.
 
Fundamentals of Chinese Cuisine - The four units teach the basics of Chinese cuisine with some simple Chinese dishes cooked, like sweet and sour pork, wonton soup and fried rice.
 
Cantonese Cuisine - The Cantonese cuisine from Southern China is known to emphasise the taste of the ingredient. Typical ingredients are river fish, ginger, oyster sauce, rice and leeks. Typical techniques include cooking in a clay pot, steaming and short frying. Here, you also learn the meaning of "wok hei" or "Breathing the wok", a process in which the flavor of the ingredient is conserved by an extremely high temperature.
 
Northern Chinese Winter Cuisine - The winters in northern China are hard and long. Typical ingredients in their cooking include lamb, cabbage, yams, dates and garlic. Stews are cooked for long. You learn stews and frying techniques.
 
Szechwan (also Sichuan/Szechuan) Kitchen - The food from Sichan in southwest China is characterised by the use of hot chilli. There are two main varieties: La Jiao (chili pepper) and Hua Jiao (Sichan pepper). In addition to the hot pepper, peanuts, anise and ginger are important ingredients. Braising, steaming and "Dry-Frying" are typical techniques. When Dry-Frying, fat from the meat is first extracted on low heat and then at high heat, fried in its own fat.
 
Hunan Cuisine - The cuisine of Hunan often uses sweet and sour sauces. Techniques include boiling, braising and roasting in a vessel. Typical ingredients include smoked meat, pickled chillies, pork belly, smoked tofu and asparagus beans.
 
Yunnan Cuisine - The Yunnan cuisine from the southern interior of China, offers exotic rice dishes, spice oils, food that is steamed in lotus leaves and dry-fried chillies. Characteristic are fresh herbs, mushrooms, turnip greens, pineapple and lemon grass.
 
Zeijiang Kitchen - The kitchens of Zhejing from the coast of central China are known for elegant seafood dishes, as well as the use of bamboo shoots and sprouts, ginger and garlic.
 
Kitchen of Beijing - The cuisine of Beijing is originally from the coast of the Shandong region and was then enhanced by the Imperial Kitchen: The Yuan Dynasty brought Islamic food to China and the Ming Dynasty added traditions of Huaiyang cuisine. At that time came the first "Restaurants" in China, i.e., not only the traditional food of the region, but dishes from different regions were offered to clientele. A characteristic of the cuisine of Beijing is the use of bean and sesame paste, fermented tofu, scallions and pickled vegetables.
 
Dim Sum are small bites that are traditionally served in small steam vessels or small plates, often made of shrimp, sticky rice, Char Siu (grilled pork), rice flour and rice noodles. They have their origin in the teahouses of Guangzhou and accompany the tea. You can make dim sums by baking, steaming, stewing and frying. You also learn how to fill and fold stuffed dumplings and spring rolls.
 
Xialongbao are elaborately folded small dumplings from the region of Jiangnan (Shanghai), which are steamed in a bamboo container. Ingredients are often pork, seafood, ginger and aspic.
 
Dumplings - You will learn how to knead the dough and roll it, making the fillings (shrimp, pork, vegetables) for the dumplings, using fresh vegetables as color.
 
Shaanxi Noodles are wide noodles rolled out from the dough and cut. You will learn the art of noodle-making and matching broths such as mushroom-chicken soup.
 
There are other modules such as specialties from Mongolia, Tibet, Guizhou and Xinjiang and foreign food that is found in China such as Thai, Pakistani, Malay, Indian and Vietnamese.
 
Chinese Cooking Lessons

Cooking School in Beijing:

 
For Cooking Classes as part of a group, you can choose how many units you book. Each session lasts 2.5 hours. Daily (Mondays to Saturdays), 1-3 units are taken. A calendar with the units offered is always published approximately one month in advance.
 
Minimum Duration: 1 week
Maximum Duration: 3 months
Language Requirements: English
Location: Beijing
Accommodation: Maximum one month: Hotel; 1 month and longer: Shared Accommodation room or Hotel

Price: In Tab "Rate"
 
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