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The heart of the tour is a 14 days hands-on Chinese cooking program with five hours teaching and practicing per day at two professional culinary schools near Beijing and Chengdu, each with unique focus. Participants will step into the kitchen and learn directly through practical instruction. This is not simply a demonstration class where students watch a chef cook. “Cook with us.” The goal is to develop real familiarity with Chinese ingredients, cooking techniques, preparation methods, flavors, and presentation.

Over the course of two weeks, students will have the opportunity to learn how to prepare a variety of iconic Chinese dishes. Among the dishes and techniques featured in the program are:

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• Kung Pao Chicken

• Mapo Tofu

• Twice-Cooked Pork

• Steamed Buns

• Chinese Dumplings

• Noodle Soups

• Wontons

• Hot and Sour Soup

• Chinese Tea and Beverage Preparation

• Boba Tea and Other Unique Chinese Drinks

• Unique Culinary Knife Skills

• Traditional Sauces, Seasonings, Fillings, and Cooking Techniques

• Wok Cooking Techniques

The classes provide an opportunity to understand not only what goes into a dish, but how Chinese cooks achieve the flavors, textures, aromas, and presentation that make Chinese cuisine so distinctive.  Students will become familiar with techniques such as preparing dough, making dumpling and wonton fillings, working with noodles, steaming buns, stir-frying, seasoning, balancing flavors, and preparing soups.

By the end of the program, participants will have gained a much deeper appreciation for Chinese cuisine—and, more importantly, skills they can take home and continue practicing in their own kitchens.

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Subject to change based on seasoning affect on ingredients.