Tastes of China

A perfect introduction to authentic Chinese cuisine (V)(VV)

  • 145 British pounds

About This Class

Most of us love Chinese food, but most of us are only really familiar with Chinese takeaway (don’t get me wrong we do love a chow mein!) This hands-on class will teach you all you need to know to rustle up some of the tastiest Authentic and most loved Chinese dishes. You will be working with delicious, fresh ingredients to make authentic Chinese cuisine, introducing you to new combinations of flavours and the perfect look, textures, and tastes. Mapo Tofu: Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region––the Sichuan Peppercorn––gives dishes a unique “numbing” effect. The spicy sauce coats the soft cubes of silken tofu, tasty bits of ground beef, spring onions, and Sichuan peppercorns. Smashed cucumber with garlic and sesame: In China, cucumbers are considered the ideal side for hot weather and hot food. In Beijing people buy hole cucumbers just too munch on the go! This salad is the perfect dish to accompany anything spicy. Fried Rice: Rice is a staple in Chinese cuisine. And fried rice is normally served as a complete meal to feed the family. We will make a veggie version for this class, but it can very easily be adapted. Sichuan chilli oil: This spicy and aromatic chill oil, infused with Sichuan Peppercorns, bay leaf, cinnamon, and star anise is a lovely fragrant condiment to add to any meal. Drizzle it on stir fired rice or noodles or mix into a broth for a spicy, fragrant kick. I’m not afraid to say that I am slightly obsessed with this oil! Pork Wontons: Simple and delicious. Pork wontons are little parcels of juicy, mouth-watering goodness. Packed full of flavour, these are perfect just on their own, smothered in chilli oil or submerged in a delicious broth. You will be making: • Mapo Tofu (This will be your lunch) • Smashed Cucumber Salad • Fried Rice • Sichuan Chilli Oil • Pork Wontons Techniques learnt • Knife Skills • Authentic Chinese flavours • How to balance flavours • How to cook and reheat rice • How to shape wontons UPCOMING CLASS DATES -Saturday 26th February -Saturday 26th March -Thursday 14th April -Saturday 28th May -Saturday 18th June -Thursday 30th June -Thursday 21st July -Saturday 20th August -Thursday 01st September -Saturday 01st October -Thursday 24th November NOTE: If you are looking to book for more than one person but cannot change the 'Number of Participants' from 1, it means that there is only one space left on the class.

Cancellation Policy

You may request to cancel your booking for a full refund up to 72 hours before the date and time of the class. Cancellations between 25-72 hours before the class may be rescheduled to a different date/time of the same class. Cancellation requests made within 24 hours of the class date/time may not receive a refund nor a transfer. When you register for a class, you agree to these terms.

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