Chinese cuisine transcends nutritional function to become a true philosophy, daily, based on an ancient culture of several thousand years. Chinese cuisine is one of the most famous cuisine in the world, and also it’s one of the most diverse cuisine. It is essentially divided into four varieties, and depending on the region.
Cantonese cuisine
Northeast Cuisine (Shandong Cuisine)
Shanghai cuisine
Sichuan cuisine
The aim of these courses is to introduce all the features of each cuisine to you
Calendar
The 1st workshop
Northeast cuisine
Saturday November 7, 2020 from 9:30 a.m. to 12:30 p.m.
The spring roll or Chinese spring rolls. (Dish)
The spring roll and the imperial dough are small pancakes made from wheat or rice flour containing vegetables and meat cut into strips. It is originally a picnic that we take with us during All Saints Day.
Caramelized Apple Donut /Fritter (Dessert)
The 2nd workshop
Northern cuisine
Saturday, November 21, 2020 from 9:30 a.m. to 12:30 p.m.
Filled buns / Chinese brioche (Baozi)
These are stuffed buns very popular in Chinese cuisine. They can be prepared with two different fillings. And the cooking way is steamed.
The 3rd workshop
Saturday December 5, 2020 from 9:30 a.m. to 12:30 p.m.
The wok, stars of the kitchen
The first secret of a good cooking is good utensils! One of the best known is undoubtedly the wok. It is a kind of very large conical pan with high edges. There are several forms: flat or rounded, straight or curved edges. It can be made up in different materials. I suggest you prepare these two dishes:
Stir-fried beef with vegetables and sate sauce
Fried rice with shrimps (Cantonese rice)
Workshops in 2021:
The 4th workshop
Northern cuisine:
Saturday 23 January 2021 from 9:30 am to 12:30 pm
(this is the day called Preliminary Eve)
Dumplings (Jiaozi) for Spring Festival
( It’s very necessary for the Spring Festival celebrations). This cuisine is based on wheat.
The 5th workshop
Shanghai cuisine
Saturday February 13, 2021 from 9:30 am to 12:30 pm.
Pearl-shaped pork meatballs (Dish)
Mangoes with sago (Dessert)
The 6th workshop
Wok cooking:
Saturday, March 20, 2021 from 9:30 a.m. to 12:30 p.m.
Pork with bamboo shoots and sautéed black mushrooms / Yuxiangroushi (Main course)
Kung Pao Chicken / Gongbaojiding (Main course)
The 7th workshop
Cantonese cuisine
Saturday, April 17, 2021 from 9:30 a.m. to 12:30 p.m.
Roast Pork with Sweet Syrup (Main Course)
autéed vegetables (side dishes)
The 8th workshop
Sichuan cuisine
Saturday, May 15, 2020 from 9:30 a.m. to 12:30 p.m.
Sichuan Fondue (Main)
We prepare the ingredients and put them raw in the broth. There is a special saucepan, separated into two parts: spicy soup and clear light soup.
Steamed coconut cake (dessert)
This is the last workshop we all eat together after the preparation.
PS:
1.Procedure: each workshop lasts about 3 hours, everything is prepared together, at the end of the course everyone can take away two dishes (These 8 different workshops are offered each year)
2.Wok workshop: number of places limited to 5 people, for other workshops 8 persons maximum.
Price: 40 € for one session / person
90 € for 3 sessions
(Payment is made at one time and concerns only one person)
Thank you for communicating around you …
Registration by Phone: 06.45.43.56.43 Weiwei