Join us for a two week intensive
Chinese cooking school program at the Sichuan Higher Institute of Cuisine in Chengdu, China.
The program, designed by cookbook author Fuchsia
Dunlop, is for people who love to cook and want to learn in a highly professional environment the essential skills of the Sichuanese kitchen.
Over the course
you will learn how to prepare a mouthwatering selection of local delicacies, how to use the versatile Chinese cleaver to cut
your raw ingredients into different shapes, to create some of the famous complex flavors of Sichuan (including ‘numbing-and-hot
flavour' and ‘fish-fragrant flavour'), and to control the heat of the wok.
The program will include authentic versions of classic Sichuanese
dishes such as Gong Bao chicken with peanuts, twice-cooked pork, pock-marked old woman's beancurd (mapo doufu) and Fish braised in chilli bean sauce. You will also learn
how to make some traditional Sichuanese snacks, such as the irresistible spicy Zhong dumplings, and Dan dan noodles. By the
end of the course we hope to give you the confidence to conjure up fabulous Sichuanese dinners at home!
All classes
will be taught by master Chinese chefs with an English translator. The program will include festive dinners and a weekend
excursion to visit Chengdu's Panda Research Center and the Leshan Buddha.
