Chef Zhou Chao - Beijing Cooking School
Some highlights from a 10-day intensive cooking class in Beijing, China. Teacher: Chef Zhou Chao at beijingcookingschool.com. Most people drop in for just one or a few classes and learn a lot that way. In my case, I exhaustively researched cooking classes all over China that are available to tourists. I booked this one because it is definitely the most authentic. It surpassed all expectations, but what really surprised me was how much Chef Zhou is so friendly and FUN!!! Highly recommended.
I was joined by some professional chefs, but mostly by amateur cooks like me with all levels of cooking skills and backgrounds.
We started with a condiments class to better understand the different types of soy sauces, vinegars, and other important foundational ingredients.
Then, each day there was a market tour to buy the ingredients we needed to cook that day, and we saw how much value real Chinese cooking puts on fresh ingredients. Very much like the best French and Italian cooking, but even better -- all the fish and seafood were still living and swimming briskly in *clean* tanks (not the zombie fish like we so often see in Canada and the USA). In France it's possible to buy chickens killed the same day; but in China, this is normal -- in some places it's even possible to have them killed in front of you. This may bother the squeamish, but if you're going to eat an animal then it's good to understand that it is in fact being killed for you. Blinders off!
We cooked food from Sichuan, Canton (Guangdong), Hunan, and Beijing. Sichuan food included classics like Mapo Doufu (Mapo Tofu), Dan Dan Mian (Dan Dan Noodles), and Gongbao Chicken (Kung Pao Chicken). But I also learned how to make Lanzhou hand-pulled noodles, dumplings, dim sum, and many dishes that I didn't know about before the class.
Of course we learned the basics, because it would take years to master even one of the eight cuisines of China. But by taking the class I was able to learn how to use the Chinese knife (cleaver) to cut properly and quickly and learned how to season and use a wok correctly. There are also intangibles like the feeling and sensibility for Chinese cooking that come only from being there in person and learning directly from an expert chef.
The school is in a charmingly unpolished 200+ year old Ming dynasty hutong courtyard in central Beijing (less than 1 mile East of the Forbidden City). Getting there is easy: 10-15 walk from Wangfujing, 5 minute walk from Dongsi metro station (Lines 5 and 6).
I hope this helps others considering cooking classes in China. I learned so much from this course, and this is my humble way of giving back. :-)
More details at: beijingcookingschool.com
BEIJING COOKING CLASS | Xiao Long Bao at The Hutong | Vlogtober
I learned how to make xiao long bao (Chinese soup dumplings)!!
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