Trainings and workshops
Continuing courses in Chinese culture 2026:
Traditions in Chinese Cooking CIC0012 |
Description |
About the chef |
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27.05 Southern China Summer Flavors (Guangdong & Hainan) |
25.07 Southern China Summer Flavors (Guangdong & Hainan): During the course, participants will learn to prepare Chinese wok dishes such as Kung Pao chicken / Kung Pao tofu 宫保鸡丁 / 宫保豆腐, stir-fried peppers and mushrooms 青椒炒香菇, and garlic broccoli 蒜蓉西兰花. |
He Yongquan | |
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02.06 Tangy & Refreshing Chinese Cuisine |
02.06 Tangy & Refreshing Chinese Cuisine: During the course, participants will learn to prepare Lanzhou-style noodle dishes, mastering the techniques of hand-pulling, boiling, and topping noodles. The noodles are served with either beef or eggplant. |
Sun Qinshang | |
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16.06 Chinese Cold Dishes: Summer Favorites |
16.06 Chinese Cold Dishes: Summer Favorites: During the course, participants will learn to prepare Yunnan-style vegan dishes such as pineapple rice 菠萝饭, mint tofu 薄荷豆腐, and crispy red bean dessert 酥红豆. |
Wang Kai | |
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07.07 Chinese BBQ |
07.07 Chinese BBQ: During the course, participants will learn to prepare Yunnan-style vegan dishes such as pineapple rice 菠萝饭, mint tofu 薄荷豆腐, and crispy red bean dessert 酥红豆. |
Sun Qinshang | |
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21.07 Cold Noodles with Cucumber Salad and a Chinese Dessert (vegan-friendly) 21.07 Cold Noodles with Cucumber Salad and a Chinese Dessert (vegan-friendly) |
21.07 Cold Noodles with Cucumber Salad and a Chinese Dessert (vegan-friendly): During the course, participants will learn to prepare Yunnan-style vegan dishes such as pineapple rice 菠萝饭, mint tofu 薄荷豆腐, and crispy red bean dessert 酥红豆. |
He Yongquan | |
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25.08 Fresh Flavors of Yunnan |
25.08 Fresh Flavors of Yunnan: During the course, participants will learn to prepare Yunnan-style vegan dishes such as pineapple rice 菠萝饭, mint tofu 薄荷豆腐, and crispy red bean dessert 酥红豆. |
Sun Qinshang | |
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12.05 BBQ seafood |
12.05 BBQ seafood: During the course, participants will learn to prepare grilled seafood dishes such as grilled garlic mussels with vermicelli, grilled fish, and grilled potato slices and shiitake mushrooms. |
He Yongquan | |
CHINESE TEA CULTURE WORKSHOPS |
Description |
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21.06 Summer Solstice |
21.06 Summer Solstice: During this course, we will savor teas inspired by the theme of the "Summer Solstice," the solar term that marks the longest day and the height of summer’s energy. This period is a time of peak sunlight, where nature is at its fullest and most vibrant, and the earth basks in the warmth of the sun. The teas we will sample, harvested during this season, reflect the intensity and richness of summer. Known for their bold, bright flavors and refreshing, floral aromas, these teas capture the essence of sun-drenched days, offering a lively, invigorating experience. Join us as we celebrate the zenith of summer’s vitality and the promise of the season’s abundant harvest. |