Trainings and workshops
Continuing courses in Chinese culture 2026:
Traditions in Chinese Cooking CIC0012 |
Description |
About the chef |
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13.01 Chinese Street Food Favorites |
13.01 Chinese Street Food Favorites: During the course, participants will learn to prepare Chinese street food dishes such as Chinese savory pancake 素煎饼果子, spicy cold noodles with chili oil 油泼面, and crispy tofu bites glazed with sweet soy sauce 脆皮豆腐. |
Liao Kaijun |
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27.01 Taste of Shanghai |
27.01 Taste of Shanghai: During the course, participants will learn to prepare Shanghai-style dishes such as sweet and sour pork ribs 糖醋排骨, braised eggplant in soy sauce 红烧茄子, and Shanghai scallion noodles 葱油拌面. |
Huang Xiaoxin | |
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05.02 Chinese New Year Feast |
05.02 Chinese New Year Feast: During the course, participants will learn to prepare Chinese New Year feast dishes such as steamed fish 清蒸鱼, Four Happiness meatballs 四喜丸子, and eggplant lanterns 灯笼茄子. |
Sun Qinshang | |
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17.02 Fermented & Pickled Flavors |
17.02 Fermented & Pickled Flavors: During the course, participants will learn to prepare fermented and pickled foods such as homemade pickled vegetables 自制泡菜, stir-fried sauerkraut with noodles 酸菜炒粉条, and spinach with fermented tofu dressing 腐乳拌菠菜. |
Shi Baowei | |
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05.03 Vegan Sichuan Spice |
05.03 Vegan Sichuan Spice: During the course, participants will learn to prepare Sichuan-style vegan dishes such as Kung Pao cauliflower 宫保菜花, Mapo tofu with king oyster mushrooms 素麻婆豆腐, and stir-fried water spinach with garlic 蒜蓉空心菜. |
Huang Xiaoxin | |
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17.03 Modern Chinese Fusion |
17.03 Modern Chinese Fusion: During the course, participants will learn to prepare modern Chinese fusion dishes, such as Crispy Orange “Chicken” (meat or tofu) 陈皮鸡 / 陈皮豆腐, fried rice with edamame and pineapple 毛豆菠萝炒饭, and mango coconut tapioca pudding 杨枝甘露. |
Liao Kaijun | |
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02.04 The Art of Stir-Fry |
02.04 The Art of Stir-Fry: 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. |
Sun Qinshang | |
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14.04 Lanzhou noodles (vegan friendly) |
14.04 Lanzhou noodles (vegan friendly): 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. |
Ma Musa | |
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30.04 Yunnan vegan Dishes |
30.04 Yunnan Vegan Dishes: 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. |
Huang Xiaoxin | |
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12.15 BBQ seafood |
12.15 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. |
Sun Qinshang | |
CHINESE TEA CULTURE WORKSHOPS |
Description |
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03.02 Beginning of Spring |
03.02 Beginning of Spring: During this Chinese tea culture course, we will sample teas that are specially selected to match the theme of the 'Beginning of Spring.' These teas, harvested early in the season, are known for their delicate flavors and fresh aromas, reflecting the renewal and vitality of Spring. |
Zhuoya Wu töötab igapäevaselt Tallinna Ülikoolis hiina keele õpetajana, kuid ta omab 2004. aastast Hiina riikliku teemeistri kvalifikatsiooni ning on teekultuuri kursuseid sellest ajast ka läbi viinud. Zhuoya oskab detailsusteni õpetada teevalmistamise tehnikaid ka neile, kes pole varasemalt teemaailmaga kokku puutunud. |
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18.02 Rain Water |
18.02 Rain Water: During course, we will explore teas chosen to complement the theme of "Rain Water," one of the 24 solar terms in the traditional Chinese calendar. During this period, the rain nourishes the earth, revitalizing nature and encouraging growth. The teas we will sample, harvested during this season, embody the freshness and rejuvenation brought by the spring rains. These carefully selected leaves are known for their crisp, vibrant flavors and subtle floral aromas, offering a taste of nature's gentle renewal. Join us as we celebrate the balance between water and earth, a vital force in the cultivation of exquisite teas. | ||
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05.03 Waking of Insects |
05.03 Waking of Insects: During this course, we will delve into teas that reflect the theme of the "Waking of Insects," the solar term marking the beginning of early spring when nature awakens and life stirs. As the temperature rises and insects emerge from their winter slumber, the earth comes alive with fresh energy. The teas we will sample, harvested at this time, are known for their bright, invigorating flavors and lively aromas that mirror the newfound vibrancy of the season. These delicate, yet complex brews capture the essence of nature’s awakening, offering a perfect harmony of refreshment and vitality. | ||
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20.03 Spring Equinox |
20.03 Spring Equinox: During this course, we will explore teas that capture the essence of the "Spring Equinox," a time when day and night are in perfect balance, symbolizing harmony and renewal. This solar term marks a moment of equilibrium, as the world transitions fully into the vibrancy of spring. The teas we will taste, carefully harvested at this time, reflect the harmonious balance between warmth and coolness, lightness and richness. Known for their smooth, balanced flavors and refreshing aromas, these teas embody the energy of new growth and the subtle yet powerful shift toward the season of abundance. | ||
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04.04 Pure Brightness |
04.04 Pure Brightness: During this course, we will savor teas that embody the theme of "Pure Brightness," a solar term that marks the arrival of clear skies and the full embrace of spring’s warmth. This time of year is associated with clarity, brightness, and renewal, as nature flourishes under the strengthening sun. The teas we will sample, harvested during this season, reflect the purity and clarity of the days ahead. With their bright, crisp flavors and fresh, floral aromas, these teas offer a perfect reflection of the season’s optimism and vitality, inviting you to experience the essence of spring’s pure light. | ||
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20.04 Grain Rain |
20.04 Grain Rain: During this course, we will explore teas inspired by the theme of "Grain Rain," a solar term that signals the arrival of abundant rainfall, vital for nourishing crops and ensuring a fruitful harvest. As the spring rains continue, they bring life and growth to the fields, with the promise of summer’s bounty. The teas we will sample, harvested at this time, are imbued with the rich, invigorating energy of this season. Known for their deep, layered flavors and refreshing, earthy aromas, these teas reflect the fertility and vitality of the land, offering a soothing, nourishing experience that celebrates the life-giving power of rain. | ||
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05.05 Beginning of Summer |
05.05 Beginning of Summer: During this course, we will indulge in teas that reflect the theme of the "Beginning of Summer," a solar term that marks the transition from spring to the warmth and energy of summer. As the days grow longer and the sun becomes stronger, nature bursts into full bloom, and the earth begins to ripen with vitality. The teas we will sample, carefully harvested at this time, are known for their bright, uplifting flavors and fresh, vibrant aromas that capture the warmth and intensity of the season. These teas offer a perfect introduction to the richness and energy of summer, inviting you to experience the season's abundant spirit and the promise of growth ahead. | ||
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21.05 Lesser Fullness of Grain |
21.05 Lesser Fullness of Grain: During this course, we will explore teas inspired by the theme of "Lesser Fullness of Grain," a solar term that signifies the early stages of the grain ripening process, when crops are starting to mature but are not yet fully harvested. This period marks a time of gentle abundance, with nature quietly preparing for the fullness of summer. The teas we will sample, harvested during this subtle shift, reflect the balance between the tender growth of spring and the fullness that is to come. Known for their smooth, mellow flavors and delicate, slightly sweet aromas, these teas embody the quiet promise of nature’s gradual transformation, offering a moment of peaceful anticipation before the peak of summer’s vitality. | ||
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05.06 Grain in Beard |
05.06 Grain in Beard: During this course, we will experience teas that capture the essence of "Grain in Beard," a solar term that signifies the period when the grains begin to ripen and show the first signs of fullness, with their tips resembling a beard of grains. This time marks the peak of growth, where nature is in its most fertile and abundant state, as crops start to take shape before their harvest. The teas we will sample, harvested during this phase, are known for their rich, full-bodied flavors and earthy, lingering aromas that reflect the fullness of summer’s approach. These brews embody the harmony between earth’s ripening fruits and the subtle transformation of the season, offering a deep, soothing taste of nature's harvest in its early stages. | ||
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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. |