Full Day Chinese Banquet

About this course

Participants develop core Chinese cooking techniques through ingredient preparation and cooking at the wok. The course covers using a Chinese cleaver for cutting, slicing and chopping, alongside stir-frying, deep-frying and steaming. It also examines how garlic, ginger, soy sauce, oyster sauce, black bean sauce and sweet and sour sauce contribute to a dish. Each learner has an individual chopping board and preparation area, while cooking at the hob takes place in pairs. Chefs are available to answer questions about ingredients and techniques.

What you'll learn

• Use a Chinese cleaver for cutting, slicing and chopping ingredients
• Apply stir-frying, deep-frying and steaming techniques in wok cooking
• Combine Chinese seasonings such as garlic, ginger, soy sauce and oyster sauce
• Select and use sauces including black bean and sweet and sour sauce

Is this course right for you?

The course is intended for all experience levels, including total beginners and seasoned cooks. It involves group participation, with learners sharing hob cooking in pairs while completing preparation at their own workstations.

• Cooking at the hob is carried out in pairs.

Before you go

• Participants are recommended to bring Tupperware for taking home leftovers.
• The menu may contain nuts, shellfish, gluten and egg. Learners with allergies should contact the provider in advance so alternative recipes and ingredients can be arranged.
• Vegetarian alternatives can be accommodated by prior enquiry.