Taste of China - Sichuan Cuisine Class

Taste of China In-Person Class Series

Do a deep dive into the world of Chinese cooking with Co-op instructor and self-taught home cook Paul Young as we survey the vast flavors of Cantonese, Sichuan, and Shanghai cuisines. In this hands-on series, learn how to break down the flavor principles of each culinary tradition, deconstruct recipes and customize the ingredients to your liking. Students will have the opportunity to watch demos and participate in the preparation of our dinner party. Do come hungry and thirsty because we’ll be cooking and tasting at the same time. The tuition also includes beer and wine tastings.

Students will leave each session with easy-to-follow recipes of all the dishes on the menu. These recipes have all been adapted for the typical home cook and contain many tips & tricks to help minimize your time in the kitchen while staying true to the spirit of the original flavor profiles. All menu items below will use locally-sourced ingredients but are subject to change based on availability of fresh ingredients at local markets.

Sign up for one class or all three in this series!

Sichuan Cuisine Class

Originating in Southwest China, Sichuan cuisine is the most popular cuisine in China. Famous for its spicy recipes, Sichuan dishes have strong flavors that are anything but subtle. In this class, we’ll learn how to combine garlic, chillies and the famous Sichuan peppercorn (also known as the “numbing spice”) which is the soul of Sichuan dishes. Let’s deconstruct the flavor profiles of some popular Sichuan dishes such as:

• Pig Ear in Chili Oil
• Kung Pao Chicken
• Ma Po Tofu
• Sichuan Fried Rice