Regional Chinese Cuisine: Beijing

Difficulty level:
Use of ingredients:
Cultural depth:
With the exception of Beijing’s best-known culinary export, Peking duck, most of the city’s most famous dishes have been adopted from surrounding areas. Northern China's food is hearty and has strong flavors: this is achieved with salt and strong seasonings, compared with the South where chilies and pickles are more used, or dishes are lighter in flavor. Generally, northern dishes are oilier and richer in meat. The most popular seasonings used are soy sauce, vinegar, garlic, scallions, ginger, star anise, sweet bean sauces and sesame oil.

MENU

  • Chinese hot & sour soup
  • Zha jiang mian / Beijing fried sauce noodles
  • Peking duck thighs and mandarin pancakes
  • Xiao Kou Zao / Deep fried sesame balls

DATES

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COURSE REMINDER …

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Course calendar

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Details

Chefparade is Budapest’s oldest and largest cooking school.
Our goal is to share the joy of cooking together with the guidance of professional chefs, in a fun and relaxed way. All our recipes are designed so you can easily recreate them at home.

Classes are held in groups of 10 people, last about 3–4 hours, and participants cook in pairs. Depending on the course, the menu includes 3–6 dishes, which you can enjoy on-site or take home afterwards.

Please note that only registered participants may attend the class; we do not offer companion tickets.

All ingredients and equipment are provided—there’s no need to bring anything. If you have a serious food allergy or intolerance, we recommend contacting our customer service before booking, or using the allergen filter available in our online course search.

Course prices

Drink package