Regional Chinese Cuisine - Beijing

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
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.


  • Chinese hot and sour soup
  • Zha jiang mian minced pork noodles
  • Peking duck leg and mandarin pancakes
  • Xiao Kou Zao / Deep fried sesame balls


Unfortunately there are no dates available.


Notify me if this course is being published at another time or a place becomes available.

Course calendar


Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package