Regional Chinese Cuisine - Sichuan
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Sichuan province is the birthplace of many dishes that are well-received globally. Sichuan food, originated from the Southwestern region of China, is the most widely served cuisine in China itself. The dishes of Sichuan cuisine are known for their deep and rich flavours, especially the taste of Sichuan pepper which is rare in other regional cuisines.
MENU
- Dan dan noodles / Iconic noodles with spicy oil and marinated meat
- Hot 'n' sour cucumber salad
- Sìchuān style stir fried green beans, cauliflower & cabbage
- Mapo tofu / Grilled tofu Sichuan style
- Gong Bao chicken
DATES
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Book recommendations for the course
There is also a 3 recipe from this course in "Chefparade Asia". in our book.
Look for it in our webshop or you can also buy it from the chef after class...