Regional Chinese Cooking Class: Sichuan, Yunnan, and Zhejiang

​We are not making dumplings ツ

​A hands-on cooking class focused on the diversity of Chinese regional cooking. We will focus on three specific sub-cuisines, exploring the techniques and taste profiles that define them (๑˃ᴗ˂)و

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​What we will cover:

• ​Sichuan: Understanding the balance of mala (numbing and spicy) and complex sauce bases.

• ​Yunnan: Working with fresh herbs and the unique sour-savory profiles of the Southwest.

• ​Zhejiang: Mastering the light, elegant, and often vinegar-forward techniques of the East.

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​The Flow: This is an intensive 4–6 hour session. We will prep and cook three signature dishes from scratch, discussing sourcing in Berlin and how to adapt these flavors to a home kitchen. The afternoon will conclude with a shared meal of everything we’ve created.

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• ​Price: €120 per person

• ​Capacity: Only 4 spots available to make sure everyone gets enough time at the wok

• ​Focus: Technique, regionality, and domestic practice

• ​Expectation: Learning by doing 🍳🔥