I want to maximise your course time, while still ensuring your have some downtime to enjoy the village, and explore local restaurants yourself too. I do offer private tuition on a first come, first served basis if you need additional training in any areas such as wok skills, dumplings, noodle making etc. Please contact me via email for any questions on the course or before booking your preferred date in.
Course Dates for 2026
July 6th – July 25th FULL August 10th – August 29th – Seafood for the 3rd week September 7th – September 26th – Vegan/Veggie for the 3rd week October 12th – October 31st – Regional Chinese for the 3rd week November 9th – November 28th – Seafood for the 3rd week December 1st – December 20th – Vegan/veggie for the 3rd week
Programme at a glance
Week 1 & 2
Morning Power Session 10:30- 1:30pm
4 different wok dishes usingpremium beef, pork, chicken, fish, duck + peak-season vegetables • Dishes 1 & 2: chef’s full demo & guided tasting • Dishes 3 & 4: Hands-on replication—each student cooks independently, chef gives live feedback
Afternoon Session 4pm- 7pm
Dumpling, Bun, Dim Sum & Noodle Workshop 100 % hands-on
Afternoon sessions in the third week is free time for guests, or I am available for private lessons. Private lessons depend on the subject taught and market price of ingredients. Please message me if you have a particular idea.
Course Fees
Full 3-Week Full Program
Vegan Menu Week RMB 15,000/ Regional Week RMB 15,000 / or Seafood Week RMB 20,000
If you don’t have time to complete a full 3 week intensive Chinese cooking course, I can offer one or two week programmes, where you can join for the first part of the course.
2 Week Programme (The initial 2 week core course) RMB12,000
1 Week ProgrammeRMB 6,000
Please contact me if you wish to book a short course and I will confirm in writing if the position is open.
Payment & Deposit
Secure your preferred course date by paying a deposit of 2000 RMB (or $300 USD/ Euro) through PayPal.
Please contact me if you prefer to pay visa bank transfer, WeChat or Alipay. All of these are accepted.
Private Lessons
I also offer private lessons for students of all levels. These can be organised on the afternoons where we have half days, or on the main course days off. Lessons are RMB 2000 per half day and include all of the ingredients and menu planning. We can cook 3 menu items of your choosing. I usually need 24 hours notice for the private class so I can confirm the ingredients and ensure my diary is clear for you. However, first in, first served!
Private lessons are a great way to hone in your skills on areas you need further development or practice with, or if you prefer additional menu development with ingredients you haven’t had a chance to work with in your current curriculum.
Course in detail
Subject to changes depending on seasonality and availability of ingredients.
Week 1 & 2 have alternate afternoon classes free for local exploration, downtime, or we can create private lessons in this time frame. Week 3 Seafood is only morning classes, will every afternoon available for exploring or private lessons. Sunday is a free day every week.
Week 1-Basic Intensive Week
Week 2-Basic Intensive Week
Morning Class 10:30am-1:30pm
Afternoon class 4:00pm-7:00pm
Morning Class 10:30am-1:30pm
Afternoon class 4:00pm-7:00pm
Day 1
Kitchen Knife Usage Techniques class (9:30-10:30am ) Wok class:(10:30am) Sichuan Cuisine 1-Braised Duck&Beer, Bay Leaf, Sichuan peppercorn and coriander 2-Jiachang doufu(panfried doufu with chilibean paste 3-Gongbao Chicken 4- Mapo doufu
Dumpling class 1- Steamed egg with chives dumplings 2- Fried Beef dumplings 3- Poached Pork with Chinese cabbage dumplings
Day 8
Wok class: Sichuan cuisine 1- Spicy crispy chicken 2- Home made chili oil 3- Steamed pork with rice powder 4-Spicy Chicken salad with homemade chili oil 5-Dandan noodles
Manual Steamed/fried Baozi class 1-Fried pork with scallion baozi 2-Salty-Veg, Vermicelli & Egg Steamed baozi 3-Steamed creamy custard baozi
Day 2
Market tour(8:40am) Condiment class(9:15am) Wok class: Canton Cuisine 1-Steamed chicken with cordyceps flower 2-Braised pork rib with soy sauce and sugar 3- Black pepper beef 4-Stirfried broccoli with garlic sauce
Day 9
Wok class: Canton Cuisine 1-Stir fried broccoli with oyster sauce 2-Braise beef with radish 3-Stirfried Rice noodle with beef and vegetable 4-Steamed Fish with Black Bean Sauce
Day 3
Wok class: Beijing cuisine 1-Chairman Mao’s Red braised pork 2- Stir fried slices fish with Sugar and vinegar手抓鱼片 3-Stirfried beef with scallion] 4-Stirfried cabbage with dark vinegar and chili
Dim sum class 1- Har Gow : steamed prawn dumpling,glutens free 2- Siu Mai: Pork with water chestnut filling
Day 10
Wok class: Beijing cuisine1-Stir fried pork balls with soy sauce, black fungus, and vegetables焦溜丸子 2-Hot and sour soup 3-Stir-fry Beef with Cumin 4-Cucumber salad with garlic sauce
Dim sum class 1- Barbecued pork bun 2- Won ton
Day 4
Wok class: Sichuan cuisine 1-Dry fried beef with chilis and sichuan pepper 2-Classic Fillet of pork in Sichuan Chili Oil Broth水煮肉片 3-Twice cooked pork 4-Tiger skin pepper
Day 11
Wok class: Sichuan cuisine 1- Braised eggplant with pickled chili 2 -Panfried fish with chili bean paste 3-Stirfried pork, lettuce, black fungus with pickled chili/ Fish fragrant por 4-Stirfried lotus root with chili and Sichuan pepper
Day 5
Wok class: Canton Cuisine 1-Steamed Pork Ribs with Black Bean Sauce 2-Sweet and sour pork 3-Stir-fry rice with minced chicken and egg 4-Stir-fry green beans with olive vegetable
Noodles class 1- Biangbiang noodle 2- Chinese hamburger
Day 12
Wok class: Canton cuisine 1-Steamed prawn with minced garli 2- Three cup duck 3-Poached cai sum with soy sauce 4-Stir fried Beef with Shacha Sauce
Noodles class 1- Zhajiang noodle 2- Cat ears noodle
Day 6
Wok class: Beijing cuisine 1- Qianlong Cabbage乾隆白菜 2-Braised duck with soy sauce and spices 3-Stirfried chicken with sweet flour sauce 4-Red braised eggplant with sweet and sour sauce
Day 13
Wok class: Beijing cuisine 1-Stir fried tofu paste with soybeans and vegetables麻豆腐 2-Stir fried pork with egg, fungus and cucumber 3-Braised mushroom with baby cabbage 4- Stir-fry pork with sweet sauce
Day 7
Day 14
For your third week, this will alternate between the Vegan, Regional and Seafood menus. Please double check your booked course to ensure you are in the correct month for your 3rd week preference.
Week 3 Track 1 – Vegan & Vegetarian Menus
Week 3 Track 2 – Regional Chinese Cuisines
Morning Class 10:30am-1:30pm
Afternoon class 4:00pm-7:00pm
Morning Class 10:30am-1:30pm
Afternoon class 4:00pm-7:00pm
Day 15
Wok class: Vegan menu 1-Sweet and Sour Crispy Eggplant with Dried Chili 风味茄子 2-Stir-fried Corn with Water Chestnuts and Pine Nuts 松子马蹄炒玉米粒 3-Mushroom Sauce Noodles 菌菇酱拌面条
Wok class: Vegan & Vegetarian menu 1-Braised Tofu Skin with Mushrooms腐竹烧蘑菇 2-Stir-fried Shredded Potatoes with Mung Bean Sprouts and Vinegar 醋溜土豆丝 3-Steamed Ginger Brown Sugar Custard姜汁红糖蒸蛋
Day 15
Wok class ShanDong – Lu Cuisine 鲁菜 1-Braised prawns in oil油焖大虾 2-Sweet and Sour Crispy Eggplant with Dried Chili 风味茄子 3、Bo-Shan Tofu Treasure Box 博山豆腐箱子
Wok class Hunan – Xiang Cuisine 湘菜 1-Stir fried pork with chili and fermented black beans小炒肉 2-Dry-fried cauliflower pork and chilis 干锅菜花 3-Steamed fish with minced pickled chili剁椒蒸鱼
Day 16
Wok class Vegan & Vegetarian menu 1-Braised Eggplant with Yardlong bean and Shiitake 香菇豆角烧茄子 2-Fried Rice with Egg and Mushroom 蘑菇鸡蛋炒饭 3-Crispy Bananas with Caramel 拔丝香蕉
Day 16
Wok class Guangdong – Cantonese Cuisine 粤菜 1-Dong-Jiang Stuffed Tofu 东江酿豆腐 2、Steamed Chicken with Chinese angelica & Goji berry 当归蒸鸡 3-Fried Noodles with Egg, Carrot, Bean Sprout & Onion 三丝炒面
Day 17
Wok class Vegan menu 1-Deep-fried Crispy Shell Tofu with Chili Dipping Sauce蘸水豆腐 2-Stir Fried Eggs With Black Vinegar and Pickled Chili 剁椒黑醋炒鸡蛋 3-Garlic-Infused Braised Eggplant 蒜香茄子
Wok class Vegan menu 1-Steamed Eggplant with Chili and Coriander凉拌茄子 2–Sichuan Peppercorn Sauce with Mushroom椒麻蘑菇 3-Sichuan Cold Noodles 四川凉面
Day 17
Wok class SiChuan – Chuan Cuisine 川菜 1-Stir fried chicken with Chili and Sichuan peppercorns 椒麻鸡 2-Boiled fish with pickled cabbage and chili 酸菜鱼 3-Dry-Fried Green Beans 干扁四季豆
Wok class Anhui – Hui Cuisine 徽菜 1-San-he Fried Rice Dumplings 三河米饺 2-Suzhou Chicken & Egg Soup 宿州撒汤 3-Stir fried pork with chili, dried tofu, and fungus 徽州小炒
Day 18
Wok class Vegan & Vegetarian menu Vegan & Vegetarian menu 1-Braised Handmade Black Tofu 红烧黑豆腐 2-Cold Sesame Noodles麻酱面条 3-Dessert • Black Sesame and Peanut Glutinous Rice Balls黑芝麻花生汤圆
Day 18
Wok class Jiangsu – Su Cuisine 苏菜 1-“Squirrel” Fish松鼠桂鱼 2-Yangzhou Fried Rice扬州炒饭 3-Thin strands tofu wood ear in chicken broth文思豆腐汤
Day 19
Wok class Vegan menu 1-Stir-Fried Mushrooms with Eggs and Chili Peppers 鸡蛋辣椒炒蘑菇 2-Tofu & Scallions Salad小葱拌豆腐 3-Chili Bean Sauce Pancake酱香饼
Wok class Vegan & Vegetarian menu 1-Hot and Sour Sweet Potato Noodles酸辣粉 2-Xinjiang-Style Spicy Cumin Mushrooms孜然杏鲍菇 3-Salted Egg Yolk Baked Pumpkin咸蛋黄焗南瓜
Day 19
Wok class Fujian – Min Cuisine 闽菜 1-Fried Rice Vermicelli with Pork, Shrimp & Cabbage 炒米丝 2-Crispy fried Nori & Oyster 紫菜炸海蛎 3-Lychee Pork 荔枝肉
Wok class Yunnan – Dian Cuisine 滇菜 1–Black Chicken with Caraway chilli and lime 凉拌乌鸡 2–Fried Lotus Root pork Pan Cake 香煎藕饼 3–Rice noodles with pork and pickled vegetable 酸辣米线
Day 20
Wok class Vegan menu1-Deep Fried Mushrooms with Sweet and Sour Sauce and Spices Herbs 锅包蘑菇 2-Stir-Fried Assorted Vegetables with egg 炒合菜 3- Dessert • Pumpkin with coconut milkand Sago 南瓜西米露
Day 20
Wok class Zhejiang – Zhe Cuisine 浙菜 1-Steamed Pork with Grind Rice in Lotus Leaf 荷叶粉蒸肉 2-Fried dried bean curd with meat 炸响铃 3-Drunken chicken 醉鸡
Week 3 Track 3 – Seafood Specialties
Morning Class 10:30am-1:30pm
Day 15
Wok class Seafood menu 1 1-Iron-wok Chicken & Seafood Rice 铁锅海鲜焖饭 2-Sichuan Spicy Mud Crab 香辣蟹 3-Braised Golden-Thread Fish with Pu Ning Bean Sauce 普宁豆酱焖金线鱼
Day 16
Wok class Seafood menu 2 1-Shrimp & crab Congee 潮汕虾蟹粥 2-Salted-Egg-Yolk Glazed King Prawns 咸蛋黄焗大虾 3-Wok-Tossed Clams, Soybean paste & Chili 炒花甲
Day 17
Wok class Seafood menu 3 1-Noodles in Flower crab & clams soup 海鲜汤面 2-Steamed lobster & minced garlic rice vermicelli 蒜蓉蒸龙虾 3-Stir fried Squid fish with Garlic and Chili 蒜香鱿鱼
Day 18
Wok class Seafood menu 4 1-Stir-fried Noodles with Shrimp & Squid 海鲜炒面 2-Stir-fried Flower Crab with Rice Cake 年糕炒梳子蟹 3-Fried shrimp with Pepper-Salt & spice 椒盐虾
Day 19
Wok class Seafood menu 5 1-Sha Cha Seafood Noodles 沙茶面 2-Oysters, eggs, sweet potato flour, pancakes 蚝子煎 3-Stir-fried Sea Conch with Chilis Ginger and Scallion chilis 盐爆海螺
Day 20
Wok class Seafood menu 61-Min Nan Seafood & Pork Salted Rice 闽南咸饭 2-Typhoon Shelter Spicy Garlic Prawns 避风塘虾 3-Fried Squid with Chili Onion Garlic and Soy souce 酱爆鱿鱼
