Discover the Secrets of Chinese Cuisine for Chefs and Foodies

Discover the secrets of Chinese cuisine in CieCAS’ 5-day intensive Chinese cuisine program in Shanghai.

Experience a transformative culinary journey through China in just 5 days in the top facility of CieCAS. This intensive program combines expert instruction, hands-on practice, and cultural immersion while having fun. Master essential techniques, explore regional specialties, and elevate your culinary repertoire.

Program Introduction:

Unveil the magic behind authentic Chinese cuisine in our 5-day intensive program. Delve into the heart of Chinese culinary traditions as you explore a diverse range of regional flavors and techniques.

From the fiery spice of Sichuan to the delicate artistry of Cantonese cooking, our expert chefs will guide you through the intricacies of each region. Master essential techniques, from the precision of knife skills to the art of wok mastery. You’ll have the opportunity to put your newfound knowledge to the test with hands-on cooking sessions.

Immerse yourself in the vibrant atmosphere of a local market, where you’ll discover the secrets of selecting the finest ingredients. Savor the authentic taste of China with a lunch at a traditional restaurant, completing your culinary journey.

By the end of this transformative experience, you’ll possess the skills and confidence to recreate the magic of Chinese cuisine in your own kitchen.

Available Dates

Option 1	Week of March 24
Option 2	Week of May 19
Option 3	Week of August 4
Option 4	Week of October 20

Uncover the Secrets of Chinese Flavor in our 5-day intensive program for just CHF 3’150 (Swiss Francs). Immerse yourself in expert instruction, explore bustling markets, and savor delicious daily lunches. Focus on mastering new culinary techniques in collaboration with the China Foods Alliance of Switzerland. To ensure an optimal learning experience, a minimum of 5 participants is required.

Find detailed information on the website of China Foods Alliance:
https://www.chinafoods.ch/5-day-chef-training

Contact

China Foods Alliance
mybow gmbh
Rothenbad 18
6015 Lucerne
Tel: +41 (0) 41 541 13 11
www.chinafoods.ch
info@chinafoods.ch

Chinese Cuisine Program Outline

Day 1:

Foundations of Chinese Cuisine

9:00 – 10:00 AM: Welcome and Course Overview

• Welcome to CieCAS Training Center
• Introduction to the week’s curriculum
• Icebreaker activities to foster teamwork and camaraderie

10:00 – 11:00 AM: A Culinary Journey Through China

• Exploration of China’s eight culinary traditions
• Introduction to iconic dishes representing each cuisine

11:00 – 12:00 PM: Cuisine Deep Dive and Culinary Experience

• Continued exploration of classic Chinese dishes
• Group lunch at a selected Chinese restaurant to experience authentic flavors

12:00 – 13:00 PM: Lunch Break

13:00 – 14:00 PM: Mastering Chinese Knife Skills

• Demonstration of essential Chinese knife techniques (shredding, slicing, dicing)
• Hands-on practice to refine cutting precision

14:00 – 15:00 PM: The Art of Vegetable Carving

• Demonstration of intricate Chinese vegetable carving techniques
• Visual inspiration and practical guidance

15:00 – 16:00 PM: Creating Flavorful Cold Dishes

• Preparation of traditional Chinese cold dishes using freshly cut ingredients
• Balancing flavors and textures for a delightful palate experience

16:00 – 16:30 PM: Day Recap and Q&A

• Summary of the day’s key learning points
• Opportunity for questions and discussion

Day 2

Wok Mastery and Regional Delights of the Shanghai Surroundings

9:00 – 10:00 AM: Mastering the Wok

• Demonstration of essential wok techniques and their application
• Hands-on practice to develop wok control and speed

10:00 – 11:00 AM: Shanghai Cuisine Showcase

• In-depth exploration of Shanghainese cuisine, a sub-cuisine of Su cuisine
• Demonstration of iconic dishes:
  • 四喜烤麸 (Sixi braised bran dough)
  • 清汤狮子头 (Lion’s Head Meatball Soup)
  • 葱烤大排 (Scallion Braised Pork Chop)

11:00 – 12:00 PM: Hands-on Shanghainese Cooking

• Participants prepare the demonstrated Shanghainese dishes under guidance
• Focus on replicating flavors and techniques

12:00 – 13:00 PM: Lunch Break

13:00 – 14:00 PM: Zhejiang Cuisine Unveiled

• Introduction to Zhejiang cuisine and its distinctive characteristics
• Demonstration of classic Zhejiang dishes:
  • 龙井虾仁 (Sauteed Shrimp with Longjing Tea)
  • 东坡肉 (Braised Pork Belly)
  • 炝蟹 (Salted Crab)

14:00 – 16:00 PM: Zhejiang Cuisine Practice

• Participants prepare the demonstrated Zhejiang dishes
• Emphasis on capturing the essence of Zhejiang flavors

16:00 – 16:30 PM: Day Recap and Q&A

• Summary of the day’s key learning points
• Opportunity for questions and discussion

Day 3

A Culinary Tour of Southern China

9:00 – 10:00 AM: Cantonese Cuisine Classics

• Demonstration of Cantonese culinary techniques, focusing on simplicity and freshness
• Showcase of iconic Cantonese dishes:
  • 白斩鸡 (White Cut Chicken)
  • 菠萝咕咾肉 (Sweet and Sour Pork with Pineapple)
  • 豉汁蒸排骨 (Steamed Pork Ribs with Black Bean Sauce)

10:00 – 12:00 PM: Hands-on Cantonese Cooking

• Participants prepare the demonstrated Cantonese dishes
• Emphasis on capturing the essence of Cantonese flavors

12:00 – 13:00 PM: Lunch Break

13:00 – 14:00 PM: Min (Fujian) Cuisine Exploration

• Introduction to Min cuisine, known for its seafood and unique flavors
• Demonstration of oyster omelette, a Fujian specialty
• Tasting of other Min dishes to broaden culinary horizons

14:00 – 15:00 PM: The Sizzle of Xiang (Hunan) Cuisine

• Exploration of Xiang cuisine, renowned for its bold and spicy flavors
• Demonstration of 剁椒鱼头 (Steamed Fish Head with Chopped Pepper Sauce)
• Tasting of other typical Xiang ingredients to experience the regional heat

15:00 – 16:00 PM: Hui (Anhui) Cuisine Delights

• Introduction to Hui cuisine, emphasizing its rich history and diverse ingredients
• Demonstration of 胡适一品锅 (Hu Shi’s First-Class Pot), a renowned Anhui dish
• Tasting of other typical Hui ingredients to appreciate the regional culinary heritage

16:00 – 16:30 PM: Day Recap and Q&A

• Summary of the day’s culinary journey through southern China
• Opportunity for questions and discussion

Day 4

The Spice of Sichuan and the Richness of Lu Cuisine

9:00 – 10:00 AM: Sichuan Flavor Explosion

• Introduction to Sichuan cuisine, known for its bold flavors and complex spice profiles
• Demonstration of iconic Sichuan dishes:
  • 麻婆豆腐 (Mapo Tofu)
  • 口水鸡 (Sichuan-style Steamed Chicken)
  • 宫保鸡丁 (Kung Pao Chicken)

10:00 – 12:00 PM: Hands-on Sichuan Cooking

• Participants prepare the demonstrated Sichuan dishes
• Focus on balancing spicy, numbing, and savory flavors

12:00 – 13:00 PM: Lunch Break

13:00 – 16:00 PM: Lu Cuisine Mastery

• Exploration of Lu cuisine, renowned for its rich sauces and meticulous preparation
• Demonstration of Lu cuisine classics:
  • 葱烧海参 (Braised Sea Cucumber with Scallions)
  • 油焖大虾 (Oil-Braised Prawns)
  • 四喜丸子 (Four Joy Meatballs)
• Hands-on practice to master Lu cuisine techniques

16:00 – 16:30 PM: Day Recap and Q&A

• Summary of the day’s culinary exploration
• Opportunity for questions and discussion

Day 5

Cultural Immersion and Farewell

9:00 – 10:00 AM: Market Bound

• Participants gather at CieCAS for a group departure to a local market

10:00 – 12:00 PM: Shanghai Market Exploration

• Immerse in the vibrant atmosphere of a Shanghai market
• Discover authentic Chinese ingredients and learn about their quality
• Understand the importance of fresh produce in Chinese cuisine

12:00 – 13:00 PM: Culinary Delights

• Enjoy a farewell lunch at a unique Chinese restaurant

13:00 – 14:00 PM: Back to CieCAS

14:00 – 15:00 PM: Course Recap and Q&A

• Review the week’s key learning and achievements
• Opportunity for final questions and discussions

15:00 – 16:00 PM: Celebration and Farewell

• Certificate presentation to acknowledge participants’ accomplishments
• Group photo to capture the shared experience

16:00 – 16:30 PM: Goodbye Gathering

• Enjoy a farewell drink and socialize with fellow participants and instructors