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Gather Food Studio

Sat, May 20: 8 Great Chinese Culinary Cuisines

Sat, May 20: 8 Great Chinese Culinary Cuisines

Regular price $525.00 USD
Regular price Sale price $525.00 USD
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Saturday, May 20th, 5pm-8:30pm

8 Great Chinese Culinary Cuisines *Series or Individual with Dave

Buy the entire series for $525 and save $75 -or- buy a single class for $75 each

The cuisines of China date back thousands of years and have been constantly evolving due to geographic and regional differences. Over time, local availability in ingredients/proteins, changing Dynasties and classes, different refugee groups that settled in different parts of China bringing with them their own recipes and cooking techniques, as well as overall modernization, Chinese cuisines have been shaped into very different and unparalleled styles of food and techniques.  In this series, we are going to explore the 8 Great Chinese Cuisines, talk about their influences, what makes them unique, how they evolved, and then make four popular recipes that come from each Cuisine. We will cover a new Cuisine every month through the end of the year. This class is going to focus on specific provincial differences in cooking and in some cases will push you to venture outside of your “normal everyday box” and experience new flavors and techniques that aren’t specifically found in American recipes. This class can either be purchased as a whole series or as individual classes. This is a hands-on class. This class is taught in our 2x4 format – we’ll split up into groups of 2 and each twosome will tackle one recipe.

May 20th – Cantonese

Regarded as the most well known, dating back around 2,000 years, this Cuisine focus on fresh flavors, seafood, rice, and is known for steaming, stir frying, and roasting.  Oh, and oyster sauce. Lots of it.

On the menu:

  • WorTip – Pan Fried Dumplings
  • Chicken Congee
  • Salt and Pepper Shrimp
  • Roast Braised Duck

June 24th – Szechuan Cuisine/Province

Szechuan (Sichuan) Cuisine is known for its use of Chiles, Szechuan peppercorns and for the use of fermented ingredients. The Szechuan peppercorns that are used in this cuisine give a numbing sensation known as “mala”. Even though there is an emphasis on spicy, flavors are well rounded and there is a balance between hot and taste.

On the menu:

  • Red Oil Wontons
  • Mapo Tofu
  • Szechuan Hot Pot
  • Fish Flavored Shredded Pork

July 29th – Zhejiang Cuisine/Province

Balance. In one word that’s what Zhejiang Cuisine is all about. Most notable about this Cuisine is combines the cooking methods of the Southern Cuisines and combines them with flavors of the Northern Cuisines. This Cuisine is loved for its lack of greasiness in its dishes.   

On the menu:

  • Black Vinegar Sweet and Sour Pork
  • West Lake Beef Soup
  • Stir Fried Shrimp with Dragon Well Tea
  • Crispy Five Spice Powder Spring Roll

August 26th – Fujian Cuisine/Province

This Cuisine has a little bit of something for everyone. Dating back around 5,000 years, the Fujian province is on the Southeastern side of China and extends from the Pacific inwards to the mountains. There is an emphasis on seafood, but also soups. You’ll also see this Umami-rich Cuisine feature bamboo and mushrooms.

On the menu:

  • Gua Bao – Steamed Pork Buns
  • Chinese Pepper Steak – Stirfried Pork with Green Peppers
  • Oyster Omelette
  • Fuzhou Braised Noodles

September 30th  – Anhui Cuisine/Province

Anhui Cuisine is one of the lesser known of the Eight Great Cuisines. This province sits inland in the mountainous region west of Shanghai and its cooking style is more native and hearty. There is a focus on local herbs and vegetables, more on oil based dishes and dishes that are stewed. Some foods in this region also tend to lean a bit on the sweeter side.

On the menu:

  • Li Hongzhang’s Chop Suey
  • Beef Noodles
  • Braised Eggplant with Woodear Mushrooms
  • Ginger Duck Stew

October 28th – Shandong Cuisine/Province

Being one of the first civilized regions in China, this Cuisine has a lot to offer. With the Pacific to the east and the Yangtze river to the west, this cuisine features both seafood and fresh water fish. Farmed animals and fowl are also widely found on the menu here. There is an emphasis on saltier fare in this Cuisine, from sauces to fish and vegetable preparations. Shandong Cuisine is considered to be the most influential of all of the 8 Great Cuisines in Chinese Culinary History.

On the menu:

  • Fried Sauce Noodles
  • Stir Fried Chicken with Yellow Bean Paste and Walnuts
  • Moo Shu Pork
  • Pork and Fish Dumplings with Garlic Chili Sauce

 November 18th – Hunan Cuisine/Province

Similar in regard to Szechuan Cuisine, Hunan Cuisine relies heavily on its use of garlic, big aromas, the balance between hot and sour flavors, and spiciness. Hunan Cuisine is known for being the spiciest of all of the 8 Great Cuisines, but also boasts HUGE flavors! (I will keep the recipes in this class on the same spice level as Szechuan).

On the menu:

  • Hunan Rice Noodles
  • Steamed Bacon and Smoked Bean Curd with Winter Sacrifice Beans
  • Hot and Tasty Lobster
  • Eggplant, Hunan Style

December 30th – Jiangsu Cuisine/Province

Featuring China’s largest city, Shanghai, the Cuisine of this province is highly refined. As it sits on the Pacific, there is a large emphasis on seafood, but more than that is how food appears. Foods of this Cuisine are aromatic, light, and artistic.

On the menu:

  • Lion’s Head Meatballs
  • Crunchy Shrimp
  • Shanghai Soup Dumplings
  • Sweet and Sour Mandarin Fish
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Trash To Table

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