In this 6-class cooking course, the teachers will guide you through the vast country of China via food.
We start up in the north of the country, teaching you how to make noodles and dumplings in the first two classes. Gradually, we move towards the middle of the country, and will learn how to make home-cooked comfort food (the Chinese equivalent of husmandskost), such as red-braised pork, or tomato-egg drop soup.
In the last three classes, we travel even more south, discovering more spicy rice-based menus, such as fish-fragrant aubergine, mashed cucumber salad, mapo tofu, gongbao chicken, or sour-spicy cabbage.
For all dishes made, students will be provided a written-out, easy-to-follow Danish recipe. After each class, the group eats the cooked food together.
Dishcloths, towel, proper kitchen knife and containers for leftovers
Although there will be a strong focus on vegetables, the course is not accessible for vegetarians or vegans – as Chinese cooking often uses tiny amounts of meat for taste.
The course will be held in English. Ingredients are included in the price.
Shufei Zhang was born in Zhejiang province in China, and has been cooking Chinese food all her life. In Denmark, she makes typical Chinese dishes from fresh, local ingredients, and focuses on this home-style meal being light, healthy, tasty and creative. She loves to share her cooking experiences, and teach more people to explore the delicious Chinese flavours. On a daily basis she works as a sushi chef.
Tine Walravens has lived and worked in China and Japan for about 6 years. In daytime, she teaches in the Business in Asia program at Copenhagen Business School, and conducts research on Asian food politics. At FOF København, she would like to pass on her passion for Asian food cultures to other Asian and/or food enthusiasts. In addition to her job at CBS, Tine also works as a translator and consultant on China and Japan.
