The course is divided into three terms : North-Chinese Cuisine is introduced in the first quarter (October-December). Shanghai, Zhejiang and Jiangsu cuisine in the second quarter (January-March). And the Sichuan cuisine and others in the third quarter (April-June). This allows students to become acquainted with the rich Chinese gastronomy according to regions and seasons, preparation techniques, specific ingredients and herbs. Per session: two dishes are prepared, as well as a soup and a preparation of pasta or rice. The presented recipes can easily be prepared at home.
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