Chinese cooking workshops

Cooking is an integral part of Chinese culture.

In China, eight major culinary traditions are traditionally distinguished — 八大菜系 (bā dà càixì) — each associated with a particular geographical region.

During our next series of Chinese cooking workshops — on Saturdays 10 and 17 October, followed by 7, 14, 21 and 28 November 2026, from 11:30 am to 1:30 pm — we will spend six Saturday mornings discovering or rediscovering some of the most typical and well-known Chinese dishes.

Here is a little preview. At each workshop/module, you will also receive the recipes for the dishes prepared during the session.

In eastern China, along the coast of the Yellow Sea and the Bohai Gulf, lies Shandong, an ancient region associated, among other things, with the historical states of Qi and Lu, as well as with Qufu, the birthplace of Confucius. Its long coastline explains the importance of seafood in Shandong cuisine (鲁菜, Lǔcài). This cuisine is also known for its bold flavours and rich broths. Grains from northern China play an important role, rather than rice, while garlic, ginger and, above all, Chinese green onions are among its characteristic seasonings. Classic dishes include dumplings and 葱烧海参 (cōng shāo hǎishēn), sea cucumber braised with Chinese green onions.

Further south, in Jiangsu and Zhejiang, along the lower reaches of the Yangtze River, lakes, canals, rivers and fertile farmland have contributed to a refined, fresh and delicate cuisine. Fish, other aquatic products and seasonal vegetables play an important role. Examples include 扬州炒饭 (Yángzhōu chǎofàn), Yangzhou fried rice, 狮子头 (shīzitóu) and 东坡肉 (Dōngpō ròu), a braised pork dish associated with the poet Su Dongpo.

To the west lies Sichuan, a vast basin surrounded by mountains. Its hot and humid summers are often associated with a preference for bold flavours. Sichuan cuisine (川菜, Chuāncài) stands out for its rich variety of seasonings: chillies, Sichuan pepper, fermented broad beans and numerous combinations of flavours. 麻婆豆腐 (Mápó dòufu), spicy Mapo-style tofu, and 宫保鸡丁 (Gōngbǎo jīdīng), Kung Pao chicken, are among its best-known dishes.

In central-southern China lies Hunan (湘菜, Xiāngcài), a region of lakes, hills and mountains. Its cuisine favours bold, spicy, smoky and fermented flavours. 剁椒鱼头 (duòjiāo yútóu), fish head with finely chopped chillies, is one of its most emblematic dishes. Another speciality associated with the region is 毛氏红烧肉 (Máo shì hóngshāo ròu), literally “braised pork in Mao style”. The dish originates from Xiangtan and is associated with Mao Zedong.

Along the southern coast, Fujian and Guangdong offer a great variety of fish and seafood. Fujian cuisine (闽菜, Mǐncài) places great emphasis on soups, broths and seafood flavours; the oyster omelette 蚵仔煎 is a popular speciality. Cantonese cuisine (粤菜, Yuècài), meanwhile, places particular emphasis on the freshness and natural flavour of its ingredients. Dim sum naturally plays an important role, as does 蒜蓉炒菜心 (suànróng chǎo càixīn), Chinese flowering cabbage stems stir-fried with garlic.

Finally, there is Anhui cuisine (徽菜, Huīcài), strongly influenced by the mountainous landscapes of the southern part of the province and by the historic cultural region of Huizhou. Traditional ingredients include bamboo shoots, mushrooms and other products from the mountains.

Some of the dishes featured in our previous cooking workshops: