Omeida Chinese Academy organized a Chinese cooking lesson with a native Chinese chef. Most of us love Chinese food, which is why Chinese restaurants all around the world have been such a huge success – that and the fact that most people who are not Chinese have no idea how to cook it. Omeida was lucky to be nearby a school that features guest chefs or visiting chefs who have the rare and necessary skills, dishes and culinary knowledge to create authentic Chinese cuisine.Our cooking teacher first took students to a local market, and showed them how to select food and gave them a basic introduction to various food types. Think you know Chinese cooking based on what you’ve often eaten from a “Chinese” restaurant? Chances are the sweet and sour dishes and deeply breaded and fried chicken are flimsy versions of fast-food Chinese distilled to appeal to a fast-food American audience. Authentic Chinese cuisine is like no other, and it definitely has to be experienced.
What is a Chinese Cooking School?
Authentic Chinese cooking schools are largely small, private programs tailored to teach amateur or home cooks and/or professional and student chefs. How exactly would you learn Chinese cooking unless you seek out classes, courses and a chef/school steeped in the tradition?If you’re a student cook or chef a traditional Chinese culinary program could provide you with some very unique skills not available in one of the popular culinary arts schools. Many specialized Asian cookery schools offer courses for individuals and for many restaurants and culinary businesses that need expert training in Asian or Chinese cooking, kitchen skills, menu development, and presentation.
Chinese Cooking School Lessons and Topics
- History of Chinese cooking
- Cooking methods, such as steaming, stir-frying, roasting, smoking and preparation of cold/raw plates
- Noodles and rice
- Traditional Chinese flavors
- Pastes and curries
- Traditional kitchen equipment, including knives and wok.
As one of the world’s oldest cultures, China has a complex cuisine to match, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredient, and dishes are similar throughout all of China. However, this essentials class focuses on those techniques to give you a well-rounded overview of Chinese food and culinary culture.
Steaming in Chinese Cuisine
Steaming is employed extensively in Chinese cuisine for both simple and luxurious dishes. There are two forms of steaming – dun (indirect steaming) and zheng (direct steaming). For indirect steaming, ingredients are put in a tightly covered vessel, placed on the support in the wok or large pot, with water about halfway up the sides of the vessel. The exception is where the Yunnan pot is used. The latter, a squat ceramic pot with a narrow central vent that allows steam to gently bathes the ingredients within, is set above the water level.