China Tour #102-10-25-CHA
Arrrival Date: 19-Oct-2025
Class Start: 20-Oct-2025
Class Finish: 31-Oct-2025
Departure Date: 1-Nov-2025
Please complete and return the Waiver Form after signing up the tour.
| 第一天
The First Day |
理论
Theory |
中国菜的特点
The characteristics of Chinese cuisine 主要地方风味流派的特点及代表菜 Characteristics of major regional culinary styles and their representative dishes |
| 操作示范
Demonstration of operation |
四大菜系代表菜（各选一款）示范制作及品尝分享
Demonstration of making and tasting signature dishes from the four major Chinese culinary traditions 川菜：宫爆鸡丁 Sichuan cuisine: Kung Pao Chicken 江苏菜：糖醋鱼 Jiangsu cuisine: Sweet and Sour Fish 鲁菜：干㸆黄鱼 Lu cuisine: Dry-braised yellow croaker 粤菜：清蒸鱼 Cantonese cuisine: Steamed Fish |
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| 第二天
The Second Day |
理论
Theory |
粤菜的特点及组成
The characteristics and composition of Cantonese cuisine 刀工技术、原料成型及规格 Knife skills, material shaping, and specifications |
| 操作示范
Demonstration of operation |
学员操作：基本刀法学习
Student activity: Learning basic knife skills |
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| 第三天
The Third Day |
理论
Theory |
粤菜常用原材料知识、调味料知识、主食烹调
Knowledge of common raw materials used in Cantonese cuisine, knowledge of seasonings, and techniques for cooking staple foods. |
| 实操
Practical application |
示范：干炒牛河、蒜蓉炒菜心
Stir-fried Beef with River Noodles, Garlic-stirred Chinese Kale 学员操作：干炒河粉、蒜蓉炒菜心 Student activities: stir-fried rice noodles, garlic sautéed Chinese broccoli |
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| 第四天
The Fourth Day |
理论
Theory |
料头知识及配菜
Ingredients knowledge and accompaniments 粤菜的汤：烹调法炖、煲、滚、烩（羹） Cantonese soup: cooking methods include stewing, simmering, boiling, and braising (soup) |
| 实操
Practical application |
示范：炖汤（淮山枸杞炖鸽子）、滚汤（煎滚鱼头汤）
Example: Braised Soup (Chinese Yam and Goji Berry Braised Pigeon), Clear Soup (Pan-Seared Fish Head Soup) 学员操作：改料头、三丝羹、滚汤、炖汤 Student operations: changing the header, three-thread soup, boiling broth, stewing soup |
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| 第五天
The Fifth Day |
理论
Theory |
火候知识及烹调法蒸、浸
Knowledge of heat control and cooking methods such as steaming and simmering. |
| 实操
Practical application |
示范：冬菇蒸肉饼、白切鸡
Steamed Minced Meat with Mushrooms, White-Cut Chicken 学员操作：冬菇蒸肉饼、白切鸡 Student activities: Steamed Minced Meat with Mushroom, White-Cut Chicken |
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| 第六天
The Sixth Day |
理论
Theory |
调味知识及烹调法焖、焗
Seasoning knowledge and cooking methods for braising and baking |
| 实操
Practical application |
示范：红焖鲈鱼、美极焗大虾
Braised Red Snapper, Crispy Grilled Prawns in Superior Sauce 学员操作：红焖鲈鱼、美极焗大虾 Student activities: braised sea bass, exquisite baked prawns |
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| 第七天
The Seventh Day |
理论
Theory |
烹调法炒、油泡
Stir-frying and deep-frying |
| 实操
Practical application |
示范：豉椒炒牛肉、油泡虾球
Braised beef with black bean sauce, crispy shrimp balls in oil 学员操作：豉椒炒牛肉、油泡虾球 Student activities: Sichuan pepper beef stir-fry, crispy shrimp balls in oil |
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| 第八天
The Eighth Day |
理论
Theory |
烹调法炸
Deep-frying method |
| 实操
Practical application |
示范：脆炸生蚝、椒盐鲜鱿
Crispy Fried Oysters, Salt and Pepper Squid 学员操作：脆炸生蚝、椒盐鲜鱿 Student operation: crispy fried oysters, salted pepper calamari |
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| 第九天
The Ninth Day |
理论
Theory |
烹调法煎
Cooking method: pan-frying |
| 实操
Practical application |
示范：煎焗鱼嘴、果汁煎猪扒
Pan-fried Fish Lips, Juice-basted Pork Chops 学员操作：煎焗鱼嘴、果汁煎猪扒 Student activities: pan-frying fish lips, fruit juice-seared pork chops |
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| 第十天
The Tenth Day |
理论
Theory |
粤菜烹调法（总结）
Cantonese cuisine cooking techniques (summary) |
| 实操
Practical application |
示范：粤式叉烧
Cantonese Char Siu 学员操作：粤式叉烧（学员自选制作一道菜） Student activity: Cantonese char siu (students select and prepare one dish) |
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