Chinese Cookery Class
It is not easy to know Chinese food in a short time, not mention to learn how to cook Chinese food. However, in Guilin, you will have the chance to learn to cook Chinese food in either traditional Chinese farmhouse in the beautiful countryside just outside Yangshuo town. It will be very interesting experience. In this 2-3 hours class, you will be introduced to some basic skills in Chinese Cookery and taught to make some Chinese dishes by yourself.
Chinese name: 麻婆豆腐 (má pó dòu fu)
Style: Sichuan(Szechuan) Cuisine
Characteristics: it is a dish mixed with yellowish-white tofu and reddish brown chili sauce. People often use seven words to describe this dish which are numbing, spicy, hot, fresh, tender, delicious and crispy.
The most well-known dish among the spicy and hot dishes of Sichuan Cuisine, ma po tofu is made of soft tofu, ground beef, chopped chili, prickly ash powder and broad bean paste. It is rich in vegetable protein, calcium, phosphorous, iron, vitamins and carbohydrates, featuring an outstanding effect in strengthening the middle burner and replenishing qi (essential energy), removing the poisonous quality of any substance, nourishing the marrow as well as replenishing the essence.
Potato with Vinegar Flavor
Chinese name: 醋溜土豆丝 (cù liū tǔ dòu sī)
Style: Sichuan(Szechuan) Cuisine
Characteristics: it is a good appetizer with bright color, tasting refreshing.
As one of the popular home-style dishes in China, this dish seems to be simple, but it is the archetypal vinegar flavor dish. Making this dish requires a good cutting technique, a well-controlled fire together with the proper seasonings. Potato with vinegar flavor can help lower blood pressure and prevent blockages in the arteries.
Sweet and Sour Pork Fillet
Chinese name: 糖醋里脊 (táng cù lǐ ji)
Style: Zhejiang Cuisine
Characteristics: it is reddish in color, sweet and just a little sour, crisp on the outside and tender on the inside.
One of the well-known dishes in the Zhejiang Cuisine, this dish is popular among all the people regardless of age or gender. Everyone loves its special taste of sweet mixed with sour, its freshness, its crisp outside and its tender inside. Its raw materials are simple and making it is not difficult, either. However, you need a few tips to cook it well. First, the key to a crisp outside and a tender inside is that the lean pork strips must be fried twice. Second, the proportion of salt to white sugar is critical. It must be perfected over time according to one’s personal taste. Third, when stir-frying the cutlet in the sauce mix, the movement must be quick.
Braised Spare Ribs
Chinese name: 红烧排骨 (hóng shāo pái gǔ)
Characteristics: Braised Spare Ribs are salty, fresh and fragrant. The meat is crispy and tender, bathed in an attractive golden red color.
Braised Spare Ribs have been well-known dish in China for a long time. What makes them a temptation are their bright color and fragrant scent. Spare ribs can not only provide human body with protein, fat and vitamins which are necessary for physiological activities, but they also contain a large amount of calcium phosphate and collagen. They are especially rich in calcium which can maintain bone health and enrich the blood.