Regional Chinese Cuisine - Beijing

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
With the exception of Beijing’s best-known culinary export, Peking duck, most of the city’s most famous dishes have been adopted from surrounding areas. Northern China's food is hearty and has strong flavors: this is achieved with salt and strong seasonings, compared with the South where chilies and pickles are more used, or dishes are lighter in flavor. Generally, northern dishes are oilier and richer in meat. The most popular seasonings used are soy sauce, vinegar, garlic, scallions, ginger, star anise, sweet bean sauces and sesame oil.


  • Chinese hot and sour soup
  • Zha jiang mian minced pork noodles
  • Peking duck leg and mandarin pancakes
  • Xiao Kou Zao / Deep fried sesame balls


08 May 2024 - Wednesday
18:00 - 21:00 Páva utca


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Gerenal infos

Cooking is hands-on, each pair preparing the full menu in small batches. Our cooking sessions last about 3 to 4 hours with typically 10 participants. The menu contains 3 to 7 courses/dishes. The food can be eaten at the course or taken home in small containers.

Our adult courses are targeted for adult participants, but we are happy to receive children as attendees over the age of 12 years with an adult. 

Course prices

Drink package