2026 3-weeks Intensive Chinese Cuisine Boot Camp
(Built for hardcore foodies who want to dive head-first into the Middle Kingdom’s fire and flavour ready to master the soul of Chinese cuisine)

Program at a glance
Week 1 & Week 2 (run every month)
• Morning Power Session · 4 Dishes Daily-Proteins & Produce: premium beef, pork, chicken, fish, duck + peak-season vegetables
• Dishes 1 & 2: chef’s full demo & guided tasting—deconstruct wok-hei, seasoning sequence, plating precision
• Dishes 3 & 4: hands-on replication—each student cooks independently, chef gives live feedback
• Afternoon Session · Dumpling, Bun, Dimsum & Noodle Workshop - 100 % hands-on

Week 3 (Rotating Monthly Track · Advanced Mastery)
• Theme-Focused Morning · 3 Dishes Daily · 100% Hands-On
• Track 1 – Vegan Menus
• Track 2 – Regional Chinese Cuisines
• Track 3 – Seafood Specialties

MENUS

Week 1				Week 2
	Morning Class 10:30am-1:30pm	Afternoon class 4:00pm-7:00pm			Morning Class 10:30am-1:30pm	Afternoon class 4:00pm-7:00pm
Day 1	Kitchen Knife Usage Techniques class (9:30-10:30am ) Wok class:(10:30am) Sichuan Cuisine 1-Braised Duck&Beer, Bay Leaf, Sichuan peppercorn and coriander 2-Jiachang doufu(panfried doufu with chilibean paste 3-Gongbao Chicken 4- Mapo doufu	dumpling class 1- Steamed egg with chives dumplings 2- Fried Beef dumplings 3- Poached Pork with Chinese cabbage dumplings		Day 8	Wok class: Sichuan cuisine 1- Spicy crispy chicken 2- Home made chili oil 3- Steamed pork with rice powder 4-Spicy Chicken salad with homemade chili oil 5-Dandan noodles	Manual Steamed/fried Baozi class 1-Fried pork with scallion baozi 2-Steamed chives eggs and rice noodles baozi 3-Steamed creamy custard baozi
Day 2	Market tour(8:40am) Condiment class(9:15am) Wok class: Canton Cuisine 1-Steamed chicken with cordyceps flower 2-Braised pork rib with soy sauce and sugar 3- Black pepper beef[Hands on] 4-Stirfried broccoli with garlic sauce			Day 9	Wok class: Canton Cuisine 1-Stir fried broccoli with oyster sauce 2-Braise beef with radish 3-Stirfried Rice noodle with beef and vegetable 4-Steamed Fish with Black Bean Sauce
Day 3	Wok class: Beijing cuisine 1-Chairman Mao's Red braised pork 2- Stir fried slices fish with Sugar and vinegar手抓鱼片 3-Stirfried beef with scallion] 4-Stirfried cabbage with dark vinegar and chili	dimsum class 1- Har Gow : steamed prawn dumpling,glutens free 2- Siu Mai: Pork with water chestnut filling		Day10	Wok class: Beijing cuisine 1-Stir fried pork balls with soy sauce, black fungus, and vegetables焦溜丸子 2-Hot and sour soup 3-Stir-fry Beef with Cumin 4-Cucumber salad with garlic sauce	dimsum class 1- Barbecued pork bun 2- Won ton
Day 4	Wok class: Sichuan cuisine 1-Dry fried beef with chilis and sichuan pepper 2-Classic Fillet of pork in Sichuan Chili Oil Broth水煮肉片 3-Twice cooked pork 4-Tiger skin pepper			Day11	Wok class: Sichuan cuisine 1- Braised eggplant with pickled chili 2 -Panfried fish with chili bean paste 3-Stirfried pork, lettuce, black fungus with pickled chili/ Fish fragrant por 4-Stirfried lotus root with chili and Sichuan pepper
Day 5	Wok class: Canton Cuisine 1-Steamed Pork Ribs with Black Bean Sauce 2-Sweet and sour pork 3-Stir-fry rice with minced chicken and egg 4-Stir-fry green beans with olive vegetable	Noodles class 1- Biangbiang noodle 2- Chinese hamburger		Day12	Wok class: Canton cuisine 1-Steamed prawn with minced garli 2- Three cup duck 3-Poached cai sum with soy sauce 4-Stir fried Beef with Shacha Sauce	Noodles class 1- Zhajiang noodle 2- Cat ears noodle
Day 6	Wok class: Beijing cuisine 1-Qianlong Cabbage乾隆白菜 2-Braised duck with soy sauce and spices 3-Stirfried chicken with sweet flour sauce 4-Red braised eggplant with sweet and sour sauce			Day13	Wok class: Beijing cuisine 1-Stir fried tofu paste with soybeans and vegetables麻豆腐 2-Stir fried pork with egg, fungus and cucumber 3-Braise mushroom with baby cabbage 4- Stir-fry pork with sweet sauce
Day 7				Day14

Week 3 Track 1 – Vegan Menus				Week 3 Track 2 – Regional Chinese Cuisines
	Morning Class 10:30am-1:30pm	Afternoon class 4:00pm-7:00pm			Morning Class 10:30am-1:30pm	Afternoon class 4:00pm-7:00pm
Day 15	Wok class: Vegan menu 1-Sweet and Sour Crispy Eggplant with Dried Chili 风味茄子 2-Stir-fried Corn with Water Chestnuts and Pine Nuts 松子马蹄炒玉米粒 3-Mushroom Sauce Noodles 菌菇酱拌面条	Wok class: Vegan menu 1-Stir-fried Pickles with Mung Bean Noodles and Tofudumplings 酸菜粉丝煲油豆腐 2-Stir-fried Shredded Potatoes with Mung Bean Sprouts and Vinegar 醋溜土豆丝 3-Dessert •Crispy Black Sesame Glutinous Rice Balls 黑芝麻麻球		Day 15	Wok class ShanDong – Lu Cuisine 鲁菜 1-Braised prawns in oil油焖大虾 2-Sweet and Sour Crispy Eggplant with Dried Chili 风味茄子 3、Bo-Shan Tofu Treasure Box 博山豆腐箱子	Wok class Hunan – Xiang Cuisine 湘菜 1-Stir fried pork with chili and fermented black beans小炒肉 2-Dry-fried cauliflower pork and chilis 干锅菜花 3-Steamed fish with minced pickled chili剁椒蒸鱼
Day 16	Wok class Vegan menu 1-Guizhou Crispy Tofu Balls with Sour Spicy Sauce贵州炸豆腐球 2-Stir-fried Glass Noodles with Pickled Vegetables and Chili 酸菜辣椒炒苕皮 3-Crispy Bananas with Caramel 拔丝香蕉			Day 16	Wok class Guangdong – Cantonese Cuisine 粤菜 1-Dong-Jiang Stuffed Tofu 东江酿豆腐【Hands on】 2、Steamed Chicken with Chinese angelica & Goji berry 当归蒸鸡【Hands on】 3-Fried Noodles with Egg, Carrot, Bean Sprout & Onion 三丝炒面【Hands on】
Day 17	Wok class Vegan menu 1-Deep-fried Crispy Shell Tofu with Chili Dipping Sauce蘸水豆腐 2-Sichuan Peppercorn Sauce with Mushroom椒麻蘑菇 3-Cold Sesame Noodles麻酱面条	Wok class Vegan menu 1-Steamed Eggplant with Chili and Coriander凉拌茄子 2-Deep-Fry Potatoes with Cumin, Chili, and Sichuan peppercorns 锅巴土豆 3-Scallion Pancake葱油饼		Day 17	Wok class SiChuan – Chuan Cuisine 川菜 1-Stir fried chicken with Chili and Sichuan peppercorns 椒麻鸡 2-Boiled fish with pickled cabbage and chili 酸菜鱼 3-Dry-Fried Green Beans 干扁四季豆	Wok class Anhui – Hui Cuisine 徽菜 1-San-he Fried Rice Dumplings 三河米饺 2-Suzhou Chicken & Egg Soup 宿州撒汤 3-Stir fried pork with chili, dried tofu, and fungus 徽州小炒
Day 18	Wok class Vegan menu 1-Dried Bean Curd Sticks with Black Fungus, Cucumber and Chili Sauce 凉拌腐竹 2-Roasted Eggplant with Garlic Sauce 蒜香烤茄子 3-Dessert • Black Sesame and Peanut Glutinous Rice Balls黑芝麻花生汤圆			Day 18	Wok class Jiangsu – Su Cuisine 苏菜 1-“Squirrel” Fish松鼠桂鱼 2-Yangzhou Fried Rice扬州炒饭 3-Thin strands tofu wood ear in chicken broth文思豆腐汤
Day 19	Wok class Vegan menu 1-Deep-Fried Okra with Season Spices 椒盐秋葵 2-Tofu & Scallions Salad小葱拌豆腐 3-Chili Bean Sauce Pancake酱香饼	Wok class Vegan menu 1-Deep-fried Shreds Potato with Coriander, Onion三丝爆豆 2-Xinjiang-Style Spicy Cumin Mushrooms孜然杏鲍菇 3-Dessert • Almond Sweet Tofu 杏仁豆腐		Day 19	Wok class Fujian – Min Cuisine 闽菜 1-Fried Rice Vermicelli with Pork, Shrimp & Cabbage 炒米丝 2-Crispy fried Nori & Oyster 紫菜炸海蛎 3-Lychee Pork 荔枝肉	Wok class Yunnan – Dian Cuisine 滇菜 1-Black Chicken with Caraway chilli and lime 凉拌乌鸡 2-Fried Lotus Root pork Pan Cake 香煎藕饼 3-Rice noodles with pork and pickled vegetable 酸辣米线
Day 20	Wok class Vegan menu 1-Deep Fried Mushrooms with Sweet and Sour Sauce and Spices Herbs 锅包蘑菇 2-Sichuan Dry-Fried Shredded Potatoes 干煸土豆丝 3-Dessert • Osmanthus Honey Glazed Sweet Potatoes 桂花蜜汁烩红薯			Day 20	Wok class Zhejiang – Zhe Cuisine 浙菜 1-Steamed Pork with Grind Rice in Lotus Leaf 荷叶粉蒸肉 2-Fried dried bean curd with meat 炸响铃 3-drunken chicken 醉鸡

Week 3 Track 3 – Seafood Specialties
	Morning Class 10:30am-1:30pm	Afternoon class 4:00pm-7:00pm
Day 15	Wok class Seafood menu 1 1-Iron-wok Chicken & Seafood Rice 铁锅海鲜焖饭 2-Sichuan Spicy Mud Crab 香辣蟹 3-Braised Golden-Thread Fish with Pu Ning Bean Sauce 普宁豆酱焖金线鱼
Day 16	Wok class Seafood menu 2 1-Shrimp & crab Congee 潮汕虾蟹粥 2-Salted-Egg-Yolk Glazed King Prawns 咸蛋黄焗大虾 3-Wok-Tossed Clams, Soybean paste & Chili 炒花甲
Day 17	Wok class Seafood menu 3 1-Noodles in Flower crab & clams soup 海鲜汤面 2-Steamed lobster & minced garlic rice vermicelli 蒜蓉蒸龙虾 3-Stir fried Squid fish with Garlic and Chili 蒜香鱿鱼
Day 18	Wok class Seafood menu 4 1-Stir-fried Noodles with Shrimp & Squid 海鲜炒面 2-Stir-fried Flower Crab with Rice Cake 年糕炒梳子蟹 3-Fried shrimp with Pepper-Salt & spice 椒盐虾
Day 19	Wok class Seafood menu 5 1-Sha Cha Seafood Noodles 沙茶面 2-Oysters, eggs, sweet potato flour, pancakes 蚝子煎 3-Stir-fried Sea Conch with Chilis Ginger and Scallion chilis 盐爆海螺
Day 20	Wok class Seafood menu 6 1-Min Nan Seafood & Pork Salted Rice 闽南咸饭 2-Typhoon Shelter Spicy Garlic Prawns 避风塘虾 3-Fried Squid with Chili Onion Garlic and Soy souce 酱爆鱿鱼

COURSE DATES 2026
January12th - January 31st
March 8th - March 27th
April 6th - April 25th
May 11th - May 30th
June 8th - June 27th
July 6th - July 25th
August 10th - August 29th
September 7th - September 26th
October 12th - October 31st
November 9th - November 28th
December 1st - December 20th

TUITION
3-Week Full Program (Weeks 1–2 + Week-3 track)
Weeks 1–2 + Track 1 (Vegan Menus) – RMB 15,000
Weeks 1–2 + Track 2 (Regional Chinese Cuisines) – RMB 15,000
Weeks 1–2 + Track 3 (Seafood Specialties) – RMB 18,800
(Flexible entry: you may enroll for Week 1 only, Week 2 only
or any two consecutive weeks—just let us know which week(s) you’d like to join.)

Accommodation Upgrade – Sea-View Apartment
• 1 week: ¥1,800 • 2 weeks: ¥3,300 • 3 weeks: ¥4,500
Price includes free meet-and-greet transfer from either Huizhou Airport or Huidongnan Railway Station to your front door.
Rates above exclude July & August (peak-season surcharge applies).
Prefer to book your own lodging?
Our school is located at:
No. 1501, Bldg B32, Vanke Shuangyue Bay II, Pinghai Town, Huidong County，Huizhou City, Guangdong Province—simply search nearby hotels on your favourite app and reserve the room that suits you best.
惠州市,惠东县，平海镇，万科双月湾二期B32栋1501房

How to Book 1, Inquiry – Email us your preferred dates; we’ll confirm availability within 24 2, Deposit: We collect a flat deposit of USD 150 or CNY 1,000 per person. Cancel at least 30 days before the course starts and the full deposit is refunded. 3, Booking confirmation:Once we get your deposit, we will send your an confirmation. Email: hutongcuisine@gmail.com Chef Chao: (86) 15811010508
DEPOSIT PAYMENT METHOD Option 1: PayPal-You can easily pay using your international PayPal account. If you don't have one, you can pay with your credit card as a PayPal guest. USD
Option 2 – Bank Transfer / WeChat Pay / Alipay All transfers must be made in Chinese Yuan (RMB). Please save your payment confirmation and send us a copy. Run into any problems? Message us— we’ll sort it out immediately.
Bank: China Construction Bank 中国建设银行 Address: 北京朝内大街支行 Account: 6217 0000 1004 9804 852 Swift Code: PCBCCNBJBJX Account Name: Zhou Chao 周超	Wechat pay (Please note: class date, participant names.)	Alipay (Please note: class date, participant names.)
ALLERGIES, FOOD INTOLERANCES AND DIETARY RESTRICTIONS Please advise us in advance of any issues you may have with the ingredients used and we will do our best to accommodate. Please don't hesitate to ask if you have any questions.