2026 3-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

+1 Week (The 4th Week) · Optional Deep-Dive Extension
•Still hungry to learn more about Chinese cuisine? Add a fourth week and own your mastery.
•Pick any ONE track from Week 3 — Vegan, Regional, or Seafood.

MENUS

Week 1				Week 2
	Morning Class 10:00am-1:30pm	Afternoon class 3:00pm-6:00pm			Morning Class 10:00am-1:30pm	Afternoon class 3:00pm-6:00pm
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啤酒鸭 2-Braised doufu with chilibean paste 家常豆腐 3-Gongbao Chicken宫保鸡丁 4- Mapo doufu麻婆豆腐	dumpling class 1- Fried Beef dumplings 牛肉煎饺 2- Poached Pork with Chinese cabbage dumplings猪肉白菜水饺		Day 8	Wok class: Sichuan cuisine 1- Spicy crispy chicken辣子鸡丁 2- Home made chili oil辣椒油 3- Steamed pork with rice powder粉蒸肉 4-Spicy Chicken salad with homemade chili oil麻辣鸡丝 5-Dandan noodles担担面	Manual Steamed/fried Baozi class 1-Fried pork with scallion baozi鲜肉包子 2-Pickle Mustard Green, Vermicelli & Egg baozi酸菜包子
Day 2	Market tour(8:40am) Condiment class(9:15am) Wok class: Canton Cuisine 1-Steamed chicken with cordyceps flower虫草花蒸鸡 2-Braised pork rib with soy sauce and sugar糖醋焖排骨 3- Black pepper beef黑椒牛柳 4-Stirfried broccoli with garlic sauce 蒜蓉西蓝花			Day 9	Wok class: Canton Cuisine 1-Stir fried broccoli with oyster sauce 蚝油西蓝花 2-Braise beef with radish萝卜牛腩 3-Stirfried Rice noodle with beef and vegetable干炒牛河 4-Steamed Fish with Black Bean Sauce 豉汁蒸鱼
Day 3	Wok class: Beijing cuisine 1-Chairman Mao's Red braised pork 红烧肉 2- Stir fried slices fish with Sugar and vinegar手抓鱼片 3-Stirfried beef with scallion大葱牛肉 4-Stirfried cabbage with dark vinegar and chili醋溜白菜	dimsum class 1- Har Gow : steamed prawn dumpling,glutens free虾饺 2- Siu Mai: Pork with water chestnut filling烧麦		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酸辣汤 3-Stir-fry Beef with Cumin孜然牛肉 4-Cucumber salad with garlic sauce 凉拌黄瓜	dimsum class 1- Barbecued pork bun叉烧包 2- Won ton云吞
Day 4	Wok class: Sichuan cuisine 1-Dry fried beef with chilis and sichuan pepper干煸牛肉丝 2-Twice cooked pork回锅肉 3-Classic Fillet of pork in Sichuan Chili Oil Broth水煮肉片 4-Tiger skin pepper虎皮尖椒			Day11	Wok class: Sichuan cuisine 1- Braised eggplant with pickled chili 鱼香茄子 2 -Panfried fish with chili bean paste 豆瓣鱼 3-Stirfried pork, lettuce, black fungus with pickled chili/ Fish fragrant por 鱼香肉丝 4-Stirfried lotus root with chili and Sichuan pepper炝炒藕丁
Day 5	Wok class: Canton Cuisine 1-Steamed Pork Ribs with Black Bean Sauce豉汁蒸鱼 2-Sweet and sour pork糖醋咕噜肉 3-Stir-fry rice with minced chicken and egg豉油鸡肉炒饭 4-Stir-fry green beans with olive vegetable榄菜四季豆	Noodles class 1- Biangbiang noodle 2- Chinese hamburger肉夹馍		Day12	Wok class: Canton cuisine 1-Steamed prawn with minced garli 蒜蓉蒸虾 2- Three cup duck三杯鸭 3-Poached cai sum with soy sauce 白灼菜心 4-Stir fried Beef with Shacha Sauce 沙茶牛肉	Noodles class 1- Zhajiang noodle炸酱面 2- Cat ears noodle 猫耳朵面
Day 6	Wok class: Beijing cuisine 1-Cabbage with Sesame dressing 乾隆白菜 2-Braised duck with soy sauce and spices酱鸭 3-Stirfried chicken with sweet flour sauce酱爆鸡丁 4-Red braised eggplant with sweet and sour sauce红烧茄子			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 cucumbe木须肉 3-Braise mushroom with baby cabbage 香菇油菜 4- Stir-fry pork with sweet sauce京酱肉丝
Day 7				Day14

Week 3 Track 1 – Vegan & Vegetarian Menus				Week 3 Track 2 – Regional Chinese Cuisines
	Morning Class 10:00am-1:30pm	Afternoon class 3:00pm-6:00pm			Morning Class 10:00am-1:30pm	Afternoon class 3:00pm-6:00pm
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 & Vegetarian menu 1-Braised Tofu Skin with Mushrooms腐竹烧蘑菇 2-Stir-fried Shredded Potatoes with Mung Bean Sprouts and Vinegar 醋溜土豆丝 3-Steamed Ginger Brown Sugar Custard姜汁红糖蒸蛋		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 & Vegetarian menu 1-Braised Eggplant with Yardlong bean and Shiitake 香菇豆角烧茄子 2-Fried Rice with Egg and Mushroom 蘑菇鸡蛋炒饭 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 2、Steamed Chicken with Chinese angelica & Goji berry 当归蒸鸡 3-Fried Noodles with Egg, Carrot, Bean Sprout & Onion 三丝炒面
Day 17	Wok class Vegan menu 1-Deep-fried Crispy Shell Tofu with Chili Dipping Sauce蘸水豆腐 2-Stir Fried Eggs With Black Vinegar and Pickled Chili 剁椒黑醋炒鸡蛋 3-姜汁豆角Chilled Long Bean with Ginger Dressing	Wok class Vegan menu 1-Steamed Eggplant with Chili and Coriander凉拌茄子 2--Sichuan Peppercorn Sauce with Mushroom椒麻蘑菇 3-Sichuan Cold Noodles 四川凉面		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 & Vegetarian menu 1-Mushroom Ceviche with Sichuan Pepper Dressing椒麻菌菇 2-Cold Sesame Noodles麻酱面条 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-Stir-Fried Mushrooms with Eggs and Chili Peppers 鸡蛋辣椒炒蘑菇 2-Tofu & Scallions Salad小葱拌豆腐 3-Chili Bean Sauce Pancake酱香饼	Wok class Vegan & Vegetarian menu 1-Hot and Sour Sweet Potato Noodles酸辣粉 2-Xinjiang-Style Spicy Cumin Mushrooms孜然杏鲍菇 3-Salted Egg Yolk Baked Pumpkin咸蛋黄焗南瓜		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-Stir-Fried Assorted Vegetables with egg 炒合菜 3- Dessert • Pumpkin with coconut milk and Sago 南瓜西米露			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-Marinated Chicken in Shaoxing Wine 醉鸡

Week 3 Track 3 – Seafood Specialties
	Morning Class 10:00am-1:30pm	Afternoon class 3:00pm-6:00pm
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 (FULLY BOOKED)
March 8th - March 27th (2 SPOTS LEFT)
April 6th - April 25th (FULLY BOOKED)
May 11th - May 30th (FULLY BOOKED)
June 8th - June 27th (1 SPOTS LEF)
July 6th - July 25th (1 SPOTS LEFT)
August 10th - August 29th（ AVAILABLE）
September 7th - September 26th (AVAILABLE)
October 12th - October 31st (AVAILABLE)
November 9th - November 28th (AVAILABLE)
December 1st - December 20th (AVAILABLE)

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 20,000
(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: ¥1,500 • 2 weeks: ¥3,000 • 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.