Authentic home-style Chinese cooking classes

Chinese local home-cooking experience
Learn how to cook typical Chinese food
Chinese local home-cooking experience
Making your own Chinese hand-pulled noodles (la mian)
Chinese delicacies
Wet market visit
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Cook In Shanghai 风味菜 organizes Chinese cooking classes in Shanghai to introduce you to real local culture. Our regular group classes and private events all let you choose your own recipes, include a visit to the local wet market, and allow hands-on training for each participant. (Our recipes never use MSG.)  > Learn more about us…

Lasagna and Lava CakeOf all the great western foods, which are the most delicious and easiest to cook? This month, Cook In Shanghai will bring you the hottest classical Western food Season One: Lasagna & Chocolate lava cake. You’ll become an amazing chef for your family and friends after just one morning! No need to spend money in expensive restaurants anymore :)
We prepared some romantic candle cups for you after you finish your class, come to join us soon (more…)

white-tangyuanChinese New Year has almost past, and many people are already familiar with the many delicious foods typical of that time. (If you’re not, check out our blog post from last year that gives some history on Chinese New Year dishes!) Today, we want to talk about the festival that marks the end of the Spring Festival season and has its own interesting treat: Lantern Festival and its delicious glutinous rice dumplings!
The Lantern Festival is celebrated on the fifteenth day of the first month of the new year on the lunar calendar. This day is special because it is the first full moon of the year. In Chinese the name is Yuanxiao (元宵) because the first lunar month of the year is called Yuan and xiao is an archaic word for night. (more…)

springrollSpring Festival is fast approaching and along with it all of the fun activities and delicious foods we enjoy at this time of the year. Today, we want to talk about two in particular. The first is a food that many of our foreign friends may be familiar with, the spring roll. The other is a beautiful traditional Chinese folk craft called paper cutting.


Spring rolls are a rolled appetizer or dim sum that can be fried or served fresh. The filling is usually meat such as pork, chicken or seafood, and vegetables such as cabbage, garlic, Chinese chives or cilantro. The wrapper is made from high wheat flour with water and some salt. They can be fresh, such as is common in Vietnam, but are usually fried. You may also know their popular cousin, the egg roll. The main difference is that egg rolls, which are also eaten during the spring festival, is that the wrapper is made out of eggs. (more…)

Family making dumplingsAs anyone who has spent time in China can tell you, food is a very important part of any festival in the country. Of course, Spring Festival is now upon us and as the biggest festival of the year, there are of course many traditions involving which foods to eat and when. But have you ever thought why these foods are shared by everyone at these times?
Here at Cook in Shanghai, we knew of course some basics, but there not the whole story. So we thought we’d dive in and try to find the best answers of why we eat what we do to welcome the new year.

Cold TofuFew foods have gotten a bad wrap in the west the way tofu has. We’re not sure if it’s bad PR or just a big misunderstanding but to our foreign friends, tofu is often synonymous with the bland and the boring — a sad filler for the overly chaste.
But here in China, it’s the star of some of our most famous and delicious dishes (Mapodoufu, anyone?). And far from being bland or boring, it can deliver a KO punch in the form of stinky tofu or be fried up with bacon to please even the most ravenous carnivore.
Today we wanted to try to help our friend tofu out with some much needed advocacy and education so that you will hopefully be inspired to boldly go out and try a few new dishes featuring this glorious little bean curd! (more…)

Yin and YangMany have heard of the concept of “yin and yang”. It’s a famous idea that contributes to the stereotype of a mysterious and deeply philosophical East that is full of unknowable tradition and ideas. While it’s cool to be known as deeply philosophical and mysterious, the truth is that we use the basic concepts of yin and yang everyday in China. They are far from being unknowable, and in this post we’ll teach you a bit about the basics as they apply to yin and yang in food.
The origins of yin and yang stretch back to the days of oracle bones, when fortunes would be interpreted from the cracks formed in animal bones after being thrown into fire. (more…)

Cashew ChickenIf you’re anything like us, first discovering Chinese food was such a great adventure. There are so many cuisines to try and each one has its own huge cannon of dishes — it’s almost too much for a person to get through in a lifetime. But, after happily gorging ourselves for a few months on Water Boiled Fish and Long been fried with Eggplant and Chili Chicken, you begin to notice that there is a lot of oil left over on those plates. And it’s not just the Sichuanese food. These foods are of course, extremely delicious, but they can sometimes leave you wondering if you shouldn’t just go straight to the gym after every meal.
This of course was not always the case. Chinese food is historically very healthy. (more…)

Team building cookingWe here at Cook in Shanghai have been doing a lot of team building cooking classes recently and we thought it’d be a good time to talk about some of our experiences. We all know that the purpose of team building exercises is of course to build up the relationships of people working together. During our own team-building activities, we have noticed that people seem to relax and have fun very quickly. In only a few minutes, participants go from filing in to cheering and encouraging each other. (more…)


Thank you very much for choosing Cook in Shanghai! Happy to share with you our latest team building cooking event photos.

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