Authentic home-style Chinese cooking classes & culture classes

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Cook In Shanghai organizes Chinese cooking and culture classes in Shanghai. We provide a friendly and welcoming introduction to authentic regional culture. We also offer services such as team building & venue rental with. > Learn more about us…

Have you tasted moon cakes before? Do you want to know the story and reason why Chinese people eat moon cakes on certain day? More importantly, is not that interesting to enjoy the traditional mooncake made by yourself. Come and check out our moon cake making event in September!!
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Lotus Flower

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  All parts of lotus flower are edible. The root and branch contains protein, starch and Vitamin C, the flavour is a bit sweet, crispy and juicy. Can be serve as fruit, and can be add into soup, stir-fried dishes. After filling stick rice to the holes of lotus roots, it can made as a steamed dessert. Put the rice on the fresh or dry leaves of lotus, seal it and after steaming, the aromatic steamed rice is finished. What’s more, the lotus seed can cook with sugar to make candy lotus seed or lotus seed soup.
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Sticky rice dumpling, a traditional Chinese food, is made of sticky rice stuffed with special fillings and wrapped up in Argy-wormwood leaves. Chinese people eat Zongzi during the Dragon Boat Festival to memorialize Qu Yuan, a famous Chinese poet who lived 2300 years ago in State of Chu in ===Warring States Period. (more…)

The Chinese people have been eating jiaozi for the past 2000 years. It is a small piece of dough pressed thin with a roller and then wrapped up with fillings inside which are usually of minced pork, beef or mutton mixed with chopped vegetable and spiced with spring onion, ginger, sesame and salt. Jiaozi is a traditional food for Spring Festival in the north of China. It is also a cultural custom of the festival. On the first day of the New Year every household will have jiaozi made the previous night. (more…)

Doufu nai, literally “bean-curd milk”, is a Chinese speciality little appreciated by westerners. It is definitely an acquired taste, and has often been compared to strong cheese: you either love it (as does almost everyone in China) or hate it (as does almost everyone elsewhere). The most common way of serving fermented bean curd in China is for breakfast with rice congee.
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