Authentic home-style Chinese cooking classes & culture classes

<< >>
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…

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.

The pine-patterned egg. (Chinese: 松花皮蛋; pinyin: sōnghuāpídàn), is a famous product of Hunan Yiyang. also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, skin egg and black egg, is a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.

Chinese stinky tofu: love it or hate it, there’s no ignoring it.

Stinky tofu (Chinese: 臭豆腐; pinyin: chòudòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.