Term: one month, each class two hours, four dishes per section, the specific content can be chosen in the teaching plan of the school or refer to the photographs.

Tuition Fee: RMB 12,000 yuan.

Schoolteaching arrangement: can experience a class first, fill remaining tuition or pay in a time after satisfaction.

Class time: appointment 6 hours in advance.

Class form: one-on-one individual teach, after class can take all learning dishes away.

Brief Introduction:

Sichuan cuisine developing till now, has had three characteris- tics of more material  being used broad, diverse taste, wide adapting range, among them particularly known as the many tastes and clever changes. "Taste in Sichuan" is recogniz- e d by the world. Sichuan taste is good at peppery. Just look- ing at Sichuan cuisine how to use peppery, we can compare its advantages to other places. Ca- psicum and other peppery mater- ials used together or separate- ly, will appear ten different peppery tastes: dry peppery-spicy (with dry capsicum), crisp peppery-spicy (hot chili shell), oil peppery-spicy (pepper), aromatic peppery-spicy (shallot, ginger and garlic), sweet peppery-spicy (matched with round shallot or Chinese onion) and sauce peppery-spicy (Pixian bean sauce or Yuanhong bean sauce). There are 13 categories relating with the spiced in the 23 kinds of Sichuan commonly used taste style, such as the taste salted fresh and tiny peppery family-type taste, salted, sweet, peppery, aromatic and spicy with the hot and garlic taste style, sweet, salted, sour, peppery, fragment and fresh very harmonious quaint taste style, and the red oil taste style, spiced taste style, sour peppery taste style, hot chili style, orange-flavored taste style, hot pepper taste style, salt and pepper taste style, mustard taste style, mashed garlic taste style, Ginger Juice taste style showing the different spiced levels, which let the peppery condiment play their respective advantages, appear out the chili’s charm.