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.

Brief 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.

Introduction:

Guangdong dishes are mainly three local dishes in Guangzhou, Chaozhou and Dongjiang, it has a long history. As early as over 2000 years, there is a record of ‘ people in Zhou dynasty make the big snake as good dish’ in the book of Huai Nanzi written by people in Xihan dynasty, the Nan Song people also described turgidly: people in Guangdong ‘eat anything no matter if it is bird, animal and snake’, the material of Guangzhou dishes is much and is various, it is dainty on the fresh, tender, clear and slippery, generally, it is insipidity in summer and autumn, and thick and pure in winter and spring, they are specially good at the fried dishes, they are requested to master the duration and felicitous oil temperature; Chaozhou dishes are mainly cooking seafood, and soups are its biggest feature, the skill of cutting is very ingenious, flavor is very pure, they pay more attention to the original flavor of the main material; the main material of Dongjiang dishes is very prominent, plain and taste, full of unique local flavor. The three dishes above complement each other, and formed the unique feature of Guangdong dishes: the first is that the material is wide and freakish, the material choice is careful, assort the change of the four seasons, the four seasons dishes are paid more attention on color, savory, clear and fresh; the second is that cooking skill is very rarefied, the operation of cutting skill is very elaborate, the general forms include boiled, stewed, braised stewed, buckled stir-fried, pickled, braised, bursted, fried, dipped, rolled, braised, marinated and so on. At the same time, there are many assistant materials for the flavor, including savory, loosen, crisp, fat and thick five flavors and sour, sweet, bitter, hot, salted and fresh six tastes, which if full of thick flavor of southland.
‘Eating in Guangzhou’ can’t be lack of Guangdong tea, it is actually to eat with a different form, there are morning tea, lunch tea and dinner tea in every wine shop, cabaret and tea shop, drinking tea is referred to trading, collecting messerage and meeting friends. Guangdong tea can’t be lack of tea, nosh, porridge, powder, flour and some cole. Chaoshan congou is worth to mention, it standbys the tailor-made teapot, white porcelain cup and oolong, there are two steps of ‘Guangong patrols the city’ and ‘ Hanxin give directions to soldiers during pouring tea, aftertaste without end. Guangdong nosh is one of three features of Chinese nosh, there is a very long history, the variety is various, it is multifarious, the sculpt is fine and the flavor is very novelty, it is an unique feature.
Guangdong porridge is that the rice is boiled blossom and is paid more attention on the flavor, there are sliced chicken porridge, rich gruel with minced raw fish, Jidi congee and congee with shredded meat. Guangzhou powder is Shahe rice noodles. There is diligency in weakness. ‘Shanxi stir-fired noodle’ is the most famous in Guangdong noodles.
Guangdong dishes widely take in ‘Kyoto flavor’, ‘Suzhou flavor’ and the advantage of ‘Yangzhou fried dishes’, it run through China and west countries, is famous inside and outside country.