Evening Cookery Club - Chinese - Blackfriars Restaurant and Banquet Hall

Gourmets believe Chinese to be one of the three major world cuisines – and gastronomy has been regarded as a high art in China for well over 2,000 years where food is always judged on its specific temperature and tastes – pungent, sweet, sour, bitter and salty – such that Confucius stated if food wasn’t in perfect balance, man would not eat! The geography and cultural differences of China are so vast, this will be no more than an introduction but we’ll do our best with rice, noodles, soy, garlic, ginger, pork and shrimp.

+ Mapu tofu
+ Marinated black ear salad
+ Kung Pao chicken
+ Di san xian – sauted potatoes, aubergines and green peppers
+ Smashed cucumber salad
+ Gan Bian – Dry fry cauliflower
+ Scrambled eggs with tomato
+ Sichuan Pickled Vegetables
+ Red Chili Oil, Suan Lo Bo/Pickled Radish
+ Hunan chili Sauce.

Suitable for vegetarian and gluten free. Not suitable for vegan.