Meet your English-speaking host at Sichuan Tourism University, formerly Sichuan Higher Institute of Cuisine. This is not a typical home-kitchen workshop: the class takes place in a professional chef-training campus known in Chengdu for culinary education. Start with a short introduction to selected campus culinary spaces, such as award displays, chef culture areas, teaching-kitchen surroundings, or ingredient displays, subject to access on the day.

Move into the teaching kitchen for a hands-on Sichuan cooking session with a chef instructor and English-speaking host. Learn why dishes taste balanced, fragrant, and vivid rather than simply spicy, using doubanjiang, Sichuan pepper, dried chillies, pickled chillies, aromatics, soya sauce, vinegar, seasoning order, and wok heat.

Cook classic dishes such as mapo tofu and kung pao chicken, plus a seasonal vegetable dish such as fish-fragrant aubergine or dry-fried green beans. Depending on group size and kitchen setup, you may cook individually or in small teams while the host helps interpret technique, timing, and seasoning.

Sit down together to enjoy the dishes you prepared for lunch. Before leaving, receive an English recipe card and course completion certificate as a meaningful Chengdu souvenir.