Cantonese Cooking Class

What You'll Experience

Cantonese cuisine is the world's most technically demanding regional cooking tradition — a set of techniques refined over 2,000 years to maximize the natural flavor of ingredients that are, in themselves, already exceptional. The foundational principle: wok hei (镬气) — the breath of the wok, that smoky, high-heat, briefly-lived quality that transforms good ingredients into something transcendent. Your class begins in a wet market in Haizhu district, where your chef-instructor walks you through the logic of Cantonese ingredient selection: live seafood chosen over dead for a reason you'll taste in 90 minutes, the particular wetness of a morning-harvested Chinese chive, the way Cantonese cooks smell vegetables before they buy them. Back in the kitchen, you'll make three dishes: gon chao ngau ho (dry-fried beef ho fun noodles — the wok hei showcase), siu pork (char siu, marinated overnight), and a clean, pure fish soup that makes almost no sense until you taste it and realize it makes total sense.

Highlights

• Shop for ingredients at a Haizhu wet market — learn Cantonese ingredient selection philosophy
• Master wok hei — the controlled high-heat technique that defines Cantonese cooking
• Cook gon chao ngau ho (干炒牛河), the dish that tests every wok cook's skill
• Marinate and roast char siu (叉燒) following the chef's family recipe
• Make a Cantonese clear broth soup — the technique that took your chef 5 years to perfect

What's Included

• All ingredients (sourced at the wet market together)
• Chef instructor throughout
• Companion for translation
• Full sit-down meal of everything cooked
• Recipe cards in English to take home

Meeting Point & Area

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