
Learn to cook six authentic Chinese dishes at home using ten essential and advanced sauces and core techniques, from sweet and sour to cashew sauces.
Master the five key sauces: light soy, dark soy, Chinese stock vinegar, rice liquor, and sesame oil, and unlock salty umami, color, and aroma in Chinese cooking.
Explore five advanced sauces and spices: oyster sauce, fish sauce, chili bean paste, Sichuan peppercorns, and starch, and learn how they add complexity, regional flavor, and texture to Chinese recipes.
Learn to make dry wok noodles with salt and pepper shrimp; roast Sichuan peppercorns with fennel and sesame, grind eight grams of spice mix with salt, store for future use.
Learn to make wok noodles with salt and pepper shrimps by marinating shrimps, boiling noodles, then stir-frying with bean sprouts and red pepper in oyster sauce and light soy.
Cook a vegetarian Mapo tofu using silk tofu, chili bean paste, and Sichuan peppercorns, simmered in a flavorful sauce and thickened with starch water.
Master kung pao chicken from Sichuan cuisine by marinating chicken with leek-ginger water, then stir-frying with Sichuan peppercorns, dried chilies, and a sauce that coats tender chicken and peanuts.
Learn to make cha siu sauce from scratch at home with spice-infused oil, garlic, ginger, soy and oyster sauces, white pepper, and brown sugar for color.
Master char siu by marinating pork shoulder in homemade or store-bought sauce with ginger and honey, then bake and baste. Finish with a brief grill for a juicy, smoky finish.
Learn to prepare classic sweet and sour pork with a crispy batter, mastering two sauce methods—traditional without ketchup and a ketchup-based adaptation—plus marinating and patterning the pork for tenderness.
Double fry the pork in two stages to form a crispy batter, then finish in hot oil. Condense the sweet and sour sauce, coat the pork, and serve hot.
Compare frying batters for sweet and sour pork: flour and starch batter versus egg and starch batter, noting how flour-based batter yields a crisper crust after first and second fry.
Make Cantonese pork-and-shrimp wontons at home, wrap and boil them to serve in a savory soup with dried shrimp and seaweed.
Explore four wonton folding techniques—phoenix, gold ingot, hat, and envelope—with fillings centered and edges sealed with water to create neatly wrapped wontons for wonton soup.
Complete the course, start practicing, and ask questions in the Q&A for timely help. Visit True Taste of China Dotcom for more Chinese recipes and culture, and share with friends.
Are you ready to level up your Chinese cooking skills?
Welcome to the Part 2 of my Chinese Home Cooking course series:
Cook Your 6 Favourite Chinese Restaurant Dishes At Home
This is the follow-up course of Part 1: Learn Chinese Home Cooking Fundamentals in 6 Tasty Recipes.
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Whether you've acquired some basics of Chinese cooking and aspire to up the challenge,
or you are a total beginner who wants to cook your favourite Chinese restaurant dishes at home,
you've chosen the right course.
This course incorporates advanced Chinese sauces, cooking techniques, tricks and tips into 6 super classic Chinese recipes.
After this course, you will not only be able to cook 6 most beloved and authentic Chinese dishes, but also find your Chinese cooking skills advanced to the next level.
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The 6 curated recipes will be taught step by step, authentic and home-friendly.
They are:
Wok noodles with salt & pepper shrimps
+ Make your own Salt & Pepper Spice Mix
Ma Po Tofu (Vegetarian Version)
Kung Po Chicken
+ Make Kung Po Sauce
Cha Siu | Hong Kong BBQ Pork
+ Make your own Cha Siu Sauce
Sweet & Sour Pork
+ Make 2 Types of Sweet & Sour Sauce
+ Make Crispy Frying Batter
Wonton Soup
+ Wrap Wontons in 4 Different Ways
There’s more to it.
Through the 6 recipes, you will also:
Learn and apply the 5 essential Chinese sauces that create most of Chinese flavours
Cook with 5 advanced Chinese sauces/spices that open the door to Cantonese and Sichuan cuisine
Make some classic Chinese sauces such as KungPo, Sweet & Sour, Cha Siu, Salt & Pepper
Familiarise with key Chinese cooking techniques
Acquire transferable Chinese cooking tips & tricks
Get comfortable with cooking more complicated Chinese dishes
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This course is designed for home cooking.
There is no need to acquire special cooking equipment. The common household cooking equipment will be sufficient.
We also only cook with ingredients vastly available in western supermarkets.
You only need to acquire the 10 sauces mentioned in the preview lectures to start cooking.
You will also get 6 downloadable recipe PDFs .
They are step-by step recipe guides with picture examples. You can use the them during cooking, and/or share them with your friends.
This course also comes with Udemy’s 30-day full-money-back guarantee.
So, why not give this course a try?
Enroll now, and let’s have some cooking fun!
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Note:
This course is the Part 2 of my Chinese Home Cooking course series.
If you are an absolute beginner in cooking and Chinese cooking, ideally you start with the Part 1 of the course series to build up some fundamentals, and avoid a steep learning curve.
However, it’s also no problem at all if you take this course directly, gather a bit more practice and patience, you will have a lot of fun cooking!