Core Practical Training Projects
Covers 9 major categories, including dim sum, Chinese cuisine, barbecue, rice noodles, braised dishes, hot pot, Western pastries, beverages, and snacks.
Breakfast Pastry Practical Training
Baozi with Flaky Layers / Baozi with Flaky Layers and Fruits or Vegetables
Learn to make Yunnan-style broken-skin buns and fruit-and-vegetable broken-skin buns. Master the full process, including dough mixing, laminating, filling preparation, and shaping.
Fresh Meat Patty / Northern Steamed Bun
Fresh meat patties, northern-style baozi, rice noodle rolls, Qianlixiang wontons, colorful dumplings, and other dough-based specialties. Learn techniques for dough preparation and filling formulation.
Pan-fried buns / Guandu rice cakes
Learn core techniques for pan-fried buns, including Shengjian Bao, water-pan fried bao, Guandu Baba, and rice batter Baba, focusing on heat control and dough fermentation.
Chinese Stir-Fry Practical Training
Sichuan & Hunan Cuisine / Rice Bowls
Master the art of classic Sichuan-Hunan stir-fries and rice bowls: learn heat control, signature sauces, and rapid production techniques.
Yunnan Specialties / Home-Style Dishes
Yunnan-style stir-fries, home-cooked dishes, twice-cooked pork, Kung Pao chicken, and other classics. Learn ingredient pairing and seasoning techniques.
Fried Rice / Fried Noodles
Varieties such as Yangzhou fried rice, egg fried rice, fried rice noodles, and fried rice vermicelli; master techniques including high-heat stir-frying and even seasoning.
Late-night BBQ Training
Jianshui BBQ / Dai-style BBQ
Learn Yunnan-style Jianshui and Dai barbecue techniques, mastering the full process including marinating, skewering, grilling, and seasoning. Includes DIY BBQ and foil-wrapped BBQ options.
Teppanyaki BBQ / Rock'n'Roll BBQ
Teppanyaki and Rock & Roll BBQ techniques: learn teppanyaki operation, sauce seasoning, and fast service skills. Includes varieties such as grilled squid and grilled tofu.
Zhaotong Small Skewers / Grilled Oysters
Learn core techniques such as ingredient selection, marination, and heat control for signature barbecue varieties including Zhaotong skewers, grilled oysters, chicken feet king, and roasted pig trotters.
Rice Noodle and Pasta Practical Training
Cross-Bridge Rice Noodles / Toppings Rice Noodles
Yunnan Bridge Noodle Soup and Hat Noodle Soup: Master core techniques including broth preparation, ingredient assembly, and rice noodle processing.
Xiaoguo Rice Noodles / Wenshan Sour Soup Rice Noodles
Explore Yunnan specialty rice noodle varieties such as small pot rice noodles, Wenshan sour soup rice noodles, roasted pork rice noodles, and tofu pudding rice noodles. Learn to prepare diverse flavorful broths and toppings.
Chongqing Noodles / Lanzhou Lamian
Explore varieties of noodles such as Chongqing Xiao Mian, Lanzhou Lamian, Zhajiang Mian, and Beef Noodles. Learn techniques for noodle making, broth preparation, and topping crafting.
Meat Braising and Roasting Practical Training
Yiliang Roast Duck / Beijing Sliced Skin Roast Duck
Learn authentic Yiliang roast duck and Beijing-style sliced duck techniques, mastering the complete process from duck selection and marinating to oven roasting and slicing.
Crispy Pork Belly / Cantonese Roast Duck
Master classic roast meats like crispy pork belly, Cantonese roasted duck, and honey-glazed char siu. Learn recipes, roasting techniques, and glazing methods.
Salt-Steamed Chicken / Braised Dishes Series
Salt-baked chicken, hand-shredded chicken, hand-shredded duck, Kung Pao chicken, braised pig trotters, braised duck necks, and other cured meat varieties. Learn techniques for preparing brine, soaking, and air-drying.
Hot Pot and Dry Pot Practical Training
Sichuan Hot Pot / Sour Cabbage & Pig Trotter Hot Pot
Authentic Sichuan hot pot and sour cabbage pork trotter hot pot techniques. Learn core skills including base paste frying, broth simmering, and dipping sauce preparation.
Wild Mushroom Hot Pot / Pig Stomach Chicken Hot Pot
Explore varieties such as Yunnan wild mushroom hot pot, pig stomach chicken hot pot, and golden soup lemon fish hot pot. Learn mushroom processing techniques and broth preparation methods.
Dry Pot Chicken / Dry Pot Ribs
Varieties include dry pot chicken, duck, pork ribs, bullfrog, and intestines. Learn how to prepare the dry pot base seasoning, handle ingredients, and control cooking heat.
Pastry Baking Practical Training
Cake Making Training
Learn techniques for making fruit cakes, birthday cakes, mousse cakes, and layer cakes. Master piping, frosting, and decorative styling skills.
Bread / Chinese Pastry
Bread, Chinese pastries, egg tarts, cookies, and other baked goods. Learn techniques such as dough fermentation and baking temperature control.
Mooncakes / Flower cakes
Learn to make Yunnan specialty pastries such as mooncakes and flower cakes, including filling preparation, flaky crust making, and baking techniques.
Milk Tea Beverage Training
Bubble Tea / Fruit Tea
Learn to make popular drinks like classic pearl milk tea, fruit teas, and foam-topped teas. Master skills in brewing tea bases and preparing toppings.
Smoothies / Ice Cream
Learn techniques for fruit smoothies, strawberry smoothies, ice cream, milkshakes, and other cold drinks, including ingredient ratios and flavor balancing.
Lemon Tea / Coffee Drinks
Hand-squeezed lemon tea, iced Americano, lattes, coconut milk beverages, and more. Learn extraction techniques, latte art, and drink pairing.
Street Food Stall Training
Jianbing / Egg Waffles
Master classic street snacks like Jianbing, Eggettes, and hand-grab pancakes by learning batter mixing and frying techniques.
Grilled Cold Noodles / Sizzling Tofu
Popular street food items like grilled cold noodles, iron plate tofu, stinky tofu, and wolf-tooth potatoes. Learn seasoning ratios and fast production techniques.
Oden / Malatang
Learn techniques for preparing broth, handling ingredients, and mixing dipping sauces for snacks such as Oden, Malatang, and Chuan Chuan Xiang.
Book a Free Trial Class
Visit training bases on-site to experience real classroom environments and interact directly with instructors.