This hands-on course introduces a plant-based approach to Chinese cooking, designed for a modern, mindful lifestyle. The recipes are simple, sustainable and inspired by everyday Chinese food, adapted to a Danish kitchen.
Tofu and seasonal vegetables such as mushrooms, cabbage, potatoes and Chinese radish form the core of the dishes. You will learn to make flavourful meals without heavy oils or complicated techniques, and the recipes are easy to repeat at home while keeping the authentic taste and warmth of Chinese cooking.
Haibo Cornow, who grew up in China and has lived in Denmark for over 20 years, leads the course. Beyond the recipes, she shares insights into Chinese food culture and lifestyle.
