Experience the distinctive flavours and cooking styles of Chinese provincial cuisine. Recipes include: Hunanese hot, salty and sour red braised pork; spicy Sichuan pepper, garlic and chilli whole barramundi hot pot; Cantonese-style lo hun hot pot, a well- known vegetarian Buddhist monk dish simmered in a wok with seasonal vegetables, mushrooms and tofu, simmered in Tony’s red fermented tofu sauce; and to finish, a light refreshing surprise dessert.
Provincial Chinese Cuisine
Distinctive flavours and cooking styles
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Executive Chef, Taxi Dining Room
Tony has been cooking since he was a boy, moving to Melbourne at the age of 17 to work at Luciano’s, before starting his apprenticeship at The Stokehouse. His passion for modern Thai and Chinese cuisine is well known and he continually explores his love of this cuisine through travel. More