Bringing Back Real Food

Flavour Geography: Sichuan

Join Loaf and expert cookery tutor Lap-fai Lee for this exploration of Sichuanese flavours and classic home cooking. The Sichaun province in southwest China is famous for it’s spicy, slightly oily, and savoury home cooking. Sichaun cuisine is cheap, simple, and delicious, using the best fresh vegetables and small amounts of meat and fish for flavouring.

Like all Loaf courses it’s very hands-on and throughout the evening we’ll be tasting the fruits of our labour. We’ll be making some well-known Sichuan classics such as fish fragrant aubergines (魚香茄子), smacked cucumbers (拍黄瓜), and mapo tofu (麻婆豆腐), as well as dry fried green beans (乾煸四季豆), Gong Bo prawns (宫保大蝦) and strange-flavoured rabbit (怪味兔絲), all washed down with rice aplenty in typical Sichuanese style.

Please note, Sichuan cooking uses meat stock and so this course is not suited to a vegetarian diet.

The course usually takes place on a weekday evening from 6.30pm-9.30pm at Loaf HQ in Stirchley, South Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. The course costs £60 (inclusive of VAT) and all refreshments, equipment, recipes and aprons are provided. Use the calendar below to find and book a suitable date and add to your basket, and pay via the checkout. We look forward to seeing you soon!

**Please email us at if you are interested in this course **


Flavour Geography: SichuanFlavour Geography: SichuanFlavour Geography: Sichuan