Hello everyone 😊 The signs of winter are approaching day by day ⛄️🧣

AlwaysTOKYO YAMANOTEThank you for visiting the blog of

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Today, I would like to introduce the first-year Chinese cooking major practice😄

ANA Crowne Plaza Hotel Kyoto　
Head chef of Chinese restaurant "Shokko"
Chef Kazuo Uchida visited us✨

Chef UchidaSichuan cuisineWe are good at, and offer authentic taste that we learned in various parts of China.

It has been selected as a "Naniwa master craftsman", which is given to outstanding technicians, and has won many awards in cooking competitions!It's Tokyo Yamate that you can learn from such a great teacher from the first grade!

This time, you came to the first-year Chinese cuisine major class!

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The menu you gave me today

・Guybo chicken (Szechuan-style sweet and spicy stir-fried chicken)

・Golden noodle (Golden fried shrimp)

When asked about the specialties and points of the dishes this time, Sichuan cuisine tends to be thought of as spicy, but this time"Incense"I was told that the menu was particular about ❗️

The first item is a dish that brings out the aroma of chili peppers, and the second item has custard powder and garlic in the batter.

Chili peppers are used in the dough, so you can enjoy the fragrance as well☝️

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The students are also serious about handling the hot pot up close.

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First of all,"Golden Stir-fried Shrimp"!

It's a dish that stands out for its vivid color and the yellow color of the shrimp.

In this dish, the shrimp is battered with custard powder and garlic and fried to a slightly yellowish golden color.I rolled out the dough made from soft flour with chili powder and served it on a deep-fried dish😊✨

　　　　　　　

It is made by kneading the dough containing red pepper, flattening it, baking it, and then frying it.

　　　　　　　　　　　

Add a ladle to make a dent.

It takes a lot of time and effort ✨

next"Stir-fried Sichuan-style sweet and spicy chicken"

A traditional Sichuan dish served in chestnut-shaped bowls, it is a Sichuan dish in which chicken is stir-fried with chili peppers called Chaotian Sokoon, which is used in the authentic Sichuan province.It was named after Ding Baozhen, who was the governor of Sichuan province.

Please take a look at the vessel!! ️

In order to bring out a sense of the season, we used somen noodles (originally brought from China) to create and serve dishes for each person😊✨

　　　　　

The carrots are covered with a mixture of minced chicken, potatoes, and other ingredients, and then the thinly sliced ​​somen noodles are evenly inserted into the dough.

　　　　　　　　　

After frying in oil, the stencil of carrots is removed to complete the “Igaguri no Utsuwa”.

　　　　　　　　　

It's a Sichuan-style stir-fry dish, so it has a lot of red pepper.fresh chillies, dried chillies, etc. .

　　　　　　　　　　　

Sichuan cuisine has an image of being “spicy”, but it is also characterized by a wide variety of spiciness.

　　　　　　　　　　　

Transfer the aroma of chili peppers to the oil, and you can enjoy a strong aroma even though it's spicy😙

　　　　　

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The students learned a lot from Chef Uchida's teachings.Chef Uchida Thank you very much!

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A first-class chef will teach you right next to you, not over the counter or over the monitor.

This sense of distance is also one of the big points of learning in Yamate, Tokyo.

Please come and experience the valuable learning here at the open campus of Tokyo Yamate Culinary College!

Feel free to contact us and discuss!We are waiting for your visit 😊

[Tokyo Yamate Cooking College]  158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

Open Campus | Tokyo Yamanote Culinary College | Culinary School in Setagaya (yamanote.ac.jp)

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[Yamate Cooking and Confectionery College] 150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Open Campus – Yamanote Cooking and Confectionery College | Cooking and Confectionery School in Shibuya (yamanote.ac.jp)

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[Enrollment General Information] 0120-805-801