คหกรรมศาสตร อาหารเสฉวน

I. The Nature and Orientation

Sichuan cuisine workshop is a culinary workshop for professional train, which, jointly established by Meishan Vocational and Technical College and Sinava International University, inherits the traditional skills of Sichuan cuisine and aims at promoting Chinese food culture and blending Chinese and Thai food culture.
Taking "Sichuan flavor" as the foundation, Sichuan cuisine culture as the background, and Dongpo cuisines as the specialty, the Sichuan cuisine workshop devotes to the global promotion of Sichuan cuisine skills and Sichuan cuisine culture, and the cultural exchange between China and Thailand with the hope that people around world can learn about Sichuan cuisine, love it and cook it.

Ⅱ. The Workshop Faculty

The Sichuan cuisine workshop now has 2 Sichuan cuisine masters, 1 Dongpo knuckle non-genetic inheritor, 6 Sichuan cuisine teachers, 3 senior Chinese cuisine technicians and 2 Chinese cuisine technicians.

Ⅲ. Teaching Mode

online+offline
Online: recorded and live courses on Production Techniques of Sichuan Cuisine and Production Techniques of Dongpo Cuisine are conducted in the form of digital classrooms to teach students the skills of classic Sichuan cuisine production and pass on the culture of Dongpo cuisine.
Offline: Masters of Sichuan cuisine are invited to give live lessons on Dongpo cuisine and classic Sichuan cuisine, profoundly analyse Sichuan cuisine and its culture from seven aspects:colour, aroma, smell, shape, symbolism, texture and utensils, as well as to discuss the integrated development of Sichuan and Thai cuisine for the exchange of Chinese and Thai food culture.
The Main Specialties Taught at The Early Stage of Training
Dongpo Pig Knuckle
Dongpo Pig Knuckle is a classic Sichuan dish. It is fat but not greasy, soft but not minced with good color, aroma, taste and shape.


Braised Dongpo Pork
Braised Dongpo Pork is a classic Sichuan dish. It has thin skin and tender meat with red color and mellow juice. It is crispy but not minced, sticky but not greasy with a special flavor.



Dongpo Pickles
Dongpo Pickles are a classic Sichuan dish and a Chinese national geographical indication product. Dongpo Pickles have a bright red color with a combination of tongue-numbing, hot, sour, fresh, sweet and fragrant flavors. The Pickles are crisp, chewy and tender with a moderate saltiness and lingering aftertaste .



Kung Pao Chicken
Kung Pao Chicken is a Sichuan classic dish. The color is brown red, the chicken is smooth and tender, the peanut is crispy. Kung Pao Chicken is the perfect combination of salty, sweet and spicy flavor.



Mapo Tofu
Mapo tofu is a Sichuan classic dish. The color is red and bright, and the shape is complete. The feature of the dish is the tongue-numbing, spicy, hot, fragrant, crisp, tender, fresh.



Yuxiang Shredded Pork
Yuxiang Shredded Pork is a Sichuan classic dish. The color is bright red, the chicken is tender. This dish is salty, fresh, slightly spicy, sweet and sour, along with a strong ginger, Chinese Chive and garlic flavor.