Courses

Learn the core Sichuan ferments—doubanjiang, suancai, douchi, and rice-based starters—through salinity maps, temperature control, safe pH targets, and clean handling. You’ll leave with a repeatable setup, a troubleshooting playbook for off-notes, and a lab notebook to scale from jars to small crocks.

Build fluency in baijiu styles and aroma categories, how qu/fermentation shape flavor, and how to blend, dilute, and serve with intention—then apply that sensory discipline to craft clean, stable fruit wines. You’ll design tasting flights, assemble balanced blends for specific dishes, and pair confidently while observing legal and safety guidelines.

Taste and use essential seasonings—light/dark soy, aged vinegars, and foundational aromatics—to build depth, balance, and finish without heaviness. You’ll learn quality tells, smart substitutions, and fast base techniques (aromatic oils, master sauces, slurries) so your cooking hits the right gloss, salinity, and snap every time.