--- title: "Market & Wok — Bargain for It, Cook It, Eat It in a Private Garden | LyrikTrip" description: "Four hours: a local Chengdu market with the chef beside you, then a private garden restaurant where you cook the dishes yourself on your own station — and leave with the recipes." type: "experience" source: "film" url: "https://www.lyriktrip.com/de-DE/experience/chengdu-sichuan-cooking-class" canonical_url: "https://www.lyriktrip.com/de-DE/experience/chengdu-sichuan-cooking-class" locale: "de-DE" alternates: {"en-US":"https://www.lyriktrip.com/experience/chengdu-sichuan-cooking-class","en-GB":"https://www.lyriktrip.com/en-GB/experience/chengdu-sichuan-cooking-class","zh-CN":"https://www.lyriktrip.com/zh-CN/experience/chengdu-sichuan-cooking-class","zh-TW":"https://www.lyriktrip.com/zh-TW/experience/chengdu-sichuan-cooking-class","de-DE":"https://www.lyriktrip.com/de-DE/experience/chengdu-sichuan-cooking-class","fr-FR":"https://www.lyriktrip.com/fr-FR/experience/chengdu-sichuan-cooking-class","es-ES":"https://www.lyriktrip.com/es-ES/experience/chengdu-sichuan-cooking-class","it-IT":"https://www.lyriktrip.com/it-IT/experience/chengdu-sichuan-cooking-class","x-default":"https://www.lyriktrip.com/experience/chengdu-sichuan-cooking-class"} --- ![A busy wet market aisle stacked with produce](https://cdn.lyriktrip.com/s/57928a6984ec.webp) Chengdu · A half-day you can book on its own # You cook it. *Then you eat it.* Four hours that start at a Chengdu market stall and end at a table in a private garden, eating the four or five Sichuan dishes you just made at your own wok. - Where: A local market, then a private garden restaurant · Chengdu · hotel pickup both ways - How long: About 4 hours · Two slots: 8:00–8:30 am or 1:30–2:00 pm - You leave with: The recipes · So you can make it again at home 市场 灶台 LyrikTrip · a standalone half-day experience ## Market*& Wok* - 4 hours - Morning or afternoon - Your own wok - Recipes to take home ## What you get ### What you'll come away with, *beyond a full stomach* ### You'll see - A working Chengdu wet market at trading hour — **dried chillies by the sack**, live fish, tofu still warm - How a chef picks: what he rejects, what he pays, what he refuses to pay - A **private garden restaurant** most visitors never find the door to ### You'll cook and eat - The best-known Sichuan dishes, made by you at **your own wok and burner** - The numbing heat built from scratch — you'll know what makes it - Everything brought to one table at the end and eaten together ### You'll hear - Why the cut changes the dish, and why some things go into cold oil - Where the **ma la** numbness actually comes from - The chef's own shorthand for judging an ingredient in two seconds ### You'll take home - **The written recipes** for everything you cooked - A working sense of how to bargain in a Chinese market - The ability to make it again with what your own supermarket sells ## Act I — Where it goes wrong ![Dried chillies and Sichuan peppercorns](https://cdn.lyriktrip.com/s/5d5511b56e91.webp) ![A fern-lined stone path in the Chengdu botanical garden](https://cdn.lyriktrip.com/s/3f47ab1a5865.webp) ![A table of Sichuan dishes shared outdoors in a Chengdu park](https://cdn.lyriktrip.com/s/102fc9a35fd8.webp) Most cooking classes start with the ingredients already washed, weighed and waiting on a tray. Which removes the half of Chinese cooking that happens *before* anyone turns on a flame. So this one starts at the stalls — and ends in a private garden, *eating what you made*. ## 01 — The market ![An aisle of fruit and vegetable stalls in a local market](https://cdn.lyriktrip.com/s/f3ef9ee972a3.webp) 买菜 08:30 With the chef ### Buying is half the skill Ingredients · and a general map of Chinese cuisines The chef joins you at the market. You buy what the class needs, and along the way get the wider picture — how the Chinese cuisines divide up, where Sichuan sits among them, and why the same three ingredients turn into completely different dishes depending on the province. Bargaining is part of it. You will be encouraged to try. ## 02 — Your station ![Guests cooking at a row of wok stations in the garden](https://cdn.lyriktrip.com/s/0b5e11990d57.webp) 灶台 09:30 Not a demonstration kitchen ### One flame each Home-style garden restaurant · individual equipment The class is held at a private home-style garden restaurant rather than a demonstration kitchen, and everyone gets their own station and their own equipment. It sounds like a small detail. It is the difference between cooking and watching someone cook. ## 03 — Step by step ![A guest cooking at a wok station](https://cdn.lyriktrip.com/s/87738d837877.webp) 下锅 10:00 The best-known dishes ### Your wok, your mistakes Carefully selected dishes · taken one step at a time You cook the best-known Sichuan dishes yourself, step by step, at your own flame, with the chef walking the line. There is a moment in every session where somebody puts the chilli in too early and the whole garden finds out — and that, genuinely, is when people learn what the sequence is for. ## 04 — Why this order ![A chef guiding a guest through knife work](https://cdn.lyriktrip.com/s/18252cea5bfe.webp) 讲究 10:40 The stories behind it ### Why that cut, why cold oil Food culture · and the reasons behind the rules Alongside the cooking there is the explanation: why the cut changes the dish, why some things go into cold oil and some into smoking oil, and where the famous numbing heat actually comes from. Sichuan food has a logic, and once you have it you stop needing recipes for anything that isn't written down. ## 05 — Sit down ![Guests in aprons with their woks in the garden kitchen](https://cdn.lyriktrip.com/s/e6982f471666.webp) 开饭 11:20 The point of it ### Then you eat what you made Together · in the garden · however long it takes Everything comes to one table and you eat it together, in the garden, comparing whose worked. This is the actual end of the experience rather than a formality tacked onto it — and it is why the class is scheduled for four hours instead of two. ## What you take away ![A chef and guests around a work table in the cooking school](https://cdn.lyriktrip.com/s/2e694939e30f.webp) The bit that outlasts the day ### You leave with *the recipes* Almost every cooking class in the world sends you home with a photograph and a full stomach, and by the following month you could not reproduce a single thing you made. This one hands you the recipes for what you cooked, written to be used in your own kitchen with what you can actually buy — a small thing to include, and the reason people write back months later. It also runs twice a day, morning and afternoon, which makes it the easiest thing on this list to fit around everything else you are doing in Chengdu. ## The morning, unrolled ### What the four hours are made of Stall · knife · flame · table ![Several wok stations in use together](https://cdn.lyriktrip.com/s/f2e7e9ea9308.webp) **All at once**同时开火 · it gets loud ![A guest photographing a produce stall in the market](https://cdn.lyriktrip.com/s/2fce15c8cfed.webp) **The chef**厨师 · walks the line ![A dried goods stall](https://cdn.lyriktrip.com/s/fcb7f89d3a59.webp) **The dried goods**干货 · where the chef starts ## Practicalities - Duration: About 4 hours - Departure: 8:00–8:30 am or 1:30–2:00 pm, from your hotel - Included: Transfer · market tour · private garden restaurant · hands-on class · individual equipment · fluent English-speaking guide · recipes - Not included: Gratuities - Dishes: Carefully selected — the well-known Sichuan ones - Spice: Adjustable — say so at the market, not at the wok - Group: Private - Ages: Works for families ## End card ![A finished Sichuan dish](https://cdn.lyriktrip.com/s/5d7a36dd2ab8.webp) ### Book *a wok* Runs twice a day, every day, on its own. Tell us a date and whether you want the morning or the afternoon. [**Start planning](/contact) ## Sources **资料与图片来源 · Sources** 文字与行程全部依据 U2Panda 产品文件：本地菜市场采买与讲价、厨师随行、私家花园式餐厅、逐道动手、**每人独立灶台与厨具**、**带走所做菜品的食谱**、约 4 小时、**8:00–8:30 或 13:30–14:00 两班**、不含小费。 **本页 9 张照片直接取自 U2Panda 产品文件 *CO U2Panda — Sichuan Cuisine Cooking Class Half Day Tour***，是供应商自己的运营实拍 —— 真实的客人、真实的作坊与灶台。另有 4 张为 Unsplash 图库补图（标注见下），用于填补文件未覆盖的画面。 已获授权使用：供应商（U2Panda）实拍的对外使用权已确认。 图库补图 - a wooden table topped with bowls of food — Aldino Hartan Putra · Unsplash - Rustic desert courtyard featuring tall cacti — Margo Evardson · Unsplash - person holding black and white floral textil — micheile henderson · Unsplash - raw meat on stainless steel tray — Peijia Li · Unsplash 2026-08 换图与授权 - 成都植物园石径（mw-sup-garden）—— Daderot · CC0 - 公园里的川菜合桌（mw-sup-recipe）—— Teahouse - Wangjianglou Park，Daderot · CC0 以上列表中若干图库条目已在 2026-08 的换图中被取代，保留仅作历史记录；当前实际使用的图片以本节列出的为准。