China Culinary Tour (9n/10d)

Peking or Beijing Roast Duck is a highlight of dining out in Chinas Capital

Peking or Beijing Roast Duck is a highlight of dining out in Chinas Capital

Day 01:    Sydney / Beijing
Arrive Beijing at night, met and transferred to hotel.

Day 02:    Beijing
Visit Tiananmen Square– The largest city central square in the world, is not only the symbol of Beijing but also the symbol of China. Forbidden City– the world’s largest and best-preserved imperial palace complex. Surrounded by a moat that is six meters deep and a ten-meter high wall are 9,999 rooms – just one room short of the number that ancient Chinese believed represented divine perfection. Visit Temple of Heaven–the largest group of structures in the country dedicated to rituals that pay homage to heaven. This temple was built specifically for the worship of heaven and prayers for good harvests during the time of the Ming and Qing Dynasties. Roast Duck Dinner in “Quanjude” Restaurant. Known as “No.1 delicacy on earth,” Beijing Roast Duck” is a representative of Beijing delicacies. It is prepared using force- fed ducks. The duck is roasted in Huai’an and Yangzhou style to emphasize the color and taste, then seasoned with fermented flour sauce, and eaten with onions and pancakes baked Shandong style. Quanjude Restaurant is an old restaurant with a history of 100 years.

Day 03:    Beijing
Visit Great Wall (Badaling Section)– one of the eight wonders of the world and is the only man-made structure that is visible from the moon. This immense wall was built to keep out invaders as well as to retain the inhabitants. Visit Ming Tombs of Changling—one of the burial site of 13 ancient emperors. Taste Instant-boiled mutton for dinner. Instant-boiled mutton is also called the Mongolian Fire Pot, was created in the Yuan Dynasty. Choose mutton from the back, rear legs or tail of a killed sheep. Cut the mutton into slices. The boiled mutton is fresh and tender, not greasy. Acrobatic Show after dinner.

Day 04:    Beijing/Xi’an
Visit Summer Palace, Lama Temple– the largest and most perfectly preserved lamasery in present day China. Afternoon flight to Xi’an. Visit its impressive City Wall. Enjoy Dumpling for dinner which offers up to 108 different kinds of Chinese mini dumpling.     Noodles and dumplings are the staples of the local food.

Day 05:    Xian
Visit Terracotta warriors, the most significant archeological excavations of the 20th century. Upon ascending the throne at the age of 13 (in 246 BC), Qin Shi Huang, later the first Emperor of all China, had work begun on his mausoleum. It took 11 years to finish. It is speculated that many buried treasures and sacrificial objects had accompanied the emperor in his after life. A group of peasants uncovered some pottery while digging for a well nearby the royal tomb in 1974. Visit Banpo Museum. Taste Lamb Paomo for dinner. Lamb Paomo is a tasty Xi’an specialty that consists of a mutton soup served with wheat flour flat bread. The hard bread is broken up and added to the soup. Then the mixture is eaten along with pickled garlic cloves

Day 06:    Xian/Chengdu
Visit Wild Goose Pagoda and Provincial Museum. Afternoon flight to Chengdu,  visit Panda Research Base and go to the local Tea House to have a cup of “Lid-covered Tea” to experience the local life. Taste Chengdu snacks for dinner. Chengdu snacks enjoy a high reputation with their unique colors, aromas, shapes and tastes.

Day 07: Chengdu/Leshan/Dazhu
Drive to Leshan (3 hours) to see the Giant Buddha which was built in the 7th century, and cost 90 years of 3 generations to finish it. Towering 71 meters high, it’s the largest stone Buddha in the world. Afternoon drive to Dazhu (5 hours).

Day 08: Dazhu/Chongqing    
Visit the Dazu Rock Carving which is listed by UNESCO as a world cultural heritage site in 1999. There are more than 50,000 Buddhist, Taoist and Confucian rock carvings and 100,000 characters of inscriptions dotted around Dazu. The work of Dazu Rock Carvings began in the Tang Dynasty (650A.D.), and continued until the Ming and Qing Dynasties. Afternoon drive to Chongqing (3 hours).  Chongqing, called as the “Mountain City”, is one of the China’s biggest municipality as well as one of the very large cities in the world; the hub of water, land, and air transportation in Southwest China with busy rivers and highways radiating in all directions; and an inland river port with foreign trade in the west of China. Traveling in Chongqing, one will feel fortunate to be able to savor the delicious local food, such as the world-famous hot pot dishes. Hot pot for Dinner. In the past Sichuan Hot Pot was very spicy. Now people can taste hot pot with spicy, clear or milky soup. A hot pot may be divided into several parts, and a customer may instant boil food of three or four tastes in a same pot, in addition to various herbal medicinal hot pots. This kind of hot pot is suitable for both Chinese and foreigners.

Day 09:    Chongqing / Shanghai
Visit Goose Neck Park, the Porcelain City, afternoon flight to Shanghai, called “Hu” for short, Shanghai is a bustling metropolis located at the mouth of the Yangtze River. In the 1930s and 40s, it was a paradise for adventurers to realize their dreams, and countless moving stories, both sad and joyful, were played out here. Visit the Bund, Nanjing Road, Pudong New Area, Oriental Pearl TV Tower (up to its second sphere).

Day 10:    Shanghai/Exit
Visit Shanghai Museum, Yu Garden and its market. “Lupolang” local delicacy for lunch. Those snacks include: Nanxiang Steamed Buns, Glutinous Rice Dumplings in the Shape of Pigeon Eggs, Canglangting Four-Season Cake, pyramid-shaped dumplings made of glutinous rice wrapped in bamboo or reed leaves, Eight-treasure Rice with Lard. Transferred to take flight departing Shanghai.

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