Origins of Chinese cuisine: A hands-on approach

12 October 2018 to 23 October 2018
From £3,980
Trip destination: 

The continent that stretches from Central Asia to the East China Sea boasts some of the richest and most varied cuisine on earth. Accompanied by English-speaking chef and author Ms Jen Lin-Liu, journey through some of the most important centres of Chinese regional cuisine. Discover the historical origins of China’s most famous delicacies and the role they have played in everyday life for thousands of years. This is a hands-on learning experience and there will be cooking classes in each destination. There will also be visits to snack streets, wet markets and popular local restaurants as well as visits to important historical and cultural sights to give a good balance to the journey.


  • Learn about imperial cuisine and take a cooking class in a Beijing Hutong (old courtyard neighbourhood)
  • Visit the Terracotta Army in the Silk Road terminus city of Xi’an, famous for its dumpling dishes
  • Visit a cooking studio and learn how to cook more contemporary Chinese dishes
  • Discover the intricacies of one of China’s most popular flavourings with access to the kitchens of a popular Sichuan restaurant in Chengdu
  • Sample the sweet flavours of Huiyang Cuisine and select your own seafood before cooking it yourself
  • Take a cooking class inside the Hangzhou Cuisine Museum

Trip scholar

Ms Jen Lin-Liu, author, Chinese chef and food writer

Booking details

Distant Horizons
Tel: +44 (0) 151 625 3425

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