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Food

China: Regional Kitchens

Beijing · Chengdu · Guangzhou

Subject
Food
For
Students aged 13 and above
Duration
10 days
Price
Priced to your group size and dates
Group size
Up to 25 students
Departure
Dates set with your school

Overview

The trip

China has no single cuisine, only regional kitchens shaped by climate, farming and history.

In Beijing, students study the wheat-based cooking of the north, including noodles, dumplings and Peking duck. In Chengdu, a UNESCO City of Gastronomy, they explore Sichuan cooking, from its famous peppercorns to hotpot. In Guangzhou, they learn the dim sum tradition of the south at a traditional teahouse and visit a market to see the ingredients behind Cantonese cooking.

Learning outcomes

What students gain

Students will be able to:

  • Explain how climate and agriculture produce China's different regional cuisines
  • Compare northern wheat-based cooking with southern rice-based cooking
  • Describe the flavours and techniques that define Sichuan cuisine
  • Prepare a regional dish under the guidance of a local chef

The price covers

What's included

Included

  • Return international flights from Nairobi
  • Hands-on cooking sessions and meals cooked or tasted during them
  • Educational visits and expert-led sessions
  • Expert guide
  • Transport within the route
  • Shared accommodation with breakfast
  • Visa appointment support where applicable
  • Safety briefing
  • 24-hour guide support

Not included

  • Other lunches and dinners
  • Entry fees outside the core programme
  • Personal spending

Itinerary

The day-by-day itinerary

The full schedule and quote come with your proposal.

3 trips

Other Food trips

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Tell us the subject, year group and rough group size. We'll come back within one working day with a trip outline and indicative costs, built around your curriculum.

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