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HOW TO
MAKE RESERVATION?
You can make a reservation on Hotel,Airticket & Tour by
E-mail, Fax or Phone. Our office hours: 08:30-18:00(GMT+08:00).
Because of the time difference, it would be better to reserve
by email or message board out of our working hours. Each of
your requests will be respond promptly. You can get our contact
information in our website. Once the tour is confirmed by both
of us, the reservation is made. At the same time, a deposit
is required, and the amount depends on what tour you plan.
The balance you can pay us, upon you arrive Beijing. |
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China has been
a major travel destination of the world and attract
more and more tourists from all over the world.China
will be more important to the 2lst century. Fascination
with Chinese past, Chinese present, and Chinese future… |
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China has 23
provinces, 5 autonomous regions, 4 municipalities
and 2 Special Administrative Regions (Hong Kong and
Macao). Different cities, different culture and special
interests. |
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Chinese Food
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| Food in China |
| China's cuisine has evolved
into one of the great cuisines of the world. For more than
5,000 years, food has played an auspicious role in nearly
all aspects of Chinese society from health and medicine
to business and celebration and it is no less important
today. The overall importance of food in China can't be
understated; upon greeting, Westerners will inquire about
your health, the Chinese will ask if you've eaten. |
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| Lu Cuisine (Shandong
Cuisine) |
| As early as the Spring
and Autumn Period, more than 3,000 years ago, Shandong
was territory of Qi and Lu. Both states were economically
and culturally developed. Because they bordered the sea,
and had mountains and fertile plains, they had abundant
aquatic products and grains as well as sea salt. The
people of the area have stressed seasonings and flavorings
since ancient times. |
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| Hongshaohailuo |
Zhengjiao |
Tangculiyu |
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| Chuan Cuisine
(Sichuan Cuisine) |
| People immediately think
of Sichuan food as being hot, sour, sweet, and salty;
using fish sauce; or having a strange taste. Actually,
these flavors were introduced only in the last 100 years,
and initially were popular only in the lower strata of
society. Hot pepper, an important flavoring in Sichuan
cuisine, was introduced into China only 200 to 300 years
ago. |
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| Stir-fried diced chicken |
Fish flavored shredded
pork |
Spicy diced chicken
with cucumber |
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| Yue Cuisine (Guangdong
Cuisine) |
| Guangdong cuisine is unique
among the Chinese cuisines. Its raw materials, cooking
methods, and flavorings all differ from the other cuisines.
Guangdong is located in southern China. Bordered by the
mountain ranges to the north and the South China Sea
to the south, it has long been separated from the hinterland.
In ancient times the Baiyue people lived there, but many
immigrants from the hinterland moved in during the Qin
and Han Dynasties. The dietetic culture of Guangdong
has retained many eating habits and customs of the ancient
people, such as eating snakes. In short, to the people
of Guangdong, everything that walks, crawls, flies, or
swims is edible. Many of these strange foods no longer
appeal to today’s refined tastes, and some have been
eliminated out of respect for the eating habits of people
in other areas, but some strange foods still remain. |
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| Roasted suckling pig |
Fried pork in sweet
and sour sauce |
Steam winter melon soup |
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| Min Cuisine (Fujian
Cuisine) |
| Fujian cuisine was a latecomer
in southeast China along the coast. The cuisine emphasizes
seafood, river fish, and shrimp. The Fujian coastal area
produces 167 varieties of fish and 90 kinds of turtles
and shellfish. It also produces edible bird’s nest, cuttlefish,
and sturgeon. These special products are all used in
Fujian cuisine. |
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| Sea food and poultry
in casserole |
Fried prawn shaped as
a pair of fish |
Saute sea cucumber with
scallions |
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| Su Cuisine (Jiangsu
Cuisine) |
| Jiangsu cuisine, also
known as Su Cai for short, is one of the major components
of Chinese cuisine, and consists of the styles of Yangzhou,
Nanjing, Suzhou and Zhenjiang dishes. It is very famous
in the whole world for its distinctive style and taste.
It is especially popular in the lower reach of the Yangtze
River. |
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| Stuffed pork breast
with pine kernels |
Squid with crispy rice
crust |
Crab meat & minced
pork ball in casserole |
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| Zhe Cuisine (Zhejiang
Cuisine) |
| Zhejiang cuisine, also
called Zhe Cai for short, is one of the eight famous
culinary schools in China. Comprising the specialties
of Hangzhou, Ningbo and Shaoxing in Zhejiang Province
regarded as "land of fish and rice", Zhejiang
cuisine, not greasy, wins its reputation for freshness,
tenderness, softness, and smoothness of its dishes with
mellow fragrance. Hangzhou cuisine is the most famous
one among the three. |
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| Dongpo pork |
West lake vinegar fish |
Beggar's chicken |
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| Xiang Cuisine
(Hunan Cuisine) |
| The cooking skills employed
in the Hunan cuisine reached a high standard as early
as the Western Han Dynasty, giving it a history of more
than 2,100 years. Hunan is located in southeastern China
along the middle reaches of the Yangtze River, north
of the Five Ridges. It contains rivers, lakes, mountains,
rolling hills, plains, and pools, which provide abundant
delicacies, such as game, fish, shrimp, crab, and turtle.
Making full use of these rich resources, local people
created a wide variety of delicacies. Hunan cuisine consists
of more than 4,000 dishes, among which more than 300
are very famous. Hunan food is characterized by its hot
and sour flavor, fresh aroma, greasiness, deep color,
and the prominence of the main flavor in each dish. It
consists of regional cuisines from the Xiangjiang River
Valley, the Tongting Lake region, and the western mountainous
area. |
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| White bait in chafing
dish |
Braised shark's fin
in brown sauce |
Sweet lotus seed |
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| Hui Cuisine (Anhui
Cuisine) |
| Anhui cuisine (Hui Cai
for short), one of the eight most famous cuisines in
China, features the local culinary arts of Huizhou. It
comprises the specialties of South Anhui, Yanjiang and
Huai Bei. The highly distinctive characteristic of Anhui
cuisine lies not only in the elaborate choices of cooking
materials but also in the strict control of cooking process. |
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| Huangshan stewed pigeon |
Fuliji stewed chicken |
Gourd duck |
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| www.cctsbeijing.com
- China Circulation Tours Back |
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