DAY 1: Entering the Imperial City – A Traveler’s First Taste of Beijing

This tour, led by Gail Zohar for over 15 years, is her favorite way to introduce Beijing to first-time visitors. It traces the path a traveler during the Qing Dynasty might have taken upon entering the imperial capital—experiencing what he would have seen, smelled, tasted, and heard.

Throughout the day, participants are immersed in the essence of Beijing’s culinary traditions. The tour explores the dominant local spirit, Baijiu; the art of fermentation in northern China; the sauces and condiments that define northern cuisine; jasmine tea—the lifeblood of Beijingers; as well as the region’s distinctive pastry and candied fruit culture. These elements are brought together through an introduction to the principles of Traditional Chinese Medicine (TCM) in one of China’s oldest pharmacies.

The day concludes with a first taste of Beijing cuisine and an iconic introduction to Peking roast duck.

DAY 2: A Taste of Empire – From Forbidden City Feasts to Michelin Stars

The day begins early as the group sets in search of a traditional Beijing breakfast. Participants learn how northern Chinese communities start their day with hearty, carb-rich dishes designed to fuel long hours of labor—meals that reflect both necessity and regional flavor.

From there, the tour continues to the Forbidden City for a guided walk through the heart of the Middle Kingdom. The focus is on imperial dining— exploring how meals were prepared, presented, and consumed behind palace walls. A visit to the porcelain exhibition provides further insight into historical dining customs through the lens of Chinese tableware traditions.

The group then follows the outer moat of the Forbidden City and slips up a quiet, narrow lane to a remarkable site: a 600-year-old temple that now houses ‘Temple Restaurant Beijing’, one of the capital’s most unique Michelin-starred dining experiences. Here we will meet Ignace Leclair, who arrived in China in 2008 to open Maison Boulud and later discovered the hidden temple that inspired TRB. He shares his story—how he transformed the ancient space, and how his vision for fine dining bridges Western culinary techniques with Chinese ingredients, Beijing’s seasonality, and the evolving tastes of local diners.

The day concludes with a Michelin-starred dinner at TRB, showcasing seasonal local ingredients, accompanied by a curated wine pairing featuring a selection of Chinese wines. 

DAY 3: Food Museum to the Tea Market – A Deep Dive into Beijing’s Taste Traditions

Today’s journey explores the rich culinary heritage of Beijing’s Muslim Quarter, home to some of the city’s most historic butcheries. Here, participants will gain insight into Beijing’s enduring lamb culture while walking through an area often referred to as the city's "living food museum"—sampling sweet, savory, and unexpected flavors along the way.

The tour includes a stop at one of the capital’s most beloved Hui pastry shops, where guests will discover why locals are willing to wait hours in line for a freshly baked sesame bun.

From there, the group visits Beijing’s largest tea trading center to taste a curated selection of teas from across China. Alongside the tastings, participants will delve into the cultural significance of tea and the refined artistry that surrounds its preparation and service.

The day concludes with a traditional Beijing lamb hotpot dinner—an opportunity to observe the intricate skill of meat carving and learn about the historic role of carvers in the capital’s culinary tradition.

DAY 4: The Great Wall and the Great Feast

Today marks our first journey beyond the urban sprawl and into the rural outskirts of Beijing, where the landscape shifts from imperial grandeur to agrarian rhythm. Our destination is one of the world’s most enduring symbols of civilization—the Great Wall of China. At Mutianyu, we ascend the Wall by cable car, rising above pine-covered ridges to walk along stones once patrolled by Ming Dynasty sentinels. The descent, in contrast, is delightfully modern: a winding toboggan ride that sends us down the mountainside with wind in our hair and laughter in the air.

In the golden heart of harvest season, we pause at a bustling farmers’ market in the shadow of the Wall, where local producers offer the season’s freshest fruits, grains, and preserves. Lunch is a hyper-local experience: a trout feast in one of Huairou District’s renowned spring-fed fish farms, where Beijing’s countryside cuisine comes into sharp, delicious focus.

As evening falls, we retreat to a countryside lodge nestled among the hills. Beneath a canopy of stars, we gather around a bonfire to share stories, sip local spirits, and enjoy a traditional whole roast lamb—an ancient celebratory dish of the northern plains. It’s a night of warmth, revelry, and connection—both to each other and to the land that has fed empires.

DAY 5: The Taste of Time – From Temple Kitchens to Robotic Hotpot

After a quiet countryside breakfast, the morning begins with a hands-on culinary session led by local grandmothers—keepers of time-honored traditions—who will share their techniques for crafting handmade dumplings and pulling northern-style noodles. It's an intimate window into domestic culinary culture, passed down through generations.

From there, we visit one of Beijing’s most serene and architecturally striking temples, nestled in the foothills beyond the city. A gentle walk through nearby forest trails offers a moment of reflection among autumn leaves and the drifting scent of incense, connecting us to the spiritual rhythms of the season. (If the timing aligns, we’ll also visit a traditional county fair—an authentic glimpse into rural festivity and local life.)

In the afternoon, we return to the city and check into our hotel before stepping into Beijing’s culinary future. This evening’s dinner explores the seamless integration of technology into dining: from scanning QR codes to select wine pairings, to a hotpot meal prepared and served by robotic chefs and servers. Tradition and innovation come full circle in a city that never stops reinventing how it eats.

DAY 6: A Taste of the Everyday – From Tofu Stalls to Rooftop BBQ

The day begins with a visit to one of Beijing’s bustling morning markets—vital centers of daily life that preserve culinary traditions, support food security, and showcase the diversity of the northern pantry. We’ll wander through stalls piled high with seasonal vegetables, meet noodle makers mid-pull, and explore the astonishing range of tofu-based products. Along the way, we’ll sample market snacks that reflect the flavors and rhythms of Beijing’s mornings.

From there, we head to the city’s most iconic snack shop to uncover the history of temple fairs and the role sweets and savory bites once played in imperial street culture.

Our next stop brings us to one of Beijing’s most beloved comfort foods: juicy, fragrant minced meat cakes, often described as the capital’s answer to the dumpling.

Lunch is a celebration of Beijing’s most iconic noodle dish: Zhajiang Mian. We’ll dive into its fermented bean sauce origins and the importance of crisp vegetables as a counterbalance to the region’s starch-heavy cuisine.

As the sun sets, we head to a lively rooftop BBQ for skewers and whole roast lamb—a final homage to the city’s rustic, fire-driven traditions.

DAY 7: The Final Course – History, Hutongs, and a Farewell Feast

On our final day, we journey to the Summer Palace and the Western Hills—historic retreats where emperors once sought respite and where locals now come to admire the vibrant autumn foliage. Here, we reflect on the traditions of imperial leisure and the deep connection between nature and the old Peking aristocracy.

Returning to the heart of the city, we take a final walk through the winding Hutongs, where the rhythm of old Beijing still lingers. As the drum tower marks the passing hours, we explore a new side of the capital: its growing craft beer scene.

The day concludes with a farewell feast in a traditional Beijing courtyard—a final gathering to toast the journey.

*Itinerary subject to change