Saturday, June 21, 2014


Oriental Banquet

Executive summary by darmansjah

Chinese food maven Fuchsia Dunlop guides chowhounds from Beijing to Shanghai to taste each region’s specialities. There’s Peking duck in the capital, Sichuan hot pot in Chengdu, and lamb skewers roasted over coals at Xi’an’s Muslim Quarter market in the evening. Work up an appetite between meals with cooking demonstrations and visits to the regions’ musts: the giant panda breeding center and the terra-cotta warriors. WildChina: “ Gastronomic Tour of China,” 13 days; $6,880

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