Day 3
After breakfast, youll visit Tiananmen Square which boasts the largest of its kind in the center of Beijing. Then you will enter the Forbidden City, the home of Chinese Emperors for more than 500 years. It is the place to go if you want to see the most complete and best-preserved collection of ancient buildings and historical treasures in China. After lunch, visit the Temple of Heaven, which has been called "the noblest example of religious architecture in the whole of China".

Day 5
Finish the happy tour in Beijing. We hope you are not only satisfy your eyes and also your stomach.

Beijing Roast Duck is prepared from specially-bred Beijing crammed duck with a unique roasting process which gives it a perfect combination of colour, aroma and taste, a crisp thin skin, and a mouth-melting, and delicious flavour.

Court Cuisine, as the name suggests, consists of dishes once prepared exclusively for the imperial family. Every dynasty in Chinese history had an “imperial kitchen” to prepare meals for the emperor and his consorts. The dishes were not nonly meticulously prepared, but also included rare and expensive foodstuffs, such as bear’s nests, sharksfins, venison, sea cucumbers, duck webs and other delicacies of land and sea. The Court Cuisine of today is based on the dishes prepared by the Qing imperial kichens but further developed ever since.

Mutton Hot Pot is a Muslim specialty. All the year round, the family, relatives, and friends would gather round the fire and eat in intimacy and warmth. It has now spread to people of all nationalities including foreign diplomats and overseas visitors in Beijing and become one of the capital’s most celebrated dishes. The hot pot used to be a brass pot with a wide outer rim around a chimney and a charcoal burner underneath. Nowadays electric pot is used. Water containing mushrooms and dried shrimps is boiled in a pot. Thin pieces of raw mutton are cooked with chopsticks in a self-service pot of boiling water. Diners dip thin slices of chopsticks in a self-service pot of boiling water. Diners dip thin slices of raw mutton into the water, where the meat cooks rapidly. The cooked slices are then dipped into a sauce. This cooking method ensures that the meat is both tender, and tasty. Cabbage, noodles and pea starch noodles and gradually added to the boiling water, which becomes a very rich broth drunk at the end of the meal.

Tour Class: Deluxe

Your Group Size

Occupy

1 person

2-5 persons

6-9 persons

Low season
16/11/2009 - 15/3/2011

650

405

350

Single

High season
16/11/2009 - 15/3/2011

650

405

350

Single