Stretching some 1,797 kilometers, the Grand Canal of China is not only a monumental feat of ancient engineering but also a gastronomic corridor that offers a tantalizing array of dishes and snacks. Connecting the bustling cities of Beijing and Hangzhou, the world’s longest man-made waterway traverses several provinces and municipalities. Join us to explore the flavors along the Grand Canal and experience China's rich culinary heritage.

Beijing roast duck

No trip to Beijing would be complete without tasting the world-famous Beijing roast duck, also known as Peking Duck. Known for its crispy skin and tender meat, this dish is a testament to the intricate preparation methods that have been refined over centuries.

Lüdagun

Lüdagun is a famous traditional snack in Beijing. This delightful treat is made from glutinous rice flour and is typically filled with sweet, aromatic fillings such as red bean paste. The filled sticky rice roll is coated in a layer of finely ground toasted soybean flour before serving.

Jianbing guozi

A popular street food in Tianjin, jianbing guozi consists of pancakes made of mung bean flour, eggs, and youtiao (fried dough sticks) or a crunchy piece of fried dough, served with sweet bean sauce, diced green onion, and optionally chili sauce.

Dezhou braised chicken

Braised chicken is a traditional dish in Dezhou, Shandong Province. The dish features a whole chicken slow-cooked in a blend of soy sauce, star anise, and other aromatic spices. The result is a tender, flavorful chicken that is often enjoyed cold as an appetizer or main dish.

Squirrel-shaped mandarin fish

This is a culinary masterpiece of Suzhou, Jiangsu Province. The fish is scored and deep-fried to resemble a squirrel, then topped with sweet-and-sour sauce. This dish not only delights the palate but also the eyes with its artistic presentation.

Longjing shrimp

Named after the famous Longjing tea from Hangzhou, Zhejiang Province, Longjing shrimp is a dish that infuses the subtle aroma of tea with the delicate taste of shrimp. The shrimp are cooked with Longjing tea leaves and served in a light, fragrant sauce that highlights the natural sweetness of the seafood.

West Lake fish in vinegar gravy

Our culinary journey concludes with West Lake fish in vinegar gravy from Hangzhou, the final destination of the Grand Canal. This dish features a freshwater fish, poached and then smothered in a thick, tangy sauce made from sugar, vinegar, and soy sauce. The delicate balance of sweet and sour flavors is a hallmark of Hangzhou cuisine.