We've spent over a decade taking food lovers through Scandinavia, Spain, Italy, and Japan. Over the years, we’ve received many inquiries about organizing a culinary journey in China — and now, the time has finally come. Tastytrip's Chinese culinary tour kicks off June 2026 – Shanghai, Hangzhou, and Taizhou!
Why now?
The timing couldn't be better. It's been nearly a decade since MICHELIN Guide was introduced to China (mainland), and the dining scene here has evolved into something truly remarkable. On top of that, China's recent visa-free policies for many countries make visiting smoother than ever.
Where?
We're heading to Taizhou – the birthplace of Xin Rong Ji. Think of them as the Joël Robuchon of China. They set the standard for modern Chinese fine dining, and we're going to where it all began. Along the way, we'll explore Shanghai and Hangzhou, tasting the full spectrum of Jiangnan cuisine – from elegant temples of gastronomy to local classics.
Why with us?
Here's the thing about China: connections matter. Knowing the right people means getting dishes that aren't on the menu. With us, you'll meet founders, chefs, and families who've been cooking this land for generations. The goal isn't just to eat – it's to understand.
For Who?
Designed especially for international guests who want to explore China’s modern fine dining scene. If you're into Chinese food and the ingredients that make it sing, this is the trip. See you in June!
【The Tour】
- Destinations: Shanghai, Hangzhou, Taizhou
- Date: June 8 – 15, 2026
- Duration: 8 Days (7 Nights)
- Group Size: Maximum of 12 guests
Overview: A meticulously paced journey through historic cultural and culinary heartland of China. Experience the full spectrum of local cuisine: the seafood purity of Ningbo, the elegance of Hangzhou, and the terroir-driven mastery of Taizhou. Share these transformative meals with a small circle of like-minded travelers, because Chinese food is always better together.
【Restaurants】
*The Black Pearl Restaurant Guide is a curated dining guide, one of the most influential evaluation systems in China's dining industry. The highest ranking is 3 Diamonds.
📍 Shanghai
甬府 Yong Fu (Michelin 1-star, 3-Diamond)
Yong Fu brings the essence of Ningbo to Shanghai's culinary stage. Seafood from the East China Sea arrives daily, treated with a lightness that lets the ingredient speak. The signature braised dishes reveal depth without heaviness, a hallmark of Ningbo's coastal soul.
南興園 Nan Xing Yuan (Michelin Selected, 1-Diamond)
上海老字號川菜館：麻辣分明的麻婆豆腐與回鍋肉，帶你領略精緻川菜的飲食記憶。
遇外滩 Meet the Bund (Michelin 1-star, 3-Diamond)
福建海味的現代詮釋，佛跳牆以鮑魚與海參的濃郁層次見長。
福1088 / Fu 1088 (Michelin 1-star, 1-Diamond)
位於一棟修復自1930年代的別墅之中，福1088呈現老上海的優雅氣息。料理以本幫菜（本帮）為核心，展現上海地方飲食最濃郁的傳統表達：甜與鹹交織，紅燒肉與醃菜的深邃風味，以及冬季河蟹的鮮美層次。庭院靜謐、裝潢帶有些許裝飾藝術風格，讓用餐者彷彿穿越回另一個時代的上海。
凌瓏 LING LONG (Michelin 1-star, 2-Diamond)
LING LONG代表中國料理的前衛實驗精神。主廚Jason Li曾受法國訓練，回到本土飲食語境後創立這個既非融合菜、也非博物館式復刻的項目。他的料理以當代技術重新拆解與重組中式風味，透過精準的技法與概念性思考呈現味覺敘事。餐廳設計極簡而專注，呼應料理的特質：理性、細緻且富有個人色彩。目前仍是上海最難預訂的餐廳之一。
📍Hangzhou
金沙厅 Jin Sha (Michelin 1-star, 3-Diamond)
Within Hangzhou's lush Xihu state guesthouse, Jin Sha offers the city's most refined expression of its own cuisine. Jin Sha's kitchen honors this lineage with extraordinary precision. West Lake vinegar fish in perfect equilibrium, Longjing tea-infused prawns, bamboo shoots that taste of the hills they came from.
如院 Ru Yuan (Michelin 2-star, 2-Diamond)
This is Hangzhou cooking stripped to its essence – clean compositions, minimal interference, ingredients of such quality they need little adornment. Vegetables arrive from nearby farms, their flavors concentrated and true. Ruyuan is the palate's reset, a necessary pause before the journey's final movement.
📍Taizhou
新荣记 Xin Rong Ji (2-Diamond)
Xin Rong Ji's Taizhou headquarters is the culmination of a decade's influence on Chinese fine dining. Here, the group's philosophy is most purely expressed: terroir as foundation, technique as servant, consistency as given. The kitchen draws from the region's larder – Yellow Croaker, wild clams, mountain vegetables – and executes with quiet confidence. Menus follow seasons, dishes arrive with understated perfection. This is not cooking that announces itself; it simply is.
芙蓉无双 Furong Wushuang
Furong Wushuang's kitchen commands the province's signature fire – smoking woks, dried chilies, fermented black beans – yet the cooking never descends into mere heat. There is nuance beneath the spice: the sourness of pickled peppers, the funk of preserved vegetables, the sweetness of fresh prawns emerging from wok hei (锅气). Energy returns to the journey, palate awakened for what follows.
Taizhou Street Food
Here in the steam and chatter of Taizhou's morning, the region's culinary soul reveals itself. Vendors have arrived before dawn with the night's catch from the East China Sea – small crabs still moving, yellow croaker gleaming, clams releasing sea-salt brine. The market anchors us in place and season, reminding us that all great cooking begins not in kitchens but here, where ingredient meets eater.
📍Back to Shanghai
晟永兴 Sheng Yong Xing (Michelin 1-star)
We return to Shanghai for a singular focus: Peking duck. Cheng Yong Xing's version is among the city's finest – lacquered skin shattering at the touch, meat succulent, pancakes paper-thin.Duck served simply, accompanied by good wine and the company of fellow travelers.
三佰杯 San Bai Bei
The journey ends not with ceremony but with ease. San Bai Bei is a neighborhood bistro, unpretentious and warm. We gather for drinks, conversation, reflection. A culinary passage of eight days deserves a denouement that is relaxed, spontaneous, human.
【Hotels】
Regent Shanghai on the Bund
Perched on the banks of the Huangpu River, Regent Shanghai commands sweeping views of the Bund and Pudong skyline. The hotel's understated luxury – spacious rooms with floor-to-ceiling windows, a serene spa, and impeccable service – provides a tranquil haven after days of feasting.
Four Seasons Hangzhou at West Lake
Set within lush gardens on the shores of West Lake, this Four Seasons is a masterpiece of classical Chinese architecture and landscape design. Pavilions and courtyards evoke the region's scholarly heritage, while the interiors marry modern comfort with timeless elegance. The hotel's own Jin Sha restaurant is, of course, a highlight, but the true luxury lies in waking to mist rising over the lake.
Fucheng Yin Taizhou
位於台州歷史城區核心的隱密旅宿，以低調而富地方氣息的設計見長。空間靈感來自江南傳統美學，同時提供現代旅宿所需的便利性。飯店鄰近早市與新榮記，是探索台州飲食與城市生活的理想據點。
*若飯店有變動會另行通知
【與誰同行 – Jocelyn Chen 華姐】
TastyTrip創辦人
美食專欄作家與飲食紀錄片製作人
OAD Top Reviewer 100
「全球美食旅遊早已成為認識文化的重要方式。中國飲食擁有深厚傳統，而現代高端餐飲也在快速發展，提供與過去不同的旅行體驗。我們很榮幸推出這趟聚焦中國現代高端餐飲的旅程，從長三角出發，探索飲食背後的故事與創新。」
【行程總結】
【Hotels】
2026/6/8 – 6/11：上海海鷗麗晶 Regent Shanghai on the Bund
2026/6/11 – 6/12：杭州西子湖四季 Four Seasons Hangzhou at West Lake
2026/6/12 – 6/14：台州府城印（Fucheng Yin Taizhou）
2026/6/14 – 6/15：上海海鷗麗晶 Regent Shanghai on the Bund
【餐廳】
甬府（上海）
南興園（上海）
遇外灘（上海）
福1088（上海）
凌瓏（上海）
金沙廳（杭州）
如院（杭州）
新榮記（台州）
芙蓉無雙（台州）
晟永興（上海）
三佰杯（上海）
【關於套餐菜單】
行程期間所提供的菜單由TastyTrip與當地合作夥伴的建議下決定，以提供更完整的美食體驗。若旅客希望點選菜單外的餐點，可自行支付額外費用。
【費用】
– 9,500 美元 / 人（雙人入住）
– 費用包含：所有餐飲與酒水、交通、住宿與稅金
– 不含：國際機票與旅遊保險
– 需提前支付訂金3000美元以保留名額
【付款條款】
– 每位旅客需支付3,000美元不可退還訂金 以確認預訂。
– 行程餘款須於出發日前60天前完成支付。
– 付款方式以銀行轉帳為優先；使用信用卡付款將加收4%手續費。
【報名】
– 填寫以下表單，後續將會有專人聯繫。
【取消政策】
– 行程開始日前30天以上：訂金不予退還。
– 行程開始日前10-30天內：需支付剩餘費用的50%作為取消罰金。
– 行程開始日前10天內，或未出現（no-show）：需支付全部剩餘費用。
