Terroir China_Logo.png
 


The Great Northern Harvest: Culinary Mission

We’re proud to announce our inaugural Chinese trade mission in Beijing! Terroir China is an exhilarating seven-day tour of Beijing and Inner Mongolia connecting international food leaders and several of the world’s best chefs with a selection of China’s best producers, world-class chefs and culinary experts.

This deep-dive immersion into the culture, anthropology and history of Northern Chinese food will build diplomatic connections through shared meals at some of Beijing’s best restaurants as well as hands-on instruction with local food leaders.

We’ll be visiting Beijing markets and taking hutong tours with local guides. We’ll meet with regional villagers and producers at The Brickyard - an interactive community space located underneath the Great Wall of China. And we’re also including a field trip to Inner Mongolia to learn about traditional nomadic communities through a night spent sleeping in traditional yurts on the edge of the Gobi desert and feasting on the region’s prized Mongolian lamb.


International Guests        

 Click to read bio

Click to read bio

Albert Adria

elBarri group, Spain

 Click to read bio

Click to read bio

GRANT VAN GAMEREN

Bar Raval, Toronto

 Click to read bio

Click to read bio

TIMOTHY HOLLINGSWORTH

Otium, California

 Click to read bio

Click to read bio

Roderick Sloan

Arctic fisherman, Norway

 Click to read bio

Click to read bio

AMANDA COHEN

Dirt Candy, NYC

 Click to read bio

Click to read bio

JOWETT YU

Ho Le Fook, Hong Kong

Victor Liong

Lo Hee Fook, Melbourne

 

 Click to read bio

Click to read bio

Richie Lin

MUME, Taiwan

 Click to read bio

Click to read bio

ANA ROS

Hisa Franko, Slovenia

 Click to read bio

Click to read bio

MARK BEST

Genting Dream, Sydney

 Click to read bio

Click to read bio

Aniello Turco

Mio Restaurant, Beijing

 

MAY CHOW_bw_sq.jpg

May Chow

Little Bao, Hong Kong


Curators

 
 Click to read bio

Click to read bio

ARLENE STEIN

Founder, Terroir Hospitality

 Click to read bio

Click to read bio

EDWARD T. LIN

Founder, Appin Cross Fine Foods

 

A unique opportunity for business development

Alongside an immersive, terroir-focused, seven day tour of Northern China, Terroir China also provides:

  • Unique opportunities for networking with world-renowned Western chefs and China’s best producers, chefs and culinary experts

  • Discussions about import and export possibilities in the fastest growing economy in the world

  • Individual connections for vendors, producers and suppliers

  • An open platform for discovery and exchange 

  • learning about specific Chinese cuisines and cooking methods

If you are interested in joining us for this exclusive opportunity hit the below button or email: renee@terroirtalk.org


About Northern Chinese Cuisine

 Photo: Mark Best

Photo: Mark Best

Terroir China is focused on the “Great Harvest” of the Northern region which takes place every October as the last food of the growing season is farmed and prepared in anticipation of the long winter that awaits. Sweet potato, giant cabbage, leeks, onions, chestnuts, peanuts, walnuts, honey, sesame, lotus roots and crab apples are all products which enable sustenance throughout the cold, long winter months.

In Imperial China, culinary influences were shaped through the natural environment and indigenous agricultural production which, in the region around Beijing, included lots of wheat, barley, sorghum and corn. Northern China has just one, short growing season which means the natural diet of the northern Chinese people is driven by carbohydrates, meat, salt and fermentation - all necessary fuels and techniques for harsh winter climates and its arid soils.


Even further north in the province of Inner-Mongolia, nomadic tribes lived by staples of meat and milk. These great hunters and butchers have carried their pastoral traditions into the modern day, most notably with shepherds who still tend to the prized lamb of this region which is famous for its highly unusual and beautiful flavour.

Terroir China also takes place during “Cold Dew”. The traditional Chinese lunar calendar divides the year into 24 solar terms and Cold Dew (Chinese: 寒露) is the 17th solar term of the year. We’ll be in the region right in the middle of this micro-season which sees the area’s autumn crops ripen as temperatures suddenly drop.

This is the perfect time to explore China’s bountiful harvest in all its colours and flavours. It’s a week for employing the traditional Chinese mentality of connecting with our bodies to restore health in harmony with ourselves, the earth and the local community. Come join!