Chinese foodies go to extraordinary lengths for the perfect bite(2)

Drink and be merry

For many gourmands, what they drink during a meal is just as important as what they eat. Just as there are those who travel primarily to eat, there are those who travel to find the best to drink.

Shen Li, 21, is a wine connoisseur who has traveled through Europe, the US, and as far as New Zealand for wine tastings. A student at the University of Science and Technology Beijing, Shen has funded his trips through working as a part-time jewelry designer.

"My most memorable experience of traveling for wine tastings was this summer, when I went to California, which is an important wine production area in the US," said Shen.

Shen said that the wine he liked most on the trip was a 2005 La Sangre de Jonata, which was rated 95 out of 100 by Robert Parker, one of the world's most influential wine critics. Shen said he bought a bottle for around $300.

"I was really surprised by the American wines I tasted," said Shen. "They not only have the strong tannin taste of French wines, but the complicated structure and rich mellowness of Italian wines."

Shen said that in countries that have a rich history of winemaking like France, there are tourist routes for wine lovers to visit vineyards, pick their own grapes, and sample different vintages. He added that it was less expensive to drink wine overseas than it was in China.

"At wineries overseas, you can often sample wines by the glass, whereas in China, you have to buy by the bottle," said Shen.

Finally, Shen said, being a wine connoisseur did not mean that you only like expensive wines.

"You should drink the wines that a region is known for," he said. "For example in New Zealand, you should drink the Sauvignon Blanc."

Sticking with what one knows

While more Chinese tourists are traveling to actively seek out new culinary experiences, others are still stubbornly resisting.

When 22-year-old Li Boyuan took his mother to Europe last April, they quickly discovered that they found authentic western food to be unbearable.

"After that, we always went to Chinese restaurants, whichever city we were in. It was quite costly," said Li.

Since then, Li has made a deliberate effort to recreate the taste of home while traveling, by cooking rather than eating out. Originally from Chongqing, Li now carries an abundance of ingredients and cooking utensils with him every time he travels.

This July, when he went to the US with his family, he made sure to arrange accommodation at places that had kitchen facilities. They even bought their own electric rice cooker there.

"We bought some semi-prepared local foods like the turkey at the supermarket," said Li. "We didn't have the time to learn to cook local dishes, so the semi-prepared meals were a good choice."

To committed gourmands like Wang, travelers like Li are missing out.

"What you eat is an important part of traveling," said Wang. "It's much better to sample all the local delicacies, which are a nice change from the food that you're eating every day."

Wang recommended Japan and Thailand as good destinations for Chinese foodies. He said he always does research beforehand, and will deliberately seek out dishes and drinks that are unique to the region.

"The strangest drink I've ever tried was when I was in Turkey. It tasted like a combination of carrot, vinegar and chili. I drank the whole bottle, but I didn't like it very much," Wang said, laughing.

"Travel should be a new experience," he concluded. "[And] trying new foods is the best experience."