Travel report of the educational trip to Shanghai & Yantai October 2025

Enclosed a detailed travel report

After a long flight, the Swiss delegation arrived in Shanghai on Sunday evening - tired but full of anticipation. The view from the bus of the brightly lit skyline of Pudong made it clear: this is where the future meets tradition. In the evening, the CieCAS team welcomed the participants to the hotel before the culinary journey began at the first joint welcome dinner in a Yunnan restaurant.

"Wok Cooking" - that was the motto of the day. The teachers learnt how crucial heat, movement and precision are. Together, they prepared dishes from Hu and Zhejiang cuisine, including sweet and sour variations and flavoursome fish dishes. The evening was followed by a convivial hotpot dinner - a real communal experience where the cultural differences at the table quickly dissolved into culinary enthusiasm.

In the morning, it was time to say goodbye to Shanghai. After a flight of around two hours, the group landed in Yantai, a charming coastal town in the north of Shandong province. The welcome at the Yantai Vocational College of Culture and Tourism (YVCCT) was warm and festive - with banners, photographers and flowers. A tour of the campus immediately revealed the differences: less high-tech, but a lot of passion and practical relevance.

The day began with a demonstration of classic Lu dishes by local master chefs. Afterwards, participants were able to try their hand at cooking themselves - from deep-fried prawns to flavoured broths.
This was followed by a tea ceremony in the afternoon, where the art of infusing, tasting and gift-giving was taught. Later, a course in vegetable carving creatively rounded off the day.

The Sino-Swiss Education Forum took place in the morning - an intensive exchange on job profiles, training structures and teaching methods. In mixed groups, the educators discussed the similarities and differences between the two systems - and discovered many common values: Craftsmanship, quality and respect for food. In the afternoon, project work and discussions with students were on the programme.

The day started early with a visit to Jiutian Market, one of the largest food markets in northern China. The abundance of fresh fish, vegetables and spices impressed everyone. Afterwards, there was time for individual discoveries in the city - from small street restaurants to quiet coastal promenades.

The eighth day took the group into the world of production: first to the Shinho Soy Sauce Experience Centre, where the participants experienced fermentation up close, then to the Changyu Wine Museum, the oldest winery in China.
During a tasting session, they learnt how modern cellar technology and centuries-old craftsmanship come together in China.

The day began with the ceremonial signing of the Memorandum of Understanding (MoU) between the YVCCT, CieCAS and the China Foods Alliance. A golden plaque was symbolically unveiled, signalling a new partnership within the Sino-Swiss Culinary Exchange. The big Sino-Swiss Fusion Dinner took place in the evening: The Swiss delegation prepared dishes such as plait, rösti, beef sirloin, risotto and minestrone, while their Chinese colleagues served traditional Lu menus. The evening was accompanied by lion dancing, kung fu and traditional music - an emotional highlight of the entire trip.

After the flight back to Shanghai, the last day was all about looking back.
The participants were honoured for their commitment at the certificate ceremony at the CieCAS training centre.
At the closing dinner afterwards, everyone looked back on ten days full of experiences, encounters and new insights - and agreed that this trip was more than just further training, it was an experience for life.