Liu Yang
I grew up in a hutong five minutes from the Forbidden City — my grandfather swept its courtyards in the 1950s. Twelve years of guiding later, I still get goosebumps walking through the Meridian Gate. I read history for fun and I know which wall towers catch the best morning light. Ask me anything about emperors, eunuchs or where to get the best zhajiangmian.
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Zhang Mei
A former restaurant cook turned food guide, I take guests through the breakfast stalls and wet markets I have shopped for thirty years. My tours are built around one belief: you do not understand Beijing until you have eaten it awake. I carry story cards for kids and chili oil for the brave.
Chen Jing
Shanghai-born, art-history-trained, alley-obsessed. My walks weave the 1930s with right now: gangster hotels to third-wave coffee. I collect archive photos of the streets we walk, so you see 1928 and today in the same frame. Fluent in Shanghainese, which unlocks the best stories from the aunties.
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Sun Hao
I was born inside the old city walls and played on them as a kid. A history degree and a decade later, the Terracotta Warriors feel like family — I can point out which general has the double chin. I do train-station pickup logistics in my sleep and know every biang-biang noodle master by name.
Zhao Yun
Chengdu is slow and I am its slowest guide — I will teach you mahjong until the teahouse closes. I volunteer weekends at the Panda Base and know the bears by personality. My map of Sichuan restaurants is a closely guarded treasure; guests get the key.
Bella Tian
Granddaughter of a Longjing tea farmer — I grew up picking two-leaves-and-a-bud every April. I guide the lake at mist hour because that is when Hangzhou tells the truth. Also fluent in Japanese (JLPT N1) for our guests from Japan.
Wang Lei
Ex-structural engineer. I calculate load paths for fun, so when I show you the Great Wall, you learn how it actually stands up — literally. I guide the wild sections (Jiankou, Huanghuacheng) for hikers and Mutianyu for everyone else. My record is four wall visits in one week, and I regret nothing.
Emma Clarke
Five years guiding Shanghai food walks. Ex-restaurant manager turned storyteller. I know where the best scallion oil noodles hide.
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