Suixi County, Huaibei City, Anhui Province — a famous historical and cultural city in Northern Anhui, known as the "Hometown of Wine and Coal, Granary of the Central Plains". It integrates Northern Anhui folk customs, red memories and water town scenery, featuring attractions such as Suixi Laocheng Stone Slab Street, Linhuan Ancient Town, and Shuangduiji Martyrs Cemetery. Experience the diverse charm of the "Pearl of Northern Anhui" in 2 days.
Stroll along ancient streets, taste tea in ancient towns, pay homage to red memories, and relax in water towns
Stroll along Suixi Laocheng Stone Slab Street in the morning to experience Northern Anhui commercial port culture and taste local snacks; visit Linhuan Ancient Town in the afternoon to experience the millennium-old tea culture and admire the architectural style of Ming and Qing dynasties.
Pay homage to Shuangduiji Martyrs Cemetery in the morning to cherish the memory of revolutionary martyrs; visit Qianlong Lake Scenic Area in the afternoon to enjoy water town scenery and explore Liuzi Canal Ruins to experience ancient canal culture.
A special delicacy of Northern Anhui, made from local goats stewed slowly over low heat for several hours. The soup is milky white, the meat is tender, served with chili oil and coriander, with a mellow taste. It is especially nourishing to eat in winter and is a representative of Suixi's dietary culture.
A special drink of Linhuan Ancient Town, made from local black tea stems brewed in a special large pot, with a mellow and sweet taste. Served with peanuts, melon seeds and other refreshments, it is a way of life that the residents of the ancient town have maintained for hundreds of years, reflecting the unique tea culture of Northern Anhui.
A traditional breakfast in Suixi, made from flour, peanuts, sesame seeds, almonds and other raw materials, stir-fried and then boiled. It has a thick texture and rich aroma, served with fried dough sticks or sesame seed cakes, and is a classic breakfast loved by Suixi people.
A special pasta in Suixi, named for its horseshoe shape. Made from flour and baked over charcoal fire, it has a crispy outer skin and soft inner flesh. It can be eaten directly or with mutton and other ingredients, and is an excellent match for mutton soup.