Bagongshan District, Huainan, Anhui Province — integrating thousands of years of history, landscape scenery and Taoist culture, featuring core attractions such as Bagongshan National Forest Park, Maoxian Cave, and Wangqing Valley. Experience the historical echoes of "every bush and tree looks like an enemy" and the elegant beauty of natural ecology in a one-day in-depth tour.
Ancient battle site, seclusion in deep valley, Taoist rhyme in fairy cave, bell sounds in Buddhist temple, source of tofu
In the morning, explore Bagongshan National Forest Park, interpret the geological code of the Huaihe River at the Geology Museum, and experience the quiet and wild charm in Wangqing Valley; in the afternoon, climb Maoxian Cave to appreciate Taoist mysteries and visit Baita Temple to listen to the bell sounds of the Buddhist forest; in the evening, stroll around Nantang to enjoy the lake and mountain scenery, and walk into the Tofu Culture Park to taste the tip-of-the-tongue legend of the "Hometown of Chinese Tofu".
The iconic feast of Bagongshan District, originated from tofu invented by Liu An, the King of Huainan in the Western Han Dynasty, while refining elixirs. Using tofu made from high-quality local soybeans and mountain spring water as raw materials, it can be cooked into hundreds of dishes, such as "Wensi Tofu", "Huai Tai Tofu (Tofu with Fillings)", "Tofu Balls", etc., with tender texture and light and refreshing taste.
A traditional breakfast in Bagongshan District, with delicate tofu pudding served with dried shrimps, preserved mustard greens, coriander, chili oil and other seasonings. It is smooth, tender and fragrant, cheap and fine, a must-try local flavor snack for residents in the morning, especially the one made at the street stalls in the old street of Bagongshan Town is the most authentic.
A characteristic dish along the Huaihe River in Bagongshan District, made by slow stewing wild crucian carp, yellow catfish, sharpbelly and other small fish from the Huaihe River with tofu, green onions, ginger and garlic. The soup is milky white, the fish meat is fresh and tender, and the tofu is full of fish flavor, a vivid portrayal of the "land of fish and rice".
A dessert made by boiling specialty crispy pears from Bagongshan with tremella and rock sugar. It is sweet and refreshing, moistening the lungs and promoting fluid production, a seasonal delicacy in autumn in the local area, and also a common greasy-relieving dessert at banquets.