Tongling, Anhui – the ancient copper capital of China, home to famous scenic spots such as Tianjing Lake, Fenghuang Mountain, and Datong Ancient Town. A tourist city integrating copper culture, landscape scenery, and ancient town customs.
Central urban area of Tongling, core area of copper culture
Western urban area of Tongling, key area for eco-tourism
Riverside urban area of Tongling, ancient town cultural area
Eastern county of Tongling, landscape cultural area
Explore bronze civilization, enjoy lake and mountain scenery, stroll through the millennium-old ancient town
Visit Tianjing Lake Park in the morning to enjoy the lake and mountain scenery; visit Copper Culture Park and Tongling Museum in the afternoon to deeply understand the history of bronze culture; stroll along the Yangtze River coastline in the evening to experience the night view of the river city.
Go to Fenghuang Mountain in the morning to admire the thousand-year-old peonies and Dishui Cliff; visit Datong Ancient Town in the afternoon to experience the Finless Porpoise Conservation Center and the Ming and Qing ancient streets; taste river fresh food in the evening and experience the night view of the ancient town.
Go to Fushan Mountain in Zongyang County in the morning to visit the volcanic geopark and ancient temples; visit Baiyun Cliff in the afternoon to experience the integration of nature and humanity; return in the evening and end the Tongling cultural tour.
A characteristic agricultural product of Tongling, known as "White Ginger", with tender meat and strong spicy taste, can be eaten fresh or pickled, and is a famous local specialty.
A traditional food of Datong Ancient Town, made of high-quality soybeans, with reddish brown color, chewy taste and rich aroma, it is a representative snack of Tongling.
A characteristic dish of Zongyang County, pork is mixed with rice flour and seasonings and then steamed, with crispy and tender meat, glutinous rice flour, fat but not greasy.
An improved version of Huizhou cuisine in Tongling, mandarin fish is cooked after special fermentation process, with tender meat and unique aroma, it is a famous dish in local banquets.