Cangxian, Cangzhou, Hebei — the mother county of Cangzhou, with a profound historical and cultural heritage, is famous for the "No.1 Lion Under Heaven" (Iron Lion). It gathers historical sites such as Ji Xiaolan Cultural Park and Dengying Bridge, combining pastoral scenery and folk customs. A 2-day 1-night tour allows you to deeply touch the cultural context of Yanzhao and local rural charm.
Admire the grandeur of the Iron Lion and explore millennium casting techniques, visit Ji Xiaolan Park to appreciate literati spirit, explore the ancient bridge to recall the prosperity of the Grand Canal, and wander the agricultural park to taste local delicacies
Morning: Explore the Cangzhou Iron Lion and decode the millennium casting craftsmanship; Afternoon: Climb Dengying Bridge and overlook the scenery of the Grand Canal branch; Evening: Wander Cangxian Old Town Street and taste authentic farm dishes and local snacks.
Morning: Stroll through Ji Xiaolan Cultural Park and experience the life of literati in the Qing Dynasty; Afternoon: Visit the Iron Money Treasury Ruins to understand the history of ancient currency casting; Late Afternoon: Pick seasonal fruits and vegetables in the agricultural park, experience rural fun and then return.
A traditional famous dish of Cangxian, made of local free-range pork, added with lotus root dices and water chestnuts to enhance the taste. Hand-kneaded into fist-sized meatballs, slow-cooked in old soup for 2 hours, with tender meat and rich soup. Named after the Iron Lion, it is a must-have dish for entertaining guests.
A local snack in Dusheng Town, Cangxian, famous for thin skin and abundant filling. The fillings include pork with green onions, vegetarian three delicacies, etc. Made with old dough fermented dough, the steamed buns have soft and chewy skin with fresh and juicy filling, which is the first choice for local breakfast.
Traditional tofu originating from Xingji Town, Cangxian, made with local groundwater and soybeans. The craft emphasizes "three grindings and three filtrations". The finished product is white in color and tender in texture, which can be eaten cold, boiled in soup or made into tofu curd, with a strong soybean aroma.
A century-old traditional condiment in Cangxian, made of locally produced cucumbers, mustard greens, radishes, etc., pickled by the craft of "sun drying and night dew", fermented with secret sauce. The finished product is salty and sweet, crisp and refreshing, an ideal side dish with porridge and meals, and also a special souvenir.