Hejian City, Cangzhou, Hebei Province — an ancient county with a history of over 2700 years, was the seat of the Hejian State during the Warring States Period, and the governance of Hejian Prefecture in the Ming and Qing dynasties, enjoying the reputation of the 'No.1 Prefecture South of Beijing'. It has national key cultural relic protection units such as Hejian Prefectural Office, intangible cultural heritage donkey fire, Xihe Dagu and other characteristic resources, combining ancient prefecture culture, folk customs and red memory. A 2-day & 1-night tour allows you to touch the millennium history and taste the intangible cultural heritage on the tip of your tongue.
Visit the prefectural office to watch Ming and Qing official etiquettes, taste fire-baked cakes to enjoy intangible cultural heritage delicacies, listen to Dagu to appreciate folk art, remember martyrs to inherit the red spirit
Explore Hejian Prefectural Office in the morning to experience the culture of Ming and Qing official offices; check in at the Donkey Fire Cultural Park in the afternoon to learn to make intangible cultural heritage food; listen to Xihe Dagu at Guangming Theatre in the evening to appreciate traditional folk art.
Pay homage to Bethune's Former Operating Room Site in the morning to cherish the internationalist spirit; visit Hejian Museum in the afternoon to systematically understand the local history; listen to books and taste tea at Xihe Dagu Book Club in the afternoon, then buy souvenirs and return.
The iconic intangible cultural heritage food of Hejian, a national intangible cultural heritage, represented by the Caohe school craftsmanship: the fire-baked cake is made of dead dough (unleavened), baked on an iron griddle and then roasted over charcoal fire, with a crispy and charred outer skin; the donkey meat is selected from local donkey rib meat, sliced after being stewed in old soup, stuffed into the fire-baked cake, served with green peppers or stewed vermicelli, rich in salty aroma, known as "One bite of fire-baked cake, even immortals want to taste it".
A traditional pastry of Hejian, originated in the Qing Dynasty, made from sesame seeds, white sugar and maltose through 18 processes such as boiling sugar, pulling sugar and shaping, with a crispy and sweet taste, melting in the mouth without sticking to the teeth. Also known as "Dragon Beard Crisp Candy" because of its thin strip shape, it is a necessary dessert and gift for festivals.
A characteristic meat dish of Hejian, selected pork belly or donkey meat, processed through salting, boiling and smoking with cypress or pine wood, with tight meat texture and rich smoked aroma. It can be eaten cold directly by slicing, or stuffed into fire-baked cakes or served with rice, being the first choice for cold dishes at local banquets, and known as the "Two Wonders of Hejian" together with fire-baked cakes.
A traditional pasta of Hejian, made from flour and vegetable oil, baked after folding multiple layers of dough, with sesame seeds dotted on the outer skin, crispy inside with layers, salty and slightly numb. It can be eaten alone or stuffed with smoked meat or eggs, being a common choice for breakfast and street food, and known as the "Two Fires of Hejian" together with donkey fire.