Huanghua City, Cangzhou, Hebei Province - a coastal city on the bank of the Bohai Bay, named after the martyr Huang Hua. It has characteristic resources such as Nandagang Wetland known as the "Kidney of North China", the thousand-year-old Juguan Ancient Tribute Jujube Garden, and the 100-million-ton Huanghua Port. It combines coastal customs, jujube township culture and red memory. A 2-day 1-night tour allows you to enjoy the wetland and sea view, and taste seafood and jujube fragrance.
Visit the wetland to watch thousands of birds chirping, explore the jujube garden to taste thousand-year-old tribute jujubes, stroll around the seaport to watch giant ships sailing, and taste seafood to enjoy the Bohai Sea feast
Explore Nandagang Wetland in the morning to watch migratory birds perching and playing; stroll through Juguan Ancient Tribute Jujube Garden in the afternoon to taste the sweetness of thousand-year-old winter jujubes; visit the Seafood Food Street in the evening to taste fresh seafood from the Bohai Bay.
Visit Huanghua Port in the morning to watch giant ships entering and exiting; stroll around Fengjiabao Fishing Port in the afternoon to buy fresh seafood; pay homage to Huanghua Martyrs Memorial Hall in the afternoon to cherish the memory of the martyrs' deeds, buy souvenirs and return.
The iconic seafood of Huanghua, with tender meat and plump roe due to the unique water quality of the Bohai Bay, especially female crabs in autumn are the best. The main cooking method is steaming, which retains the umami taste to the greatest extent. It is praised as "the crab meat melts in the mouth, and the roe is fragrant and glutinous with a sweet aftertaste", and is a representative of Bohai Bay seafood.
The thousand-year-old tribute fruit of Huanghua, produced only in Juguan Village. The fruits are large with thin skin, crisp and sweet with juicy flesh, containing 70 times more vitamin C than apples. It was a royal tribute in the Ming and Qing dynasties, known as the "King of Hundred Fruits". It can be eaten fresh or made into dried winter jujubes and winter jujube wine. The best time to taste is during the autumn picking season (September-October).
A traditional fisherman's food in Huanghua, made of corn flour into wotou (steamed corn bun) and served with local shrimp paste (fermented from small Bohai Sea shrimps). The wotou is soft and slightly sweet, and the shrimp paste is salty and fragrant with umami taste. It was a convenient food for fishermen to supplement nutrition in the early years, and now it has become a classic match to experience fisherman's flavor.
A common seafood dish in Huanghua, selected fresh mantis shrimps (scientific name: Squilla mantis), steamed in clear water and eaten with ginger vinegar. The meat is chewy and sweet. Female shrimps during the spawning period in spring have "roe" and taste more rich. It is a best-selling dish in seafood food stalls, reflecting the dietary philosophy of "freshness comes from the sea".