Qingxian, Cangzhou, Hebei Province — known as the 'Hometown of Pangu', is home to cultural relics such as Pangu Temple and Jiaodaozhuang, and features forest wetlands and pastoral scenery. It is a characteristic tourist destination integrating Pangu culture, Taoist culture and ecological leisure. A 2-day 1-night tour allows you to touch the millennium-old cultural context and taste the local customs.
Seek roots at Pangu Temple to explore creation legends, visit Jiaodaozhuang to comprehend Taoist wisdom, go for a spring outing in Forest Park to enjoy natural wild fun, taste Liuhe Hot Pot Chicken to savor authentic flavors
Explore Pangu Temple in the morning and listen to the legend of Pangu creating heaven and earth; visit Jiaodaozhuang in the afternoon to experience the Taoist cultural atmosphere; head straight to Liuhe Town in the evening to taste authentic Liuhe Hot Pot Chicken and enjoy a food feast.
Go hiking and breathe fresh air in the Forest Park in the morning to experience natural ecology; go to Dasima Manor in the afternoon to experience farming fun and pick seasonal fruits and vegetables; buy local specialties such as Qingxian Preserved Vegetables in the evening and end the trip to return.
A special food of Liuhe Town, Qingxian, originated in the 1980s. It uses locally raised free-range fire chickens, stir-fried with secret sauce and then added with soup to boil vegetables. The meat is firm, with a rich sauce flavor. It is served with corn cakes, wide noodles and other ingredients, combining northern hot pot with local flavors.
A geographical indication product of Qingxian, named for its shape like a horn. It belongs to a thin-peeled muskmelon variety, with emerald green peel, light green flesh, crisp and juicy taste, and a sweetness of up to 14 degrees. It matures in summer, is a good summer refreshment in the local area, and is also a favorite souvenir for tourists.
A traditional snack in Qingzhou Town, Qingxian, famous for thin skin, large filling and uniform folds. The fillings include pork with green onions, chives with eggs, etc. Made with old dough fermented dough, the steamed buns have white and soft skin with soup when bitten open, and are a standard breakfast in the local area.
A traditional pickled food in Qingxian, made from locally produced Chinese cabbage through processes such as sun drying, pickling and fermentation. It has a golden color and a mellow salty flavor, with a history of more than 300 years. It is an excellent seasoning for stir-frying dishes and making soup, and also a famous specialty of Hebei Province.