Yunhe District, Cangzhou City, Hebei Province - named after the Beijing-Hangzhou Grand Canal running through the city, integrating attractions such as Shicheng Park, Qingfeng Tower, and Cangzhou Museum, it is the core area to experience the integration of canal culture and modern Cangzhou. A 2-day 1-night in-depth tour to appreciate the millennium-old canal heritage.
Visit Shicheng Park to see modern landmarks, climb Qingfeng Tower to feel the vicissitudes of the canal, explore the museum to understand Cangzhou's past, enjoy the night view of the ancient canal, and taste food from century-old time-honored brands
Stroll through Shicheng Park to see the giant lion sculpture in the morning, climb Qingfeng Tower to read the story of the canal in the afternoon, wander around the canal's time-honored food street to taste fresh snacks in the evening, and enjoy the light show and night view of cruise ships on the ancient canal at night.
Systematically understand Cangzhou's 3000-year history at Cangzhou Museum in the morning, experience the urban wetland scenery at South Lake Park in the afternoon, and wander around Yunhe District Commercial Street to buy souvenirs and return in the evening.
A classic famous dish in Yunhe District, made with free-range black pork by the canal, hand-chopped into filling, added with water chestnut crumbs to increase crispness, and simmered on low heat for 3 hours. The meat is firm but not dry, and the soup is rich. Named for its shape like a lion's head, it is a representative dish of the "Canal Feast".
A traditional snack originating from Wuqiao and popular in Yunhe District. It is filled with hawthorn, coated with malt sugar on the outside, and rolled with sesame seeds, sweet and sour, crispy and crunchy. Named because boatmen often ate it during the water transport period, it is now a characteristic street snack in Yunhe District.
A popular Cangzhou specialty in Yunhe District, made with flour, sesame seeds and vegetable oil, twisted into three-strand fried dough twists and deep-fried. Golden in color, crispy and salty, easy to carry, it is a common souvenir purchased by tourists.
Restoring the staple food of boatmen during the water transport period, fermented with whole wheat flour, added with jujube paste, red bean paste and other fillings, steamed into a large size (about 500 grams each), soft and sweet, reflecting the boldness and substance of northern pasta.