Longhua County, Chengde, Hebei - a famous "Hometown of Red Culture", renowned for the heroic deed of Dong Cunrui sacrificing himself to blow up a bunker. It also boasts ecological resources like Maojingba National Forest Park and Qijia Hot Spring, combining Manchu folk culture and royal palace relics. A 2-day, 1-night short trip unlocks the dual experience of red memories and landscape wellness.
Remember heroic deeds, explore forest secrets, enjoy hot spring wellness, savor imperial cuisine, experience the red heritage and ecological gifts of Longhua.
In the morning, visit Dong Cunrui Martyr Memorial Park to commemorate revolutionary heroes and listen to heroic stories. In the afternoon, explore Longhua Museum to learn about local history and red culture. In the evening, visit the Royal Noodles Cultural Park to taste imperial cuisine flavors.
Explore Maojingba National Forest Park in the morning, wandering through primeval forests and stream valleys. Head to Qijia Hot Spring Resort in the afternoon for hot spring therapy. In the evening, ascend Taishan Park for a panoramic view of Longhua town.
The iconic food of Longhua, originating in the Qing Dynasty, named after being bestowed by Emperor Kangxi when he passed through Zhangsanying Town. Made from buckwheat flour, the dough is pulled into thin, hair-like noodles using a special tool. Served with a sauce made from pheasant, wood ear mushrooms, etc. The texture is smooth, representing a combination of Manchu food culture and imperial cuisine.
A traditional Manchu banquet in Longhua, consisting of eight stewed dishes, including stewed pork, chicken, fish, etc. Ingredients are mostly local wild delicacies and poultry, steamed in traditional Manchu pottery bowls. The flavors are rich and mellow, reflecting the Manchu style of "eating large pieces of meat, drinking from large bowls".
A famous wild mountain dish in Longhua, made with locally free-range pheasant and wild hazel mushrooms. The meat is firm and chewy, the broth is rich and delicious, and highly nutritious. It's a classic dish in local farmhouse banquets, especially warming to eat in winter.
A traditional Longhua snack, made from buckwheat flour into bowl-shaped cakes, fried until crispy outside and tender inside. Served with a dipping sauce of garlic paste, vinegar, chili oil, etc. The texture is chewy, sour and spicy, appetizing. It's a common local delicacy found in streets and night markets, available for breakfast and late-night snacks.