Hebei Shijiazhuang Lingshou County – A thousand-year-old ancient county, an ecological pearl in the deep Taihang mountainous area, home to national-level scenic spots like Wuyuezhai and Shuiquanxi, and Northern Qi cultural relics like Youju Temple, it is the "Hometown of Chinese Golden Needle Mushrooms." Experience the primitive landscape and historical depth of Taihang's mountains and waters on a 3-day 2-night in-depth tour.
Ascend Wuyuezhai to view Taihang's sea of clouds, wander Shuiquanxi to listen to waterfalls and flowing streams, visit Youju Temple to admire Northern Qi stone carvings, taste Lingshou's cured meat noodles, and experience the ecological beauty and historical depth of this deep-mountain county.
In the morning, ascend Wuyuezhai, challenge the main peak viewing platform, and enjoy the Taihang sea of clouds and primeval forest; in the afternoon, go to Shuiquanxi, stroll along the stream valley, and encounter water features like Rainbow Waterfall and Milky Way Waterfall; stay overnight in a mountain lodge in the evening, listening to the sounds of insects and frogs.
In the morning, explore Qiushan, seeking tranquility and antiquity in the primitive mountain forest; in the afternoon, visit Youju Temple to admire Northern Qi Buddhist steles and thousand-year-old cypress trees; in the evening, view the Lingshou Stone Archway to experience Ming and Qing stone carving art.
In the morning, visit Hengshan Lake to enjoy the lake and mountain scenery and wetlands; in the afternoon, tour the Golden Needle Mushroom Industrial Park to learn about modern agriculture; finally, shop for Lingshou specialties like cured meat and golden needle mushrooms, concluding the mountain and water exploration trip.
A traditional Lingshou delicacy. Pork is cured with salt, Sichuan peppercorns, and other seasonings, then air-dried, sliced thin, and cooked with noodles. Served with chopped scallions and coriander, the meat is rich in flavor, and the noodles are chewy. It is a heartwarming dish for mountain residents to resist the cold.
A characteristic Lingshou farmhouse staple made from cornmeal or millet flour. The dough is formed into cakes and stuck to the side of a large iron pot, with a stew cooking at the bottom. One side of the cake becomes crispy, while the other absorbs the flavors of the stew. It represents fine preparation of coarse grains, rich in texture.
A classic Lingshou mountain dish. Made with free-range chicken and wild mushrooms (like pine mushrooms, boletus) simmered over low heat. The chicken is firm, the mushrooms are fragrant, and the broth is rich and nutritious. It is a premium dish for hosting guests.
Steamed buns made by mixing Taihang mountain wild vegetables (like shepherd's purse, purslane) with cornmeal. They are soft in texture, fragrant with the aroma of wild vegetables, low in fat, and healthy, reflecting the dietary wisdom of Lingshou people in utilizing mountain resources.