Pingshan County, Shijiazhuang, Hebei - a red holy land, the essence of Taihang Mountain landscapes, featuring 5A scenic spot Xibaipo, the "Little Jiuzhaigou of the North" Tuoliang, and the ecological wonder Huhui Water. It is a tourist destination integrating red education, ecological summer retreat, and cultural exploration. Experience its diverse charm with a 3-day 2-night in-depth tour.
Visit Xibaipo to understand the original mission, climb Tuoliang to enjoy the coolness of Taihang, explore Huhui Water to view ice falls and flying springs, taste Pingshan flavors, and experience the collision of red culture and natural wonders
In the morning, visit the Xibaipo Central Committee site, walking into the former residences of Mao Zedong, Zhou Enlai, and other revolutionary elders. In the afternoon, tour the Xibaipo Memorial Hall, revisiting the history of the War of Liberation through artifacts and images. In the evening, watch the live performance "New China Started from Here."
In the morning, climb Tuoliang, feel the coolness of "two seasons in one step" at the 2281m main peak, and admire the cloud-top grasslands and primeval forest. In the afternoon, head to Huhui Water to view the hundred-zhang flying waterfall and karst caves, suitable for summer retreat and winter ice fall viewing.
In the morning, visit Tiangui Mountain, admire the karst landscapes and Ming Dynasty royal Taoist temple known as the "Northern Guilin." In the afternoon, visit the Pingshan Museum for a systematic understanding of the county's history. Finally, stroll the Red Cultural and Creative Street for souvenirs, ending the trip.
A traditional Pingshan delicacy. Pork is cured with salt, Sichuan peppercorns, etc., air-dried, sliced thin, and cooked with hand-pulled noodles, garnished with scallions and cilantro. Rich meat aroma, chewy noodles, a heartwarming winter dish for mountain locals. Most authentic at farmhouses around Xibaipo.
A classic Pingshan fried dough snack, shaped like spiral youtiao, crispy outside, soft inside, savory and tasty. Named for the precise oil temperature and heat control during making. A staple for local festivals and breakfast. The "Old Liu's Yougui" in Pingshan Town has been passed down for three generations.
A featured banquet with tofu as the main ingredient, including over 10 dishes like home-style tofu, tofu balls, and tofu pudding. Made with local mountain spring water, tender and fresh. Represents the simple food culture of Pingshan people. A signature meal for receiving tourists.
A Pingshan farmhouse staple. Made from cornmeal or millet flour, stuck to the side of a large iron pot and steamed. One side is crispy, the other absorbs the stew juices from the pot bottom. Often served with preserved meat noodles or big pot stew. Coarse grain refined, unique flavor.