Hebei Shijiazhuang Xinji City - "China's Capital of Leather and Fur Garments", with over 3,000 years of history, a nationally renowned leather industry hub, featuring both thousand-year historical sites like Qingli Temple and modern urban scenery. A 2-day, 1-night in-depth tour to experience the unique blend of leather culture, ancient temple Zen, and local customs.
Visit International Leather City to appreciate craftsmanship, explore Qingli Temple to experience a millennium of Zen, stroll Runze Lake for urban leisure, taste Xinji flavors, and feel the historical heritage and modern vitality of the industrial hub
Morning: Explore the International Leather City to appreciate leather making craftsmanship and fashion design. Afternoon: Visit Xinji Museum to systematically understand the local development from ancient to modern times. Evening: Go to Qingli Temple to experience the serene Zen of the thousand-year-old ancient temple.
Morning: Stroll through Runze Lake Park, enjoying the lake scenery and city green lung. Afternoon: Visit the Taitou Temple site to trace ancient Buddhist culture. Finally, enter the Crisp Sugar Intangible Heritage Workshop to taste and purchase local specialties, concluding the Xinji tour.
A traditional Xinji delicacy, made from local donkey meat, marinated with salt, Sichuan pepper, star anise, and over ten other spices. The meat is firm and flavorful, rich and savory. Sliced, it can be eaten directly or served in baked cakes. Said to have originated in the Qing Dynasty, "Li Family Donkey Meat" on Shuncheng Street has been passed down for five generations, offering authentic flavor.
A provincial-level intangible cultural heritage, mainly made from sesame and maltose, through 18 processes including sugar boiling, mixing, pressing, and cutting. Golden in color, crisp in texture, melts in the mouth, sweet but not cloying. It is a traditional gift for festivals and occasions in Xinji, with a history of over 200 years.
A homestyle staple in Xinji, made by shredding baked flatbread and quickly stir-frying with eggs, bean sprouts, and chives. The flatbread shreds are chewy, the vegetables fresh, and the seasoning balanced. It is a common lunch and dinner choice for locals. Street vendors cook it on the spot, full of wok aroma.
A classic Xinji pastry, made from flour and sesame, baked in a kiln oven. The crust is crispy with sesame aroma, and the inside is soft and layered. It can be eaten plain or stuffed with salted donkey meat. It perfectly complements stir-fried flatbread and donkey meat, embodying a strong local atmosphere.