Hebei Zhangjiakou Chicheng County - Located at the junction of Beijing, Hebei, and Inner Mongolia, it is known as the "First Hot Spring Outside the Pass." It features hot springs, the Ice Mountain Range, and ancient Great Wall, integrating geothermal wellness, glacial wonders, and frontier culture. A 2-day, 1-night in-depth tour includes soaking in thousand-year-old hot springs, exploring glacial relics, visiting ancient towns and beacon towers, unlocking the secret land where the landscape north of Beijing intertwines with history.
Soak in hot springs for wellness, climb Ice Mountain to view strange rocks, explore Dushikou for frontier history, taste Chicheng's mountain wild flavors.
Arrive at Chicheng Hot Spring in the morning, experience wellness bathing in different spring eyes, learn about hot spring culture. Drive to Ice Mountain Range in the afternoon, climb to the top to admire Quaternary glacial relics and strange rock formations. Visit Yunzhou Reservoir in the evening to watch the sunset blending with the lake and mountain scenery.
Explore Dushikou Ancient Town in the morning, visit the Great Wall beacon towers and ancient streets, learn about frontier military culture. In the afternoon, delve into Heilong Mountain National Forest Park, hike through the primitive forest and streams, visit the Chaoyang Temple Grottoes to experience religious stone carving art. Purchase local specialties in the evening before returning.
A specialty farmhouse dish in Chicheng, made with locally raised free-range chicken and wild mushrooms from Heilong Mountain, stewed with ginger and scallions over low heat for 1.5 hours. The chicken is firm and tender, the broth rich and mellow, and the mushrooms absorb the umami flavor of the chicken. It is a classic dish for warming the body in the mountainous winter. Best enjoyed freshly cooked at a farmhouse.
A traditional soybean product of Chicheng, made with local mountain spring water and soybeans, coagulated with acid whey. The tofu has a delicate, elastic texture and rich bean flavor. It can be eaten cold, fried, or made into tofu balls. "Scallion Mixed Tofu" best showcases its original flavor. It is an essential dish for local banquets and home cooking.
A signature summer snack in Chicheng. Made by soaking local yellow rice, steaming it, then layering with red dates and sweet bean paste. Chilled and cut into pieces before serving. The texture is soft, sticky, and sweet, refreshing and cooling in summer. It is a sweet treat served in farmhouses during summer. Also commonly sold at street stalls. Tastes even better with honey.
Represents the mountain wild flavor of Chicheng. Uses wild vegetables like bitter herbs, shepherd's purse, and purslane harvested in spring. Blanched and served cold, seasoned with mashed garlic, vinegar, and sesame oil. The taste is refreshing with a slight bitterness, rich in dietary fiber. It embodies the locals' wisdom of "living off the mountains." It is a healthy dish that aids digestion and appetizes.