Hebei Zhangjiakou Shangyi County - the transitional zone between Bashang and Baxia, structured around Great Green Mountain and Chahan Nuor Grassland, integrating mountains, grasslands, wetlands, and geological wonders. A 2-day 1-night in-depth tour explores the "Bashang Emerald", summit to watch sea of clouds, follow lakes to appreciate migratory birds, experiencing the unique charm where grasslands and mountains collide.
Climb green mountains to watch rolling sea of clouds, follow lakes to admire graceful migratory birds, step on grasslands to experience nomadic culture, explore geological wonders and Liao Dynasty relics
Early morning climb Great Green Mountain to watch sea of clouds and sunrise, explore primeval forests and streams along wooden walkways, afternoon stroll through Mandarin Duck Lake Wetland observing migratory bird habitats, evening photograph unique sunset and wind turbine intertwined scenery at Wind Power Scenic Belt.
Morning gallop across Chahan Nuor Grassland experiencing horse riding, archery, feeling nomadic life, afternoon explore Stone Man Back Geological Park appreciating volcanic rock wonders, evening visit Tuchengzi Ancient City Site searching for Liao Dynasty relics, purchase specialties and return.
Shangyi's iconic staple food, made from local premium oat flour, hand-rolled into honeycomb-shaped small nests, steamed and served with lamb sauce or pickled vegetables. Chewy texture, rich in dietary fiber. Known for being filling and easily digestible, a classic post-labor supplement in Bashang.
Shangyi grassland traditional food, uses locally free-range "grassland lamb" bone-in meat, boiled in water and served with garlic paste or leek flower sauce. Tender meat without gamey odor, embodies nomadic "big mouthful eating" food culture, representing the highest hospitality in grasslands.
Essential festival food in Shangyi, made from local yellow millet flour fermented, filled with red bean or jujube paste, fried until golden crispy. Crispy outside, soft and glutinous inside, sweet and delicious, symbolizing "steady progress upward". Homemade fried cakes are highly praised for generous ingredients.
Traditional Mongolian dairy product, made from fermented milk pressed into shape. Sour, fragrant, and chewy, can be eaten directly or fried, rich in protein. Important nutritional source for grassland herders. Handmade milk curd can be tasted in Shangyi grassland Mongolian yurts.