Hebei Zhangjiakou Yangyuan County — known as the "Hometown of Eastern Humans", centered around the Nihewan ruins group, integrating ancient civilization, ancient fort post roads, and Sanggan River scenery. A 2-day 1-night in-depth tour travels through 2 million years of time, visiting the secret realm of human origins, encountering Ming Dynasty ancient fort charm, and experiencing the fusion of ancient and modern along the Sanggan River.
Explore Nihewan to trace human origins, visit ancient forts to witness post road vicissitudes, follow Sanggan River to enjoy wetland scenery, taste authentic Yangyuan flavors
Morning head to the core area of Nihewan Ruins Group, visit Xiaochangliang and Majuangou ruins, touch 2-million-year-old stone tool relics, afternoon visit Nihewan Museum to understand human evolution history through artifacts and reconstructed scenes, evening experience Sanmafang Hot Springs to relieve fatigue.
Morning stroll through Kaiyang Ancient Fort, exploring Ming Dynasty post fort street patterns and ancient residences, afternoon wander through Sanggan River wetlands for bird watching and scenery, visit Jiufeng Temple and Shujiushi Pagoda to experience ancient architectural art, evening purchase specialties and return.
Yangyuan County's iconic snack, originating in the Qing Dynasty, made from flour, oil, and salt through multiple processes of baking. The outer crust is crispy, the inner layers distinct, named for the "gezha" sound made when biting into it. Salty and fragrant in taste, it is a premium gift and hospitality item for Yangyuan people.
Yangyuan traditional staple food, made from locally grown millet ground into flour, steamed and kneaded. Soft, sticky, and chewy, it can be steamed or fried, often served with meat dishes or pickled vegetables. A daily staple and festive necessity for Yangyuan people, with the saying "Thirty li of oat noodles, forty li of cake" implying it is filling and satisfying.
Yangyuan farmhouse traditional food, made from a mixture of peas, lentils, yam and other grains ground into powder, cooked into a paste with water. Fine texture, rich nutrition, can be eaten with pickles or fried dough sticks, a home-style breakfast for warming the body in winter, easy to carry and store.
Yangyuan specialty bean product, due to the unique local water quality, the tofu is delicate and firm with rich bean aroma. It can be eaten cold, stir-fried, or made into soup. Among them, "sour pulp tofu" made with traditional techniques has better taste and is a common dish at local banquets.