Wen County, Jiaozuo, Henan Province – the birthplace of Tai Chi in the world and the core production area of the 'Four Huaiyao Medicinal Herbs'. Integrating Tai Chi culture, Yuan Dynasty ancient temples, and Yellow River scenery, it boasts iconic attractions such as Chenjiagou and Cisheng Temple. This 2-day 1-night tour will take you to experience the soft and hard philosophy and Huaifu customs of the hometown of Tai Chi.
Trace the roots of Tai Chi, visit ancient temples of the Yuan Dynasty, taste Huaiyao delicacies, watch the sunset over the Yellow River, and experience the soft and hard customs of the hometown of Tai Chi
Head to Chenjiagou in the early morning to explore the birthplace of Tai Chi; visit Cisheng Temple in the afternoon to experience Yuan Dynasty architectural art; stroll through Wen County's old town in the evening to taste Huaiyao food and Tai Chi Banquet.
Visit the Huai Chinese yam planting base in the morning to experience picking and processing; head to the Yellow River Wetland in the afternoon to watch the river scenery and migratory birds; end the trip after purchasing Huaiyao specialties.
A special banquet in Wen County, with dishes named after Tai Chi moves, such as 'Tai Chi Yin-Yang Fish' (two-color egg custard), 'Cloud Hand Push Palm' (yam roll), etc. Exquisitely shaped and integrated with Huaiyao ingredients, it has both ornamental and nutritional value, being a combination of Tai Chi culture and diet.
A classic dish in Wen County, made by slow stewing local iron stick yam and free-range native chicken. The yam is soft and glutinous, the chicken is tender, and the soup is rich, with nourishing and health-preserving effects, being a home-style tonic dish in local autumn and winter.
Traditional pasta in Wen County, made with hand-pulled thin noodles, stir-fried quickly with eggs, bean sprouts and shredded pork, seasoned with local bean paste. The noodles are chewy with rich sauce flavor, being a common civilian food on the streets.
A century-old time-honored snack in Wen County, made by hand-beating pork and yam into meatballs, deep-fried until crispy on the outside and tender on the inside. Can be eaten directly or stewed in soup, with a delicious taste, being a classic representative of Wen County's banquet and daily snacks.