Xichuan County, Nanyang, Henan – the core water source area for the Middle Route of the South-to-North Water Diversion Project, integrating the vast waters of the Danjiang, the thousand-year Zen charm of Xiangyan Temple, and the natural wonders of Meditation Valley. A 3-day 2-night in-depth tour explores the water source culture, appreciating the unique charm of the integration of landscape and Zen.
Tour the Danjiang's blue waters to trace the source, visit ancient temples to comprehend Buddhist principles, explore deep valleys and strange gorges to admire waterfalls, stroll through thousand-year-old ancient towns to taste folk customs, unlocking the beauty of landscapes and humanities in Southwest Henan
Spend the whole day exploring Danjiang Grand View Garden, visit the South-to-North Water Diversion Memorial Hall to learn about the project's history, take a boat cruise to enjoy the scenery on both sides of the Danjiang River, and watch the Danjiang sunset and light show in the evening.
Visit the thousand-year-old ancient temple Xiangyan Temple in the morning to experience the charm of Buddhist culture, explore Meditation Valley in the afternoon to admire waterfalls, flowing streams, and Danxia landforms, and explore the Eight Immortals Cave to see the wonders of stalactites in the evening.
Stroll through Jingziguan Ancient Town in the morning to experience Ming and Qing architectural style and commercial culture, visit the South-to-North Water Diversion Canal Head Dam in the afternoon to learn about the engineering marvel, and purchase Xichuan specialties in the evening for the return journey.
A signature food of Xichuan, made with fresh fish from the Danjiang Reservoir as ingredients, using various cooking methods such as frying, deep-frying, stewing, and boiling. One table can taste over ten kinds of fish dishes, with "Braised Croaker" being the most famous.
A traditional snack of Xichuan, made from radish leaves, mustard greens, etc., through pickling, sour and fragrant, can be stir-fried or stewed, a must-have dish on local people's dining tables, with the saying "Different flavors every ten li, different sourness every hundred households".
A classic dish of Xichuan, made mainly with pork belly, mixed with rice flour and seasonings, then steamed, with tender meat, fat but not greasy, rich aroma, a must-have dish for festivals and entertaining guests.
A specialty snack of Jingziguan, made with the local specialty "fairy leaf" as the ingredient, emerald green in color, smooth texture, cool and refreshing, a summer delicacy, known as "natural jelly".