Qingfeng County, Puyang City, Henan Province — a red holy land in the Hebei-Shandong-Henan Border Area, with both revolutionary historical heritage and Central Plains farming culture, integrating red education, ancient architecture appreciation, and folk custom experience. The 2-day 1-night in-depth tour includes red research study, historic site visits, and food experience.
Recall the revolutionary years, visit ancient temple relics, admire folk customs, taste Central Plains flavors, and experience the historical heritage and cultural charm of the red holy land
In the morning, visit the Danguai Revolutionary Site and explore relics such as the former site of the Northern Bureau of the CPC Central Committee; in the afternoon, tour the Hebei-Shandong-Henan Border Area Revolutionary Memorial Hall to review the history of the War of Resistance against Japanese Aggression through cultural relics and historical materials; in the evening, watch a red-themed performance.
In the morning, visit the thousand-year-old Puzhao Temple to experience Buddhist culture and ancient architectural art; in the afternoon, tour the Qingfeng Folk Culture Park to experience traditional Central Plains folk customs; in the evening, go to the specialty market to buy local products.
A traditional specialty snack of Qingfeng, made by pouring batter into pork large intestine and steaming it, can be fried or stir-fried, with a unique taste and rich flavor, it is a popular breakfast in the local area.
A specialty pasta of Hancun Township in Qingfeng, larger and thicker than ordinary Zhuangmo, filled with fresh meat, green onions, ginger and other fillings, baked over low heat, crispy on the outside and tender on the inside, with a fragrant aroma.
A specialty of Liuge Town in Qingfeng, made from high-quality soybeans through traditional craftsmanship, thin as cicada's wings, chewy in texture, rich in nutrition, can be eaten cold or stir-fried.
A classic breakfast in Qingfeng, made by frying eggs into a special dough bag, crispy on the outside and soft on the inside, rich in egg aroma, and tastes better with soybean milk.