Huangchuan County, Xinyang City, Henan Province — historically known as Guangzhou, the ancient capital of the Huang State and the birthplace of the Hwang Clan. It integrates thousand-year-old ancient city relics, Hwang Clan root culture, and waterfront ecological scenery. Experience the unique charm of "Ancient Guangzhou Rhyme, Huang State Legacy" with a 3-day 2-night in-depth tour.
Visit Huangguo to trace ancestral roots, tour Guangzhou to taste ancient charm, admire Huanghe River to view ecology, taste tribute noodles to recall craftsmanship, and unlock the beauty of the integration of a thousand-year-old ancient city and waterfront scenery in southern Henan
Trace the history of the Huang State throughout the day, explore the ruins of Huangguo Ancient City to feel the vicissitudes of thousands of years, participate in root-seeking ceremonies at the Huang Clan Ancestral Hall, stroll along the Guangzhou Ancient City Wall to overlook the urban style, and climb Wanghe Tower to enjoy the night view of the Xiaohuang River.
Stroll through Xiaohuang River Wetland Park in the morning to enjoy waterfront scenery, visit Huangchuan County Museum in the afternoon to systematically understand the history of Guangzhou, explore Sanyi Temple and Mosque to experience multiculturalism, and take a cruise on Xiaohuang River in the evening.
Stroll through Yiyang Ancient Town in the morning to feel the folk customs of the Ming and Qing Dynasties, wander around Guangzhou Old Street in the afternoon to explore traditional craftsmanship, experience hand-made noodles at the Tribute Noodles Intangible Cultural Heritage Workshop, and purchase special local products for the return trip.
The iconic food of Huangchuan County, a national geographical indication product, originated in the Tang Dynasty and was a tribute in the Ming and Qing Dynasties. Made from high-quality wheat flour through 28 manual processes, the noodles are as thin as silk with hollow interiors and have a smooth taste, suitable for soup noodles or cold mixed noodles.
A special soup in Huangchuan, made with wild crucian carp from Huanghe River, stewed with tofu and ginger slices. The soup is milky white, the meat is tender, and the taste is mellow. Named after Huanggang Town, it is a traditional way of eating for local fishermen, known as "nourishing fish soup".
A traditional snack in Huangchuan, made by grinding mung beans into pulp, seasoning with green onions and ginger, making into balls and deep-frying. Crispy on the outside and tender on the inside, salty and delicious, it can be eaten directly or stewed in soup, and is a common "table-closing dish" at Huangchuan banquets.
A farm dish in Huangchuan, the Huangchuan vermicelli sheet is made from mung beans, as thin as paper and as transparent as a mirror. Stir-fried with bacon, the vermicelli sheet absorbs the meat flavor, and the bacon is oily but not greasy, salty and slightly spicy, which is a classic combination in home cooking.