Xincai County, Zhumadian, Henan Province — the former capital of the ancient Lü State and Cai State, known as the "Millennium-Old Lü". It integrates the Spring and Autumn Ancient City ruins, Ming and Qing Confucian Temple architecture, and North Lake Wetland ecology. A 2-day 1-night in-depth tour unlocks the pre-Qin historical codes and natural beauty, and appreciates the ancient charm of southeastern Henan.
Explore the Spring and Autumn Ancient City to find relics of ancient Lü, visit the Ming and Qing Confucian Temple to understand Confucian cultural context, tour North Lake Wetland to admire ecological scenery, and remember the martyrs of the 1911 Revolution to inherit patriotic spirit
Explore the Spring and Autumn Ancient City Ruins in the morning to touch the relics of the pre-Qin capital; pay homage to the Xincai Confucian Temple in the afternoon to experience the inheritance of Confucian culture; visit the county museum in the evening to systematically sort out the historical context of ancient Lü.
Roam North Lake Park in the morning to enjoy wetland ecology and lake scenery; visit the 1911 Revolution Memorial Shrine in the afternoon to cherish the memory of revolutionary martyrs; stroll in Moon Bay Park in the evening to experience modern urban style.
A signature delicacy of Xincai, made with flour as the wrapper, filled with chives, eggs, vermicelli and other fillings, and pan-fried on an iron griddle. The outer skin is crispy, and the inner filling is tender. It is named because the vegetable filling needs to be repeatedly pressed to be fully cooked, and it is a popular choice for breakfast and night market in the local area.
A traditional breakfast in Xincai, made by curdling soybean milk into tofu pudding, served with sesame paste, Chinese toon sprouts, preserved mustard, chili oil and other seasonings. It is rich in salty flavor and smooth in taste. Eaten with Tacai Mo, it is an authentic Xincai flavor.
A classic soup dish in southeastern Henan. Local three-yellow chicken is cut into pieces and cooked with sweet potato vermicelli and green vegetables. The soup base is slowly simmered with chicken bones and spices, with a rich fresh flavor, tender chicken, and chewy vermicelli. Eating it in winter warms the body and dispels cold, and there is a saying that "a bowl of Fen Ji warms three winters".
A characteristic street snack in Xincai. The dough is rolled multiple times, brushed with oil and then baked, with distinct layers, crispy outer skin and soft inner core. It can be sweet or salty, dotted with sesame seeds, and has a fragrant smell. It is a favorite snack and staple food of local people.