Jingshan City, Jingmen, Hubei — the emerald in central Hubei, the birthplace of the Lulin Uprising, and the hometown of China's Qiaomi Rice. A 3-day 2-night in-depth tour includes visiting Lulin Mountain for historical exploration, admiring the scenery of Beauty Valley, and exploring the wonders of Empty Cave.
Visit the ancient Lulin battlefield, admire the waterfalls of Beauty Valley, explore the wonders of Empty Cave, and experience the primitiveness and elegance of the landscapes in central Hubei
Arrive in Jingshan, first explore Lulin Mountain to trace the history of the Western Han Dynasty Lulin Uprising. In the afternoon, visit Beauty Valley to admire waterfalls, flowing springs and Danxia landform, and in the evening, explore the Lulin Stockade Ancient Battlefield site.
In the morning, explore Empty Cave to admire the stalactite wonders and underground dark river. In the afternoon, roam Prince Mountain National Forest Park to experience the forest oxygen bar, and in the evening, visit the historical site of Wang Mang Cave.
In the morning, stroll around Huiting Lake to admire the lake and mountain scenery and wetland ecology. In the afternoon, experience Mandarin Duck Stream Rafting to feel the summer passion, and in the evening, visit Qiaomi Rice Cultural Park to learn about farming civilization.
A China Geographical Indication Product, named after being produced on both sides of the "Qiaohe River" in Sunqiao Town, Jingshan. The rice grains are long and thin, crystal clear, with a soft and sweet taste, known as "the premium among rice".
A famous specialty dish of Jingshan, made by stewing free-range local chickens from Lulin Mountain with wild chestnuts. The chicken is tender, the chestnuts are soft and glutinous, the soup is rich, and it is nutritious.
A traditional pickled vegetable in Jingshan, made by pickling local wild white flower vegetables. It has a crisp and tender taste, slightly sour and spicy, and is an appetizer to go with rice and noodles, with a history of over 100 years.
Using wild small fish from the streams in Jingshan as the main ingredient, boiled with tofu and chili peppers. The fish meat is tender and odorless, the soup is milky white, reflecting the deliciousness of the landscapes in central Hubei.