Shishou City, Jingzhou, Hubei Province - an important node in the Yangtze River Economic Belt and an ecological pearl at the intersection of the Yangtze River and Dongting Lake. It boasts unique ecological resources such as the Tian'ezhou Milu Deer Nature Reserve and the National Baiji Dolphin Nature Reserve, as well as cultural relics like Nanyue Mountain and Xiulin Mountain. It is an ideal destination for ecological sightseeing and cultural exploration.
Explore the wetland secret to watch the wild fun of Milu deer, admire the magnificent Yangtze River and the grand bridge, climb the ancient Nanyue Mountain to experience the thousand-year-old Zen spirit, taste the river and lake delicacies and enjoy the Jingchu customs
Explore Tian'ezhou Wetland in the morning to watch wild Milu deer herds up close, taste fresh Yangtze River fish for lunch, visit the Baiji Dolphin Reserve in the afternoon to learn about finless porpoise conservation, and head to the Yangtze River Bridge viewing platform in the evening to enjoy the sunset glow.
Climb Nanyue Mountain in the morning to enjoy the panoramic view of the city and visit the ancient Nanyue Temple, taste Shishou's characteristic snacks for lunch, tour Xiulin Mountain in the afternoon to experience the Three Kingdoms culture, and visit the Zoumaling Neolithic site in the evening.
A precious aquatic product specialty of Shishou, it is a dried product of the swim bladder of bullhead catfish (leiocassis longirostris), named after Bijia Mountain in Shishou. It is shaped like a writing brush stand, milky white in color, rich in collagen, and tender in taste. It was a tribute during the Ming and Qing dynasties, known as one of the "Three Treasures of the Yangtze River".
A traditional festival snack in Shishou, made with glutinous rice flour as the wrapper, filled with cured pork, shredded radish, red bean paste, etc., and steamed. The round shape symbolizes reunion, with a soft and fragrant taste. It is a must-have food for festivals such as the Spring Festival and Qingming Festival.
A specialty fish in the Shishou section of the Yangtze River, scientifically named leiocassis longirostris. It has tender meat without thorns and is rich in protein. It is suitable for braising, steaming or making fish hot pot, with rich and delicious soup. It is the main dish of Shishou's river fresh banquets.
A classic breakfast in Shishou, made with rich soup boiled from beef bones, paired with chewy rice noodles, supplemented with braised beef slices, chopped green onions, coriander, and drizzled with red oil. It is spicy and delicious, and is the "energy breakfast" for locals to start the day.