Zhanhua District, Binzhou, Shandong — the Hometown of Chinese Winter Jujubes, boasting ten-thousand-mu jujube orchards, a thousand-year-old ancient city, and Tuha River scenery, integrating eco-picking with Bohai culture. A 2-day 1-night in-depth tour unlocks the charm of the jujube homeland, experiencing the dual gifts of nature and humanity.
Pick sweet winter jujubes, explore the thousand-year-old ancient city, enjoy the Tuha River scenery, taste Bohai flavors, and unlock the ecological and humanistic beauty of Zhanhua.
In the morning, enter the ten-thousand-mu jujube orchard to experience winter jujube picking and feel the joy of harvest in the "Hometown of Chinese Winter Jujubes." In the afternoon, visit the Bohai Old Revolutionary Base Memorial Park to pay tribute to revolutionary martyrs. In the evening, head to Fuguo Street to taste Zhanhua specialty foods.
Stroll through Zhanhua Ancient City in the morning to experience historical charm, visit ancient residences and intangible cultural heritage displays. In the afternoon, go to Tuha River Park to enjoy riverside scenery and water activities. Later, head to Dagao Aviation City to experience aviation charm, then return.
A traditional Zhanhua fermented food made from fresh small shrimp from Bohai Bay using ancient fermentation methods. Salty, savory, and rich in flavor, it is an essential condiment on local tables, known as the "Number One Delicacy of Bohai," and listed as a provincial intangible cultural heritage.
A specialty pasta in Zhanhua and surrounding areas. Thin paper-like wrappers filled with chives, eggs, meat, etc., then griddled until crispy outside and fragrant inside. A beloved traditional snack among locals.
A series of pastries made from local specialty winter jujubes, including jujube cake, jujube crisps, and jujube mooncakes. Sweet and refreshing, retaining the fruity aroma and nutrition of winter jujubes. A specialty travel souvenir.
Zhanhua, adjacent to the Yellow River Estuary, is rich in hairy crabs. The meat is tender, the roe is full, and the fat is rich. Best enjoyed in autumn, it is a delicacy at local banquets, honored as "Gold in Water."