Kenli District, Dongying, Shandong — the last stop where the Yellow River meets the sea, China's youngest land. It integrates the wonder of the Yellow River Estuary, thousands of hectares of wetlands, and fishing village culture, blending ecological beauty with human heritage. A 3-day in-depth tour unlocks the unique code of the Yellow River's tail, experiencing the grandeur of nature and life.
Witness the magnificent scene of river meeting sea, tour urban lake parks, explore fishing village harbor style, taste the freshest flavors of the Yellow River Estuary, and unlock Kenli's natural gifts and cultural charm.
Morning: Explore the Yellow River Estuary Ecotourism Zone, visit the Bird Museum to learn about wetland ecology. Afternoon: Climb Yuanwang Tower for a panoramic view of the Yellow River entering the sea, take a cruise to closely observe the river-sea convergence. Evening: Enjoy the wetland sunset.
Morning: Stroll around Minfeng Lake to enjoy the city leisure atmosphere, visit Kenli District Museum to learn local history. Afternoon: Tour the Ecological Agriculture Sightseeing Garden to experience picking fun. Evening: Head to the food street to taste Kenli specialties.
Morning: Visit Hongguang Fishing Port to experience fisherman life and buy fresh seafood. Afternoon: Visit Shengli Oilfield Yellow River Bridge to marvel at engineering wonders. Evening: Shop for souvenirs at the specialty market before departing.
A geographical indication product of Kenli District. Grown where freshwater meets seawater at the Yellow River Estuary. Thanks to the unique water quality, the meat is tender, the roe rich and full, rich in protein. Known as 'treasure among crabs,' best eaten from September to November.
A seasonal aquatic specialty of Kenli District. Named for its annual spring migration from the Bohai Sea up the Yellow River to spawn. Slender and knife-shaped, with tender boneless flesh, suitable for steaming or pan-frying — a rare spring delicacy of the Yellow River Estuary.
A traditional famous snack of Kenli, improved from Lijin water-fried buns. Filled with pork and chives, the dough undergoes three processes: fry-steam-fry. The bottom is crispy, the top fluffy, and the filling juicy — a must-have local breakfast item.
A signature dish of Hongguang Fishing Port. Made with assorted fresh fish of the day, paired with tofu, vermicelli, cabbage, etc., slowly stewed in an iron pot. The soup is milky white, the fish tender, embodying the 'fresh, fragrant, and pure' characteristics of fisherman cuisine.