Chengwu County, Heze, Shandong — historically known as Gao State, named "Hometown of Wenting" after Wenting Mountain and Wenting Lake. It boasts Shang-Zhou cultural sites, a thousand-year-old pagoda, and other historical relics, blending mountain-water scenery, ancient Gao culture, and intangible heritage cuisine. A 2-day in-depth tour unlocks the charm of this millennia-old county, experiencing the unique landscape charm.
Climb Wenting Mountain to trace history, tour Wenting Lake to enjoy scenery, taste Chengwu pickled vegetables, visit the thousand-year-old pagoda, unlocking the history and landscape beauty of this ancient county.
Morning: Climb Wenting Mountain to explore the site where Zengzi discussed philosophy. Afternoon: Tour Wenting Lake to enjoy the lake and mountain scenery. Evening: Visit Fangcheng Temple to experience Buddhist culture and admire the night view of Wenting Lake.
Morning: Visit the thousand-year-old Wohua Pagoda to admire Song dynasty architecture. Tour Chengwu Museum to systematically learn local history. Afternoon: Explore the Former Residence of Zhou Ziqi to experience modern history. Shop for specialties before departure.
A traditional famous product of Chengwu, originating in the Kangxi era of the Qing dynasty. Made from local vegetables and pickled using a unique process. Varieties include pickled cucumber, pickled cabbage head, and pickled asparagus lettuce. Salty and delicious with unique flavor — a national intangible cultural heritage.
A traditional famous dish of Chengwu. Made from chicken breast, mixed with starch and egg whites to form a paste, steamed and sliced. The texture is tender and crispy. Often paired with sea cucumber, wood ear mushrooms, etc., in soup — a must-have dish at local banquets.
A traditional folk breakfast in Chengwu. Made from lamb and lamb bones, slow-cooked for hours. The soup is rich and delicious, seasoned with pepper and cilantro. Served with flatbread, it is especially nourishing and warming in winter.
A specialty pasta of Chengwu. Made from flour, sugar, and sesame seeds through multiple processes. Baked until crispy on the outside and soft inside, with a rich sweet aroma. Can be eaten plain or stuffed with pickled vegetables — a popular local snack.