Juancheng County, Heze, Shandong — historically known as Juanyi, it is the hometown of the military master Sun Bin, honored as the "Land of Yao and Shun." It boasts historical sites such as Sun Bin Tourism City, Yao King's Tomb, and Lishan Shun Temple, integrating military culture, Yao-Shun culture, and folk customs. A 2-day in-depth tour unlocks the charm of this millennia-old county, experiencing the unique blend of military wisdom and Chinese civilization.
Visit Sun Bin's hometown to comprehend the way of military strategy, explore Yao-Shun relics to trace civilization, taste Juancheng roasted mutton, and unlock the history and cultural beauty of this ancient county
Morning: Explore Sun Bin Tourism City to appreciate military wisdom. Afternoon: Visit Dongshan Zen Temple to experience Zen culture, tour Juancheng County Museum to systematically learn local history. Evening: Stroll through the county town to enjoy the night scenery of ancient Juancheng.
Morning: Visit Yao King's Tomb to trace the origins of Chinese civilization, climb Lishan Shun Temple to feel Emperor Shun's virtuous influence. Afternoon: Tour Shatu Temple to appreciate folk architectural art, purchase specialties before departure.
A traditional famous dish of Juancheng, originating in the Qing dynasty. Made from local goats through marinating, braising, and roasting. The meat is tender, rich but not greasy, with a strong aroma. Named after its origin in Shiji Town — a provincial intangible cultural heritage.
A specialty snack from Zuoying Township, Juancheng. Made from mung beans and flour, formed into balls and deep-fried until golden. Crispy texture with rich bean aroma. Can be eaten directly or boiled in soup — selected as county-level intangible cultural heritage for its unique craftsmanship.
A traditional folk delicacy of Juancheng. Made from freshwater fish, marinated with distiller's grains and slow-cooked. The fish bones are soft, the meat fragrant with a hint of wine aroma — a must-have festive dish known as "the ultimate rice companion."
A common street snack in Juancheng. Filled with pork and chives, the buns are first fried then steamed. The bottom is golden and crispy, the top fluffy, and the filling juicy and savory. Paired with millet congee, it forms a classic breakfast combination beloved by locals.