Jiaozhou City, Qingdao, Shandong — a thousand-year-old port on the coast of the Yellow Sea, integrating wetland ecology, historical culture, and modern architecture. This 2-day in-depth tour lets you experience the natural wild charm of Shaohai Wetland, explore the prehistoric civilization of Sanlihe ruins, admire the engineering marvel of Jiaozhou Bay Bridge, and taste specialty foods like Jiaozhou Chinese Cabbage and Licha Black Pork, enjoying the unique charm of this "Famous Port by the Sea."
Visit Shaohai Wetland for bird watching and scenery, explore Sanlihe ruins for ancient history, climb Jiaozhou Bay Bridge for magnificent sea views, visit Chenghuang Temple to experience folk culture, and enjoy the natural and human beauty of Jiaozhou
In the morning, visit Shaohai National Wetland Park to enjoy lake and water scenery and wetland ecology. In the afternoon, explore the thousand-year-old Ciyun Temple to experience Zen. In the evening, climb Jiaozhou Bay Bridge to view the magnificent sea and sunset.
In the morning, stroll through Sanlihe Park to explore prehistoric cultural ruins. In the afternoon, visit Jiaozhou Chenghuang Temple to experience folk beliefs, tour Gao Fenghan Memorial Hall to appreciate literati elegance, purchase local specialties and depart.
Jiaozhou specialty vegetable with over 1,000 years of cultivation history, known for "tender stalks, milky juice, and delicious taste." Once a royal tribute, suitable for stir-frying, stewing or filling — honored as "Jiao Bai."
Specialty product of Licha Town, Jiaozhou, a Chinese geographical indication product. The meat is tender with even fat distribution and delicious flavor, suitable for making braised pork, buns and other dishes — a local banquet favorite.
Jiaozhou traditional snack, filled with pork and chives, shaped into half-moons and pan-fried until crispy on the outside and tender inside with golden bottoms — a popular choice for local breakfast and night markets.
Jiaozhou coastal specialty food, made from soybeans and seawater. Firm texture with rich bean aroma, rich in minerals, suitable for stewing, stir-frying or cold mixing — reflecting local dietary characteristics.