Shouguang City, Weifang, Shandong — China's Vegetable Town, world-famous for its vegetable industry, featuring the Vegetable Expo, Mihe Ecological Area, Judian Lake and other attractions, blending modern agricultural technology with wetland ecological scenery. A 3-day in-depth tour unlocks the charm of the "Vegetable Town", experiencing the unique fusion of nature and humanity.
Explore the grand Vegetable Expo, stroll along Mihe River scenery, seek ancient relics by Judian Lake, taste Shouguang flavors, unlock the dual charm of modern agriculture and ecological wetlands
In the morning, tour the main venue of the Vegetable Expo, marvel at giant vegetables and soilless cultivation technology. In the afternoon, visit Sanyuanzhu Village to experience the birthplace of vegetable greenhouse farming. In the evening, explore the Vegetable Museum to understand the history of the industry.
In the morning, stroll the Mihe River Scenic Belt to enjoy wetland ecology and garden landscapes. In the afternoon, visit Cangsheng Park to explore Cangjie culture, tour the Science Museum for interactive experiences. In the evening, reflect on the revolutionary history of the Bohai Corridor.
In the morning, tour Judian Lake to enjoy wetland scenery and explore salt industry relics. In the afternoon, visit Shouguang City Museum to learn about local history, stroll Linhai Botanical Garden to experience ecological agriculture, purchase specialties before departure.
Shouguang traditional famous dish, named for its tiger-head-like appearance. Made with locally raised free-range chickens, deep-fried then stewed, tender meat and rich broth, an essential banquet dish.
Also known as "Shouguang Flower Buns", made from wheat flour, hand-shaped and steamed. Exquisite shapes, auspicious meanings, often used in festive occasions, listed as an intangible cultural heritage.
Shouguang specialty farmhouse dish, made with mung bean flour as the main ingredient, mixed with vegetables, steamed then pan-fried. Soft and chewy texture, rich nutrition, a common winter delicacy.
Shouguang coastal specialty seafood, tender meat, rich in protein. Can be steamed, stir-fried, or pickled, one of the representative dishes of the local seafood feast.