Shouyang County, located on the western foothills of the Taihang Mountains in Jinzhong, Shanxi, is a cultural and ecological treasure. Centered around the Former Residence of Qi Junzao, Fangshan National Forest Park, and Longqi Lake, it blends scholarly heritage, forest ecology, and pastoral scenery. A 3-day 2-night deep dive unlocks the legacy of this "Famous Literary Land" and its natural elegance.
Visit the former residence of the Qi family, explore the secrets of Fangshan Mountain, stroll along Longqi Lake, savor Shouyang flavors, and unlock the cultural and natural beauty of this scholarly land.
Morning: Explore Qi Junzao's Former Residence to absorb the scholarly atmosphere of a Qing dynasty statesman. Afternoon: Stroll through Shouyang Ancient City to experience old street charm and visit Puguang Temple to admire ancient architecture. Evening: Enjoy the illuminated nightscape of the ancient city.
Morning: Hike Fangshan National Forest Park and enjoy the "natural oxygen bar." Afternoon: Visit Longquan Temple on Wufeng Mountain to experience Buddhist-Taoist culture, then pay respects at Yin Lingzhi Martyrs Cemetery. Evening: Return to the county seat to rest.
Morning: Relax at Longqi Lake Scenic Area with lake views and leisure activities. Afternoon: Visit traditional craft workshops to learn about Shouyang handicrafts. Evening: Shop for local specialties at the market before concluding your journey.
A signature Shouyang pastry named for its resemblance to a persimmon. Made from yellow millet dough wrapped around jujube or red bean paste, deep-fried and coated with sugar frosting. Crispy outside and soft inside, it is said to originate from Qi family banquets of the Qing Dynasty, earning it the title "King of Shouyang Pastries."
A Shouyang specialty made from local soybeans using traditional marinating techniques. It has a reddish-brown color, firm yet chewy texture, and savory flavor. It can be eaten directly or cooked in stir-fries, earning it the nickname "Shouyang Vegetarian Meat."
A traditional Shouyang snack baked with flour, sesame seeds, and sugar. Resembling small biscuits, they are crispy and often paired with tea. Commonly found on the ancient city's old streets, they are said to have been Qi Junzao's favorite study snack.
A winter specialty of Shouyang, simmered with mutton, astragalus, lotus root, and other ingredients. The soup is thick, aromatic, and nutritious. More rustic than its Taiyuan counterpart, it is a beloved local warming dish during cold months.