Anze County, Linfen, Shanxi—the Hometown of Xunzi and Land of Red Leaves. Integrating Xunzi Cultural Park, Huanghualing Red Leaves Scenic Area, Mayi Temple, and Anze Ancient City, it blends Confucian culture with mountain-water ecology. A 2-day 1-night deep dive decodes the essence of Xunzi's philosophy and reveals the unique charm where "Autumn red leaves blanket the mountains and millennia of culture endure."
Explore the hometown of Xunzi to comprehend Confucian wisdom, admire the golden autumn red leaves at Huanghualing, visit the ancient Mayi Temple for Zen tranquility, savor Anze flavors to recall rural sentiments.
Morning: Deep dive into Xunzi Cultural Park to study the essence of Xunzi's philosophy. Visit Anze Museum to understand regional history. Afternoon: Explore the ruins of Anze Ancient City Wall. Evening: Stroll through Qinhe Park to enjoy the riverside nightscape.
Morning: Head to Huanghualing to admire the red leaf landscape (best in autumn). Hike the mountain trails. Afternoon: Visit the thousand-year-old Mayi Temple to view ancient Buddhist sculptures. Evening: Relax at Qinhe Park and purchase Anze specialties before returning.
A traditional Anze homestyle dish. Millet, noodles, vegetables, and beans are boiled together, offering a rich texture and balanced nutrition. A common comfort food on local tables, it is said, "One bowl of Hezi Rice warms both the stomach and the heart."
A classic Anze noodle dish. Shreds of pancake made from local wheat flour are stir-fried with eggs, bean sprouts, and chives. Golden in color and savory in taste, it is a signature staple in local restaurants.
Filled with Anze mountain specialties like shepherd's purse, purslane, and bitter herbs, these buns are steamed with cornmeal or wheat flour wrappers. They offer a fresh taste and are nutritious, representing seasonal spring delicacies in the region.
Made from Anze's specialty "Fire Crystal Persimmons," the fruit is peeled and mixed with flour before pan-frying. Crispy outside and soft inside, sweet but not greasy, it combines the fruit's fragrance with the pastry's crunch, making it a local traditional dessert.