Fenyang City, Luliang, Shanxi — China's White Liquor Capital, integrating Xinghuacun Fenjiu culture, Jiajiazhuang folk customs, and Wenfeng Pagoda ancient charm, blending the soul of wine with nostalgia. A 3-day 2-night in-depth tour decodes the essence of wine capital culture and captures the unique charm of the hometown of Jin merchants.
Taste Fenjiu to seek the soul of wine, wander the countryside to recall nostalgia, climb the ancient pagoda to view the whole city, unlock the beauty of the wine capital's landscapes and humanity.
Morning visit Xinghuacun to experience thousand-year wine culture, tour Fenjiu Museum to learn about brewing history, afternoon taste raw Fenjiu to experience the charm of the wine capital, evening stroll through Beiguan Snack Street to sample Fenzhou flavors.
Morning explore Jiajiazhuang to experience the achievements of rural revitalization, afternoon climb Wenfeng Pagoda to overlook the whole city, evening visit Nanxun Tower to learn about ancient city history, night experience the bonfire party at Folk Custom Park.
Morning visit Taifu Temple to admire Yuan Dynasty architectural art, afternoon explore Fenzhou Confucian Temple to experience Confucian culture, visit the museum to learn about local history, evening shop at the Specialty City for Fenjiu and other souvenirs.
Fenyang classic snack, made from buckwheat flour steamed and served cold or stir-fried. Cold version is mixed with secret sauce, sour and spicy; stir-fried version is cooked with bean sprouts and chives, aromatic and delicious. One of the most beloved local foods.
Traditional Fenyang banquet dishes, including eight steamed dishes such as braised chicken, crispy pork, and steamed meatballs. Balanced meat and vegetable combinations, rich and mellow flavors, reflecting the dietary culture of western Shanxi.
Fenyang specialty pastry, made from wheat flour rolled into thin pancakes, brushed with oil and rolled into a spiral shape, then baked. Crispy on the outside, tender on the inside, distinct layers. Can be eaten with vinegar or side dishes, unique in flavor.
Fenyang traditional noodle dish, made from buckwheat flour pressed into hele noodles, served with a sour soup made from vinegar, chili, scallions and other seasonings. Chewy texture, sour and spicy appetizing soup, a common winter delicacy for locals.