Jiaocheng County, Luliang, Shanxi — a city of mountain-water zen, integrating Gua Mountain's strange pines, Xuanzhong Temple's Buddhist charm, and Pangquangou's ecology, blending nature and humanity. A 3-day 2-night in-depth tour decodes the essence of Jiaocheng culture and experiences the spiritual beauty of western Shanxi's mountains and waters.
Climb Gua Mountain to admire strange pines, visit ancient temples to realize Zen mind, explore deep valleys to find spirit animals, unlock the beauty of Jiaocheng's nature and Buddhist culture.
Morning climb Gua Mountain to admire thousand-year-old strange pines, visit Tianning Temple to experience the ancient temple atmosphere, afternoon explore the Buddhist ancestral court Xuanzhong Temple, evening stroll through the county town snack street to taste Jiaocheng flavors.
Morning venture deep into Pangquangou to search for traces of brown-eared pheasants, afternoon stroll through Jiaocheng Mountain Forest Park to breathe pure air, evening experience farm life at Guolaofeng Manor and enjoy mountain fun.
Morning visit Ciyaogou Grottoes to appreciate Northern Wei statues, afternoon tour the museum to learn about local history, pay respects at Hua Guofeng Mausoleum, evening go to the Jun Jujube Industrial Park to purchase specialties.
Jiaocheng specialty noodle dish, made by rolling oat flour into thin sheets and shaping them into cylinders, steamed and served with lamb soup or tomato sauce. Chewy texture, rich nutrition, a delicacy for entertaining distinguished guests.
Jiaocheng traditional snack, made from buckwheat flour steamed and cut into strips, served cold or stir-fried. Cold version is mixed with garlic water and chili oil, sour and spicy appetizing; stir-fried version is cooked with chives and bean sprouts, aromatic.
A pastry made from Jiaocheng Jun jujubes and yellow millet flour, bright red in color, sweet but not greasy, rich in jujube aroma. It is both a daily snack and a must-have festive food, symbolizing "early high".
Jiaocheng traditional famous dish, made by slow-cooking pork with various seasonings in a special clay pot. The meat is tender and falls apart, the broth is rich, can be served with rice or noodles, unique in flavor.