Shanxi Lüliang Xingxian County — a red holy land in Western Shanxi, integrating Caijiaya revolutionary memory, the grandeur of Beiwudang Mountain, and the majesty of the Yellow River Canyon. A 3-day-2-night in-depth tour to decode Xingxian's red heritage and experience the bold beauty of the Loess Plateau and Yellow River civilization.
Visit red sites to recall bygone years, climb Wudang Mountain for natural wonders, view the Yellow River to feel the vastness of heaven and earth, unlock the beauty of Xingxian's red culture and ecology
Visit Caijiaya Memorial Hall and Jinsui Border Region Revolutionary Memorial Hall in the morning to revisit the anti-Japanese war history of the Jinsui Border Region. Pay tribute to the April 8th Martyrs in the afternoon, and explore the county food street in the evening to taste Xingxian flavors.
Climb Beiwudang Mountain (Xingxian Section) in the morning to admire exotic pines and strange rocks, visit Shifo Temple to experience ancient temple Zen, tour the Yellow River Canyon (Xingxian Section) in the afternoon, and stroll through Luoyukou Ancient Town in the evening to experience Yellow River culture.
Pay tribute at Heicha Mountain Martyrs Memorial Hall in the morning to honor revolutionary martyrs, visit Xingxian Museum in the afternoon to review local history, explore Hujiagou Brick Pagoda to appreciate Tang Dynasty architecture, and shop for souvenirs at the specialty market in the evening.
A Xingxian signature dish, using mutton broth as the base, with glass noodles, tofu, meatballs, and crispy fried pork added, topped with chili oil and cilantro. The soup is fresh and rich, with a tangy and spicy kick that stimulates the appetite. It is the top choice for local breakfast, said to originate from the Jinsui Border Region period.
A traditional Xingxian delicacy, made with soft rice flour wrapped around red date paste or bean paste filling, deep-fried to a crispy exterior and soft interior. Sweet and delicious, it is an essential food for festivals and entertaining guests, symbolizing "rising higher step by step."
A Xingxian specialty noodle dish, where buckwheat or wheat flour dough is pressed through a special tool into eight fine strands, boiled and served with mutton gravy or tomato-based sauce. The texture is chewy and resilient, easy to digest, making it a local everyday staple.
A classic Xingxian dish featuring wild Yellow River carp prepared using traditional Western Shanxi braising techniques. The meat is tender and the broth is rich, making it a signature dish along the Yellow River, high in protein.