Shanxi Lüliang Zhongyang County — the hometown of paper-cutting in Western Shanxi, integrating Baiwa Mountain pine waves, Shangding Mountain sea of clouds, red memories, and paper-cutting art, blending natural elegance with cultural heritage. A 3-day-2-night in-depth tour to decode Zhongyang's diverse culture and experience the unique charm of the Loess Plateau.
Climb Baiwa Mountain for serenity, ascend the summit for sunrise views, visit red memorial sites to recall history, appreciate paper-cutting art, unlock the beauty of Zhongyang's nature and intangible heritage
Climb Baiwa Mountain in the morning to admire millennium-old pines and the Longquan sacred spring, visit Longquan Temple to experience Zen atmosphere, explore the Paper-Cutting Art Museum in the afternoon to appreciate intangible heritage charm, and stroll through the food street in the evening to taste Zhongyang flavors.
Ascend Shangding Mountain at dawn (2,100m above sea level) to watch the sea of clouds and sunrise, visit Zhang Zishan Memorial Hall in the morning to pay tribute to revolutionary martyrs, explore the Guanshang Battle Site in the afternoon, and wander through Chemingyu Ecological Area in the evening to enjoy the forest tranquility.
Explore Xianming Cave in the morning to admire stalactite wonders, visit the County Museum in the afternoon to review local history, go to the paper-cutting workshop for hands-on craft making, and shop for souvenirs at the specialty market in the evening.
A traditional Zhongyang delicacy made from local red dates and yellow millet flour, steamed in layers with a rich date aroma, sweet but not cloying. It is both an everyday snack and an essential festive food, symbolizing "rising higher and higher."
A festive delicacy in Zhongyang, made with soft rice flour wrapped around date paste or bean paste filling, deep-fried to a crispy exterior and soft interior. Sweet and glutinous, every household makes them during Spring Festival and Mid-Autumn Festival, symbolizing family reunion and happiness.
A summer specialty snack in Zhongyang, made from buckwheat flour steamed into bowl-shaped portions, then sliced after cooling and seasoned with vinegar, mashed garlic, chili oil, and other condiments. The texture is chewy and resilient, with a tangy, spicy, and refreshing taste — a common street food.
A Zhongyang home-style noodle dish, where dough is pressed through a special tool into boiling water and served with tomato-egg sauce or minced mutton topping. The texture is smooth and tender, easy to digest, making it a local staple.