Taiyuan, Shanxi — known as Jinyang in ancient times and reputed as the "Dragon City," is the capital of Shanxi Province with over 2,500 years of history. It is a tourist city that integrates Jin merchant culture, Buddhist art, and ancient architectural heritage.
Central urban district of Taiyuan, modern commercial core area
Central urban district of Taiyuan, historical and cultural old town
Northern urban district of Taiyuan, cultural and educational zone
Northern urban district of Taiyuan, industrial tourism zone
Western urban district of Taiyuan, mountain ecological zone
Southwestern urban district of Taiyuan, historical and cultural tourism zone
County-level city under Taiyuan, industrial and mining tourism zone
Southern county of Taiyuan, Vinegar Capital and Grape Town
Northern county of Taiyuan, ecological agriculture zone
Northwestern county of Taiyuan, mountain and water leisure zone
Visit Jinci Temple's three wonders to taste thousand-year ancient charm, climb Tianlong Mountain to appreciate grotto art, stroll along Fen River Scenic Area to enjoy city views, taste Shanxi noodles to feel the customs of three Jin regions
Visit Jinci Temple in the morning to admire the three wonders of ancient architecture, stroll along Fen River Scenic Area in the afternoon to enjoy city views, and explore Food Street in the evening to taste Shanxi specialty foods.
Explore Tianlong Mountain in the morning to appreciate grotto art, visit Mengshan Buddha in the afternoon to experience Buddhist culture, and return to the city center in the evening for leisure shopping.
Visit Shanxi Museum in the morning to learn about the history of the three Jin regions, explore Twin Pagoda Temple in the afternoon to admire ancient architectural art, and purchase Taiyuan specialty products before returning.
A traditional Shanxi noodle dish where dough is sliced into pieces thick in the middle and thin on the edges using a special knife. After boiling, they are served with various toppings. The noodles have a chewy texture and are representative of Shanxi noodle cuisine.
A Taiyuan specialty breakfast invented by the renowned physician Fu Shan in the late Ming and early Qing dynasties. It is brewed from mutton, Chinese yam, lotus root, yellow wine, and other ingredients. It is rich in nutrients and offers tonic benefits.
A classic Shanxi dish. Slices of pork tenderloin are battered, deep-fried, and then stir-fried with wood ear mushrooms and winter bamboo shoots. The dish is golden in color, crispy on the outside and tender on the inside, with a savory and slightly sour taste — a classic representative of Jin cuisine.
A traditional Shanxi folk delicacy. Mutton offal is cleaned and simmered in aged broth. The soup is fresh and delicious, rich in nutrients, and is the most beloved warming dish for Taiyuan locals in winter.
A Taiyuan specialty snack made by steaming buckwheat flour. After cooling, it is cut into strips and served with special seasonings. The texture is smooth and refreshing, nutritious and healthy, and deeply loved by locals.