Shanxi Yuncheng Xinjiang County — National Famous Historical and Cultural City, ancient name Jiangzhou, integrating Jiangzhou Grand Hall, Longxing Temple, and Jiangshouju Garden Pool, blending state government culture with traditional craftsmanship. A 2-day-1-night in-depth tour decoding the charm of this millennium-old state capital, appreciating the perfect fusion of Tang Dynasty architecture and intangible cultural heritage.
Visit Jiangzhou Grand Hall to admire state government grandeur, ascend Longxing Temple to discover the Bilon Stele, tour Tang Dynasty garden to savor ancient Jiangzhou charm, experience Chengni inkstone craftsmanship
Visit Jiangzhou Grand Hall in the morning to appreciate the majestic momentum of the "Premier State Government Hall Under Heaven." Explore Longxing Temple in the afternoon to discover the Bilon Stele and other Tang Dynasty treasures. Stroll through Jiangshouju Garden Pool in the evening to experience the only extant Sui-Tang state government garden in China.
Visit Baitai Temple and Fusheng Temple in the morning to admire the essence of Yuan Dynasty painted sculptures. Experience the national intangible cultural heritage — Chengni inkstone making process — in the afternoon. Purchase Xinjiang specialties in the evening and conclude the enriching cultural journey.
A Xinjiang specialty traditional delicacy, different from Sichuan hot pot. It uses a copper pot with red-hot charcoal, with ingredients layered inside — primarily pork, tofu, and glass noodles — offering a fresh, delicious flavor and rich nutrition.
A traditional Xinjiang noodle dish with chewy noodles. The "biangzi" topping is stir-fried from pork, daylily, wood ear mushroom, and tofu — the broth is fresh and delicious, making it a must-have dish for festivals and celebrations.
A characteristic dish of the southern Shanxi region, made with mutton and sliced flatbread as the main ingredients, braised with multiple spices. The broth is fresh and delicious, the mutton tender and smooth, and the flatbread chewy — a beloved breakfast among locals.
A Xinjiang traditional baked flatbread with a crispy exterior and soft interior, available in both savory and sweet varieties. It can be eaten alone or paired with dishes such as Mutton Hu Bo — a daily staple for locals.