Travel Guide

Mingsha Mountain Crescent Spring is located in Dunhuang City, Gansu Province, and is a unique natural landscape composed of Mingsha Mountain and Crescent Spring. Mingsha Mountain is famous for its wonder of 'mountain and spring coexisting, sand and water coexisting,' and gets its name from the sound made by moving sand. Crescent Spring is a crescent-shaped lake, shimmering with clear water in the desert, remaining unfrozen for thousands of years, and is hailed as a 'desert marvel.' It is a national 5A-level tourist attraction and recognized by UNESCO as part of the Dunhuang Yardang National Geopark, making it an excellent destination to experience desert scenery and Silk Road culture.

The Dunhuang White Horse Pagoda was built to commemorate the white horse Tianliu of the Buddhist monk Kumarajiva. Tianliu carried Buddhist scriptures from Kucha to Dunhuang and died of illness upon arrival in Dunhuang. The pagoda is located approximately 2 kilometers southwest of Dunhuang city center, standing 12 meters high, 7 meters in diameter, and has nine stories. The pagoda body is constructed of adobe bricks, filled with a mixture of straw mud and lime. Its exterior design is unique, with an octagonal wheel-shaped base, different decorations on each ascending level, and wind chimes hanging from the top, whose sound is said to be the echo of the white horse's neigh. The pagoda underwent restoration during the Daoguang period and in 1992. Kumarajiva's translation of the Diamond Sutra is one of the most widely circulated Buddhist scripture versions in China, and a printed copy of it was once discovered near the Mogao Grottoes, making it the world's oldest dated printed book.

The Western Thousand Buddha Caves are located in Dunhuang City, Gansu Province, situated on the cliffs north of the Dang River, approximately 35 kilometers from the center of Dunhuang City. This grotto complex is the western counterpart to the Mogao Grottoes, excavated from the Northern Wei to Yuan and Ming dynasties (6th to 14th centuries AD). It currently preserves 22 decorated caves, containing 34 painted sculptures and 800 square meters of murals, showcasing exquisite Buddhist art. It once served as an important station on the Silk Road and was designated a Major Historical and Cultural Site Protected at the National Level in 1961, along with the Mogao Grottoes. Opening hours are Monday to Sunday, 08:30-17:30.

The Yumen Pass Xiaofangpan City Ruins are an important pass on the ancient Silk Road, located in the northwest of Dunhuang City, Gansu Province. It is an important part of the Han Great Wall. Xiaofangpan City is a common name for Yumen Pass, named for its square city walls and relatively small scale. It was once a gateway to the Western Regions, witnessing the exchange and integration of Chinese and Western cultures.

The Golden Lion Greeter Yardang is a unique yardang landform landscape within Dunhuang Yardang National Geopark, named for its resemblance to a male lion welcoming guests. It is a natural wonder formed by the long-term erosion of soft surface parts by wind and rain, leaving behind hard rocks, and is one of many peculiar rock formations within Dunhuang Yardang National Geopark. Dunhuang Yardang National Geopark is located in Dunhuang, Gansu Province, covers an area of 398 square kilometers, and is famous for its large-scale yardang landforms.

Leiyin Temple in Dunhuang, located within the Mingsha Mountain and Crescent Spring Scenic Area in Dunhuang City, Gansu Province, is a Buddhist temple with a long history. It was first built during the Western Jin Dynasty and is one of Dunhuang's important Buddhist cultural heritages. The temple features unique architectural style and a serene environment, making it a peaceful place for devotees to worship and tourists to visit.

Yangrou Fentang (Lamb Noodle Soup) is a common noodle dish in Northwest China, especially in Shaanxi cuisine. It primarily features lamb and noodles, with a rich broth, savory and aromatic flavor, often with a certain level of spiciness.

Kao Nang is a fermented flatbread, baked in an oven or fried on a tawa, characterized by its light and fluffy texture and golden-brown spots formed during baking. In China, Kao Nang is an indispensable part of Uyghur cuisine.

Roujiamo is a street food originating from Shaanxi, typically consisting of stewed meat (most commonly pork, beef in Xi'an Muslim areas, and lamb in Gansu) that has been chopped or shredded and stuffed into a 'Baiji Mo' (flatbread). It is considered a Chinese snack similar to Western hamburgers.

Dunhuang Donkey Meat Yellow Noodles is a traditional specialty dish from the Dunhuang region of Gansu. It features chewy handmade yellow noodles paired with tender donkey meat cooked in a unique sauce. The flavor is fresh and savory, and the noodles are firm, making it an unmissable delicacy in the area.

Hand-Grabbed Mutton is a traditional dish with a long history in China's Northwest region, especially popular among ethnic minorities such as the Hui and Mongolian people. It typically uses high-quality lamb or lamb ribs, prepared by simple boiling or steaming, aiming to preserve the original freshness of the lamb. It gets its name from the traditional practice of eating it directly with hands, reflecting the bold and uninhibited culinary culture of the people in the Northwest.

Niangpizi is a popular snack in China's Northwest region, primarily made from flour, with a chewy texture, often served with chili oil, vinegar, minced garlic, and other seasonings.

A type of Shanxi noodle dish. The prepared dough is pushed into boiling water with chopsticks or a spatula and cooked, resembling small fish, hence the name 'Bo Yuzi'. It has a smooth and chewy texture and is often served with various toppings or broths.

Latiaozi, also known as Banmian (stir-fried noodles), is a traditional Uyghur noodle dish made with hand-pulled noodles, meat (mainly lamb or beef), and various vegetables (such as bell peppers, celery, garlic, and onions). It originated in Northern China, but its taste and preparation methods have unique Uyghur characteristics, and it is also a traditional dish of the Hui (Dungan) people.

Tianpei is a specialty snack from Northwest China, mainly popular in Gansu, Ningxia, and other regions. It is made primarily from oats, highland barley, and barley, through steaming and fermentation. It has a sweet taste with a hint of alcohol, and a cool, soft, and glutinous texture.

Apricot Peel Water is a traditional beverage from China's Northwest region, with the Apricot Peel Water from Dunhuang, Gansu, being particularly famous. It is made by boiling dried apricot peels, adding rock sugar, osmanthus, and other seasonings. It is sweet and sour, thirst-quenching, and an excellent choice for cooling down and hydrating in summer.

Huyang Menbing is a local specialty dish, originating from a certain region in China (specific region to be investigated). It is known for its unique cooking method and flavor.

Jiangshui Noodles are a type of noodles with jiangshui (fermented vegetable broth) as the soup base. It is a specialty snack from the Guanzhong region of China, widely popular in Lanzhou, Tianshui, Dingxi, Linxia, and other places.

Dapanji is a spicy stewed chicken dish originating from Shawan, Xinjiang, invented by a Han Chinese chef in the 1980s. Although initially considered a Han Chinese dish, the chef adapted it to be halal to accommodate local religious customs, and it quickly became popular among the local Uyghur population.