铜梁区 — Dragon Dance Homeland and Ancient City Charm, Where Legendary Dragons Dance Through Historic Streets
Tongliang District, located in the western part of Chongqing Municipality, is renowned across China as the "Homeland of Dragon Dance" (龙舞之乡) — a place where the ancient art of dragon dancing has been perfected and celebrated for over 1,000 years. The district's dragon dance troupes have performed at major national events including the Beijing Olympics opening ceremony (2008) and have won numerous international competitions, spreading Tongliang's dragon culture to every corner of the globe. The district is also home to Anju Ancient City (安居古城), a remarkably well-preserved Ming Dynasty walled city that once served as a strategic military outpost controlling the vital river trade routes between Sichuan and eastern China.
Beyond its cultural fame, Tongliang offers visitors a charming blend of history, tradition, and rural simplicity. The district is crisscrossed by the Fu River (涪江) and several tributaries, creating fertile floodplains that have supported agriculture for millennia. Tongliang is particularly famous for its "dried tofu" (豆干) — a firm, flavorful tofu product that has been produced here for centuries and is now exported across China. The district's cuisine also features excellent river fish from the Fu River, prepared in both spicy Chongqing styles and the more subtle local preparations that highlight the fresh, sweet flavor of the fish. With its unique cultural heritage, historic architecture, and culinary specialties, Tongliang offers visitors a distinctive experience that captures the essence of traditional Sichuan life without the crowds of more famous destinations.
Anju Ancient City is one of the best-preserved Ming Dynasty walled cities in southwestern China, featuring intact city walls, watchtowers, and a maze of narrow streets lined with traditional architecture. The city was first established during the Tang Dynasty (618–907 AD) but reached its zenith during the Ming Dynasty (1368–1644), when the massive stone walls — 2.5 kilometers in circumference and up to 8 meters tall — were constructed to protect the strategic river crossing point. Walking through Anju is like stepping back in time: the main street is paved with large stone slabs worn smooth by centuries of foot traffic, lined with gray-tiled shops, teahouses, and family homes where residents still live much as their ancestors did centuries ago.
The city's most impressive structures include the "East Gate Tower" (东门城楼) — a massive three-story structure with upturned eaves and intricate wood carvings that once served as the main defensive position; the "Confucian Temple" (文庙) with its elegant halls and beautiful courtyard gardens; and the "Ancestral Hall Alley" (祠堂街) where over 20 clan halls display the genealogy, artifacts, and ancestral tablets of Tongliang's most prominent families. The city is particularly enchanting in the early morning (6:00–8:00) when mist rises from the Fu River, the ancient streets are quiet except for the sounds of daily routines, and the aroma of breakfast foods fills the air. The annual "Dragon Dance Festival" (usually held in February/March during Chinese New Year) transforms the entire city into a spectacle of color and movement as multiple dragon troupes perform throughout the streets and squares.
The Tongliang Dragon Dance Museum is a world-class cultural institution dedicated to the art, history, and cultural significance of Chinese dragon dance. The museum's architecture is a work of art in itself — a modern building designed to resemble a coiling dragon, with sweeping curved roofs and golden scales that shimmer in the sunlight. Inside, the exhibits trace the 1,000-year evolution of dragon dance from ancient rain rituals to the spectacular performances seen today. The highlight is the "Dragon Gallery" featuring over 50 different dragon props used throughout history — from simple cloth-and-bamboo constructions to the modern 50-meter-long performance dragons that require 20–30 skilled dancers to manipulate.
The museum also offers live demonstrations (11:00 and 15:00 daily) where visitors can watch master dragon dancers practice their art, then try basic movements themselves under expert guidance (¥30 per person). The "Dragon Making Workshop" shows the intricate process of constructing performance dragons — from bamboo frame weaving and paper-mache scaling to the final painting and decoration with sequins, mirrors, and silk tassels. Each dragon takes 3–6 months to complete and costs ¥30,000–100,000 depending on size and materials. The museum shop sells miniature dragon souvenirs (¥15–200) and even DIY dragon dance kits (¥50–80) that allow visitors to learn the basic movements at home. For the full experience, time your visit to coincide with the "International Dragon Dance Competition" (usually held in August), when teams from across China and around the world gather in Tongliang for spectacular performances.
The Fu River scenic area offers beautiful riverside landscapes, excellent fishing, and a glimpse into traditional river life that has changed little over centuries. The river itself is remarkably clean, with several excellent swimming holes during summer months and peaceful stretches perfect for bamboo rafting (¥30–50 per person, 1 hour). The riverside is lined with weeping willows, bamboo groves, and terraced fields that climb the gentle hillsides. Several traditional fishing villages dot the riverbanks, where you can watch locals casting nets or mending bamboo traps using techniques passed down through generations. The most scenic section is the "Dragon Bend" (龙湾) — a wide, calm stretch where the river curves around a forested promontory, creating mirror-like reflections of the surrounding greenery.
The area also features several hiking trails that follow the riverbank for 5–8 kilometers, passing through orchards (peaches in spring, oranges in winter), past small temples, and alongside traditional farmhouses where you can stop for tea or a simple home-cooked meal (¥15–25). Fishing is excellent throughout the Fu River — local guides can arrange half-day trips (¥80 including equipment and lunch) targeting species like river perch, catfish, and the prized "Fu River crucian carp" (涪江鲫鱼) known for its sweet, tender flesh. The river is particularly beautiful in spring (March–May) when the peach orchards along the banks burst into pink bloom, and in autumn (October–November) when the weather is mild and the surrounding hillsides turn golden with ripening rice paddies. Camping is permitted at designated areas along the river (¥15 per tent), allowing visitors to fall asleep to the gentle sound of flowing water.
Tongliang's dried tofu is famous throughout China for its firm texture, rich flavor, and versatility in cooking. The traditional production process can be observed at several workshops in the district, where visitors can watch master tofu makers transform fresh soy milk into the distinctive dried squares that have been perfected here over centuries. The process begins with locally grown soybeans that are soaked, ground, and boiled to create rich soy milk, which is then coagulated with gypsum and pressed into firm cakes. What makes Tongliang's version special is the "five-spice marinade" — a secret blend of soy sauce, Sichuan pepper, star anise, cinnamon, and local herbs that the tofu cakes are simmered in for 2–3 hours, absorbing the complex flavors.
The dried tofu is then air-dried for 1–2 days until it develops a slightly chewy exterior while remaining tender inside. Visitors can participate in the "tofu cutting" process (¥20 per person), learning to slice the dried cakes into uniform strips, cubes, or decorative shapes. The workshop shop sells various flavors including original, spicy, herb-infused, and the premium "century-old recipe" (百年老味) that uses traditional methods exclusively. Prices range from ¥8–15 per pack, and the tofu keeps for 2–3 weeks without refrigeration, making it an excellent, healthy souvenir. The workshops also offer cooking classes (¥40 per person) where you can learn to prepare local dishes like "stir-fried dried tofu with pork" (豆干炒肉) and "dried tofu salad" (豆干凉拌), allowing you to recreate the authentic Tongliang flavors at home.
Qilong Mountain is a scenic area located about 15 km northeast of Tongliang city center, offering beautiful hiking, ancient temples, and panoramic countryside views. The mountain rises to 680 meters and is covered in dense subtropical forest with well-maintained trails that wind past bamboo groves, through fruit orchards, and up to several scenic viewpoints. The mountain's name means "Singing Dragon," referencing the sound of wind through the bamboo that supposedly resembles dragon songs according to local legend. The most popular trail leads to the "Dragon Head Peak" (龙头峰) — a rocky outcrop offering 360-degree views of the surrounding countryside, with the Fu River winding like a silver ribbon through the patchwork of green fields and terraced paddies.
The mountain is also home to several small temples, the most notable being "Qilong Temple" (岐龙寺) — a peaceful Buddhist temple first built during the Ming Dynasty and restored in recent decades. The temple features traditional architecture with beautiful wood carvings, a serene courtyard garden with a lotus pond, and a vegetarian restaurant (¥15–20 per meal) where the monks serve simple, delicious meals made from mountain vegetables and temple-grown herbs. The mountain is particularly beautiful in spring (March–April) when the peach and plum orchards are in full bloom, creating a spectacular tapestry of pink and white against the green forest backdrop. Autumn (October–November) brings brilliant foliage colors, while summer offers refreshing shade and cool breezes even during the hottest Chongqing days. The entrance fee is just ¥20, and the mountain can be comfortably explored in 3–4 hours.
Tongliang dried tofu is the district's most famous culinary export, a firm, flavorful tofu product that has been perfected here over centuries. Unlike regular soft tofu, this version is pressed until firm, then simmered in a secret blend of soy sauce, five-spice powder, Sichuan pepper, star anise, and local herbs for 2–3 hours, allowing the flavors to penetrate deeply. The result is a tofu with a slightly chewy exterior and a tender, savory interior that can be sliced, diced, or stir-fried without falling apart. The most popular preparation is "stir-fried dried tofu with pork" (豆干炒肉) — the tofu is cut into strips and stir-fried with marinated pork, green chilies, and wood ear mushrooms, creating a dish that balances the tofu's savory depth with the meat's richness. Another beloved version is "dried tofu salad" (豆干凉拌) — cold tofu strips tossed with chili oil, crushed garlic, vinegar, and chopped scallions, perfect as a refreshing appetizer or side dish. The tofu is available at shops throughout Tongliang (¥8–15 per pack) and keeps for 2–3 weeks without refrigeration, making it an excellent, healthy souvenir.
The Fu River yields excellent freshwater fish that are prepared in numerous delicious ways throughout Tongliang. The most popular preparation is "steamed fish with pickled vegetables" (酸菜鱼) — fresh grass carp or crucian carp is steamed with pickled mustard greens, tomatoes, ginger, and dried chilies, creating a broth that is simultaneously sour, spicy, and deeply umami. The fish is incredibly tender, with a clean, sweet flavor that pairs perfectly with the tangy broth. Another local favorite is "fish head hotpot" (鱼头火锅) — a whole fish head simmered in a spicy broth with tofu, enoki mushrooms, and vegetables, perfect for sharing among 3–4 people (¥70–100 per pot). For a milder experience, "sweet and sour fish" (糖醋鱼) features fish fillets battered and fried until crispy, then coated in a tangy sauce made from rice vinegar, sugar, and tomato paste. These dishes are best enjoyed at riverside restaurants along the Fu River, where the cooling breeze and the sound of flowing water enhance the dining experience.
This elaborate multi-course feast is a specialty of Tongliang, traditionally served during major festivals and important celebrations. The banquet typically includes 8–12 courses that showcase the district's culinary diversity, from river fish and dried tofu dishes to mountain vegetable stir-fries and the famous "dragon pearl dumplings" (龙珠饺子) — pork and shrimp dumplings shaped like dragon pearls and served in a clear chicken broth. Another signature dish is "golden dragon shrimp" (金龙虾) — large river shrimp coated in a light tempura batter and fried until golden, then tossed with a sweet-and-sour sauce and toasted sesame seeds. The banquet is often accompanied by traditional dragon dance performances (¥200–300 extra for a 20-minute show by professional dancers), making it a complete cultural and culinary experience. Many restaurants near the Dragon Dance Museum offer set banquet menus (¥80–150 per person) that can be customized for different group sizes and dietary preferences. It's a perfect way to celebrate a special occasion or simply indulge in the full spectrum of Tongliang cuisine.
Tongliang rice wine is a traditional fermented beverage made from glutinous rice, pure Fu River water, and a starter culture of wild yeast and herbs. The wine is fermented in large earthenware jars for 30–60 days before being strained and served at room temperature or slightly warmed. The alcohol content is typically 8–12% by volume — stronger than standard rice wine but still gentle and easy to drink. The flavor is subtly sweet with floral and fruity notes from the mountain herbs, and it pairs beautifully with the spicy and savory dishes of Tongliang cuisine. The wine is traditionally served in small ceramic bowls during festivals, family gatherings, and to honored guests — refusing a bowl is considered impolite in local culture. Visitors can sample different varieties at the city's traditional wine houses (¥10–15 per bowl) or purchase decorative ceramic jars to take home (¥20–40 per jar). The best versions are homemade by local families and may be offered to visitors who participate in homestay programs. It's not just a beverage but a cultural experience that connects drinkers to centuries of Tongliang tradition.
The streets of Anju Ancient City are lined with traditional snack vendors selling local specialties that have been perfected over centuries. The most famous is "Anju sugar cake" (安居糖糕) — a small, round cake made from glutinous rice flour, brown sugar, and osmanthus flowers, steamed until soft and chewy, then dusted with powdered sugar. Another favorite is "dragon whisker noodles" (龙须面) — incredibly thin noodles hand-pulled until they resemble dragon whiskers, served in a light chicken broth with a poached egg and pickled vegetables (¥10–15 per bowl). The "ancient city meat pie" (古城肉饼) is also popular — a flaky pastry filled with minced pork, mushrooms, and chives, then pan-fried until golden (¥5–8 per piece). These snacks are typically enjoyed as breakfast items or afternoon treats with tea. The best time to sample them is during the morning market (6:00–9:00) when the vendors are setting up and the snacks are freshest. A full sampling of various snacks can be had for just ¥20–30 per person, making Anju's street food scene an affordable and delicious way to experience traditional Tongliang flavors.