Half an hour from Hangzhou, Jiangsu-Zhejiang-Shanghai's chosen backyard garden
"Green mountains share the same clouds and rain, the bright moon was never of two lands." Who would have thought that this Jiangnan town, seemingly a thousand miles away, is actually just half a cup of tea's distance from Hangzhou? Departing from Hangzhou East Station, a mere 30-minute high-speed train ride traverses the Hangzhou-Shaoxing plains, leaving the urban jungle behind as you embrace the lush green mountains. When the sign for Yuyao North Station comes clearly into view, your heart is already intoxicated by the vibrant life of this eastern Zhejiang town.
🌆 Half city, half landscape, an eight-thousand-year cultural legacy
Yuyao Station is nestled in the heart of the old town. Stepping off the platform, the five stone arches of Jiwei Bridge resemble a rainbow spanning the water, with carvings from the Daoguang era clearly visible in the sunlight. Hailing a pedicab, the Wu-dialect greeting "Shall we go?" instantly transports you to a slower pace of life.
A ten-minute walk west brings you to Wang Yangming's former residence, its white walls and black tiles quietly unfolding before you. In 1472 (the 8th year of Chenghua), Wang Yun (later renamed Shouren) was born here, and because his grandmother dreamed of "auspicious clouds delivering a child," the building was named "Rui Yun Lou." Today, the ginkgo tree in the courtyard stands tall and graceful, its swaying shadows seemingly still echoing with the timeless wisdom of "extending innate knowledge."
Longquan Mountain, the city's natural bonsai, takes just fifteen minutes to summit. Pushing open the creaky wooden door of Zhu Shunshui Memorial Hall reveals a portrait of this Ming Dynasty scholar who traveled to Japan, hanging solemnly in the main hall. In the Yuyao Museum on the mountain, carbonized rice grains from Hemudu have rested quietly for seven thousand years. As we savor the sweet-and-sour waxberries, do we realize this land has nurtured civilization for over eight millennia?
🗻 Deep in Siming Mountains, a geological epic
Taking bus 201 up the winding mountain roads, the layered peaks of Siming Mountain appear and disappear in the mist. When you spot the wooden sign for "Shiziku," you know you've reached the secret heart of Siming Mountain.
This is poetry written in geological wonders. The ochre-red cliffs of Danshan Chishui are masterpieces of Cretaceous crustal movements, their sheer faces pocked with caves as waterfalls plunge into emerald pools. Geologists say the Danxia landforms of Sichuang Rock are rare south of the Yangtze—the red walls blaze like fire at sunset, earning them the local nickname "Flaming Mountain."
Come early summer, waxberries steal the show. In Sanqishi Town's orchards, branches bend under the weight of glossy black "water chestnut" variety berries.
🍜 When appetite calls: Flavors along the Yao River
As dusk falls over Yao River, the old town's culinary senses awaken. Strolling along North Binjiang Road, the savory aroma of yellow croaker noodles wafts through wooden lattices.
At Heji Noodle House, the master chef deftly slides two small croakers into boiling broth, where the flesh curls like blooming petals amid floating preserved mustard greens. At forty yuan a bowl, it's an affordable taste of East Sea flavors dating back to the Qianlong era.
For indulgence, "Xian De Lai's" premium yellow croaker noodles are worth a special trip. Using three-pound wild croakers, they take only the two choice cuts below the gills, their soy-sauce-enhanced umami exploding on the palate. The owner thoughtfully provides hot towels, advising: "Save the head for last—that's where all the flavor is!" Paired with oil-braised shrimp and poached chicken, with the Yao River murmuring outside, it's easy to imagine the 1989 heyday when Taiwanese businessmen flocked here for "Asia's best noodles."
Late at night, Aqiang Niuwe remains lively, with beef bone hotpots bubbling over charcoal. Crispy beef aorta and tender beef testicles accompany locals chatting in Yuyao dialect over yellow wine. Since the Western Jin's "Records of Culinary Treasures" documented local foodways, Yuyao's fermentation-heavy culinary philosophy has flowed in residents' veins.
📅 A weekend where wilderness meets urban warmth
🌅 At dawn: Take intercity train S2205 to Yuyao Station (departing Hangzhou South 7:58, arriving Yuyao 9:47), then a pedicab to Wang Yangming's residence. Climb Longquan Mountain to Zhongtian Pavilion, where Wang lectured for three years—even the mossy steps exude scholarly refinement.
🌇 Before sunset: Bus 201 to Siming Mountain. In October, admire golden larches at Shiziku; in June, pick waxberries in Sanqishi. The geopark's basalt platforms always welcome, with Danshan Chishui's sunset best enjoyed with persimmon wine.
🌃 At nightfall: Return to old town's Sunhang Lane. Jianlanyuan's braised pork with preserved vegetables glistens, while fermented tofu with minced meat bewitches with its unique aroma. Post-dinner Yao River walks reunite you with lanterns reflecting on water—the same moonlit scene from seven centuries past.
📌 Pro tips: Collector's weekend guide
🚇 Transport: Multiple daily HSR from Hangzhou; Ningbo intercity trains accept QR codes (Ningbo departures 7:27-19:15, last train S2214 at 18:40; return trains 6:38-18:01, last S2103 at 17:19).
🏠 Stay: Yao River homestays offer bridge views; "Lost Villa·Valley House" in Siming Mountain boasts 270° vistas and infinity pools floating above clouds.
🎁 Souvenirs: June's waxberry season brings plump, small-pit "water chestnut" berries; off-season options include "Country Girl" pickles and Lubu peanut candies for quick soups or tea snacks.
As return train S2211 departs at 14:38, new-green rice fields scroll by outside. Heji's noodle broth still perfumes your takeout bag, while waxberry juice stains napkins purple. A local elder hums Yuyao opera tunes beside you, lyrics carried on Siming Mountain breezes. Yuyao Station shrinks to a dot in the distance, yet the flavors linger on your tongue. True satisfaction lies in weaving urban warmth with natural beauty, anchoring body and soul between each taste, each view, each thought.