Tiantai Mountain - Ninghai - Shanghai 6-Day Itinerary (Guide Version)

When spring arrives in Jiangnan, one must stay with spring. This year's spring getaway was chosen in Tiantai Mountain. Four of us traveled together, creating this 6-day journey through Tiantai Mountain, Ninghai, and Shanghai. **Day 1: Beijing - Tiantai Mountain, Zhexi Old Street** Taking the high-speed rail to Tiantai Mountain requires transfers, and the journey isn’t short. After arrival, we rented a car and headed to Zhexi Old Street for a stroll. No spectacular scenery here, but it’s nice for photos by the water. We found a local snack shop called Deyuezhai and tried regional specialties like *jiao tong bing* (stuffed pancake rolls), *bai yao jiu* (herbal wine), and *hula tai*—all delicious. We stayed at Tiantai He Hotel, which had a fantastic environment, spacious rooms, and comfortable amenities. The breakfast was unique, and the courtyard was perfect for photos. The hotel also offers travel photography services. The off-peak package price was very cost-effective. **Day 2: Guoqing Temple - Gaoming Lecture Temple - Zhizhe Pagoda Courtyard** We entered Guoqing Temple around 7 a.m. The fresh tea and curling incense smoke set the mood, and with no tourist crowds yet, we enjoyed the temple’s tranquility. Gaoming Lecture Temple required a winding mountain drive, and there were almost no tourists. We arrived just in time for the noon vegetarian meal—20 RMB per ticket, straight to the dining hall. The dishes—radish, cabbage, tofu, bamboo shoots—were light and tasty, but the standout was the stuffed rice cake dumplings, absolutely delicious. At Zhizhe Pagoda Courtyard, after climbing two short flights of steps, we were parched and stumbled upon a juice stall. Iced sour plum soup and passionfruit-orange juice refreshed us in the mountain air. The courtyard was small, with cherry blossoms carpeting the ground—a zen-like atmosphere. Dinner was at the famous local *Tuzhaotou* restaurant: sweet and sour ribs, Sichuan-style beef shank, crispy mulberry leaves, signature baked cakes, and rice cake with yellow croaker—every dish was a delight. **Day 3: Shiliang Waterfall - Mountain Top Coffee - Ninghai** Choosing between the grand waterfall and Shiliang Waterfall, I picked the latter. The quiet plank walkway allowed for leisurely photos. For lunch, we chose *Zuixianchi* farmhouse restaurant under wisteria flowers. Homemade plum cakes, braised free-range chicken, taro stir-fry, fried rice cakes, and wisteria flower omelet—simple yet quintessentially Jiangnan. We visited the famous mountain-top coffee spot for sunset. The coffee was average, but the views were photogenic. Drove to Ninghai and stayed at Orange Crystal Hotel. **Day 4: Ninghai Ancient Stages - Seafood Feast** Ninghai’s ancient stages include ten nationally protected sites; we picked six for a day trip: - Daihu Village Hu Clan Ancestral Hall - Chongxing Temple - Dacai Village Hu Clan Ancestral Hall - Shuangzhi Temple - Longgong Village Chen Clan Ancestral Hall - Ma’ao Village Yu Clan Ancestral Hall The most magnificent was Daihu Village’s triple-tiered caisson ceiling, though I personally loved Shuangzhi Temple. Dinner was at the time-honored *Ziweiguan* for a friend’s birthday. The seafood was fresh and abundant, especially the plump, juicy razor clams. **Day 5: Ten-Mile Red Dowry Museum - Qiangjiao Town Seaside Coffee** There are two Ten-Mile Red Dowry sites. We visited the museum first, with its rich exhibits. The Ten-Mile Red Dowry Cultural Park, designed by Wang Peng, had an artistic vibe and great photo spots. Qiangjiao Town is by the sea, and its coffee shops offer decent views—adding a coastal touch to the trip. Sadly, we missed the seafood market’s famous noodle soup. Took an evening train to Shanghai. **Day 6: Shanghai FOTO Art Pioneer Exhibition - Sihang Warehouse** Met up with Shanghai friends for the FOTO Art Pioneer Exhibition. The city’s avant-garde atmosphere made the experience extra enjoyable. A local photographer friend arranged a shoot—natural and stylish. We also revisited history at Sihang Warehouse. Lunch was at *Beishi* Chinese Restaurant for authentic old-Shanghai flavors: eel in hot oil, braised bream, wine-scented *caotou*, shrimp with gorgon fruit, and *malantou* with dried tofu—satisfying our Jiangnan cravings. A final stop at People’s Café for nostalgic enamel-cup ice cream, savoring the taste of time. Reunions are a ritual. **Epilogue** Pilgrimage in Tiantai, nature’s symphony, ancient architecture, coastal charm, Shanghai strolls—each day a new theme, each day a cherished gathering. May 2025