Scenic Spots:
Taisu Palace:
Taisu Palace is a spectacular complex measuring 1,600 square meters, built at the order of Qing Emperor Jiaqing. The original building was destroyed in the 1960s and a reconstruction project was launched in 1994. Following a formal prayer ritual, it opened to the public in 1997. It stages Taoist observances from the first day of the seventh lunar month to the first day of the tenth lunar month every year. The session starts with a three-day fast for all members of the local monastery, followed by a prayer session for the blessing of God Xuantian for the monastery and all local Taoists. One of the biggest events in the period is on the 19th day of the sixth lunar month, which is believed the date when the Goddess of Mercy achieved immortality. A lavish celebration is held on this day, on which almost all followers in the region gather at the temple. The smoke from the incense they burn envelops the mountain.
Xianglu (Incense Burner) Peak:
The small peak facing the Taisu Palace. It resembles an incense burner, and rises directly in front of the temple, giving it superstitious significance.
Xiaohutian:
A cavern on a bluff behind a stone gate tower, hollowed out in the Ming Dynasty (1368-1644). Below is a deep abyss. It is said to be the site where Taoists could achieve immortality when their practice and understanding of the faith had reached a certain point.
Zhulian (Pearl Curtain) Spring:
On a cliff directly below the Zhenxiandongfu a slender flow of water spurts out of nowhere and scatters a myriad of crystal water droplets onto the rocks below, before cascading into the Bilian (Green Lotus) Pool.
Transport:
Mt. Qiyun is about 30 km from Tunxi District of Huangshan City. Shuttles commute between the Tunxi Bus Depot and the mountain on regular basis everyday. The drive is about an hour.
Specialty Food:
Locally grown herbs and other produce, such as the purplevine (Wisteria sinensis) flower, bracken, bamboo shoots and ham, contribute greatly to local Qiyun cuisine. A tiny fish from local rivulets and starch extracted from arrowroot (Radix puerariae) roots are also a staple. Indigenous snacks include Jixi Caigao, a steamed spongy cake, Dongmitang, a pop rice candy, and dry Toufu-wrapped shrimps.
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