A leaf knows autumn, maple leaves turn red, autumn comes. From mid-September to early January, from north to south, the mountains and rivers are dyed with a hint of Chinese red. In previous years, viewing maple maple in autumn was a fun thing to relax and cultivate sentiment.
The epidemic has not yet ended, and safety is the first priority. I believe that many readers have chosen to stay at home like Taiwan this year. But it doesn’t matter. Taiwan has compiled beautiful pictures and local food for each maple viewing resort. Let’s enjoy the red maple and enjoy the delicious food in the cloud.
"Benxi"
Guomenshan National Forest Park
is located in Benxi in the eastern part of Liaoning Province. It is one of the first areas to welcome the fiery red maple leaves. Starting from mid-September, looking out from the "Sea of Maples" in Xiaohuangshan Scenic Area, the red leaves all over the mountains make people feel like they are in a red ocean.
Benxi has also been named "China's Maple Leaf Capital". The annual China Benxi International Maple Leaf Festival has become a grand event, attracting tourists from all over the world to come and watch.
01 mutton soup
Benxi local specialty foods have to mention mutton soup. The milky white mutton soup is paired with green green onion leaves to drive away a hint of coldness in autumn. Plus two large flower rolls or shabby, it's OK!
If you have a big appetite like Taiwan, then two big mutton skewers or a big skewer. Or order a mixed cauliflower and two stir-fry dishes, and have a drink with friends who are traveling with you. This comfort and happiness is the greatest pleasure of travel.
02 Pot dumpling meat
"Pot dumplings" may be the most famous dish in Northeastern cuisine. In the seemingly rough appearance, it is necessary to be crispy on the outside and tender on the inside, sweet and sour, which is actually a special test for the chef's skills.
A good pot of meat, the shell should not be too soft like eating gnocchi, nor should it be fried too much, the inside and outside are dry like eating dried meat. The best way to keep the tenderness of the inner tenderness, no matter how thin and thick it is to keep the tenderness of the tenderness.
03 Chicken Rack
Because Shenyang is only about an hour and a half drive from Guanmenshan National Forest Park, many tourists will also choose to go directly to and from Shenyang.
The most popular delicacy in Shenyang before was naturally the chicken stand, and we also made a special trip over and tasted it. It can be roasted or mixed, tear the meat and whisper the bones, the fragrance of the flesh and the pleasure of chewing the bones makes people love it. Give Taiwan two chicken racks, so the Taiwan can eat for an afternoon!
"Beijing"
Xiangshan Park
"I don't know what heaven looks like, but judging from my life experience, the autumn of Peking is paradise." Lao She used his pen to write his love for Peking (Beijing). Among the most beautiful things in Peking in autumn, one of them is to go to Xiangshan to see the red leaves.
The most common plants in Xiangshan are yellow pine trees, then maple leaves, and torch trees. Therefore, different plants have different reds layer by layer, making people deeply remember the four words "colored all the forests". Mid-October to November are the best viewing periods.
01 Roast Duck
The most famous delicacy in Beijing, roast duck is naturally the well-deserved first place. Even Qianlong was impressed by its deliciousness and ate it eight times in thirteen days.
Beijing’s hanging oven roast duck has crispy and tender, fat but not greasy, and thin but not tiring to the extreme. Many foreigners even flew to Beijing to eat this bite.
02 Copper pot shabu
In autumn and winter, some mutton is just right. As one of the representatives of northern hot pot, the old Beijing copper pot shabu shabu is very suitable for a meal after appreciating maple leaves, which just drives away the cold air in the mountains.
Beijing's leek flowers are first marinated and then ground, with juice, and 28 sauce mixed with sesame paste and peanut butter, and then some fermented bean curd and other small ingredients. Dip the mutton into this sauce, and in Beijing dialect it means "covering the hat"!
"Nanjing"
Qixia Mountain
There is a saying in Nanjing "Spring Ox Head, Autumn Qixia". Since the Ming Dynasty, people in Nanjing have been traveling in autumn, and Qixia Mountain is the best choice. Nanjing City will also hold the Red Maple Art Festival every year, and it has been held to the 21st session.
As a tourist attraction in the Six Dynasties and a metropolis in the Tenth Chronicle, Nanjing has more than 80 historical monuments on Qixia Mountain, which is more ancient with the backdrop of maple leaves.Especially Fengling on the west side of the mountain, you can take beautiful photos at will. The best to visit in mid-November.
01 salted duck
Nanjing people can be called the first place to eat duck. Salt duck is also called osmanthus duck, because the salt duck made when osmanthus is in full bloom is the most delicious. First, the ducks had been fat for a long time at this time, and second, it is said that the ducks ate the osmanthus flowers falling into the water, and the meat was filled with the fragrance of osmanthus flowers.
cooked at low temperature for a long time, so that the freshly baked salted duck meat is firm, the salt-white meat is even and clear, and there is a faint rouge red inside. The slightly salty and clear braised duck meat makes the soft and tender duck meat look salty, fresh and tender.
02 Duck Blood Vermicelli Soup
Nanjing’s duck blood Vermicelli Soup can be said to be a unique one. The various internal organs of the duck are processed cleanly, removing the fishy smell of the duck and retaining the duck’s umami flavor.
Oil tofu and vermicelli are full of the duck soup. The duck blood is smooth and tender, the duck intestines are crisp and refreshing, and the duck gizzard is delicious. It is accompanied by broken sesame cakes or crumbs, which gives the duck blood vermicelli liquor soup a geometric texture.
03 Skin belly noodles
Skin belly noodles are real name Xiaochuan noodles. As the name suggests, each bowl of noodles needs to be simmered separately. The skin and belly are the dried skin. The skin after the hair is swelling can absorb a lot of soup, so the soup for the skin and belly noodles uses bone soup.
The standard configuration of skin belly noodles is skin belly, shredded pork, and vegetables, but you can add whatever you like to eat. A bowl of skin and belly noodles is often full of ingredients, which are large in quantity, delicious and affordable, and are the three major labels of skin and belly noodles.
"Wuyuan"
Changxi Village
Wuyuan in Jiangxi has become more and more popular with tourists in recent years. Villages built along the mountains are lined with Hui-style buildings on the scattered terraces, which can be called a beautiful view.
And every early November, the fragrant maple turns red, the green fields are lowered, the white walls are seen in the top, and the red leaves are raised, like a beautiful oil painting. There is another beautiful scenery in Wuyuan, which is "sunrise autumn". Every household has various harvest crops, which can be well-nourished on a trip.
01 Purple Red Carp
Purple Red Carp is a very distinctive traditional dish in Wuyuan. The local red carp has a wide back, a short head and tail, and a large abdomen. It is named after it is placed on the table, like a red purse.
Although carp has many fish bones, its meat is quite tender. The ancients have always regarded carp as a top-notch delicacy and praised it as "tender as tofu". When you arrive in Wuyuan, this dish can be said to be a must-check in.
02 Tofu
Tofu is also a traditional dish in Wuyuan, and is generally the first dish tofu at a banquet in Wuyuan. Among them are tofu, meat paste, diced mushrooms, bamboo shoot tips, etc. Mix rice flour to make it thicker, and finally drizzle with lard, which makes the aroma full of fragrance.
Although this dish is very simple to make, every tourist who has visited Wuyuan praises its deliciousness. It always appears in the signature dishes of many local restaurants.
03 Steamed pork
Steamed pork originated in Jiangxi and later spread across the country. As the origin, when you arrive in Jiangxi, you naturally have to eat steamed pork with noodles. Yuan Mei once praised steamed pork with noodles: "When cooked, not only the meat is beautiful, but also the dishes are beautiful. Because there is no water, the taste is unique."
Jiangxi people also have the traditional custom of eating steamed pork with noodles on the beginning of summer every year. The steamed pork with freshly served noodles exudes the aroma of meat and rice flour. The meat is soft and glutinous in the mouth, spicy or sweet, and has a strong aroma.
"Suzhou"
Tianpingshan
From mid-November to December, it is time to go to Tianpingshan to see maple leaves. The Northern Song Dynasty once gave Tianping Mountain to Fan Zhongyan, so it was also called "Cishan". To this day, there are more than a hundred red maple trees moved from Fujian by Fan Yunlin, the 17th generation grandson of Fan Zhongyan.
Tianping Mountain is not only beautiful with red maples, but also with strange rocks and clear springs, and is also known as the "Three Balances". When the weather is good, you can still look at Taihu Lake from Tianping Mountain.
01 Hairy crab
So-called "Autumn wind blows, crab legs itchy", when you arrive in Suzhou in autumn, how can you not eat hairy crabs? According to the custom of "nine females and ten males in (lunar calendar), it is best to eat male crabs during maple viewing season. At this time, the male crab paste was full of strong meat, and the crab meat was fresh and sweet.
In addition to the original steaming, Cooked Crab has another flavor. Under the influence of Huadiao wine, the crab roe crab paste is plump and plump, and the fresh sweetness of the crab meat increases exponentially. A more luxurious way to eat is to dismantle a small crab or crab noodles made of several crabs and eat them all over the autumn in one bite.
02 Taihu Sanbai
Taihu Sanbai is not a dish, but three different Taihu aquatic products: white fish, silver fish and white shrimp. They are named because their colors are all white and are important raw materials for "Taihu boat dishes".
Steamed white fish, croaker, silver fish soup, silver fish eggs, silver fish wontons, fried shrimp, etc. are all dishes made from Taihu Sanbai. Whether it is tender and tender, or tender and smooth, it fully reflects Taihu boat dishes' pursuit of "real flavor".
03 Collection of Mutton
Collection of Mutton was named after the former Suzhou City Canalhu Town. According to the customs of Suzhou people, mutton noodles are considered a special offer in autumn and winter. The white cut mutton is square, crystal clear and like amber, salty and delicious. The braised mutton is moderately fat and lean, crispy but not rotten, and salty and a little sweet.
soup is also divided into white, but you can eat it in a mix and mix. For example, red soup noodles with white cut mutton is the favorite of many old diners. Cut some sheep liver, sheep belly, sheep lungs, etc., and warm the rice wine and taste it slowly with friends is also a wonderful thing.
"Long Sand"
Yuelu Mountain
From mid-late November to mid-December, the maple leaves in late autumn should go to Yuelu Mountain to enjoy. Looking at the red leaves at the Aiwan Pavilion on Yuelu Mountain just echoes the poem "Stop and sit in the maple forest late, frost leaves are redder than February flowers."
Yuelu Mountain is on the edge of the Xiang River. Looking at the Xiang River among the layers of maple leaves, Orange Island is vaguely visible, and the Xiang River is sparkling. Even the ancients who are sad about spring and autumn will probably wipe out the sorrow of late autumn.
01 Chop pepper fish head
In the hot Hunan cuisine world, Chop pepper fish head is a very representative dish. In a restaurant where you can't cook the chopped pepper fish head, other dishes will most likely not be delicious.
Fish heads cannot be snatched from the taste by the chili, and they must also retain their own umami flavor. The chopped pepper should be spicy and fragrant, and seep into the fish just right, and use the saltiness of the chopped pepper to set off the freshness of the fish head.
02 Chili fried pork
Chili fried pork is a regular customer on the dinner table in Changsha. It seems simple but delicious and serves with rice. It is also because of this that some time ago, fried peppers were sold in Shanghai, where it was not very spicy, and it was also very popular, and there were endless people queuing up.
Fresh and spicy screw peppers with thin slices of meat, stir-fry just right on the heat. People who have eaten it once can't help but drool when they smell it.
03 Stinky tofu
Changsha’s stinky tofu is a relatively famous category of stinky tofu across the country, not only because of its blue-black "scary" appearance, but also because of its soup.
stinky tofu must be kept eating hot. The freshly fried Changsha stinky tofu shell is crispy but not mushy, and the inside is tender but not greasy. The juice exploded in one bite, and the spicy taste mixed with the aroma of beans in the mouth, making people's index fingers tremble, and the wind blows away the remaining clouds and kill them.
The gorgeous maple leaves bring a lot of warmth to the cold autumn. The beautiful scenery, like food, also has the effect of healing people's inner self. It is even more fun to see the perfect scenery and eat delicious food. You may wish to bookmark this guide. When the epidemic is over, we will go to feast our eyes and taste good together.
(Pengpai News·Pengpai·Paike Original Food Station Text: Taro Picture: Zhong Heng Some pictures are sourced from the Internet)
Find reporters, ask for reports, and ask for help. Download the "Qilu Yidian" APP in major application markets or search for the WeChat mini program "Yidian Intelligence Station". More than 600 mainstream media reporters in the province are waiting for you to report the information online!
Especially Fengling on the west side of the mountain, you can take beautiful photos at will. The best to visit in mid-November. 01 salted duck
Nanjing people can be called the first place to eat duck. Salt duck is also called osmanthus duck, because the salt duck made when osmanthus is in full bloom is the most delicious. First, the ducks had been fat for a long time at this time, and second, it is said that the ducks ate the osmanthus flowers falling into the water, and the meat was filled with the fragrance of osmanthus flowers.
cooked at low temperature for a long time, so that the freshly baked salted duck meat is firm, the salt-white meat is even and clear, and there is a faint rouge red inside. The slightly salty and clear braised duck meat makes the soft and tender duck meat look salty, fresh and tender.
02 Duck Blood Vermicelli Soup
Nanjing’s duck blood Vermicelli Soup can be said to be a unique one. The various internal organs of the duck are processed cleanly, removing the fishy smell of the duck and retaining the duck’s umami flavor.
Oil tofu and vermicelli are full of the duck soup. The duck blood is smooth and tender, the duck intestines are crisp and refreshing, and the duck gizzard is delicious. It is accompanied by broken sesame cakes or crumbs, which gives the duck blood vermicelli liquor soup a geometric texture.
03 Skin belly noodles
Skin belly noodles are real name Xiaochuan noodles. As the name suggests, each bowl of noodles needs to be simmered separately. The skin and belly are the dried skin. The skin after the hair is swelling can absorb a lot of soup, so the soup for the skin and belly noodles uses bone soup.
The standard configuration of skin belly noodles is skin belly, shredded pork, and vegetables, but you can add whatever you like to eat. A bowl of skin and belly noodles is often full of ingredients, which are large in quantity, delicious and affordable, and are the three major labels of skin and belly noodles.
"Wuyuan"
Changxi Village
Wuyuan in Jiangxi has become more and more popular with tourists in recent years. Villages built along the mountains are lined with Hui-style buildings on the scattered terraces, which can be called a beautiful view.
And every early November, the fragrant maple turns red, the green fields are lowered, the white walls are seen in the top, and the red leaves are raised, like a beautiful oil painting. There is another beautiful scenery in Wuyuan, which is "sunrise autumn". Every household has various harvest crops, which can be well-nourished on a trip.
01 Purple Red Carp
Purple Red Carp is a very distinctive traditional dish in Wuyuan. The local red carp has a wide back, a short head and tail, and a large abdomen. It is named after it is placed on the table, like a red purse.
Although carp has many fish bones, its meat is quite tender. The ancients have always regarded carp as a top-notch delicacy and praised it as "tender as tofu". When you arrive in Wuyuan, this dish can be said to be a must-check in.
02 Tofu
Tofu is also a traditional dish in Wuyuan, and is generally the first dish tofu at a banquet in Wuyuan. Among them are tofu, meat paste, diced mushrooms, bamboo shoot tips, etc. Mix rice flour to make it thicker, and finally drizzle with lard, which makes the aroma full of fragrance.
Although this dish is very simple to make, every tourist who has visited Wuyuan praises its deliciousness. It always appears in the signature dishes of many local restaurants.
03 Steamed pork
Steamed pork originated in Jiangxi and later spread across the country. As the origin, when you arrive in Jiangxi, you naturally have to eat steamed pork with noodles. Yuan Mei once praised steamed pork with noodles: "When cooked, not only the meat is beautiful, but also the dishes are beautiful. Because there is no water, the taste is unique."
Jiangxi people also have the traditional custom of eating steamed pork with noodles on the beginning of summer every year. The steamed pork with freshly served noodles exudes the aroma of meat and rice flour. The meat is soft and glutinous in the mouth, spicy or sweet, and has a strong aroma.
"Suzhou"
Tianpingshan
From mid-November to December, it is time to go to Tianpingshan to see maple leaves. The Northern Song Dynasty once gave Tianping Mountain to Fan Zhongyan, so it was also called "Cishan". To this day, there are more than a hundred red maple trees moved from Fujian by Fan Yunlin, the 17th generation grandson of Fan Zhongyan.
Tianping Mountain is not only beautiful with red maples, but also with strange rocks and clear springs, and is also known as the "Three Balances". When the weather is good, you can still look at Taihu Lake from Tianping Mountain.
01 Hairy crab
So-called "Autumn wind blows, crab legs itchy", when you arrive in Suzhou in autumn, how can you not eat hairy crabs? According to the custom of "nine females and ten males in (lunar calendar), it is best to eat male crabs during maple viewing season. At this time, the male crab paste was full of strong meat, and the crab meat was fresh and sweet.
In addition to the original steaming, Cooked Crab has another flavor. Under the influence of Huadiao wine, the crab roe crab paste is plump and plump, and the fresh sweetness of the crab meat increases exponentially. A more luxurious way to eat is to dismantle a small crab or crab noodles made of several crabs and eat them all over the autumn in one bite.
02 Taihu Sanbai
Taihu Sanbai is not a dish, but three different Taihu aquatic products: white fish, silver fish and white shrimp. They are named because their colors are all white and are important raw materials for "Taihu boat dishes".
Steamed white fish, croaker, silver fish soup, silver fish eggs, silver fish wontons, fried shrimp, etc. are all dishes made from Taihu Sanbai. Whether it is tender and tender, or tender and smooth, it fully reflects Taihu boat dishes' pursuit of "real flavor".
03 Collection of Mutton
Collection of Mutton was named after the former Suzhou City Canalhu Town. According to the customs of Suzhou people, mutton noodles are considered a special offer in autumn and winter. The white cut mutton is square, crystal clear and like amber, salty and delicious. The braised mutton is moderately fat and lean, crispy but not rotten, and salty and a little sweet.
soup is also divided into white, but you can eat it in a mix and mix. For example, red soup noodles with white cut mutton is the favorite of many old diners. Cut some sheep liver, sheep belly, sheep lungs, etc., and warm the rice wine and taste it slowly with friends is also a wonderful thing.
"Long Sand"
Yuelu Mountain
From mid-late November to mid-December, the maple leaves in late autumn should go to Yuelu Mountain to enjoy. Looking at the red leaves at the Aiwan Pavilion on Yuelu Mountain just echoes the poem "Stop and sit in the maple forest late, frost leaves are redder than February flowers."
Yuelu Mountain is on the edge of the Xiang River. Looking at the Xiang River among the layers of maple leaves, Orange Island is vaguely visible, and the Xiang River is sparkling. Even the ancients who are sad about spring and autumn will probably wipe out the sorrow of late autumn.
01 Chop pepper fish head
In the hot Hunan cuisine world, Chop pepper fish head is a very representative dish. In a restaurant where you can't cook the chopped pepper fish head, other dishes will most likely not be delicious.
Fish heads cannot be snatched from the taste by the chili, and they must also retain their own umami flavor. The chopped pepper should be spicy and fragrant, and seep into the fish just right, and use the saltiness of the chopped pepper to set off the freshness of the fish head.
02 Chili fried pork
Chili fried pork is a regular customer on the dinner table in Changsha. It seems simple but delicious and serves with rice. It is also because of this that some time ago, fried peppers were sold in Shanghai, where it was not very spicy, and it was also very popular, and there were endless people queuing up.
Fresh and spicy screw peppers with thin slices of meat, stir-fry just right on the heat. People who have eaten it once can't help but drool when they smell it.
03 Stinky tofu
Changsha’s stinky tofu is a relatively famous category of stinky tofu across the country, not only because of its blue-black "scary" appearance, but also because of its soup.
stinky tofu must be kept eating hot. The freshly fried Changsha stinky tofu shell is crispy but not mushy, and the inside is tender but not greasy. The juice exploded in one bite, and the spicy taste mixed with the aroma of beans in the mouth, making people's index fingers tremble, and the wind blows away the remaining clouds and kill them.
The gorgeous maple leaves bring a lot of warmth to the cold autumn. The beautiful scenery, like food, also has the effect of healing people's inner self. It is even more fun to see the perfect scenery and eat delicious food. You may wish to bookmark this guide. When the epidemic is over, we will go to feast our eyes and taste good together.
(Pengpai News·Pengpai·Paike Original Food Station Text: Taro Picture: Zhong Heng Some pictures are sourced from the Internet)
Find reporters, ask for reports, and ask for help. Download the "Qilu Yidian" APP in major application markets or search for the WeChat mini program "Yidian Intelligence Station". More than 600 mainstream media reporters in the province are waiting for you to report the information online!
