Autumn is known by one leaf, and autumn is here when the maple leaves turn red.

From mid-September to early January, from north to south, the mountains and rivers are dyed with a touch of Chinese red.

In previous years, admiring maple leaves in autumn was a fun way to relax the body and mind and cultivate one's sentiments.

The epidemic is not over yet, so safety is our top priority. I believe many readers, like Taiwan, will choose to stay at home this year.

But it doesn’t matter. Taitai has compiled beautiful pictures and local delicacies of various maple viewing spots for everyone. Let’s enjoy the red maples and delicious food together.

"Benxi" Guanmenshan 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 ??Maple" in Xiaohuangshan Scenic Area, the red leaves all over the mountains and plains make people really feel like they are in a sea of ??red.

Benxi has also been named the "Maple Leaf Capital of China", and the annual China Benxi International Maple Leaf Festival has become a major event, attracting tourists from all over the world.

01 Mutton Soup Benxi’s local specialty food must mention the mutton soup. The milky white mutton soup is paired with green onion leaves to get rid of the chill in autumn.

Pair it with two large flower rolls or shaomai, and it's ready!

If you have a big appetite like Taitai, you can order two large lamb skewers or a fried belly.

Or order mixed cauliflower and two stir-fried vegetables, and have a drink with your friends. This kind of comfort and happiness is the greatest joy of traveling.

02 Guobao Pork "Guobao" may be the most famous dish in Northeastern cuisine.

Despite its seemingly rough appearance, making it crispy on the outside, tender on the inside, sweet and sour is actually a test of the chef's skill.

For a good Guobao Pork, the outer shell should not be too soft, like eating gnocchi, nor should it be fried so much that it dries out inside and out, like eating dried meat.

No matter how thin or thick the tenderloin inside is, it is best to retain the tender and smooth texture of the tenderloin.

03 Chicken Rack Because Shenyang is only about an hour and a half drive from Guanmenshan National Forest Park, many tourists also choose to go directly to and from Shenyang.

The most popular delicacy in Shenyang is naturally the chicken rack. We even flew there to have a good taste (click to review).

Either grilled or mixed, the meat is torn and the bones are chewed, the aroma of the meat sticks to the bones, and the pleasure of chewing the bones makes people addicted to it.

Give Taitai two chicken racks and Taitai can eat them all afternoon!

Click "Shenyang" to unlock a super-detailed guide to eating and drinking in Shenyang.

The most misunderstood city of gourmet food, summer is the perfect time to go!

"Beijing" Xiangshan Park "I don't know what heaven looks like, but judging from my life experience, Beiping autumn is heaven." Lao She used his own pen to write down his love for Peiping (Beijing).

One of the most beautiful things he wrote about Peiping in autumn was going to Xiangshan to see the red leaves.

The most common species in Xiangshan are cotinus, followed by maple leaves, and other plants such as torch trees.

Because of this, different plants produce different reds layer by layer, which makes people deeply remember the four words "the forest is dyed".

The best viewing period is from mid-October to November.

01 Roast Duck The most famous delicacy in Beijing, roast duck is naturally the first place.

Even Qianlong was impressed by its delicious taste and ate it eight times in thirteen days.

Beijing's hanging-oven roast duck takes these words to the extreme: crispy, tender, fat but not greasy, and thin but not greasy.

Many foreigners even fly to Beijing just to have this bite.

02 Shabu-shabu Pork in Copper Pot In autumn and winter, it’s perfect to supplement your meal with some mutton.

As one of the representatives of northern hot pot, the copper-pot shabu-shabu of old Beijing is a perfect meal to have after viewing the maple leaves, just in time to drive away the cold air in the mountains.

Beijing's chive flowers are first pickled and then grated, with juice, and served with Erba sauce mixed with sesame sauce and peanut butter, and then some fermented bean curd and other toppings.