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When is the best time to go to Wuyuan, Jiangxi?
It is best to go to Wuyuan, Jiangxi in March and April.

March and April in Wuyuan, Jiangxi: Spring is the season when rape blossoms bloom in Wuyuan, which is undoubtedly the most attractive season in Wuyuan. In March, rape flowers were concentrated in Jiangwan, Likeng and Rainbow Bridge areas with low altitude. After April, it is the season when rape flowers bloom in Jiangling and Qingyuan, which are at higher altitudes. At the beginning of March, the rape flowers in Wuyuan opened sporadically and slowly entered the initial flowering stage. In mid-March, rape blossoms slowly transitioned to the initial stage. Before and after March 20 to Tomb-Sweeping Day, rape blossoms were in full bloom; After Tomb-Sweeping Day, most of the rape flowers went to the curtain call.

Wuyuan is located at the junction of Anhui, Jiangxi and Zhejiang provinces, and is known as "beautiful countryside, China". The four seasons here have different scenery. In spring, you can see the sea of rape flowers and taste spring tea, and in autumn, you can enjoy red leaves, watch autumn and shoot morning fog. In the off-season when there are few people, you can also stay for a few days, visit ancient villages and enjoy Huizhou folk houses.

Wuyuan special food

1, Jiangwan Sydney, Jiangwan Sydney is named because it is rich in this area. This kind of Sydney is big and thick, with thin skin and small core. The juice is pure and delicious, crisp and sweet.

2, Wuyuan green tea, Wuyuan Mingmei is the top grade of Wuyuan green tea, the shape is curved like eyebrows, and the taste is fresh and sweet.

3. China red fish is both an edible fish and an ornamental fish, and it is the only unique fish species at home and abroad. Its color is red, and it looks like a wallet. Its meat is tender, nutritious and delicious, and it is delicious for a banquet.

4. Steamed pork is a special dish of Wuyuan, which makes guests unforgettable. Use fresh vegetables or dried vegetables, such as edamame, pepper, eggplant, steamed bread, shredded radish, bracken and dried bean curd. As a base, mix it with early rice flour, put it in a pot and steam it in a cage.