Zongyang County, Tongling City, Anhui Province — a pearl on the Wanjiang River, known as the "Land of Culture and Buddhism, a Famous District South of the Yangtze River". It integrates volcanic wonders, wetland ecology and red culture, featuring scenic spots such as Fushan Mountain, Chenyao Lake and Dai'ao Mountain. Experience the diverse charm of the "East Gate of Tongling" in one day.
Volcanic wonders, wetland customs, red memory, Buddhist culture
In the morning, visit Fushan Mountain to appreciate volcanic wonders and cliff carvings, and visit the former site of the Crossing River Campaign to revisit revolutionary history; in the afternoon, tour Chenyao Lake to enjoy wetland scenery and explore Baiyun Rock to experience Buddhist culture; in the evening, climb Dai'ao Mountain to overlook the beautiful scenery of the Wanjiang Plain.
A characteristic aquatic product of Zongyang County, grown in freshwater areas such as Chenyao Lake. Due to the excellent water quality, the crab meat is tender and the roe is plump, especially those caught in autumn are the fattest, known as the "Famous Crab of Wanjiang", and are a delicacy for entertaining guests locally.
A traditional seasonal snack in Zongyang County, made by chopping young leaves of spring wormwood and mixing with glutinous rice flour, wrapping in pickled vegetables or meat filling, and frying. It has a soft and glutinous taste with the delicate fragrance of wormwood, and has the effect of clearing heat and eliminating dampness, which is a characteristic food around Qingming Festival.
A classic dish of Zongyang, selected pork belly mixed with indica rice flour, marinated with soy sauce, ginger and other seasonings and then steamed. The meat is fat but not greasy, the rice flour absorbs the meat fragrance, soft and delicious, and is a must-have dish for local festival banquets.
A specialty of Yijin Town, Zongyang County, made of high-quality rice into thin strip-shaped rice noodles through multiple processes. It has a delicate and smooth taste, does not become mushy after long cooking, can be boiled in soup or stir-fried, and is an important part of the daily diet of local people.