Junshan District, Yueyang City, Hunan Province – an ecological pearl in Dongting Lake, integrating lake island scenery, wetland landscapes, and historical legends. It features distinctive attractions such as Junshan Island, East Dongting Lake Wetland, and Tuanhu Lotus Park. Experience the diverse charm of "Dongting culture + natural ecology + pastoral customs" in 2 days.
Seek legends on the island, watch migratory birds by the lake, admire pastoral scenery with lotus flowers, and enjoy tranquility in the mountains
Morning: Climb Junshan Island to explore mythological legends; Afternoon: Visit East Dongting Lake Wetland to encounter migratory bird "elves"; Evening: Stroll around Dongting Pearl Square to admire the sunset over Dongting Lake.
Morning: Wander through the sea of lotus flowers in Tuanhu to feel the coolness of summer; Noon: Visit Liulinzhou Town to taste farm-style food; Afternoon: Climb Tianjingshan to enjoy the forest oxygen bar.
A specialty of Junshan District, a precious fish in Dongting Lake, transparent as silver all over the body with tender meat. Local cooking methods include fried whitebait with eggs, whitebait soup, fried whitebait, etc. It tastes delicious and is rich in nutrition, being a representative of Dongting Lake fresh water delicacies. It can be tasted in many restaurants in Liulinzhou Town.
A series of tea pastries made with the famous Junshan Yinzhen tea as raw material, including Yinzhen tea cakes, tea-flavored pastries, tea eggs, etc. The tea pastries are fresh and elegant, with the unique flavor of tea leaves, and are an excellent choice to go with Junshan Yinzhen tea. Freshly made tea pastries can be experienced in tea rooms in Junshan Island Scenic Area.
Made with fresh lotus seeds from Tuanhu, simmered slowly with tremella, lily, and rock sugar. It has a sweet and soft taste and has the effect of clearing heat and relieving summer heat. It is a characteristic summer dessert. Farmhouses around Tuanhu Lotus Park serve soup made with freshly picked lotus seeds.
A traditional famous dish in Junshan District, made by marinating local pork belly with glutinous rice flour, chili, and spices, then steaming. The meat is fat but not greasy, the glutinous rice absorbs the meat aroma, and has a unique lotus leaf fragrance (traditionally steamed wrapped in lotus leaves). It is a main dish at local festival banquets.