Jingxi rice flower fragrance. Beijing News reporter Wang Wei filmed
Beijing News (reporter Wang Wei) Beijing west rice fragrant, cooking taste people know. On October 2, in Zhongwu Park, outside the west gate of the Summer Palace, the Jingxi rice had turned yellow, and it was heavy and low to wait for the harvest.
The rice had already sunk its head down, waiting for the harvest. Beijing News reporter Wang Wei photographed
Zhongwu Park is located next to the West Fourth Ring Road, south of the West Summer Palace Road, with an area of about 55 hectares, and was originally a farmland outside Zhongwu Village. Historically, the terrain here was flat and the groundwater was abundant, and later rice was widely cultivated, which is also known as "Jingxi Rice".
There are large flat rice fields in the park, and the variety of Jingxi rice, which is unique to Beijing, is planted. There is also a terraced landscape in the garden, and the layers of rice fields rise and fall with the terrain, which is formed on the basis of the original rice fields and through its own terrain.
Terraced rice landscape in the park. Beijing News reporter Wang Wei photographed
Jingxi rice has a long history, in 1692 AD, after the Kangxi Emperor toured the south, he brought back the rice seeds in Yuquan Mountain for trial planting, which was also the beginning of rice cultivation in western Jingxi.
In 2015, Haidian District launched the integrated planning and construction of green space in the "Garden Outside the Park" area, and a number of parks that highlight the historical style of the region, such as Zhongwu Park, were unveiled one after another.
Young tourists take pictures in the rice fields, the rice ears are hanging low, and the harvest is imminent. Beijing News reporter Wang Wei photographed
It is understood that after entering October in previous years, the rice fields in Zhongwu Park will gradually mature, and the rice ears will be low-hanging, thus entering the best viewing period, and it is expected to start harvesting by the end of October.
Beijing News reporter Wang Wei
Edited by Zhang Shujing Proofreader Wu Xingfa