The traditional Maple Sugar Festival is open to visitors from home and abroad, especially children.

Along the way, there are many clear signs explaining and demonstrating how maple syrup is made, both ancient and modern. The staff are nice 🍁. It's really amazing. The sugar maker cuts a hole in the maple tree and the SAP flows out through the hole.

The SAP is 97% water and 3% is sugar. When you heat the collected SAP to evaporate most of the water, you get a concentrated syrup (the syrup is so sweet for free, Mamma mia). All the water evaporates to a certain temperature and becomes solid sugar

After walking around, you will come back to the visitor centre at the beginning. There is a small restaurant, bathroom, gift shop, and a small theater with some shows for children. The small hanging lights in the restaurant are quite warm. We tried the bouillon, the sausage and pancake with maple syrup and it was OK if it was fresh

Some farms also specially retain the old Indian collection of maple SAP and maple sugar production equipment, with a special spoon will burn hot sugar water, poured on the snow, cold and hot fusion, immediately condensed into a cake, people pick up spoon and knife to taste maple sugar, eating while talking.

In the festival, the ancient production method is used to perform the process of making maple sugar for tourists, and some also provide free maple sugar cake and "toffee" for tourists to taste on weekends.

During the festival, local residents also enthusiastically performed various folk songs and dances for tourists, leading tourists to enjoy the lush and beautiful maple forest red leaves.

Canada is rich in maple leaves, of which the southeastern provinces of Quebec and Ontario have the most beautiful maple leaves. Canada maple forest is all over, every late autumn maple leaves red as sunset, like flowers in full bloom in summer, so Canada is known as the "maple leaf country".

A long time ago, a chief of a North American Indian tribe went out hunting every day with his strong men. When he came back to the door of his house, he used to cut his stone axe into the trunk of a big tree next to him, as if the tree were his weapon stand.

All the trees around his house were his armor-stands, and the tree in which he put his axe depended on his whim.

That March morning, as usual, he removed his axe from the cut in the trunk of the tree and strutted off. No one noticed, but the SAP began to drip from the opening where the axe had cut it.

The SAP trickled down the trunk of the tree, wetting a slightly raised root at the base of the tree, and just below the root was a small bark bucket, which the chief's wife had put under the tree the day before after she had gone to fetch water from the stream.

The barrel was leaning, and the bottom edge of the barrel was just under the roots. So, drop by drop, the SAP from the roots of the tree trickled into the little bark-barrel. When it was time to cook dinner, the chief's wife remembered to fetch water.

She hurriedly picked up the bark pail she had thrown under the tree, and when her hand sank, there was half a pail of water in it. She was overjoyed, and without thinking, she cooked with the water in the bucket, regardless of the fact that the water did not look dirty, but somehow it was not so clear.

That night's dinner smelled better than any food they had ever tasted before, with a sweetness they had never tasted before.

Since then, the North American Indians discovered that syrup can be extracted from the SAP of the tree, and the tree that drops sugar juice is the unique sugar maple in North America.