Lianyuan is abundant in bamboo shoots, with those from the Longshan Gaoling area being the finest. The canned Fresh Bamboo Shoots produced from these shoots undergo a meticulous process: de-shelling, steaming (to about 80% done), removing the outer skin, rinsing, shaping (removing broken tips), then steaming again. Ingredients such as citric acid, white sugar, and clear water are added before undergoing sterilization. The finished product features a color that is either pure white or faintly yellowish-white, crystal-clear and translucent...
As early as the 38th year of the Qianlong reign in the Qing Dynasty (1774), Lianyuan began producing iron woks. In the 8th year of the Daoguang reign (1828), the Qianfeng Wok Factory was established, which later expanded to 15 wok factories, making it a renowned iron wok production hub in the province. The products were sold well in 12 provinces and cities including Hunan, Hubei, Guangdong, Guangxi, Yunnan, Guizhou, and Sichuan. Currently, the production includes ear-handled woks, flat-bottomed woks...
Lianyuan has long been known for its high-quality flour production, gaining considerable fame as early as the 1930s. In the early years of the Republic of China, over 80 animal-powered flour mills were successively established in Lan Tian Town, engaging in seasonal flour production. Later, through joint stock investment by individuals such as Liang Chengheng, Liang Yixin, and Liang Shengwu, six medium-sized “12218”-inch flour mills were introduced, marking the beginning of mechanized flour production.…
The Black Goat is an ancient breed. During the feudal dynasties, it was customary to use the “Three Sacrificial Animals” (namely the Black Goat, Black Boar, and Black Rooster) to commence ceremonies in worship of the God of Agriculture. It is said that this breed was introduced to our city for breeding some four hundred years ago, and the state has designated Lianyuan as one of the national production areas for black goat hides. The Black Goat has a delicate and relatively small head, large and spirited eyes, obliquely upright ears…
In the Meijiang area, there is a custom of stewing fish. The people of Meijiang regard stewed fish as an auspicious and propitious dish. During the Spring Festival or when special guests visit, a fragrant and oily Saihai stewed fish is always served. There are particular customs surrounding its consumption on New Year’s Eve and the first day of the New Year. No matter who you are, you may only use chopsticks to pick fish meat from the belly of the fish...
Ink Crystal Stone Carvings are a specialty of Hunan Province. The ink crystal stone is produced in the areas around Dongkou and Xinhua counties. The stone is fine-grained, pitch-black and shiny, earning it the name "ink jade." The carved products appear solemn, rustic, dignified, and elegant. The designs combine realism with exaggeration, and the carving techniques are flexible and varied. As a result, the works resemble the delicate translucence of jade carvings while retaining the bold ruggedness of stone carvings...
Longevity rice was one of the three tribute products of Meijiang in ancient times. It gets its name from Longevity Village, which is more than ten li away from Huangluowan. Legend has it that Zhu Yuanzhang, who was a leader under Guo Zixing’s command at the time, led his army in battle and once ate a meal of rice in Longevity Village — a taste he never forgot for the rest of his life. After Zhu Yuanzhang ascended to the throne, he issued an imperial decree designating Longevity rice as tribute rice. Longevity Village sits at an altitude of over 400 meters…
In the old days, the area from Dajiangkou Dam to Mafangxi was collectively known as the Thirteen Niubu Squares. Here, towering mountains line both banks, and small streams flow gently. During summer and autumn, the Niubu Frog can be heard croaking “bang, bang, bang” incessantly. Locals call the Niubu Frog “Stone Stick,” and some also refer to it as “Mud Frog.” The Niubu Frog is a rare and unique small animal native to the Meijiang area, belonging to…
Ancient Immortal Liquor is produced in Guxianjie, Hunan. It is made from glutinous red sorghum using water from the Guxian Spring in Guxian Cave. The liquor is meticulously fermented and aged using traditional techniques combined with modern technology, making it a fine traditional brew that carries forward China’s 5,000-year-old cultural heritage. Legend has it that the ancient deity Shennong came here to lay out the Eight Trigrams — both the Primordial and Later Heaven Trigrams — thereby spreading agricultural culture. Moreover...
Making tofu for the New Year is a local traditional custom, and there is even a saying: “On the 23rd, offer sacrifices to the Kitchen God; on the 24th, slaughter the New Year’s pig; on the 25th, make New Year’s tofu…” Tofu is an essential dish on the New Year’s dining table. As the Spring Festival approaches, farmers process their own homegrown soybeans through several steps—soaking, grinding, filtering, boiling the soy milk, straining, and pressing into blocks—to make…
Fuku Town has a famous dish called "Shuipang" (pronounced "pang" in the local dialect, similar to "bang"), which fully embodies the bold character of the "Meishan Man" — eating meat in big chunks and drinking wine heartily. Not long ago, a reporter visited Fuku Town out of admiration for this dish, had the pleasure of tasting the delicious "Shuipang," experienced an original sensory delight, and got a taste of the "Meishan Man" lifestyle. Fuku belongs to the ancient...
Lianyuan Purple Rice originates from Longshan National Forest Park in Lianyuan, Hunan, boasting a long and storied history. During the Tang Dynasty, the renowned physician Sun Simiao once settled on Longshan Mountain, where he gathered herbs, formulated prescriptions, and authored the "Qianjin Yaofang" (Essential Prescriptions Worth a Thousand Gold), leaving behind over two thousand remedies known for their miraculous efficacy. Pilgrims and patients flocked to the mountain seeking healing. Today, the "Medicine King Temple" still stands atop Yuping Peak. Legend has it that...
Long-snouted, short-haired, streaked with fat, it loves to graze on tender mountain shoots. Thirsty, it drinks from cool springs and dewy banana leaves; hungry, it feasts on rice, sweet potatoes, and wine lees. When served fresh and red, it graces golden platters; when fragrant and tender, it invites jade chopsticks. Its intoxicating flavor embodies the true spirit of the people of Hunan, with the commander’s banner flying high over Nanjing. This poem tells the legend of Drunken Flower Pork from Central Hunan from over a hundred years ago. It is said that Zeng Guofan, the commander of the Xiang Army, was usually...
The unique geographical environment of Hunan, its long-standing local customs, and the southward spread of Confucian thought from the Central Plains gradually merged and evolved, giving rise to the distinctive Xiang (Hunan) culture that has influenced not only the development of Hunan but also Chinese society as a whole. However, the rise of the Xiang Army during the late Qing Dynasty propelled Xiang culture to new heights, and its culinary expression — the Water Margin Feast — was born...
The reason Zhumei Local Chicken tastes so delicious and is never tiresome to eat lies first and foremost in its ingredients. The chicken used is authentic local Sanhuang chicken. During the day, these chickens primarily feed on wild grasses, weeds, insects, and ants in the mountains and fields, and are only supplemented with mixed grains and cereals when they return to their coops in the evening. This greatly meets their nutritional needs and ensures a balanced supply of nutrition, while...
Sticky rice cake is made by mashing cooked glutinous rice into a paste and is a popular dish in some regions of southern China. People usually make it before the Spring Festival, as it symbolizes harvest, joy, and reunion — an essential treat for the New Year. Sticky Rice Cake Ribs is a new rustic-flavored dish where soft sticky rice cakes wrap around tender, flavorful ribs, which are then deep-fried...
Pig blood cake is a traditional food from Xinhua, dating back to the Kangxi era of the Qing Dynasty. Passed down through generations for hundreds of years, Xinhua Laojia Food Co., Ltd. has innovated upon this historical recipe. The making of pig blood cake is meticulous, with tofu as the main ingredient, mixed with an appropriate amount of pig blood, salt, diced fresh meat, chili powder, five-spice…
Shuiche Preserved Duck originated in the Ming Dynasty and has a history of over 500 years. It was originally called "pao yan" (soaked and salted), a name still used among locals. In 1905, it became a commercial product sold to Hong Kong and Macau, and later distributed to Singapore, Malaysia, and other regions. It became a popular delicacy on dining tables across Southeast Asia and a treasured gift for friends and family, enjoying great popularity in those countries. Made from the meat of...
Waterwheel firewood-cured bacon has a long history and is exquisitely made, representing the most distinctive traditional food in Xinhua County. From the 9th to the 12th lunar month each year, high-quality local pork from Waterwheel is used as the main ingredient, combined with an appropriate amount of salt, soy sauce, monosodium glutamate, spices, and more. After undergoing multiple meticulous curing processes, it is smoked over firewood charcoal for 30–40 days, and then…
Main ingredients: premium pork, glutinous rice Preparation: Dice the pork into a mixture of lean and fat meat in a 7:3 ratio, then mince it into a paste. Add MSG and salt, and you can also include eggs and water chestnuts. Stir in one direction until well combined, then shape into round balls. Coat the balls with glutinous rice that has been soaked until semi-transparent, and steam them in a steamer until cooked. Characteristics: Deliciously fragrant and sweet, soft and tender, and far…