Xinhua Shuijiu is made by diluting Zaojiu with water. Zaojiu is unique in that it does not require steaming or roasting. It is typically made from glutinous rice, which is cooked and then fermented with distiller’s yeast. Aged Zaojiu is considered the finest quality, usually distilled around the Double Ninth Festival and left to mature until the Spring Festival. Hosts are generally reluctant to open the jar unless distinguished guests arrive. Aged Zaojiu has a pale yellow hue, flowing out in fine strands — it fills the cup without spilling, boasts a richly mellow taste, and can easily intoxicate even with a small sip. Those who prefer a milder drink or find Zaojiu too strong often dilute it with water to make Shuijiu. This involves opening the sealed jar after a certain period and mixing it with cold boiled water at a ratio of 0.5 kilograms of rice to 1 kilogram of water. After soaking for two to three days, the resulting Shuijiu is sweet yet not overpowering, richly flavored with a lingering aromatic sharpness.
Xinhua Dragon-Tooth Lily Bulb is characterized by its large, thick, and plump bulbs. When dried, each piece is about two inches long and 5.6 fen wide, with a silvery-white, translucent appearance that resembles the legendary dragon’s tooth—hence the name. The Dragon-Tooth Lily Bulb is considered a premium edible lily bulb. It can be eaten fresh, dried and stored, or made into lily powder...
Xinhua’s Baixi water tofu is snow-white in color, tender in texture, holds its shape even after prolonged cooking, and tastes deliciously fresh. It enjoys the reputation of “Travel the world over, but Baixi water tofu is the best.” The exceptional quality of Baixi tofu is attributed to the outstanding local water. Legend has it that when Emperor Qianlong of the Qing Dynasty traveled through southern China and passed by Baixi Town, he tasted the water tofu and praised it highly. When asked why it was so good, the locals explained that...
Xinhua Cup Cake is shaped like an ingot, about the size of a baby’s fist. It has a sweet flavor and transparent color, and comes in two varieties: yellow and white. The yellow ones are colored with brown sugar and rice sugar, known as Golden Ingot Cakes; the white ones are mixed with white sugar or saccharin, called Silver Ingot Cakes. They come in two shapes—concave and convex. The concave ones are called Navel Cakes, dense and tender in texture, and chewy like stewed tendon. The convex ones are called Cup Cakes. When you take a bite, …
Sanhe Soup is a traditional local delicacy of the Meishan region, beloved by many in restaurants and late-night snack stalls across Loudi City and surrounding areas. Tasting Sanhe Soup not only satisfies your palate but also allows you to appreciate the profound and mystical Meishan culture. The ingredients for Sanhe Soup are quite particular—ideally, water buffalo blood, thick…
The “Purple Sparrow Tribute” Purple Fragrant Rice, an extraordinary product of China, is produced by Hunan Zinong Special Agricultural and Forestry Technology Development Co., Ltd. Testing conducted by the Hunan Agricultural Products Inspection and Testing Center and the Rice and Rice Products Testing Center of the Hunan Academy of Agricultural Sciences on the “Ziquejie” Purple Fragrant Rice (“Purple Sparrow Tribute”) revealed that its water-soluble ash acidity is +0.0…
In recent years, when hosting guests from all over, the people of Loudi have almost made Sanhe Soup a must-have dish, and it has come to be known as a “Loudi specialty.” The most widely accepted origin of Sanhe Soup is said to be around Hengyang in Xinhua. It features strips of tender and thick beef tripe, slices of fresh tender beef, and diced tender cooked beef blood, seasoned with star anise, cinnamon, …
Hunan specialty—Pig Blood Ba—is a traditional food from central Hunan, dating back to the Kangxi era of the Qing Dynasty. Passed down through generations for hundreds of years, Xinhua Shuiche Meng’e Seasoned Meat Food Co., Ltd. has innovated upon this historical recipe. Pig Blood Ba is meticulously crafted. Specialty Story: Pig Blood Ba is a traditional food from Xinhua…
Meishan Duck is a local specialty product from Hunan, made from a special breed of red-feathered duck. It has a flat shape with an oval outline, a cheese-colored skin, and maroon lean meat. When eaten, the skin is crispy, the bones are tender and crunchy, and the meat is soft, with a well-balanced level of saltiness. The lean meat is fragrant and savory, while the fat is not greasy. It carries on the flavor of the traditional Zhennan An Duck. …
The mists of history unfold a warm scroll, and the gentle visage of the Purple Crag Qin people’s terraces lies quietly in Shuiche Town, Xinhua County, Hunan. As a unique gem of mountain rice cultivation culture, it bridges ancient and modern times, witnessing millennia of heritage and leaving behind legendary poetry, its footprints imprinted across time and space. Purple Crag Black Fragrant Rice, also known as Black Tribute Rice, is hailed as the “Medicinal Rice”…
Xinhua’s winter radish in stew features thin skin and thick, meaty flesh, with chunks as large as soap bars. Placed on the table, they gleam white like fatty meat, yet taste refreshingly delicious—rich but not greasy—and offer digestive, sobering, phlegm-resolving, and qi-regulating benefits. The people of Xinhua cook up a big pot of it for New Year’s Eve and keep eating it right through to the Lantern Festival on the fifteenth day of the first lunar month. Winter radish in stew is delicious, but there’s also…
Xiangzhong Fragrant Rice gets its aroma from an organic compound called "geraniol" contained in the grains, which gives off a captivating fragrance. However, it is very delicate, requiring high-quality soil and water conditions, and typically “loses its fragrance when transplanted elsewhere,” while also yielding very low production. As a result, feudal dynasties throughout history designated it as an “imperial tribute,” forbidding “commoners from tasting it.” Loudi’s “Lianxiang No. 1” not only…
Shuangjiang shallots are a type of vegetable food rich in sugar and various minerals. They offer functions such as sterilization, reducing greasiness, stimulating appetite, skin care, and beautifying, making them highly popular. Their quality features include: first, white color; second, multiple layers; third, crispy flesh; and fourth, large and uniform size. The white color indicates no pollution, the multiple layers make them suitable for pickling, the crispy flesh ensures a refreshing taste,…
Shuangjiang Chili. The cultivation of chili in Shuangjiang Township has a long history. "Pingdi Chili" is widely renowned for its bright color, rich flesh, and pure flavor. Currently, the township's chili-growing bases, mainly in villages such as Pingdi, Xiaotian, and Hengshi, cover an area of over 5,000 mu, with a yield of around 300 kilograms per mu. The estimated annual production...
Although Louxing’s spicy crayfish may not be as famous as those from Changsha, they are still quite distinctive. The bright red shells, tender white meat, and chicken broth are topped with a few green scallion segments and purple perilla leaves. Pick up a plump, bright-red crayfish from the bowl, tear it apart with both hands to remove the two claws, then gently pry open the shell to reveal the crescent-shaped meat... Those who can handle the heat can also dip it in the flavorful broth.
People in Hunan have a particular fondness for beef, especially that from cattle raised freely on hillsides and fields, grazing on a variety of wild plants. There are many ways to prepare it, such as Clay Pot Beef Trotters, which uses trotters from cattle aged over three years—too young, and the meat lacks flavor. Cooked with more than ten kinds of herbs and spices, the dish has a rich, tender texture that’s smooth and flavorful with a mild kick of spice. …
People in Loudi prefer spicy and sour flavors, and spicy and sour pork knuckle is one of their favorites. Basic ingredients: pork knuckle, wild mountain bamboo shoots, wild chili peppers, broad bean paste, chili oil, chili powder, white sugar, rice vinegar, oyster sauce, monosodium glutamate, chicken essence. Method: 1. Scald the pork knuckle to remove hair and boil until 80% cooked; 2. Heat oil in a pan until…
Jin Guangyuan Imperial Braised Duck Jerky is a traditional specialty from central Hunan. Originating in the Qing Dynasty, it is a low-fat snack that perfectly combines the secret recipe of Zeng Guofan’s family chef—leader of the Xiang Army—with modern food processing techniques. Made from free-range native female ducks raised in the water towns of southern China, the duck is marinated with over thirty kinds of precious Chinese herbs and seasoned with more than ten types of spices,…
The village of Tie Shan in Lengshuijiang City has long been known as the “Hometown of Bayberries.” Not only are the hillsides covered with bayberry trees, but they are also planted abundantly in front yards and courtyards. When the bayberries ripen, the hills of Tie Shan turn a sea of green tinged with red and white, instantly making passersby’s mouths water and lifting their spirits. There are many varieties of Tie Shan bayberries. The larger ones are about the size of a walnut, with thick flesh and small pits…
Finished Dish Characteristics: The meat is tender, rich yet not greasy, with a deliciously clear and savory broth. Health Benefits: Nourishes weakness, benefits qi, clears heat, and promotes urination. Preparation Method: 1. Chop lean and fatty pork into small pieces, place in a bowl, add 2 egg whites, salt, MSG, cooking wine, diced water chestnuts, and shape into meatballs. 2. Mix egg whites, water, and crab roe into an even sauce, coat the meatballs, then simmer them in…