Tie-dye can be considered a sister art to batik, but its unique craftsmanship is particularly evident in the hand-tying process. Using white thread, various patterns such as flowers, birds, insects, and fish are tied onto smooth, pure white fabric. The fabric is then boiled in a prepared indigo solution and hung to dry in a well-ventilated, sunlit area. Gradually, vivid and lifelike images emerge before your eyes. Finally, some technical treatments are applied to prevent fading, and the entire process is complete. Tie-dye is generally slightly more expensive than batik. Small tie-dye items, such as scarves (3–10 RMB each), and larger square tie-dye fabrics (50–70 RMB). Works by renowned tie-dye artists Wu Huahua and Zhang Guiying, valued for their artistic significance, range from 70 to 600 RMB.
The creation of ginger candy as a specialty originated from a folk remedy in Phoenix used to treat colds and chills. People eat grains and toil year-round, and when they catch a chill, illness is inevitable. For such minor ailments, locals in Phoenix generally do not seek doctors but instead help themselves—slicing a few pieces of ginger, mixing them with brown sugar, and simmering them in an earthenware bowl...
Stone carving is one of the traditional folk crafts in our county. It is prominently reflected in handicrafts such as stone seats, stone drums, stone lions, stone dragons, stone figures, and stone tables. With the development of the market economy and the rise of tourism, the production of stone carvings has also flourished, and the craft, which had been neglected for decades, has once again become popular in the market. In the ancient city of Phoenix...
Cross-stitch embroidery is a highly technical and challenging craft. It uses white or light blue fabric and blue thread as materials. There is no pre-made pattern for cross-stitch embroidery; instead, the fabric is fixed onto a pre-assembled square bamboo frame, and then lifelike patterns are created directly on the fabric using blue thread. Nowadays, there are very few Miao women who are skilled in this craft...
Guzhang Maojian is produced in Guzhang County, located in the central part of the Wuling Mountain Range. The county is covered with dense forests and shrouded in mist; crisscrossed by streams and blessed with abundant rainfall; enjoying mild winters and cool summers with a temperate climate; and endowed with fertile soil rich in organic matter, phosphorus, and selenium. Free from pollution, the production environment here provides an unparalleled foundation for the exceptional quality of Guzhang’s famous tea. The first tea of the season is harvested in March and April...
Chestnut stewed chicken or duck is a specialty of western Hunan. In September during the Double Ninth Festival, it’s the season to harvest chestnuts. The collected chestnuts—chosen for their large size and freedom from pests or disease—are dried on the beams of airy, sunlit rooms. At this time, the meat of a slaughtered hen (or duck) is cut into pieces, and after the chestnuts are boiled, they are mixed with stir-fried chicken (or duck) meat…
Cuisine: Hunan cuisine Flavor: Sweet and sour Price: 10–40 RMB Features: Tastes like lychee, sweet and sour with a refreshing finish, salty and savory to the palate. Ingredients: 250g carrots, 250g white radish, 250g green beans, 250g cucumbers, 500g cabbage, 50g yellow vinegar, 50g sugar, 100g white liquor, refined salt…
Cuisine: Hunan cuisine Flavor: Spicy and aromatic Price: 10–40 RMB Features: This dish features a golden color, spicy aroma, and a slight tanginess. The meat is rich but not greasy, with thick sauce and rich starch coating, offering a unique flavor. Ingredients: 750g fatty pork, 25g scallions, 15g dried red chili peppers, 50g peanut oil. Cooking method: 1. Singe the fatty pork...
Chrysanthemum stone carving is a unique art treasure that combines naturally formed chrysanthemum-shaped stones with exquisite hand-carved artistry. (Xiangxi)…
Xiangxi goats benefit from abundant mountainous resources, vast pasture areas, and a wide variety of forage grasses, providing ideal conditions for goat farming. Currently, the region has developed a goat population of 1.2 million (total raised), with 600,000 slaughtered annually, generating an output value of 120 million yuan. Goat production is the third-largest pillar industry in the rural economy of the region, following pomelo and flue-cured tobacco...
If I told you that blood-stuffed glutinous rice dumplings are made with blood and intestines, would you find it horrifying? A friend from Shanghai responded to me, “The term ‘blood-stuffed glutinous rice dumplings’ instantly brings to mind the human-blood steamed buns in Lu Xun’s writings, sending chills down my spine—it’s terrifying. I never expected people in Xiangxi to actually eat anything!” Of course…
Tujia Brocade is a traditional handicraft and practical item of the Tujia ethnic group in western Hunan, also known as Xilan Kapu. In the Tujia language, "Xilan" means quilt and "Kapu" means flower. Nearly every Tujia girl in western Hunan is skilled in brocade weaving. It follows ancient knitting techniques, using various colored silk threads to weave patterns, mostly in diamond shapes. The products include bedspreads, curtains…
If you visit a local family in Western Hunan, one dish you’re sure to be served is Western Hunan Miao Fish. Likewise, when locals dine out, Miao Fish is often their first choice. It’s a signature dish of the region that fits just as well in everyday homes as it does on more formal occasions. As the song goes, the high mountains of Western Hunan have pure waters...
According to the "Explanation of the 'Shi He' Chapter in the Book of Changes": "Roasted by yang over fire is called cured pork." This proves that cured pork has a history of over two thousand years. The Tujia and Miao cured pork from Hunan is a distinctive local specialty uniquely created by the Tujia and Miao peoples to extend the shelf life of pork. Its characteristics include: rich fat aroma, yellow-glossy skin, …
Glutinous Rice-Marinated Sour Fish is a specialty dish from Guzhang County in Xiangxi Prefecture, Hunan Province. With a well-balanced texture and extremely high nutritional value, it is considered a premium delicacy served to guests by the Miao people. Guzhang County is located in western Hunan, slightly east of central Xiangxi, south of the You River and north of the Dong River. Ethnic minorities, primarily Tujia and Miao, make up 85% of the total population...
Miao-style Pickled Vegetable and Tofu Soup is a traditional soup dish of the Miao people. The pickled vegetables are typically made from radish leaves and the slightly yellowing leaves of Chinese cabbage, which are spread out in a cool place for one or two days until they turn golden yellow. They are then chopped and placed in a jar, soaked in boiling rice broth and pickling starter, and kept near a heat source. After one day...
Glass Chili is a high-quality chili produced in Luxi County. It gets its name from its bright, shiny, and transparent red color. With a moderate skin thickness and spiciness, it offers an excellent taste and has gained widespread popularity among consumers both in China and abroad, becoming one of the main varieties of dried chilies exported from Hunan Province. The dried red chilies from Xinglongchang Town in Luxi County, Xiangxi Prefecture, are honored as the “Chinese Glass Chili,” the “Chinese Trumpet Chili,” and more...
Sour fish is an unparalleled signature dish in the feasts of the Miao people in Fenghuang. The so-called "sour fish" refers to small, freshly caught fish that are gutted and cleaned, then coated in rice flour (with a small amount of salt mixed into the flour), and placed in a vegetable jar to ferment for three to five days until they develop a sour flavor. After fermentation, the fish are taken out and deep-fried in tea seed oil or other plant-based oils until golden brown...
Loach Stirring Tofu Loach Stirring Tofu is made by placing live loaches in clear water to let them expel all mud and impurities, then pouring them into boiling white tofu. The loaches die between the tofu pieces, which are then cut into small chunks and either deep-fried or made into a soup.…
In spring and summer after rainfall, dark green lichen (locally called Sand-Luo mushrooms), which grows on the rocky surfaces of mountain ridges, is collected and rinsed thoroughly several times with clean water. It is then stir-fried with pickled spicy chili peppers and garlic from a jar, and finished with a sprinkle of chopped scallions to create a local specialty that is rich in color, aroma, and flavor. …