Xianning City has a long history of cultivating osmanthus. Historical records indicate that over 2,300 years ago during the Warring States period, the poet Qu Yuan wrote the beautiful lines “Offer osmanthus wine and pepper sauce” and “I ride my osmanthus boat” as he passed through Xianning. A tradition of brewing osmanthus-flavored liquor has existed among the local people for 500 years. A small number of thousand-year-old osmanthus trees still exist in Xian’an. Carrying forward a legacy of...
Steamed cake has long been a beloved local delicacy in this county, enjoyed by people of all ages. This cake is made from glutinous rice, non-glutinous rice, brown sugar, and sesame. Taking 10 jin (5 kg) of rice as an example, 7 jin of glutinous rice and 3 jin of non-glutinous rice are mixed and soaked for 10 hours before being ground into a rice slurry. The slurry is then wrapped and pressed dry, and hand-rubbed into fine powder particles before being steamed in a steamer (甑). The steamer uses small…
Thousand-sheet tofu skin is renowned for its exquisite craftsmanship, paper-thin texture, glossy appearance, and tender yet resilient quality. It is exported to areas such as Pingjiang, Linxiang, Xiushui, Chongyang, and Wuhan. During processing, tofu is first mashed, then scooped into a wooden mold where thin layers are poured, each covered with a piece of cloth. Once the mold is full, it is pressed dry and then peeled apart. The key lies in achieving a tender slurry, working while hot, thoroughly mashing the tofu, and pressing it until dry...
The county produces a large amount of soybeans, resulting in high-quality and delicious soy products. Production sites are centered around Mai Market and spread throughout the county. Main products include tofu, thousand-layer bean curd sheets, dried tofu, and soy sauces.…
Qilishan Mineral Water from Maishi Town, Xianning County, is Hubei Province’s first discovered and a rare "drinkable and therapeutic dual-purpose mineral water" in China. It is produced using advanced sterilization technology and state-of-the-art bottling equipment. …
Silver Chrysanthemum Dew is a natural beverage produced by Tongcheng Huanglong Township Silver Chrysanthemum Beverage Co., Ltd. It is made from high-quality honeysuckle, chrysanthemum, hawthorn, and other traditional Chinese medicinal ingredients, using natural mineral water. The active components are scientifically extracted and blended with premium honey. …
The "Liangtouwu" pig of Tongcheng County is a high-quality local breed developed and refined over centuries by the hard work and careful selection of the county's residents. It is recognized as one of China's national regional breeds. This breed is characterized by sparse hair, thin skin, a black head and tail, and a distinctive white spot on the forehead—hence the name "Liangtouwu," meaning "Black at Both Ends." …
Bai Zhangtan Liquor is made from the water of Bai Zhangtan, using high-quality sorghum as the main ingredient and crafted through traditional old kiln brewing techniques. The product quality is insured by the People's Insurance Company of China. …
It is a natural traditional Chinese medicine preparation refined primarily from the natural plant King Kong Vine by Furen Pharmaceutical Co., Ltd. located in Shinan Town, Tongcheng. It has been officially included in the standards issued by the Ministry of Health of the People's Republic of China.…
Longjiao Mountain Liquor is a specialty of Tongcheng County, Xianning City, Hubei Province. Made primarily from high-quality sorghum and using wheat-based koji as a saccharifying and fermenting agent, this liquor is meticulously brewed by combining traditional methods with modern brewing science and technology. It features characteristics such as being “crystal clear, rich in cellar aroma, mellow and sweet, clean on the palate, and with a long-lasting aftertaste.” Hubei Tongcheng Longjiao Liquor Co., Ltd.…
Steamed Rice Cake is a beloved local snack enjoyed by all ages. This cake is made from glutinous rice, non-glutinous rice, brown sugar, and sesame seeds. For a 10-jin batch of rice, take 7 jin of glutinous rice and 3 jin of non-glutinous rice, soak them together for 10 hours, then grind into a rice slurry. Wrap and press it dry, then knead by hand into rice granules. Steam them in a steamer basket (甑). The steamer basket is made from small bamboo tubes or...
Baizhangtan Liquor is brewed using water from Baizhangtan and high-quality sorghum as the main ingredient, following traditional cellar fermentation techniques. This liquor is characterized by its crystal-clear appearance, rich brewing aroma, smooth and sweet taste, and well-balanced fragrance. It was awarded the Gold Medal at the China Food Expo in 1988 and recognized as a Premium Chinese Baijiu Product in 1993…
Tongshan Baba Tuo, also known as Shao (Sweet Potato) Flour Tuo, resembles tangyuan (glutinous rice balls). It comes with various fillings such as dried tofu, bamboo shoots, vegetables, and glutinous rice, and is wrapped in a skin made from sweet potato starch. It can be boiled or deep-fried. With its unique color, rustic charm, and flavor, just one bite releases a burst of fragrance that refreshes the senses. Any visitor to Tongshan often finds it hard to leave without trying Tongshan…
Tongcheng Dried Tofu Also known as salted tofu, it is yellow in color, tough in texture, with glossy oil beads visible on the surface, and can be rolled up. It is delicious as an accompaniment to alcohol. …
The Tongcheng Pig production area is located in the low mountainous and hilly regions of the Mufu Mountains in Hubei Province, with the central production area in Tongcheng County. The region mostly features sandy loam soil, while southern Jiangnan typically has red and yellow soils. It lies within a subtropical climate zone, with an average annual temperature of around 16°C and significant temperature differences between winter and summer. Crops are grown two to three times a year, primarily rice, along with dryland crops such as tubers, barley, wheat...
Maishi Dried Tofu, produced in Maishi, Tongcheng, Xianning, has a history of over four hundred years. With its unique production techniques, it offers a variety of flavored tofu products that are delicious in taste, making it an ideal snack for travel and leisure. The spicy dried tofu from Maishi, Tongcheng, boasts a long-standing tradition, evolving from handmade folk production to modern assembly line manufacturing…
Crisp sugar is one of the three most famous local specialties of Hubei, boasting a long production history that dates back to the Tang Dynasty. It enjoys the reputation of: “After tea, have a piece of sugar, and feel refreshed upon swallowing; savor the osmanthus, sweet and crisp, with lingering sesame fragrance.” It has been praised by notable figures throughout history. This traditional specialty—Osmanthus Crisp Sugar—is made up of crumbs and a maltose base. The crumbs are the basic ingredient of the crisp sugar...
In August, the fragrance of osmanthus fills the air. The history of osmanthus cultivation in Xianning District, Xianning City, Hubei Province, is extremely long, dating back several thousand years. Historical records indicate that over 2,300 years ago during the Warring States period, the poet Qu Yuan wrote the beautiful lines “I pour libations of osmanthus wine and peppered sauce” and “I ride my fragrant boat of osmanthus” as he passed through Xianning. This shows that the osmanthus of Xianning...
Meat such as tenderloin from pork chops is free of gristle. Prepare refined sweet potato starch. First, slice the meat thinly with a knife, then use a wooden mallet to pound it into paper-thin slices. Be sure to add sweet potato starch while pounding; otherwise, the meat will turn into mush. …
Seedlings and flowers represent an emerging industry. Over the past two years, Xian’an District has invested 15 million yuan in base construction, establishing various nurseries covering 6,500 acres, planting 8.5 million seedlings, 500,000 flowers, and over 20,000 potted plants. By 2003, Xian’an District will have fully completed the development of a 20,000-acre base, becoming…