Local specialties
Local Flavors and Specialties
Dear friends:
Hello, everyone! There are so many specialties in Hunan that with my limited knowledge I cannot describe and introduce each of them to you in detail. Therefore, I can only try a different approach and introduce as many of Hunan's specialties as possible.
As mentioned earlier, Hunan's specialties mainly include agricultural and forestry products, local flavors, and handicrafts. They are part of Hunan's rich historical culture and a true reflection of the outstanding natural endowments of this land of the three Xiang and four rivers.
Since ancient times, Hunan has been renowned as one of the "granaries of the Nine Provinces." The "eight-hundred-li Dongting Lake" not only nurtured Hunan's splendid historical civilization but also gave rise to the developed agriculture of the three Xiang and four rivers. Its rice output ranks first in the country; the province's annual slaughter of live pigs exceeds 50 million head, ranking first nationwide; its output of ramie, its capacity for hemp textile production, and the quantity of hemp textiles all rank first in the country; and its output of daylily, Xiang lotus seeds, and camellia oil ranks first nationwide. Xiangtan's Longpai soy sauce and Liuyang's kumquats are all Hunan specialties famous throughout the country.
Hunan's agricultural and forestry specialties mainly include Xiang lotus seeds, Xiang tea, oil tea, chili peppers, ramie, citrus fruits, Xiang yellow chicken, Xupu goose, Ningxiang pig, lake starch noodles, Hunan rice noodles, and more. Xiang lotus seeds are a famous specialty of Hunan with a history of over 3,000 years. Rich in starch, protein, fat, carotene, and inorganic salts, they are effective in strengthening the spleen, nourishing the heart, and consolidating essence. They are an important export commodity of Hunan and have always ranked first in output nationwide. Tea is produced in almost all cities and counties in Hunan, making it one of China's four major tea-producing provinces and the country's largest producer of dark tea. The Silver Needle tea among Yueyang Junshan teas was once designated as tribute tea by Emperor Qianlong of the Qing Dynasty. Other famous Xiang teas include Dayong Guzhang Maojian, Changsha Gaoqiao Yinfeng and Hubo Green, and Yuanling Jietan tea. Hunan is China's largest producer of oil tea, with the Xiangjiang River basin having the most. Hunan's seedless mandarin oranges contain multiple vitamins, with Changde, Shaoyang, Huaihua, Lingling, Changsha, and Yiyang producing the most. Famous specialty varieties include Shimen "Xiangguan," Lanshan kumquat, Xuefeng honey orange, Qianyang rock sugar orange, and Anjiang pomelo. Among Hunan's specialty handicrafts, Xiang embroidery ranks first, and together with Su, Yue, and Shu embroidery, it is known as one of China's four great embroideries. Others include Xiangxi Tujia brocade, Liuyang grass cloth, Liling underglaze colored porcelain, Shaoyang bamboo carving, Yiyang water bamboo summer mats, Liuyang fireworks, chrysanthemum stone carving, and Changsha and Shaoyang down products. Specialty foods include Xiang vermicelli, Hunan rice noodles, and chili oil. Hunan cuisine, represented by Changsha flavors, emphasizes sourness, spiciness, freshness, and tenderness, and is one of China's eight great culinary traditions.
Hunan's flavored specialties are very rich, mainly including: dried chili peppers, braised tofu, cured tofu, fermented tofu, stinky tofu, blood meatballs, dried sweet potato, dried bamboo shoots, cured meat...
Anyone who has seen "The Story of Qiu Ju" will surely remember the strings of bright red chili peppers in the film—they are stunningly beautiful. Those are genuine Hunan specialties, not only beautiful but also full of flavor and punch. Only Hunan natives, or those who can handle spicy food, can truly enjoy them!
I never imagined tofu could be eaten in so many ways—just in Hunan alone there are several, and they taste wonderful. Some smell fragrant, some smell stinky, but they all taste fragrant, crispy, refreshing, and smooth. Of course, it's best if you can eat spicy food—you'll be sure to shout with satisfaction after eating, with beads of hot sweat steaming on your forehead, yet still exclaiming: "One more skewer..." Try it if you don't believe me—it really has a remarkable effect of removing dampness and dispelling cold.
Braised tofu is made by braising fresh tofu, then roasting it dry and hard over a fire. When eating, boil it, cut it open, and dip it in chili sauce (homemade, with chili as the main ingredient, plus many unknown seasonings—this is a secret family recipe, not shared with outsiders), or add some chili sauce inside and mix well—the flavor is beyond description. You can also eat it whole, or stir-fry it with other meats—it's equally delicious and tasty.
The preserved tofu is not braised in soy sauce; rather, it is marinated with five-spice powder, star anise, fennel, and salt, then slowly sun-dried and air-dried under the winter sun, and finally smoked dry over a fire fueled by peanut shells, orange peels, pomelo peels, pine needles, and pine sawdust. It is then stewed with cured meat, and its aroma drifts far and wide, stimulating a strong appetite from afar. Even after years away from home, one cannot forget the deep, rich fragrance of preserved tofu stewed with cured meat.
Stinky tofu is sold in the streets and alleys of many cities, with its notorious smell spreading far and wide. In fact, it tastes delicious. But only the stinky tofu in Changsha is the authentic kind—it smells fragrant and tastes even more so. Otherwise, how could it have been recorded in President George H. W. Bush's notebook!
Fermented tofu—have you ever heard of it? In my hometown, every household makes it, usually before the Chinese New Year when the weather is relatively cold. First, the tofu is fermented until it grows mold several inches long. Then it is taken out, piece by piece, dipped in chili powder, sprinkled with chopped scallions, ginger, wine, and other ingredients, and sealed in a jar (large or small) for ten days to half a month. After that, it is ready to eat. That refreshing, smooth, and bouncy texture is beyond words.
Blood meatballs are also made from tofu, but with pork added. The method is as follows: first, drain the water from the tofu until it becomes as hard as an iron plate, then crumble it by hand. Chop the meat (half fatty and half lean, otherwise too fatty is greasy and too lean is tasteless) and add it in, along with pig's blood, and mix well. Shape into balls, smoke them over a fire for over ten days, then take them out and boil them. Cut into pieces and eat directly, or stir-fry with other meats or vegetables. This can be said to be the most locally distinctive snack.
Even the most ordinary things, such as dried sweet potato, dried bamboo shoots, and cured meat, when made by Hunan people with Hunan ingredients, taste absolutely delicious. I believe that after trying them, you will often miss them... Now, let me introduce in detail several specialty flavor foods and portable agricultural and forestry products.
Dongting Fish Cake: In the Dongting Lake area, there is a saying that "no banquet is complete without fish cake, and no banquet is held without fish cake." The cake referred to here is not the common rice cake found on ordinary dining tables, but a delicacy meticulously made from fish, a specialty of Hunan. The fish cake is snowy white and crystal clear, with a fragrant aroma. Sprinkled with a few sections of scallion on top, its color is fresh and pleasing to the eye. One bite reveals a tender, smooth texture that is not greasy, and an exceptionally delicious flavor. In the Dongting Lake region, fish cake is hailed as the signature first dish of a banquet and a fine dish for entertaining distinguished guests. In the nationally renowned Hunan specialty whole-fish banquet, fish cake is an indispensable grand finale dish.
It is said that this fish cake has a story behind it. Legend has it that during the Spring and Autumn and Warring States periods, there was a restaurant in Yuezhou City in the Chu region. One summer, the restaurant owner, hoping to seize business opportunities and earn more silver, bought several hundred jin of fresh fish from Fish Alley in one go. But fortunes are unpredictable—a torrential rain began to fall and did not clear for days. Few pedestrians were on the streets, and even fewer customers came to his restaurant for drinks. By evening, the fish had begun to separate from the bones and was on the verge of spoiling. The restaurant owner, at his wit's end, kept sighing and lamenting. Just then, his son, who had only recently learned to speak, came over clamoring for rice cake. The owner, extremely irritated, shouted, "I haven't even sold my fish—where would I get money to buy rice cake? Later I'll give you some stinky fish to eat!" Seeing his father's foul expression, the son was frightened and changed his words: "Fine, no rice cake—I'll eat fish cake." No sooner had the words left his mouth than the restaurant owner's eyes lit up and he had an idea. He picked up the cleaver, removed the fish bones, washed the fish clean with water, chopped it up, mixed in some bean flour, and poured in a little white liquor to remove the fishy smell. Then he put it into a steamer to steam. Before long, a fresh fragrance filled the entire restaurant, and the owner was overjoyed when he opened the steamer. The next day, he cut the fish cake into pieces and displayed them on the counter for sale. It happened that King Zhuang of Chu was returning from a hunt and passed by this place. Seeing something unknown displayed in the counter, he asked the owner for a piece. After one taste, he repeatedly praised it and simply asked for more to take back to the palace. With this, the fish cake's status soared a hundredfold and it sold out completely. The restaurant owner made money and from then on specialized in making fish cake. Because at that time only the State of Chu had this kind of cake, fish cake was also called "Chu cake."
When making fish cake today, people certainly would not use fish that is about to spoil. Instead, they select grass carp, catfish, cod, and other fish with thick flesh and plump bodies. Different fish species produce different flavors. Some even mix other ingredients into the fish meat, making fish cake varieties more diverse and the flavor even more delicious.
Modern medical research shows that fish cake is not only a delicious delicacy but also a health-preserving and disease-treating health food. Since fish cake is not fried in a roaring fire and heavy oil, its nutritional components suffer very little loss. Its protein content is as high as about 20%, and it is a high-quality protein with a high absorption rate by the human body. Its content of vitamin A, vitamin D, and vitamin B1 is notably higher than that of other foods. According to recent investigation and research by Yueyang First People's Hospital, fishermen in the Dongting Lake area who enjoy eating fish cake rarely suffer from diabetes or coronary heart disease—whether this is due to the effects of fish cake is unclear.
Junshan Silver Needle Chicken Slices: Junshan Silver Needle Chicken Slices, like Hangzhou's "Longjing Shrimp," is renowned throughout the country. Junshan is situated in the vast, misty, and magnificent Dongting Lake, and from a distance it looks like a green snail lying in the lake. Legend has it that it was transformed by twelve green snail fairy maidens to rescue disaster victims in the lake region. Cheng He of the Tang Dynasty praised it in a poem: "I once wandered beyond the world and met Lady Ma Gu, who said Junshan had never existed since ancient times. It was originally a stone from Mount Kunlun, drifted down by sea breeze into Dongting Lake." "Junshan Silver Needle" is tea picked from a dozen or so tea trees in White Crane Temple on Junshan. Wan Nianchun of the Qing Dynasty once wrote a poem of praise: "The tea of Junshan is not easy to obtain, found only on the mountain's east and north. A few plants emerge from rock crevices and stone cracks—how can such a fragrance be easily recognized?" In ancient times, "Junshan Silver Needle" was called "Yellow Feather" and also "White Crane Plume." It is a rare and precious variety among Chinese teas. It has a delicate fragrance and sweet taste, and after drinking it one feels invigorated. It has the effects of calming the nerves and strengthening the stomach. From the late Tang Dynasty to the Qing Dynasty, it was always used as tribute tea. At the 1956 Leipzig International Exposition, it won a gold medal and was internationally called "gold inlaid with jade" tea. The chicken slices cooked with "Junshan Silver Needle" tea in Hunan are extremely delicious and deeply welcomed by Chinese and foreign customers.
To make Junshan Silver Needle Chicken Slices, chicken and Junshan Silver Needle tea are stir-fried together. First, cut the chicken breast diagonally into thin slices. Beat the egg whites vigorously into a foam, then mix in lily powder, refined salt, and monosodium glutamate until well blended. Brew Junshan Silver Needle tea with boiling water; after 2 minutes, pour off the water, then add 75 grams of boiling water, brew, and let cool. Heat a wok over medium heat, add lard, and heat until it is 40% hot. Slide the chicken slices into the wok one by one, and when they are 80% cooked, remove and drain the oil. Leave a little oil in the wok, add the chicken slices, tea leaves and water, a little refined salt and monosodium glutamate, then add a little wet starch to thicken the sauce. Stir-fry until well mixed, then transfer to a plate and drizzle with sesame oil. This dish is excellent in color, aroma, and taste: the finished dish is white and green, the chicken slices are fresh, tender, and smooth, and the Silver Needle tea is delicately fragrant.
Anxiang Multi-Flavor Fish Balls: "Like eggs without yolks, like yuanxiao without sugar" — this is people's praise for the famous local specialty of Anxiang County in Changde — multi-flavor fish balls. Anxiang borders Dongting Lake and is a famous land of fish and rice, with abundant fish production and many varieties, and people have many ways of eating fish. Fish balls are one of the most prominent. Anxiang has a long history of making fish balls. As early as the Ming and Qing dynasties, fish ball dishes appeared at banquets. In Anxiang, there was a saying: "If you don't serve fish balls when hosting guests, even twelve big bowls won't please them." At that time, famous restaurants in Anxiang such as Yuhuatian and Lechunyuan made fish balls that were renowned far and wide, and guests came in droves.
Anxiang fish balls have many methods of preparation, generally made by hand. Because of different ingredients, different flavors are formed, so the fish balls made can be sweet, salty, or spicy, to meet the needs of various consumers. On the basis of inheriting traditional products, the Anxiang Cannery has also created multi-flavor fish balls. Multi-flavor fish balls draw on the strengths of many domestic varieties, opening a new path for processing freshwater fish products in China and filling a domestic gap. The canned products made from them are sold both domestically and abroad, becoming a key project in the development of Changde's food industry.
Multi-flavor fish balls use superior fish such as yellowcheek carp, qiao fish, and silver carp as the basic raw materials. During production, all kinds of fish of basically the same size are cleaned, scaled, and gutted, then undergo several procedures: filleting, meat extraction, pounding, seasoning, stirring, shaping, deep-frying, and sterilization. The fish balls produced are uniform in size, attractive in appearance, and golden in color. The seasonings added to multi-flavor fish balls are extremely rich, including monosodium glutamate, cornstarch, wine, chili oil, white sugar, pepper, and many other condiments. When tasted, they immediately fill the mouth with fragrance, bringing together all five flavors, fresh and delicious.
Making canned products from multi-flavor fish balls not only preserves the original flavor and nutritional components, but is also convenient to eat, easy to carry, and has a long storage period. Whether served cold with dressing, braised, or in soup, they are a delicacy at the table and are favored by more and more consumers.
Changde Rice Noodles: Changde rice noodles are a famous local snack in Hunan. As early as the Guangxu period of the Qing Dynasty, Changde had workshops producing rice noodles, which were thin and long. For a long time, people in Changde, regardless of age or gender, have loved eating rice noodles; visitors from other places also consider tasting Changde rice noodles a great pleasure. Changde rice noodles are highly favored for two reasons. First, the noodles are white, round, and slender, shaped like dragon whiskers, symbolizing good fortune. During festivals, eating rice noodles expresses the wish that in the years ahead, the family will be as united as the noodles, and life will flow on as steadily as the noodles. Second, rice noodles are convenient to eat and economical. After buying them, one only needs to scald them with boiling water and add seasonings before eating. The preparation is simple, clean, and hygienic. Rice noodles sold in restaurants come with a variety of toppings, are economical, and taste fresh and delicious.
In Changde restaurants, rice noodles come in two types: plain noodles and noodles with toppings. The toppings are divided into Han and Hui categories. Han toppings mainly include shredded pork, sliced pork, braised pork, red oil, three delicacies, fried bean sauce, mushroom oil, hot and sour, braised sauce, soy sauce, pig trotter, spare ribs, diced chicken, eel, and more than ten other varieties. Hui toppings are even richer, mainly including shredded beef, beef offal, sliced mutton, marinated eggs, sliced lamb tripe, shredded chicken, duck strips, braised sauce, three delicacies, stewed beef, beef steak, beef tendon, braised beef, and more than ten other varieties. After the rice noodles are placed in a bowl with good broth, various seasonings are added, and then the topping is placed on top. When eaten, it is delicious and uniquely flavored. Historically, Changde was most famous for three kinds of beef toppings: first, the small chunk beef rice noodles at the century-old Hui Huang Xianji Noodle House at Great West Gate; second, the clear stewed beef rice noodles at Hui Huang Zhenji at East Gate; and third, the five-spice braised beef rice noodles at Qingzhen First Spring on Gaoshan Street. Among them, the braised beef topping at Qingzhen First Spring is especially famous. For this topping, top-quality beef that is half lean and half fat is selected, rinsed of blood, cut into small cubes, and placed in an earthen pot. At the same time, a spice packet made from more than ten spices such as clove, female clove, sand ginger, Sichuan pepper, and cinnamon is added to the pot and simmered over low heat. The braised beef topping prepared in this way preserves the original flavor of the beef while adding various aromas. Eaten with rice noodles, it is fragrant and has a long aftertaste.
Shimen Five-Spice Balls: Also known as Shujin Balls, these are a food with a unique local flavor that the people of Shimen love to eat. Everyone who comes to Shimen from elsewhere hopes to taste Shimen five-spice balls and enjoy a treat. To make Shimen five-spice balls, fresh sweet potatoes are first washed, peeled, cooked, and mashed into a paste. Then they are thoroughly mixed with ground broomcorn millet, foxtail millet, sorghum, corn, and glutinous rice, commonly known as five-grain powder, as well as chili, Sichuan pepper, pepper, cinnamon, orange peel, fennel, and acorus powder to make the wrapper. Next, mashed garlic, scallion, ginger, and minced lean pork are made into filling, which is wrapped in the wrapper and shaped into balls. The balls are then placed in an oil pot, fried for several minutes, taken out, and drained. Shimen five-spice balls are golden in color and sweet and delicious. They not only have relatively high nutritional value but also help promote circulation, invigorate the blood, and strengthen the tendons. Legend has it that after Li Zicheng was defeated and wounded, he retreated to Jiashan in Shimen. An old man took him in and kept him there, making five-spice balls for him every day, which helped him recover his health quickly. Today, people in the Lishui area of Shimen like to eat them after suffering minor injuries, so they are also called "Shujin Balls."
Flavored Halal Cuisine: This is a long-renowned and widely famous cuisine in Changde City. It is said that when Emperor Qianlong of the Qing Dynasty toured Jiangnan, he passed through Changde and visited a Hui restaurant. After tasting the halal dishes prepared by the chef, he praised them endlessly and immediately wrote an inscription naming the restaurant "Qingzhen First Spring."
"Halal cuisine" refers to the beef and mutton that Hui people like to eat. The culinary techniques of Changde halal cuisine are unique in shape, aroma, color, and taste. First, the selection of ingredients is strict, and the main ingredients are carefully chosen, all using fresh beef, beef tongue, beef tripe, and beef tendon slaughtered by an ahong himself. The auxiliary ingredients are complete, mainly including corn flakes, shiitake mushrooms, wood ear mushrooms, and eggs. The seasonings emphasize southern flavor, including ginger, scallion, garlic, chili, pepper, star anise, and pickles. The cooking methods are also varied, including steaming, simmering, pan-frying, stir-frying, stewing, braising, crisping, quick-frying, deep-frying, mixing, blanching, boiling down, cooking, roasting, braising, and red-cooking. Although "halal cuisine" all uses beef and beef by-products as ingredients, the knife work and ingredient combinations each have their own characteristics, and the cooking methods each have their own strengths. "Silver Thread Tripe" is notable for its fine knife work and perfectly controlled heat. The chef cuts cooked beef tripe into thin shreds after removing the base, cuts the auxiliary ingredient bamboo shoots into thin shreds, then cuts fresh red chili peppers into thin shreds after removing the seeds, cuts ginger into thin shreds, and cuts scallions into sections. After that, they are placed in a wok with clear oil and quickly stir-fried over high heat, then served on a plate and drizzled with sesame oil. The tripe shreds are uniform and neat, white in color, and paired with red chili, green scallion sections, and yellow ginger shreds, creating a colorful display, full of fragrance, and delicious taste. In addition, there are traditional dishes such as braised beef tendon, braised beef brain, steamed beef, spicy beef tripe shreds, salt-fried beef, stir-fried beef shreds with mung bean noodles, stir-fried beef tripe, steamed beef with rice powder, five-spice beef tongue, braised beef balls, and cold dressed shank beef. Through the careful preparation of chefs, their shapes are varied and vivid; their colors are bright and pleasing to the eye; their aromas are rich and mellow with lasting flavor; and their tastes are fresh and delicious with a long aftertaste.
Taoyuan Tea: Taoyuan is rich in tea, especially famous for its large-leaf tea, from which various famous teas have been developed.
"Longfeng Tea" is a premium tea meticulously crafted from the first unfolded bud and leaf of the improved Taoyuan large-leaf tea tree. It is named "Large-leaf Dragon" and "Large-leaf Phoenix," and the two teas together are called "Longfeng Tea." Its quality characteristics are: "Large-leaf Dragon" has a flat and elegant appearance, resembling a soaring dragon, with a tender green color; the liquor is light green and bright, with a refreshing aroma and a unique orchid fragrance, a fresh and mellow taste, and a tender green, even leaf base. "Large-leaf Phoenix" has a tightly rolled, round and beautiful appearance, covered with white pekoe, an emerald green color, a lasting delicate fragrance, a clear and bright liquor, a long tender aroma, a refreshing taste, and a tender green leaf base. Drinking it regularly can cultivate the mind and nature, promote health and prevent disease, and prolong life.
"Gudong Chunya" is a premium tea developed from the improved Taoyuan large-leaf tea. It has an even and straight appearance covered with pekoe, a silver-green color, a unique orchid fragrance, a clear green liquor, a fresh and brisk taste, and a yellow-green, bright and clean leaf base. This product won the gold award at the "International Food Chain Trace Elements New Products" in 1993, the second prize for national famous tea in 1994, and the gold award at the "International Food and Processing Technology Expo" in 1995. Drinking it regularly can help treat diabetes, heart disease, arteriosclerosis, eye diseases, and radiation sickness, and has effects such as preventing dental caries and aiding weight loss.
"Yuanming Yinbian" is a premium tea made from the improved tea tree of the "Land of Peach Blossoms," using one bud and one leaf as raw materials. The tea has a flat and straight appearance, with silver pekoe covering the body, a jade-green and bright liquor, a lasting subtle fragrance, a mellow taste, and a bright leaf base. Long-term drinking has the effects of refreshing the mind, clearing summer heat and quenching thirst, fighting cancer, and lowering blood lipids.
"Wuyun Maojian" and "Taoyuan Shan Zhen" have been rated as famous teas of Hunan Province for many consecutive years. "Wuyun Maojian" has a tightly rolled and elegant appearance, exposed silver pekoe, an emerald green and lustrous color, a long tender fragrance, a clear and bright liquor, a tender green leaf base, and a fresh and brisk taste. Long-term drinking has functions such as delaying aging, strengthening teeth and preventing dental caries, and improving blood. "Taoyuan Shan Zhen" is flat and elegant, smooth and even, emerald green in color, with a clear liquor, a lasting tender fragrance, a rich and brisk taste, and tender, even leaves that form clusters. It is excellent in color, aroma, taste, and shape. Drinking this tea regularly can inhibit and kill bacteria, prevent aging, lower blood lipids, and resist radiation.
"Taoyuan Oolong" is a meticulously crafted new tea made from the fresh leaves of fine tea varieties such as Taoyuan Daye and Zhuyeqi. Its appearance features tightly curled strips, many resembling dragonfly heads, with green leaves edged in red, and a dark green, glossy luster. The liquor is bright orange-yellow and clear, with a rich, fragrant aroma and a mellow, sweet aftertaste that persists through several infusions. Drinking Taoyuan Oolong tea has a notable effect on digesting fat, so it is especially beneficial for overweight individuals seeking to lose weight and keep fit.
"Wild Tea King" is the finest of a series of famous teas made from the buds of wild Taoyuan Daye tea trees. The tea takes the shape of a crane's tongue, covered with silvery down, with a tender green color and a long-lasting delicate fragrance. The liquor is bright green and lustrous. After brewing, the leaves rise and fall three times, resembling bamboo shoots welcoming guests after spring rain. The taste is fresh and mellow, and the brewed leaves are tender green and bright. Regular consumption can cultivate the mind and character, promote health and prevent illness, improve one's psychological and physiological functions, and bring longevity and well-being.
Baoqing Pig Blood Balls: Also known as blood cakes, they are a traditional food of Shaoyang, originating in the Kangxi era of the Qing Dynasty and passed down through generations for several hundred years.
The main ingredient of Baoqing Pig Blood Balls is tofu. First, the water in the tofu is drained using gauze, then the tofu is mashed. Fresh pork is cut into small cubes or strips and mixed with an appropriate amount of pig blood, salt, chili powder, five-spice powder, and a little sesame oil, fragrant oil, monosodium glutamate, sesame seeds, and other seasonings. After stirring evenly, the mixture is shaped into oval balls about the size of steamed buns. They are sun-dried for several days, then hung over a wood-fired stove to be smoked dry. The longer the smoking time, the stronger the smoky, cured flavor. Some people also build an iron rack and burn sawdust, bran, rice husks, or charcoal in a stove beneath it to smoke and roast the balls. This smoking method requires particular attention to heat control—it must not be too quick or too intense, or the flavor will be poor. Once the balls are smoked dry, they are ready to eat.
Pig Blood Balls are excellent in color, aroma, and taste—smoky, spicy, and appetizing. They are easy to preserve and will not spoil for at least half a year. They are also convenient to carry; simply boil and slice them before eating. They make an appetizing cold dish for entertaining guests.
Yongshun Green Vegetable Pickle of Xiangxi: A traditional famous and special delicacy of the Tujia people in Xiangxi. It is produced in Ruoxi Village in the southern suburbs of Yongshun County town. Through the ages, every household among the local people has had the custom of making it. According to the Yongshun County Annals, this vegetable was once a tribute to the Qing dynasty imperial court, hence it is also called "tribute vegetable." During the period of the Great Revolution, Marshal He Long once stationed troops in Yongshun and liked this item most, praising it as "delicious and unforgettable."
In the winter of 1986, United Nations experts investigating the state of mountainous economic development in Yongshun also praised it endlessly after tasting it. At present, it is still mainly processed by rural households, and it is sold in local farmers' markets. To make it, use locally produced nine-jin-duo green vegetables, wash them clean and dry them in the shade, pound and press them and store them for several days, then tie them into small bundles, cut them into shreds, layer them with salt in an earthenware jar, tamp them firmly with a wooden stick, then sun them until the vegetable surface at the mouth of the jar turns golden yellow, seal with rice straw, place upside down in damp plant ash for storage, and after several days they are ready to eat. The finished product is golden yellow in color, crisp and tender with a slight sourness, fragrant and refreshing, promotes salivation and stimulates the appetite, refreshes the mind and strengthens the spleen, and is an excellent accompaniment to meals.
Liuyang Black Goat: Liuyang black goat is the outstanding product among livestock products in the Changsha area. The Liuyang black goat is one of the local fine breeds developed through long-term domestication and selective breeding, and in ancient times it was one of the "Three Immortals" used by the local people in sacrifices to Confucius (the "Three Immortals" being the black goat, the black male dog, and the black rooster). Because its central producing area is in Liuyang, it got this name. The Liuyang black goat is of excellent quality and strong disease resistance. Adult goats usually weigh more than 20 kilograms, with the heaviest nearing 50 kilograms. Liuyang black goat meat is fine and tender, delicious in taste, with much lean meat and little fat, tender and juicy, and high in nutritional value, ranking foremost among the goat breeds of the province. The quality of its hide is also good, and the sheepskin jackets produced in Liuyang are deeply loved by Chinese and foreign consumers.
The Liuyang black goat is a rare pure black goat breed in the country and was originally named the Xiangdong black goat. In 1985 it was formally named the Liuyang black goat and was included in the book Chinese Goats. Hong Kong, Macao, Southeast Asia, and other countries and regions call the black goat "tonic goat," and it is deeply loved by consumers.
The Liuyang black goat has fine muscle fibers and low hardness; its meat is fine and tender, delicious in taste, with very little gamy odor and high nutritional value. Its protein content is above 22.6%, its fat content is below 3%, and its cholesterol content is low, 75% lower than pork and 62% lower than beef and mutton. It contains more than 15 kinds of essential amino acids for the human body, especially a high glutamic acid content reaching 11.03%. It has the effects of nourishing yin and strengthening yang, replenishing deficiency and strengthening the body, improving human immunity, prolonging life, and beautifying the face. It has a particularly obvious tonic effect on the elderly, the weak, and those with multiple illnesses, and is suitable for both young and old.
Yiyang Fu Brick Tea: Its history dates back to the Daoguang period of the Qing Dynasty (around 1825). Made from Anhua dark tea, it was used to produce Tianjian and Gongpin grades, pure black in color with high clarity. Tianjian and Gongjian were once listed as tribute tea, packed in bamboo baskets as loose tea and slightly compressed, each basket weighing 50 kg. During the Tongzhi period of the Qing Dynasty, high-quality dark tea from Gaojiaxi and Majiaxi in Anhua was selected and meticulously processed into Huajuan, also known as "Thousand Taels Tea," marking the embryonic stage of brick tea. In the 11th year of the Xianfeng period (1861), tea merchants trampled dark rough tea into large bamboo basket packs and transported them to Jingyang, Shaanxi, where they were compressed into tea bricks, commonly known as "Fu Tea." In 1973, Yiyang Tea Factory developed a new product on the basis of ordinary Fu brick tea — "Yiyang Specially Made Fu Brick Tea." The raw material formula is more refined and elaborate, with abundant golden flowers, a dark brown color, a bright reddish-yellow liquor, a rich and mellow taste, a pure and smooth aroma, and a long-lasting finish that withstands multiple infusions. It has more flavor than ordinary Fu brick tea and is deeply welcomed by ethnic minorities in Xinjiang, Qinghai, Gansu, and Tibet. Anhua is a nationally famous "home of tea" and has been a key tea-producing county since ancient times, known for its excellent quality. Throughout successive dynasties, the imperial court collected tribute tea here. Famous teas include "He Xiang Fu Brick Tea," which won a gold award at the Ulaanbaatar International Expo; "Anhua Songzhen," a key national tourism product; "Anhua Yinhao," which won a provincial famous tea cup award; and "Xuefeng Silver Tea," a nationally patented product.
Yiyang Zhufeng Tea: Produced in Yanglinao Township in the Xuefeng Mountain Range, the products are divided into three brands: Zhufeng Silver Needle, Zhufeng Maojian, and bulk green tea. Zhufeng Tea is refined through a combination of traditional tea-making techniques and modern technology, benefiting from its unique natural conditions and pollution-free ecological environment. Its "Silver Needle" product is characterized by visible white pekoe, a slightly flat needle-like appearance, a clear green and bright liquor, a sweet and refreshing taste, a lasting delicate aroma, and vivid infused leaves. Zhufeng Maojian features tightly rolled, straight, and uniform leaves covered with white pekoe, a high aroma and refreshing taste, and a green liquor with green infused leaves. The bulk tea is refined from green buds and leaves. Since its introduction, Zhufeng products have been highly favored by consumers, winning the Gold Cup Award twice — at the 1996 Hunan Province "Xiang Tea Cup" Famous and Quality Tea Evaluation and the 1997 National "New Technology, New Products" Exhibition. It is renowned far and wide for its excellent quality and good appearance. It sells well in over 20 provinces and cities across China, as well as in Hong Kong, Macao, and Southeast Asia.
Yiyang Songhua Century Egg: According to county records, Yiyang Songhua Century Egg first appeared in the early Ming Dynasty, with a history of more than 500 years. It is said that the technique for making Songhua century eggs was discovered by accident. Legend has it that 600 years ago, one afternoon as the sun was setting, a flock of ducks was returning home and passed by a lime pit left from a house construction site. The ducks, having eaten their fill, laid several eggs as they crossed the pit, and the eggs sank into the lime. Two months later, when the homeowner dug up the lime pit, he unexpectedly unearthed several duck eggs wrapped in lime. After peeling off the shells, the whites and yolks inside had already solidified and tasted delicious, though slightly astringent. The homeowner thought to himself: for a complete blend of flavors, salt is indispensable. If some salt were mixed into the lime, the eggs would surely taste even better. After repeated experiments, he finally worked out the recipe for making century eggs.
Yiyang Songhua Century Egg is coated with a mud mixture and its surface is covered with chaff. When peeled, the shell comes off easily; the body is soft, does not stick to the fingers, and is transparent and elastic. The egg white is brownish, with a natural milky-white pine-branch pattern formed on its surface. The yolk displays layers of various colors including dark green, grass green, dark green, tea-colored, and orange-red, hence it is also called "Five-Colored Songhua." The center of the yolk is either slightly hollow or firm. It is delicious and fragrant, cool and refreshing, with balanced saltiness, and not greasy to eat. It is an excellent choice for everyday meals and a fine delicacy for banquet platters. Because the egg white is embedded with beautiful and unique pine flower patterns, people named it "Songhua Century Egg" (Pine Flower Century Egg).
"Songhua Century Egg" is not only delicious but also has functions such as cooling the body, improving eyesight, soothing the liver, lowering blood pressure, and stimulating the appetite.
The production of Songhua preserved eggs involves a complex process, requiring 14 steps from start to finish, with strict standards for the selection of fresh eggs, ingredient formulation, humidity control, and soaking time. Thus, even the seemingly small and unremarkable Songhua preserved egg is so intricate, which shows that the emergence, existence, and development of a famous specialty product undergo a long historical process, behind which lie people's hardships, the wisdom of the working people, and moving stories.
West Lake salted eggs: Also known as cinnabar salted eggs, with a production history of 500 years. Around 1920, Shatou Town in Yiyang County produced many salted eggs, which were brought to Southeast Asia by a local businessman doing business there, and gained a great reputation in the region. Because Shatou Town is located west of the provincial capital Changsha, the eggs were named "West Lake salted eggs." West Lake salted eggs are made from fresh eggs laid by ducks in the lake region, and are meticulously produced through nearly ten processes, including ingredient mixing, rolling in ash, and storage. The eggs are uniform in size with evenly coated ash; the air cell is small, the egg white is fresh and tender, and the yolk is orange-red, with oil penetrating through the center, presenting grains of cinnabar; they taste moderately salty, fragrant, and delicious, stimulating the appetite. West Lake salted eggs sell well in the domestic market and are also exported to Southeast Asian countries and the Hong Kong and Macao regions.
Hunan Magnolia Slices: The production technique of Hunan Magnolia Slices originated in the late Ming and early Qing dynasties. Because of their waxy yellow color, semi-transparency, and petal-like shape resembling magnolia flowers, they are named "Magnolia Slices." Depending on the growth and processing seasons of bamboo shoots, Hunan Magnolia Slices can be divided into four types: "Baojian," "Winter Slices," "Peach Slices," and "Spring Flowers."
"Baojian" is made from bamboo shoots with buds before the "Beginning of Spring," with smooth slices and rounded tips, yellowish-white color, and tender flesh, making it the finest among Magnolia Slices. It is plump and beautiful, tender yet slightly crisp, shaped like a pagoda or a dragon's horn, hence also called "Golden Pagoda" and "Dragon's Horn." "Winter Slices" are made from winter bamboo shoots before "Rain Water," shaped as split slices, smooth and flat, white in color, thick in slices, tender in flesh, with tightly spaced nodes. "Peach Slices" are made from bamboo shoots that have not yet emerged from the soil before "Awakening of Insects," with smooth surfaces, relatively dense nodes, pointed roots, slightly thin flesh, still tender, and relatively fresh in taste. "Spring Flowers" are made from spring bamboo shoots between "Spring Equinox" and "Qingming," with sparser nodes, protruding ridges, thin flesh, and relatively old texture. These four varieties each have their own characteristics, and their production processes are all refined. If classified by quality, "Baojian" is the best, followed by "Winter Slices," then "Peach Slices," and "Spring Flowers" are the lowest.
Hunan Magnolia Slices contain protein, vitamins, crude fiber, carbohydrates, and various nutrients such as calcium, phosphorus, iron, and sugars, making them a rare health food in today's society. In particular, the crude fiber contained in Magnolia Slices is an ideal health food for people enjoying a luxurious modern lifestyle, especially white-collar workers who sit in offices for long periods.
Hunan Magnolia Slices are a kind of high-grade dried bamboo shoots made from young winter or spring bamboo shoots that have not yet emerged or have just emerged from the ground, through such fine processes as steaming, slicing, sulfur fumigation, and drying. Since the production method of Magnolia Slices is not complicated, it has become a side occupation that every farming household in rural Hunan can undertake. Bamboo shoot harvesting and processing begins every November and ends in late spring of the following year. Farmers dig fresh shoots from bamboo mountains, cut the roots evenly, place them in large wooden steamers to cook, then take them out to cool, peel off the sheaths, cut the shoot flesh into thin slices, and then place them in bamboo drying racks to bake at an appropriate temperature until they are yellowish, fluffy, hard yet crisp. After such processing, Magnolia Slices not only take on a pale yellow color and a more attractive appearance, but also have a distinctive fragrance, which also helps prevent insect damage and mildew.
Jingzhou Poria: At present, China has developed a variety of fungal polysaccharides, such as Coriolus versicolor polysaccharide, Ganoderma lucidum polysaccharide, Polyporus umbellatus polysaccharide, tremella polysaccharide, lentinan, carboxymethyl poria polysaccharide, carboxymethyl poria polysaccharide oral liquid, and others. Among them, carboxymethyl poria polysaccharide and its oral liquid are exclusive products of Jingzhou. In China, the raw material resources of Coriolus versicolor, Ganoderma lucidum, Polyporus umbellatus, tremella, and shiitake are not as abundant as poria resources, and their prices are higher than poria. Jingzhou is a major poria-producing area in China and enjoys exceptional conditions for developing and utilizing poria. A large number of scientific research and clinical results show that carboxymethyl poria polysaccharide can be widely used in medical treatment, health care, food, cosmetics, and other industries, and has a good market.
Jingzhou produces 8,000 tons of poria annually, accounting for one-third of the national total. In addition, Jingzhou is an important distribution center for poria in China. More than 4,000 tons of poria are transported to Jingzhou each year from several surrounding counties and from some counties and cities in Guangxi, Guizhou, and Yunnan. As a result, Jingzhou's poria processing industry is highly developed. From rural areas to the county seat, people engaged in this industry can be seen everywhere, among whom there are more than 200 relatively large processing and marketing households. A large number of products are traded in Jingzhou and then sold through Shenzhen or other cities to Hong Kong and Taiwan in China, as well as to Japan and various countries in Southeast Asia. Therefore, Jingzhou fully deserves the title of the "Kingdom of Poria."
Kiwifruit: Kiwifruit was originally wild, and in recent years it has been cultivated and propagated artificially. Kiwifruit has flesh as green as jade, a fresh fragrance with a sweet-and-sour taste, and a shape like a peach. Because it is a favorite food of macaques, it is called kiwifruit. Many scholars believe that kiwifruit is a longevity fruit and has anti-tumor and anti-aging effects, so it is called the "long-life fruit."
Kiwifruit contains extremely high nutritional value. It is rich in calcium, phosphorus, iron, and other elements, as well as various vitamins, protein, fat, and carbohydrates. Most notably, every 100 grams of fresh fruit flesh contains 100 to 420 milligrams of vitamin C, and some varieties can even reach as high as 960 milligrams, 51 times that of citrus fruits, 70 times that of honey peaches, 100 times that of ya pears, and 200 times that of apples.
Pharmacological studies have shown that fresh kiwifruit and its juice products not only supplement human nutrition, but also prevent the formation of the carcinogen nitrosamine in the human body. They can also lower serum cholesterol and triglyceride levels, and have significant preventive and adjunctive therapeutic effects on digestive tract cancers, hypertension, and cardiovascular diseases.
Fresh Kiwifruit — Clearing Heat and Relieving Thirst: Take fresh kiwifruit, wash and peel, and eat about 50 grams raw daily. It clears heat, relieves restlessness, and quenches thirst. Suitable for internal heat with dry mouth, restlessness, fatigue and weakness, and diarrhea. Regular consumption can also help prevent and treat cancer, hypertension, and cardiovascular diseases. Additionally, eating 1–2 fruits at a time, 3 times a day, can help relieve sore throat.
Kiwifruit Juice — Promoting Urination and Treating Strangury: Take 200 grams of fresh kiwifruit, wash and peel, chop and squeeze for juice. Take once each morning and evening. Its effect is to clear heat, promote urination, and treat strangury. Suitable for scanty dark urine, dribbling or retention of urine, internal heat with thirst, and joint pain. Additionally, take 5 fresh kiwifruit, wash and chop, mash and squeeze for juice, and take with warm water to help treat splenomegaly.
Kiwifruit Tea — Strengthening the Spleen and Supplementing Qi: 50–100 grams of kiwifruit, 3 grams of black tea, 25 grams of red dates. Wash the kiwifruit and add to red dates with 1000 mL of water. Boil until reduced to about 500 mL, then add black tea and boil for 1 minute. Its effects are to strengthen the spleen, supplement qi, detoxify, and fight cancer. Suitable for gastric cancer, esophageal cancer, and various tumors.
Kiwifruit is renowned worldwide for being rich in vitamin C, 17 amino acids required by the human body, and various trace elements. It is hailed as the "King of Fruits," "Champion of Vitamin C," "Nutritional Gold Mine," and "Miraculous Health Fruit," and is deeply favored by consumers. Kiwifruit has very strict requirements for its growing environment, especially the premium varieties of Chinese delicious kiwifruit, which have the highest nutritional and economic value. It requires a growing environment with an average annual temperature of around 17°C, a frost-free period of 160–270 days, and 1300–2600 hours of sunshine. It prefers diffused light and avoids direct strong sunlight, with an optimal natural light intensity of 40%–45%, annual precipitation of around 1000 mm, relative air humidity above 75%, and suitable soil pH of 5.5–6.5.
Shimen County is located in the transitional zone between the subtropical and warm temperate belts, with unique climate and water quality conditions. Thanks to its exceptional climate and geographical advantages, it has become the optimal growing area for kiwifruit. The fresh kiwifruit produced here is comparable to the world-renowned New Zealand kiwifruit for its excellent quality, rich nutrition, moderate size, and long storage life, and is recognized by domestic and international experts as the best kiwifruit growing region. According to expert research, there are 63 varieties of kiwifruit worldwide, of which China accounts for 59. Therefore, it is no exaggeration when New Zealand kiwifruit experts praise that "the world's kiwifruit is in China."
Kudzu root powder: Zhangjiajie is rich in kudzu, and it is also one of the favorite foods of local people. It can be taken with boiling water or pan-fried with meat to make a delicacy. It has the functions of reducing liver fire, relieving summer heat toxins, strengthening the stomach and spleen, nourishing yin and strengthening yang, and tonifying deficiency and replenishing qi. It also has health benefits such as anti-aging and fitness enhancement, hence its reputation as "imperial food."
Puerarin extracted from kudzu root has the effect of dilating coronary arteries and cerebral arteries, can lower blood pressure, and can significantly increase blood supply to ischemic tissues. It has a B1 receptor blocking effect, can significantly slow heart palpitations, reduce myocardial oxygen consumption, alleviate myocardial ischemia, limit and reduce the scope of myocardial infarction, resist rapid arrhythmia, lower cholesterol and blood viscosity, inhibit platelet aggregation, and improve microcirculation. Kudzu powder contains more than ten kinds of amino acids and more than ten kinds of trace elements that the human body needs, among which calcium, zinc, and phosphorus are the most abundant. The selenium-rich element contained in kudzu powder has certain anti-cancer effects. Kudzu powder also has the effects of promoting salivation and quenching thirst, and antibacterial and detoxifying properties. It has excellent therapeutic effects on coronary heart disease, sore throat caused by colds, mouth and tongue sores, and clearing fire and stopping diarrhea in children. It can also treat typhoid, stroke, and headache, relieve chest and diaphragm irritability and madness, stop bloody dysentery, unblock the small intestine, discharge pus and break blood stasis, promote urination and defecation, relieve alcohol, and treat diarrhea due to weakness of the spleen and stomach. Kudzu powder is especially suitable for the elderly and young children.
Legend has it that Peng Zu "did not eat the food of ordinary mortals, but could not go without kudzu root," regarding kudzu root as the foundation of life. Kudzu root is the mother herb of Chinese herbal prescriptions, with the effect of "harmonizing hundreds of medicines and serving as the primary tonic." It prevents extremely cold formulas from being too cold and extremely dry formulas from being too dry. Among Chinese herbal medicines, it enjoys the reputation of being one of the "Four Gentlemen" (ginseng, deer antler, kudzu root, and notoginseng) and the "universal tonic." The Compendium of Materia Medica records: "Kudzu is a top-grade remedy for stopping dizziness, quenching thirst, detoxifying, reducing fat, and sobering up." It is a fine medicine for herbal compatibility through the ages and is called the "dragon root of longevity" in Japan.
Legend has it that in ancient times, the daughter of a Tusi chieftain in western Hunan fell in love with a Han Chinese young man. Because both sets of parents fiercely opposed the relationship, the two agreed to flee into the deep forests of Wulingyuan. After several days in the mountains, the young man fell gravely ill, became delirious, had a flushed face, and broke out in lumps all over his body. The chieftain's daughter suspected her father had cast a poison spell, believed her lover's life was in danger, and wept bitterly in grief. Her crying alerted a local hermit surnamed Guo, who told her that her lover's illness was caused by heat toxin and could be cured by eating "earth dragon root," and showed her what the earth dragon root looked like. Following the hermit's instructions, the chieftain's daughter dug up several earth dragon roots, pounded them into juice, and gave it to him. He recovered in about ten days. The two then consumed it regularly and felt light and healthy, with rosy complexions, attaining longevity and youthful appearance. Later generations praised this as a charming tale and renamed the earth dragon root "Guo root." Because the Tujia people do not distinguish between "Guo" and "Ge" in pronunciation, over time it became known as "Ge root" (kudzu root).
Fern Root Powder: Belonging to the fern family, it is dissolved in boiling water for consumption. Regular intake helps reduce inflammation, lower internal heat, reduce blood pressure, and remove lipids. Ferns grow on remote mountain peaks far from pollution. As 100% pure wild fern powder is rich in various trace elements such as iron, calcium, potassium, and phosphorus, abundant amino acids, and unique pharmacological properties, it is an extremely rare medicinal food. It is particularly effective in lowering blood lipids, eliminating internal inflammation, clearing heat, and promoting diuresis. It is an ideal supplementary food for diabetics, hypertension patients, and those seeking weight loss and beauty enhancement. Because the raw fern roots require decades to grow, production is limited, making it especially precious.
Rock Ear: Also known as stone ear, it grows on the sheer cliffs of Zhangjiajie. Rock ear is a moss-like organism on rocks, leaf-shaped, with the back mostly gray or yellowish-brown. It is rich in nutrients and has special anti-inflammatory and tonic functions, serving as both food and medicine. The Compendium of Materia Medica records: "Stone ear has a qi and flavor that benefits essence." Rock ear is a mountain delicacy of Zhangjiajie, not only an excellent dish on the tables of mountain folk but also a delicacy at state banquets. Because rock ear is difficult to obtain, even monks residing in famous mountain temples regard it as a Buddhist treasure. If they occasionally acquire some, they "treasure and store it" to present to fellow believers and relatives. Eating rock ear requires the proper method: first soak dried rock ear in warm water at 30°C–70°C for seven to eight hours, and after it expands, gently rub it with rice-washing water to clean off sand and dust, then drain before eating. Rock ear stewed with chicken soup has a delicious flavor, but it must be added after the chicken is basically cooked—never stir-fry or stew it together with the chicken from the start. Rock ear stewed with pork ribs and pig trotters is also a premium dish, prepared in the same way. On hot summer days, dishes made with rock ear are most suitable; even without a refrigerator in the past, it would not spoil, making it a rare delicacy on the table. If you come to Zhangjiajie, besides enjoying the beautiful scenery and feasting your eyes, be sure not to forget to also drink a bowl of fragrant rock ear chicken soup prepared by your hospitable host with Baisha spring water, and enjoy a feast for your taste buds.
Xuefeng Mandarin: Also known as "seedless mandarin," it is abundantly produced in Dongkou, Xinning, Longhui, and other counties along the eastern foothills of Xuefeng Mountain in southwestern Hunan Province. Xuefeng mandarins are bright in color, thin-skinned, and juicy, with uniform segments, crisp and tender flesh, and a rich sweetness with the mellow aroma of honey. They are refreshing to eat and leave a lasting aftertaste. The fruit is rich in sugars, minerals, organic acids, and various vitamins. According to laboratory tests: soluble solids range from 11% to 15%, each 100 grams of juice contains 42–49 milligrams of vitamin C, 8.1%–11% sugar, 0.54%–0.7% acid, and 4.9%–5.5% reducing sugars, as well as calcium, phosphorus, iron, and other essential nutrients. Its sugar content is about 2% higher than that of Japanese mandarins. Mandarins can be eaten fresh or processed into canned mandarin segments in syrup, orange juice, preserves, jam, and brewed into mandarin wine. They are not only nutritious but also help prevent scurvy, vascular sclerosis, and cerebral hemorrhage, and relieve cough and reduce phlegm. The peel and pith are commonly used in traditional Chinese medicine and as pharmaceutical chemical raw materials.
The Xuefeng Mountain area has a long history of mandarin cultivation, dating back over 2,500 years. According to the Qing Dynasty Jiaqing edition of the Dongkou County Gazetteer, mandarin cultivation in this region began during the Zhenghe period of Emperor Huizong of Song. In the late Qing Dynasty, Zeng Guofan led the Xiang Army to Jiangsu and Zhejiang and brought back varieties such as yellow mandarins and vermilion mandarins. Through long-term careful cultivation and continuous improvement by grafting, they eventually evolved into the unique and distinctively flavored new variety known as Xuefeng mandarin.
After the Cold Dew solar term, in the countryside and fields at the foot of Xuefeng Mountain and along both banks of the Zi River, mandarin orchards are scattered everywhere—in front of and behind farmhouses and along roadsides. The mandarin trees are lush with branches and leaves, filling the air with fragrance. In the densely packed orchards, the abundant fruits are like thousands of small lanterns, golden and red, shining brilliantly among the dark green foliage. This beautiful scene is just as the Tang Dynasty poet Zhang Tong described: "Every tree shrouded in mist seems to bear fire; every mountain lit by the sun appears to hang with gold."
The Xuefeng Mountain area has abundant red soil with deep soil layers that are slightly acidic, making it suitable for the growth of mandarin oranges. In addition, the warm climate, ample rainfall, and long frost-free period—especially the many sunny days and large temperature differences between day and night in September and October each year—are conducive to the coloring and nutrient accumulation of mandarin oranges. A long history of cultivation and unique natural conditions have enabled Xuefeng mandarin oranges to achieve high quality and high yields. In the Shaoyang Municipal Horticultural Farm, there is a mandarin orange tree now over 60 years old that, over 30 years from 1971 to the present, has produced an average annual yield of 280 kilograms. In 1982, this tree yielded a total of 434 kilograms of mandarin oranges, and can truly be called the "King of Mandarin Oranges."
Citrus is the "flagship" product of the Xuefeng Mountain area and one of the main citrus-producing regions in Hunan Province. Its output and export volume occupy an important position in the province, and it is also one of the major citrus export bases in the country. Because Xuefeng mandarin oranges have high sugar content and low acidity, a pleasant sweet-and-sour taste, few seeds and abundant juice, seedless flesh, are delicious and tasty, rich in nutrients, attractive in appearance, and also have strong stress resistance, bear fruit early, have high yields, and store well, they are renowned both at home and abroad. At present, Xuefeng mandarin oranges sell well in more than 20 provinces, municipalities, and autonomous regions in Northeast, North, and Northwest China, as well as in Hong Kong, Macao, and Taiwan, and are exported to more than 30 countries including Russia, Canada, Singapore, the Philippines, and other Southeast Asian countries.
Xuefeng mandarin oranges are mainly produced in the hinterland of Xuefeng Mountain in Dongkou County, on the southeastern slope of the Xuefeng Mountain Range. Because the producing area has unique natural conditions, with Xuefeng Mountain serving as a natural barrier, warm winters and cool summers, and large temperature differences between day and night, the citrus cultivated in this region has no pollution within 300 kilometers. Through a series of cultivation measures such as the careful application of organic fertilizer and high-quality cake fertilizer, the citrus produced is uniform in size, flat and round in shape, bright in color, thin-skinned and smooth, and attractive in appearance. When opened, it is fragrant; when eaten, it is sweet as honey with a long aftertaste. Its flesh is crisp and tender, seedless and juicy, melting in the mouth, with moderate sweetness and acidity. The juice contains about 11% soluble solids, and the sugar-to-acid ratio is above 10:1. It contains sugar, vitamin C, vitamin P, and other elements, is rich in nutrients, and is of excellent quality. From 1998 to 1999, Xuefeng mandarin oranges won the Gold Award for High-Quality Fruit in Hunan Province, and in 2001 they received the title of the only "Pollution-Free Agricultural Product" among Hunan Province's mandarin orange category. According to the Compendium of Materia Medica, oranges are sweet and sour in taste and warm in nature, and have the functions of quenching thirst, relieving stagnation of qi in the chest, promoting fluid production, and moistening dryness. Sweetened mandarin oranges have effects such as tonifying yang and benefiting qi, strengthening the spleen and harmonizing the stomach, and drying dampness and resolving phlegm.
In 1972, Premier Zhou Enlai visited Dongkou. When he saw the mandarin oranges produced in Dongkou, he praised them endlessly and personally named them "Xuefeng Mandarin Oranges." There is also a moving story behind Premier Zhou's naming. An accompanying staff member said to Premier Zhou: Dongkou mandarin oranges are not only delicious, but were also a contributor to the revolution. He then told of a moving scene in the history of the War of Resistance, bringing people back to those years of flames of war... The Battle of Xuefeng was China's last battle against Japan, and its ferocity was unprecedented... In April 1945, the Japanese invader Iwanaga Wang led the 116th Division in attacking Changhe Town, where they encountered stubborn resistance from the Chinese army. Changhe Town is located on a highway line and is a vital pass on the route to Anjiang and on to Zhijiang. The 57th Regiment of the 19th Division of the Chinese army was stationed there and used the extremely steep terrain to create great obstacles for the Japanese attack. The Japanese army seized people from Changhe everywhere and built fortifications. But the people of Xuefeng, who had long suffered under oppression, in order to support the struggle of the Chinese army, deliberately cut corners when building fortifications for the Japanese, so that the Chinese army could break through them with ease. In particular, countless heroic men of Xuefeng volunteered to assist the Chinese army, and some even directly joined the fighting.
Particularly worth mentioning is that in May of that year, the Chinese army reached Changhe and launched a desperate fierce battle with the Japanese army. The mountain was blasted by gunfire until not a blade of grass grew. In addition, the weather was hot, and the troops were already extremely exhausted. What was most fatal was the lack of water. The mountain was already bare of vegetation, and the Japanese invaders had also blocked the route down the mountain. Exhaustion and severe water shortage threatened the troops. The people of Xuefeng saw this and were anxious in their hearts. Regardless of the flying artillery fire, they took out cellared oranges from their homes and sent them up the mountain to distribute to the soldiers. The soldiers were surprised: how could there be oranges in May? As soon as the oranges entered their mouths, they immediately felt clear-headed and refreshed, as if a spring breeze had brushed their faces, and they were full of energy. This made a great contribution to restoring the troops' combat effectiveness. Soon afterward, the Chinese army adopted a coordinated land-and-air tactic and launched a counterattack against the Japanese army. After two days of fierce fighting, they dealt the Japanese invaders an extremely heavy blow. After hearing the introduction, Premier Zhou was deeply moved. When he saw that Xuefeng oranges were bright in color, attractive in appearance, sweet and seedless in flesh, and delicious and tasty, he was very pleased, and personally named them "Xuefeng Mandarin Oranges." He also instructed the International Liaison Department to transfer Xuefeng mandarin oranges to Beijing to entertain distinguished guests. Xuefeng mandarin oranges thus got their name.
Dear friends, along the way, we have seen many local specialties and savored the endless flavors of Hunan cuisine. I hope that these items, filled with the deep affection of the people of Hunan, will bring joy and satisfaction to your family and friends. I wish you all a safe journey!