Lixian County, Changde, Hunan — the Ancestor of Chinese Cities and the World's Rice Source, integrating prehistoric civilization, historical relics, and ecological agriculture. It boasts distinctive attractions such as Chengtoushan Site, Pengshan Scenic Area, and Lizhou Confucian Temple. Experience the historical and cultural beauty of "Prehistoric Ancient City + Imperial Garden + Confucian Culture" in one day.
Exploring ancient city origins, imperial gardens, Confucian temple pilgrimage, and fresh grape tasting
Morning: Visit Chengtoushan Site to explore prehistoric civilization and tour Pengshan Scenic Area to admire imperial garden scenery; Afternoon: Visit Lizhou Confucian Temple to learn about Confucian culture and climb Tiangong Mountain Forest Park to enjoy natural ecology; Evening: Visit Liyang Plain Vineyards and taste fresh grape specialties.
A national geographical indication product and the most representative specialty of Lixian County. With diverse varieties including Kyoho, Summer Black, and Shine Muscat, the grapes feature plump berries, bright color, sweet taste, and rich nutrition. The picking season is from July to October every year, making them a must-try seasonal fruit for tourists.
Produced in the surrounding areas of Chengtoushan Site, it is famous for its 6000-year history of rice cultivation. The rice has plump grains, excellent quality, fragrant aroma when cooked, and soft taste. As a local characteristic agricultural product, it embodies Lixian's agricultural heritage as the "World's Rice Source".
Various wild vegetables around Pengshan Scenic Area, including bracken, purslane, and wild celery. These wild vegetables are naturally pollution-free and rich in nutrition, which can be eaten cold, stir-fried, or in soup, reflecting the original flavor of mountain ingredients and being a featured dish in local farmhouses.
A traditional famous dish of Lixian County, made from local Ma ducks with more than 30 kinds of spices and Chinese herbal medicines through processes such as marinating, drying, and stewing. The finished product has a sauce-red color, firm meat, and rich aroma, combining the deliciousness of duck meat with the mellow taste of spices.