Chengbu Miao Autonomous County, Shaoyang City, Hunan Province - a pearl of Miao villages in southwest Hunan, integrating grassland scenery, canyon secrets, and Miao culture. It has characteristic scenic spots such as Nanshan Ranch, Liangjiang Gorge, and Baiyun Lake. Experience the diverse customs of "Alpine Grassland + Miao Village Customs + Lake and Gorge Scenery" in 2 days.
Gallop on the grassland, explore the canyon, relax by the lake, and trace the Miao village
Gallop through Nanshan Ranch in the morning and experience the artistic conception of "the wind blows the grass and reveals cattle and sheep" on the alpine grassland; explore Liangjiang Gorge in the afternoon and appreciate the natural wild charm of primeval forests, streams and waterfalls.
Boat on Baiyun Lake in the morning to enjoy the lake and mountain scenery and the Miao village scenery on both banks; visit Changan Camp Ancient City and Hometown of Lan Yu in the afternoon to experience the historical culture and folk customs of the Miao people.
A traditional breakfast of the Miao people in Chengbu, made from tea leaves, ginger and garlic, stir-fried and then boiled with water, then added with rice crust, peanuts, soybeans and other ingredients. It has a spicy and refreshing taste, with the effect of dispelling cold and dampness. It is an important etiquette for the Miao people to receive guests, reflecting the unique charm of Miao dietary culture.
Selected black goats raised in Nanshan Ranch, marinated with secret seasonings and roasted over charcoal fire. The outer skin is crispy, the meat is tender, with little mutton smell, and it tastes better with Miao family spicy sauce. It is a special dish for local banquets and is deeply loved by tourists.
A traditional famous dish in Chengbu, selected local native ducks, retain duck blood when slaughtering, stir-fry with duck meat, chili, ginger, etc., and finally pour duck blood and stir-fry until solidified. The finished product is bright red in color, the duck meat is fragrant, sour and spicy, which is a necessary dish for Miao festivals, reflecting the dietary characteristics of Miao villages in southern Hunan.
Made from wild fern roots in the mountainous areas of Chengbu, ground into pulp, precipitated and dried to form vermicelli. It has a smooth and tough taste, can be stir-fried or boiled, and is often stir-fried with cured pork and chili. It has the effect of clearing away heat and detoxification, which is a favorite vegetarian food of the Miao people and also a local characteristic tourism commodity.