Suining County, Shaoyang City, Hunan Province — an ecological pearl in southwest Hunan, integrating primeval forests, thousand-year-old ancient towns, and Miao-Dong ethnic customs. It boasts characteristic scenic spots such as Huangsang National Nature Reserve, Zhaishi Ancient Town, and Huayuange Wetland Park. Experience the diverse charm of "secret landscape + ancient town heritage + folk customs" in 2 days.
Seeking seclusion in secret realms, exploring rhymes of ancient towns, visiting Miao villages to experience customs, and relaxing by the lake
Explore the primeval forest of Huangsang in the morning and feel the wild beauty of nature; stroll through Zhaishi Ancient Town in the afternoon to trace historical imprints; walk into Dayuan Ancient Miao Village in the evening to experience Miao folk customs.
Visit Huayuange National Wetland Park in the morning to admire the lake and mountain scenery; climb Shenpo Mountain in the afternoon to overlook the pastoral scenery and experience Taoist culture.
A traditional delicacy of Suining, made from local native pork, marinated and then smoked with cypress branches. The meat is firm, rich in flavor, and fat but not greasy. It can be steamed or stir-fried, and is a must-have dish for local festivals and a perfect gift.
A traditional drink of the Miao people, made from tea leaves, ginger, garlic and other raw materials, stir-fried and then boiled with water. The tea soup is filtered and served with rice crackers, peanuts, fried beans, etc. It has a spicy and refreshing taste, with the effect of refreshing the mind, and is an important etiquette for the Miao people to receive guests.
A characteristic food made by soaking glutinous rice in the juice of Vaccinium bracteatum leaves and steaming it. It has a shiny black color and a fragrant, soft taste. It is a must-eat during the Miao "Black Rice Festival" on the eighth day of the fourth lunar month, with the effect of nourishing the body, and is a representative of Suining's Miao dietary culture.
A characteristic dish of southwest Hunan, made by stir-frying local duck meat with duck blood (taken immediately after slaughter) and braising it with chili, ginger and other seasonings. The meat is tender, and the coagulated duck blood has a unique taste, spicy and delicious, making it a famous dish at Suining banquets.