Xiangxiang City, Xiangtan, Hunan — a millennium-old county and red-hot land, integrating red culture, historical sites, and Huxiang scenery. It features attractions such as Dongshan Academy, Yunmen Temple, and Shuifu Temple Scenic Area, offering a one-day experience of the diverse heritage of "red imprint + ancient charm + landscape painting."
Academy Study, Former Residence History, Ancient Temple Meditation, Lake View Leisure
In the morning, visit Dongshan Academy to follow the footsteps of great men, and tour Chen Geng Former Residence to honor revolutionary martyrs. In the afternoon, stroll through Yunmen Temple to feel thousand-year Zen charm, and cruise Shuifu Temple to enjoy lake and mountain views. In the evening, enter Xiangxiang City Museum to gain a comprehensive understanding of Xiangxiang's historical changes and cultural heritage.
A traditional Xiangxiang pastry originating from the Yongzheng period of the Qing Dynasty, made from high-quality glutinous rice and white sugar through processes including grinding, fermentation, and baking. The finished product is as thin as paper and white as snow, with a crispy and sweet taste that melts in the mouth. It remains mold-free even after long storage, making it a long-established specialty of Xiangxiang.
A specialty beverage from Maotian Town, Xiangxiang, made from tea leaves, sesame, peanuts, ginger, and other ingredients, ground into a paste using a mortar and pestle, then brewed with boiling water. Rich and mellow in taste, it quenches thirst, refreshes the mind, and aids digestion. It is a traditional drink for entertaining guests, often served with fried rice and peanuts.
A traditional Xiangxiang farmhouse delicacy made from local free-range pork, cured and smoked. The finished product is bright red in color, firm in texture, rich in salty aroma, and can be steamed or stir-fried. It is an essential dish on Xiangxiang winter dining tables, showcasing the unique skill of Hunan people in curing meats.
A famous Xiangxiang specialty dish made with sliced pork belly mixed with rice flour, soy sauce, cooking wine, etc., wrapped in fresh lotus leaves and steamed. The lotus leaf fragrance permeates the meat, which is rich but not greasy, with soft and flavorful rice flour, combining freshness and rustic charm.