YueTang District, Xiangtan, Hunan — the political, economic and cultural center of Xiangtan, integrating ecological gardens, historic mountains, and modern venues. It features attractions such as Panlong Grand View Garden, Zhao Mountain Scenic Area, and Yangtian Lake Park, offering a diverse beauty of "landscape painting scroll + urban charm" in just one day.
Garden Flower Viewing, Famous Mountain Climbing, Lake View Relaxation, Science Exploration
In the morning, explore Panlong Grand View Garden to enjoy four-season flowers, climb Zhao Mountain to overlook the Xiangjiang River and urban cluster scenery. In the afternoon, stroll through Yangtian Lake Park to experience the city's green lung, visit Xiangtan Science and Technology Museum for interactive science experiences. In the evening, immerse yourself in the cultural life of citizens at YueTang Cultural Park, savoring the diverse charm of YueTang.
A specialty snack of YueTang District, made with fresh river snails from the Xiangjiang River. The tails are cut off, and the snails are quickly stir-fried with perilla, chili, ginger, garlic, and other seasonings, then slow-cooked. The meat is tender, the broth rich, and you suck the snail out with your mouth — spicy and appetizing. It is a classic summer night street food in Xiangtan.
A common traditional breakfast in YueTang District, made mainly from glutinous rice flour, seasoned with scallions and salt, formed into small round patties and deep-fried. Golden and crispy on the outside, soft and fragrant on the inside, best enjoyed with soy milk — a classic breakfast combination for locals.
A winter specialty dish in YueTang District, made with local cured pork, cured duck, cured fish, and other meats. Cut into pieces, they are steamed together with fermented black beans and chili. The cured meat aroma is rich, savory and appetizing, showcasing the traditional Hunan technique of curing meats.
A classic Xiangtan dish and one of the signature offerings at major Hunan restaurants in YueTang District. Made with skin-on pork belly, seasoned with rock sugar and soy sauce, slow-braised until glossy red, rich but not greasy. The meat is tender and flavorful, combining historical significance with delicious taste.