Fenghuang County, Xiangxi Prefecture, Hunan — known as "China's Most Beautiful Small Town," with the saying "Pingyao in the North, Fenghuang in the South," it is a National Historic and Cultural City. The Tuojiang River flows through the city, stilted houses cling to the mountains, and the border town atmosphere depicted by Shen Congwen blends with Miao culture, making it a must-visit destination to experience the charm of Xiangxi.
Tuojiang River Boat Ride, Former Residence Exploration, Great Wall Discovery, Karst Cave Wonders
In the morning, stroll through Phoenix Ancient Town, visiting Shen Congwen's Former Residence, Yang Family Ancestral Hall, and other cultural sites. In the afternoon, take a boat ride on the Tuojiang River to admire the stilted houses on both banks. In the evening, explore the ancient town's night scene and experience the Xiangxi night market atmosphere.
In the morning, head to the Southern Great Wall to explore Ming-Qing military defense ruins. In the afternoon, visit Qiliang Cave to admire karst cave geological wonders. In the evening, return to the ancient town to shop for Xiangxi specialty souvenirs.
Fenghuang's signature dish, made by mixing duck blood with glutinous rice to form blood tofu, stir-fried with duck meat and seasoned with chili, ginger, and other spices. The blood tofu is soft and sticky, the duck meat tender and flavorful, with a balanced salty and spicy taste. It has been the highlight of Xiangxi Miao banquets for centuries.
Made with wild fish from the Tuojiang River as the main ingredient, cooked in traditional Miao sour soup (fermented glutinous rice + tomatoes) and enhanced with wild pepper oil. The fish is tender, the sour soup appetizing, paired with local greens, creating a sour, spicy, and fresh flavor. It is a famous dish for Miao hospitality.
A summer specialty snack made from local jelly grass, dark green in color with a smooth texture. Served with brown sugar water, vinegar, minced garlic, chili, and other seasonings, it is sweet and sour, refreshing and cooling, commonly found on ancient town streets as a summertime treat.
A traditional Xiangxi festival food made by mixing glutinous rice and indica rice, steamed with wild mugwort, cured meat, peanuts, sesame, and more. The rice fragrance blends with herb and meat aromas, soft and delicious. Originally a spring sacrifice offering, it has become an everyday delicacy.