Xiangyin County, Yueyang City, Hunan Province — a millennium-old county at the confluence of Dongting Lake and Xiangjiang River, integrating the source of Huxiang culture, the hometown of patriotic famous ministers, and ecological wetland scenery. It has characteristic scenic spots such as Yangsha Lake, Zuo Zongtang's Former Residence, and Confucian Temple. Experience the diverse charm of 'cultural heritage + natural ecology + folk customs' in 2 days.
Enjoy the vast lake view, recall the famous minister at his former residence, trace the cultural context at the temple, and relish the tranquility in the mountains
Explore Yangsha Lake in the morning and indulge in the lake and mountain scenery; discover Yuezhou Kiln in the afternoon to trace the ceramic civilization; stroll around Nanquan Temple in the evening to experience the distant Zen meaning.
Visit Zuo Zongtang's Former Residence in the morning to understand the patriotic spirit; visit Xiangyin Confucian Temple in the afternoon to trace the thousand-year cultural context; climb E'xing Mountain in the evening to enjoy the tranquility of the mountains and forests.
A specialty of Xiangyin, grown in the ecological wetland of Yangsha Lake with clear and pollution-free water quality. The crabs are large with plump meat and rich roe. Autumn is the best eating period, mainly served by steaming, dipped in ginger vinegar, fresh and sweet with a aftertaste. Crab manors around the scenic area can catch and cook them on the spot, which is a must-try food in Xiangyin in autumn.
A traditional breakfast in Xiangyin, made of thin noodles from local wheat, which are chewy and elastic through multiple processes. Served with bone soup, beef, beef offal, three delicacies and other toppings, drizzled with locally made spicy oil, spicy and delicious. The "Old Noodle Restaurant" in the county has inherited century-old craftsmanship, and is full every early morning.
A national geographical indication product, produced in Santang Town, Xiangyin. Selected local special fresh Chinese chives, made through salting, sugar marinating and other processes, crystal clear in color, crisp and tender in taste, moderate sweet and sour. It is not only an appetizer side dish, but also a cold dish for banquets. The vacuum packaging is easy to carry, making it a famous specialty of Xiangyin.
A famous Hunan dish in Xiangyin said to be created in memory of Zuo Zongtang. Selected local native chickens, cut into pieces, fried, then stir-fried with chili, garlic, vinegar, sugar and other seasonings, with crispy outside and tender inside meat, sweet, sour and slightly spicy. Named because Zuo Zongtang once entertained guests with this dish, many restaurants in the county have improved versions.