1. Hongjiang Fried Blood Duck
This dish has long been popular in the Xiangxi region. During cooking, duck meat is fried in boiling oil along with dried red peppers, ginger, and glutinous rice cakes. After water and duck blood being added, it is simmered on low heat. The final dish is known for its rich aroma, robust flavor, golden color, and tender texture.
2. Xuefeng Fermented Tofu
Xuefeng Fermented Tofu is made by using traditional methods, with mineral water, tea seed oil and tofu from Xuefeng mountainous areas. It is a natural, pollution-free green food that is fragrant and delicious, earning the praise of consumers as “farmhouse delicacies”. In September 2006, during the first National Outdoor Sports Club Challenge held in Hongjiang, Academician Yuan Longping highly praised its taste.
3. Hongjiang Rice Noodles
Also known as Hongjiang coarse rice noodles, these noodles are about twice as thick as regular noodles, and their preparation is quite meticulous. First, immature grains are hulled, then crushed into a paste and soaked for three days. After drying, they are placed in a container with added ingredients and steamed until cooked. This dish is typically enjoyed for breakfast or as a late-night snack.
4. Two-in-One Noodles
This dish combines Hongjiang rice noodles and regular noodles in a specific ratio, cooked together and served in meat broth with various ingredients.
5. Sweet and Sour Radish
Hongjiang Sweet and Sour Radish has a unique flavor profile of sourness mixed with spiciness and sweetness. A crunchy bite is followed by a refreshing sensation that flows down the throat, accompanied by a spicy kick that induces a sweat. It has become a representative dish of the region.
6. Hongjiang Pomelo Candy
Hongjiang Pomelo Candy is not only visually appealing but also nutritionally rich. It retains the beauty and health benefits of pomelos while incorporating the nutrients from honey and maltose. It quenches thirst, moistens the lungs, clears the intestines, strengthens the spleen, aids digestion, and helps alleviate phlegm and regulate qi. It is suitable for all ages (except for diabetics) as an everyday snack.
7. Zhijiang Fried Duck
Zhijiang Fried Duck is a traditional dish that has gained popularity throughout Xiangxi. It showcases unique traditional craftsmanship in cooking. The expertly crafted dish features a vibrant array of colors and a harmonious blend of flavors. The accompanying ingredients are diverse, each adding its own charm. The one prepared with chestnuts is a delicacy served at banquets.
8. Wooden Mallet Pastry
Next to the Tianjun Theater in the Hongjiang Ancient Town, you can witness the traditional scene of making wooden mallet pastry. Two people take turns wielding large wooden mallets to pound the candy, crushing the nuts and extracting the oils, then flatten the mixture with the mallets. Once cooled, it is cut into pieces. This candy has been known for its crisp, crunchy texture and delightful flavor. Made from a blend of syrup and roasted peanuts, sunflower seeds, walnuts, sesame, osmanthus sugar, honey, and rock sugar, it contains no artificial flavors or preservatives. Freshly made and sold on-site, it’s a treat you can’t miss while visiting the Hongjiang Ancient Town.
9. Pork Lard Cake
Pork lard cake, also known as pork lard pastry, is a variation of the traditional pastry, referred to as “guokui” in Wuhan. To make it, a suitable amount of pork fat is chopped and mixed with a little salt, chili powder, and chopped green onions as filling. The fermented dough is wrapped around the filling to form a cake shape, with the fermentation time depending on the temperature—three to four hours in warm weather, and eleven to twelve hours in cooler conditions. One side of the cake is sprinkled with sesame seeds, while the other side is moistened with a little water and pressed against the inner wall of the oven. Once the cake turns golden and the fat begins to ooze out, it is ready to be taken out and enjoyed.
(Translated by Yang Hong)