1. Yuanling rice noodles with pig trotterd

In Yunling, people eat rice noodles as frequently as northerners eat wheat products, often on a daily basis. The most popular choice is pig trotter noodles. The older the establishment, the busier it tends to be. Rice noodle shops are scattered throughout the streets and alleys of Yunling. Business typically only operates in the morning; if anyone is seen searching for pig trotter noodles in the afternoon, they are surely not a local. This is because locals generally prefer to enjoy their rice noodles in the morning, a custom colloquially referred to as “guozao” (literally meaning “past breakfast”). On the streets of Yunling in the morning, one can often see fashionably dressed women and sharply suited men. Instead of waiting for a table, they happily stand and savor their steaming bowls of rice noodles, completely absorbed in the experience without a hint of embarrassment.

2. Mugwort rice cake

Mugwort rice cake is a pastry made of rice flour and mugwort. Mugwort is an herbaceous plant commonly known as crown daisy. The plant usually grows in wildlands in spring. After harvesting, they are pounded, soaked, drained and dried, and then mixed with rice flour and water, or with preserved meat, red bean paste and other condiments, to make a round cake. It can be steamed in a steamer coated with Paulownia leaves. The crown daisy rice cake is the most typical food with the fragrance of green wild vegetables, which is fresh and delicious. With the social and economic development and population movement, many Yuanling people settled in Zhangjiajie, Xiangxi Autonomous Prefecture, Changde, Huaihua and other places, and mugwort rice cake has begun to be popularized in these places as well.

3. Dengzhanwo

Dengzhanwo, a specialty dish from Yunling, is made by grinding rice and yellow beans into a batter. This batter is then placed in small, iron molds resembling ancient oil lamps. It is filled with a mixture of diced radish, dried tofu, pickled vegetables, and other ingredients, then deep-fried in cooking oil. Because of its shape, which resembles miniature oil lamps, it’s called “Dengzhanwo” (lamp bowl). Dengzhanwo is beloved for its fragrant, spicy, crispy, and soft texture, making it a delightful treat. The popularity of dengzhanwo among the people of Yunling goes beyond its deliciousness; its round shape symbolizes “completeness”, while its golden color represents “wealth”.

4. Yuanling xiaolongbao (soup dumplings)

Yuanling soup dumplings are white dumplings with thin skins that hold a pouch of juicy broth inside. Each dumpling is delicately crafted, resembling a small pagoda, with a translucent appearance that glistens in the light. The fragrant aroma wafts through the air from the top of the dumpling, making them irresistible. Their shape is similar to that of regular buns, which is why they are called xiaolongbao.

5. Yuanling rice tofu

Among the various specialty snacks in Yuanling, rice tofu stands out as a representative local delicacy. Made from high-quality rice, this popular food is processed by grinding the rice into a slurry, cooking it until it sets. While the flavor of the rice tofu itself is relatively bland, it becomes a versatile and delicious dish when paired with an array of sauces and seasonings expertly crafted by the resourceful people of Yuanling.

6. Fired tangyuan (sweet rice ball with black sesame filling)

Yuanling fried tangyuan has a long history, reportedly dating back to the Song Dynasty. The filling is made with black sesame and lard, mixed with a touch of white sugar. The dough is shaped into round balls using glutinous rice flour. After frying until golden, tangyuan is then enjoyed as a sweet.

7. Glutinous rice chili

The Miao people wash the freshly picked red chilies, cut them open, and remove the seeds. They then fill the chilies with glutinous rice flour, and place them in a large earthen jar for sealing and pickling. After about 10 days to two weeks, the glutinous rice filling ferments and acquires a slightly sour flavor, taking on the color of the chilies. This process results in the creation of glutinous rice chili, a unique and flavorful delicacy.

8. Yuanling pickled fish

In the daily life of the Miao people in Yunling, two essential flavors are sour and spicy. As a result, every household in the Miao region grows chili peppers and keeps jars of pickled vegetables. These “jarred vegetables” are a staple at home, with common varieties including pickled green onions, pickled mustard greens and pickled radishes. One popular dish is pickled fish, made by gutting fresh fish like field carp, removing the entrails, and then mixing them with rice flour before sealing them in a jar to ferment. This process creates a unique and flavorful dish that embodies the beloved sour and spicy tastes of the Miao cuisine.

9. Yuanling cold jelly

It is said that in the minority-inhabited regions of Xiangxi, the history of eating cold jelly (liang fen) is so ancient that it cannot be traced or verified; it has simply been passed down through generations for hundreds of years. It is no exaggeration to say that cold jelly is one of the most distinctive snacks in Yuanling. People love it not only for its delicious taste but also for its refreshing qualities. It is rich in vitamins and other nutrients, making it a low-calorie, high-fiber health food. Yuanling’s cold jelly differs from that found in other places; its shape resembles jelly but is even softer, crystal clear, and fluid-like. It is typically served with a drizzle of brown sugar syrup. The taste is sweet and slightly tangy, smooth and cool, with a hint of fragrance, making it a delightful and refreshing treat.

10. Madiyi tofu

In Madiyi, there is a spring that flows year-round, and the local Miao and Han communities have been using this clear water to produce high-quality tofu. The soybeans selected for this process are locally grown small yellow soybeans, known for their roundness, small size, and crisp flavor. Madiyi tofu is renowned for its pure white color, smooth texture, and delicate taste, which melts in your mouth with a sweet aftertaste, making it famous far and wide. Today, Madiyi tofu has developed into a variety of products, including fresh tofu, marinated dried tofu, smoked tofu, preserved tofu, pig’s blood tofu, tofu skin, fermented tofu, and oil-fried tofu, among others.

(Translated by Yang Hong)