1. Songhua eggs Songhua eggs, also known as preserved eggs, gray-wrapped eggs, wrapped eggs, etc., are a traditional Chinese flavored egg product.

The main raw material is duck eggs, which have a fresh, smooth and refreshing taste, slightly salty, and unique color, aroma and flavor.

Preserved eggs are not only loved by domestic consumers, but also enjoy a high reputation in the international market.

2. Nanxian Spicy Pork Nanxian Spicy Pork is a local specialty snack in Nanxian County, Yiyang City, Hunan Province. It is also called spicy pork shop and is deeply loved by Hunan people.

Whether it's with food or wine, or when traveling, it's all gone.

This delicacy, which maximizes the flavor of pork and is supplemented with sesame and other seasonings, has been destined to be an unshakable position in Hunan cuisine from the moment it was born.

3. Cinnabar Salt Egg Cinnabar Salt Egg, also known as West Lake Salted Egg, has a 500-year production history.

Around 1920, Shatou Town in Yiyang County produced a lot of salted eggs, which were brought to Nanyang by a boss of the town who was doing business in Nanyang.

Extended information Yiyang specialties: 1. Water bamboo mat. Water bamboo mat, as the name suggests, is a mat made of water bamboo.

Because all processes are completed by traditional and ancient handcrafts, it is also called water bamboo strips handmade mat.

The earliest birthplace of water bamboo mat is Yiyang, Hunan Province. The water bamboo mat produced in Yiyang, Hunan Province is famous all over the world because of its unique function of relieving summer heat.

2. Anhua Dark Tea Anhua Dark Tea is a specialty of Anhua County, Yiyang City, Hunan Province, and a national geographical indication product of China.

Anhua dark tea is the ancestor of Chinese dark tea. It was recorded as "Qujiang thin slices" in historical materials of the Tang Dynasty (856) and was once listed as a tribute to the court. Anhua was officially created in the third year of Jiajing in the Ming Dynasty (1524).

Dark tea.

By the end of the 16th century, Anhua dark tea had taken the leading position in China. It was designated as the official tea during the Wanli period and was exported to the northwest in large quantities.