Huaihua is rich in tourism commodities, with more than 40 kinds of local specialties. There is a famous traditional dish of Xiangxi-Zhijiang Duck, which is hand-picked by Emperor Qianlong and is popular all over the country. There are court tributes of Jingzhou Yangmei, the best gifts from celebrities from all walks of life, stone carvings like "purple robes and jade belts" in the famous mountain of Zhijiang, colorful rough brocade in the ethnic minority straits, and Yuanling Tanjie tea with good shape, color, fragrance and taste. There are also Xinhuang beef, Yuanling sun-dried blue meat, silk baskets, crisp sugar, Xupu slice orange, Xiaozhuang jujube, Mayang ponkan, Zhijiang worm ash, wild sweet tea, purple autumn grapes, lotus nut sweet sugar, Hongjiang blood rake duck, Qianyang red sweet orange, sugar orange, Xuefeng black-bone chicken, Xuefeng wild sweet tea and Qingjiang dried fish. Zhijiang County ● Local products and tourist commodities Zhijiang Duck "Zhijiang Duck" is a traditional famous dish popular in western Hunan. It is not only "fat", but also has a unique traditional technology in "processing". The finished products refined by famous teachers are red, yellow, blue, white and black. Its taste is sweet and full of five flavors; Its ingredients are varied and each has its own beauty. Duck dishes mixed with "Guanghe" and "edamame" are home-cooked dishes for Dong's rural guests. The "chestnut duck" mixed with "chestnut seeds" is a treasure on the table. Now processed packaging products can be bought in supermarkets in Huaihua and Zhijiang. Mingshan Stone Carving Mingshan Stone Carving is named after its materials. Mingshan stone, also known as "purple robe jade belt", is produced in Mingshan Mountain, Zhijiang County, Hunan Province. The stone is uniform and delicate in texture, bright in color, distinct in arts and sciences, moderate in hardness and good in board-making performance. It is an ideal stone carving craft and building decoration material in past dynasties. It was once designated as a tribute stone and sent to the court. As early as the Southern Song Dynasty, Zhijiang people began to use Mingshan stone to make various handicrafts. The outstanding representative of Mingshan stone carving is Mingshan inkstone, which has both the advantages of North and South inkstones and is both ornamental and practical. Because of its fine and moderate stone quality, it takes no time to grind ink, and the ink quality is fine and uniform, which does not hurt the pen when used. The paintings and calligraphy made by Mingshan inkstone are suitable for mounting. The main relief of Mingshan inkstone is complex, including animals, figures, landscapes, flowers, birds and insects. For example, Erlong Play Pearl, Feng Dan Chaoyang, Fengchuan Peony, Lotus Play Fish, etc. With the national characteristics of Dong township, it is deeply loved by literati in past dynasties and has become the best gift for celebrities and literati from all walks of life. Green shell eggs are also called queen eggs. Dahongshan black-bone chicken, which is raised without feed in excellent ecological environment, is green in color and rich in nutrition, and contains many nutrients, especially iron and zinc, which are much higher than ordinary eggs. In June 2002, he won the "Gold Award of Hunan Agricultural Fair". Dashu 'ao wild sweet tea is produced in the deep mountains of Dashu 'ao Township at an altitude of1.200m at the junction of Hunan and Guizhou, with a cool climate and misty clouds. The products are mainly hand-made, with one tooth, one leaf, one hair tip and one Mao Feng. Bai Hao was exposed, the soup was green and clear, and the aftertaste was sweet and lasting. Lotus root sweet sugar, formerly known as "Mint Crisp", is produced in Zhijiang. Production began at the end of the Qing Dynasty, and it has a history of 100 years. The sugar mentioned above is the main ingredient, and vegetable oil and cream are the auxiliary materials. It is exquisitely made, unique in technology, exquisite in shape, white as jade, rectangular, like a lotus root heart, each with 16 main holes and 9 auxiliary holes. These holes are well connected and neatly arranged, about 80 per kilogram. It has the characteristics of crispy and sweet, instant in mouth, refreshing from summer heat and convenient to carry, and is deeply loved by consumers. ● Famous snack Zhijiang Roast Duck: It was first created by Jason Chung Qi, a famous chef of Yuanzhou (Zhijiang) in the late Ming Dynasty. It has five colors, crisp and spicy, oily but not greasy, and pears are delicious. Gongping fish: Gongping fish comes from Gongping town, and its biggest characteristics are: liveliness, freshness, tight muscles, tender meat, sweet and sour fish soup and lasting fragrance. Closing banquet: that is, the table and food for each family to drink and eat together, which is the highest etiquette for Dong families to entertain guests. Generally speaking, guests will be tested for abstinence before a closed banquet, and after the banquet, enthusiastic East A-mei elder brother will invite guests to a bonfire party. Hongjiang District ● Hongjiang Sweet Noodle Sauce, a local product and tourist commodity-Yuan Chun Sauce Shop, a century-old brand of Hongjiang Ancient Shopping Mall, was founded in Qingxian for five years (1855) and enjoys a high reputation in southwest and west Hunan. Hongjiang sweet noodle sauce is made by natural fermentation and sun drying, using the traditional technology of Yuan Chun sauce mill. It has the characteristics of pure sauce, bright red color, mellow fragrance and slightly salty and spicy. It is a pure natural green food and the best seasoning for cooking. ● Famous snacks: Hongjiang blood rake duck is a famous dish with typical Xiangxi flavor, which originated in hongjiang city. When cooking, duck meat, dried red pepper, ginger, camphor and glutinous rice cake are fried in boiling oil with high fire, then water is added, duck blood is poured in, and simmered with low fire. The finished product is famous for its rich fragrance, full taste, golden color and crisp and fat quality. The raw materials of fried duckling are duckling, sweet noodle sauce, ginger, purple pepper and pork belly, seasonings such as chives and garlic, and duck blood cake. When they are fried by fire, they smell ten miles and taste soaked in the heart and spleen. Stir-fried duck blood cake is to soak glutinous rice with salt. When killing ducks, pour duck blood into the soaked glutinous rice, mix well and compact, then pour the raw blood cake upside down in a bowl filled with tea oil, steam it, pour it out, and cut it into slices or squares one inch long, which is both flexible and chewy, crispy and delicious. Stew the old duck, cut the old duck into small pieces one inch square, put it into a sand jar filled with clear water, add no salt or a little salt, add a proper amount of white wine, and put the mouth of the sand jar in place.