What are the specialties of Hunan Xiangtan?

Xiangtan lotus: Xiangtan has "China Xianglian hometown" reputation, is a tribute to the royal family, "inch three lotus" is famous in the lotus treasures. Xiangtan Xianglian production accounted for 63.4% of the country, and the quality are superior, the annual turnover of 120 million yuan. The county currently has more than 4,000 people engaged in lotus planting, processing, trafficking. Lotus seed series products and deep processing is also in constant development. 1992 China National Commodity Inspection Bureau of Xianglian determination that the net lotus meat containing eighteen indispensable microelements, nature of the flat, sweet, with lowering blood pressure, strengthen the spleen and stomach, tranquilize the spirit of the spirit, moistening the lungs, clear the heart of the effect of the lotus seed core of the bitter and cold nature of the heart sedative, clearing the heat and calm the fire, in addition to the function of the annoyance of the diuretic. Xianglian is known as "ginseng" in southern China.

2.

Lanxin cake: Lanxin cake is a traditional food specialty of Xiangtan. It is not only shaped like a wick, white and soft, with sweet and spicy flavor, cool and fragrant, bending into a circle without stopping, but also can be lit with fire, emitting pure Yu Gui flavor. And open a box from the first one to the last one, no more, no less than 24 hours.　Xiangtan has a history of more than 400 years of making wick cakes. According to legend, there was a poor scholar named Yi Kui living in Zhongchen Township of Xiangtan County at that time, and the two of them lived by each other's side and struggled to get by. Yi Kui was smart and studious, and at the age of 17, he became a scholar. He could have gone to the next year to take the examination, in order to take care of his sick mother, three times in a row to give up this opportunity. At the age of 28, his mother said anything to go on him to take the test. After the examination, he rushed home to see, shocked and dumbfounded. It turned out that the mother has been personnel do not know, mouth with a wick. Yi Kui heart very sad, regret that he should not leave his mother. He was in a hurry, looking around and finally found a little glutinous rice. He rushed to grind the glutinous rice, put some sugar, steamed into a cake, cut into the wick mold, one by one to feed the mother to eat, it is strange to say, feeding feeding, the mother opened his eyes, and soon also be able to speak. Yi Kui very happy, people all over. Soon, came the good news, he took the exam. At this time, his mother also fully restored health, really not double happiness. From then on, Zhongchen Township area, every family learns to do this cake, the name is called "wick cake". After, the wick cake to the county, after the pastry workshop scientific ingredients, repeated trials, elaborate production, it became a Xiangtan's famous food.

The wick cake adopts the best glutinous rice flour, sugar, lard, cinnamon, red silk as raw materials, more than 140 years ago, in the Qing Dynasty during the Xianfeng years of the National Famous Specialty Products Expo, Xiangtan wick cake was rated as a first-class specialties; Panama International Merchandise Race in 1915, praised by representatives of various countries; in May 1988, and was named Hunan Province, "Famous Cakes. In May 1988, it was honored as "Famous Confectionery" of Hunan Province. Since then, the quality of the wick cake continues to improve, changed to refined pure cinnamon oil instead of the original formula of cinnamon powder, so that the product's cinnamon flavor is more pure and strong, won the title of Hunan Province's outstanding products.

3.

Betel nut: Betel nut can be used for medicinal purposes, warm, bitter flavor, the main treatment of worm accumulations, food stagnation, epigastric distension, edema foot and other diseases. It is also a fruit, especially in the life of Xiangtan people, has a special status. Xiangtan people in mutual guest, hospitality can not use smoke, no tea, as long as the toast to a mouthful of betel nut, it is enough to show the host's sincerity. When a child is still in infancy, some parents will let the child suck on betel nut, which can be called "milk manipulation". Among the hawkers in the streets and alleys, betel nut sellers have the best business. There are tens of thousands of betel nut stalls all over the city.　Xiangtan people are very particular about eating betel nut. The freshly picked betel nut is green in color. It is shaped like a duck's egg and slightly shorter, first boiled in water for about two hours to make it brownish-red, and then fumigated with smoke for seven days and seven nights, then it becomes a dried fruit. This process is generally completed in the origin. After buying back the dried fruit, wash with water, scalded with boiling water, sprayed with a small amount of saccharin water, stored for about twenty-four hours, before eating. Before eating, use a knife to cut the betel nut into two to four petals, point with lime and caramel boiled into the brine, some people also love to point on a drop of cinnamon oil, into the mouth to chew repeatedly, sweet and astringent, aromatic mouth, the more you chew the more flavorful, the lingering aftertaste. A mouthful of good betel nut can make one's cheeks flushed, body hot, and even all over the body. With the pleasure of chewing betel nut, no wonder Xiangtan people love it so much.

4.

Xiangtan Soy Sauce:

"When you go to Xiangtan, if you don't buy 'Dragon Soy Sauce', you haven't been there." This is not nonsense. Xiangtan has always been "soy sauce kingdom". As early as 1915, Xiangtan's Dragon brand soy sauce and Guizhou Maotai wine at the same time won the "Panama International Exposition Gold Medal". Xiangtan Dragon Soy Sauce has the unique advantages of "bright color, rich soy sauce aroma, delicious taste, salty and sweet, and no turbidity and precipitation, no moldy flowers and floating film", but also contains more than 260 kinds of aroma components and essential amino acids, which is the best nutritional product. Dragon Brand Soy Sauce has a long history of rich flavor. Xiangtan people who were born around the 1960s grew up eating Dragon Brand Soy Sauce with rice. There is a well-known slang in Xiangtan. "Dragon brand soy sauce wick cake, emery girl as you choose". These are enough to confirm the popularity and necessity of Dragon brand soy sauce in the daily life of Xiangtan people. As early as more than 100 years ago, the Qing Dynasty scholar and famous calligrapher He Shaoji left the famous sentence "three meals of people live forever, a drop of taste endless" after he tasted the delicacies made of Dragon brand soy sauce

Xiangtan has a long history of making sauce, "Xiangtan County Records" recorded that as early as the early years of the Qing Dynasty, Xiangtan had a sauce-making workshop. Xiangtan City, the first sauce operation from the early years of the Qing dynasty, the county businessman Gong Peiran, when Gong Qingxiang Zhai wine sauce workshop production of soy sauce "juice rich, color red, fragrant warm", known as "color and flavor of the three best". Xiangtan's Dragon brand soy sauce selection of high-quality soybeans, flour as raw materials, using a unique traditional technology brewing, with a delicious color and fresh, rich flavor, salty with sweet, long storage without turbidity, no precipitation, no mold and other characteristics. And the first original soy sauce Wu Yuantai, Wu Hengtai Soy Sauce Garden is two hundred years old.

In 1956, after the public-private partnership, "two Wu" and "Dafeng" three major soy sauce garden combined into Xiangtan City Sauce Factory, the product trademark for the "Dragon", "Dragon" then. "Dragon" officially became the symbol of Xiangtan Soy Sauce, and in December 1965, Dragon Soy Sauce was rated as the best quality soy sauce exported from five provinces in central and southern China; in June 1978, it won the first place in the National Soy Sauce Export Council; and in 1981 and 1985, it was awarded the National Silver Prize twice. However, this is not the ultimate goal of Xiangtan sauce-making colleagues, who have long set their sights on gold medals. 1985, the first to respond to Chairman Ye Jianying's "Nine Suggestions" for peaceful reunification, Prof. Ma Bi, who had returned from Taiwan, heard that his hometown's soy sauce had won the silver medal twice, and composed an impromptu poem about it. "When he heard that his hometown's soy sauce had won the silver medal twice, he composed an impromptu poem, saying, "Taipei's neighboring businessmen expose the aroma of soy sauce and remember their hometown every time they hear the taste. Sure enough, "Kung Fu to home blessings come from", December 27, 1988, Xiangtan's Dragon Soy Sauce, finally won the first Food Expo Gold Medal. After winning the gold medal, Zhang Guoji, chairman of the All-China Federation of Returned Overseas Chinese, wrote a congratulatory inscription: "The heavenly chef has perfected the sense of taste, and the wok relies on harmony."

The reason why Xiangtan Dragon Soy Sauce is so flavorful is because of the careful selection of ingredients, production and even storage. The main ingredients are black beans from the river, yellow beans from the Jing River and goose beans from the upper reaches of the Xiang River, which have a high fat and protein content. The salt is made from Fujian crystallized salt, and the embryo jar is made from Su jar, which is thin and fast in heat transfer and does not deteriorate after a long time of storage. In the production process, the seven processes of soaking the seeds, steaming, stopping the material, fermenting, stepping on the cylinder, sunning the blanks, and extracting the oil are interlocked and strictly operated with meticulous care. In addition to soy sauce production, there is also the original sauce ambrosia, purple oil radish, purple oil ginger, has always been popular with consumers. Especially the purple oil ginger is renowned, it is used in the white dew before the excavation of the shape of a human finger palm, pole broken sinewless, long thin branches, short lotus mouth of the high quality of young ginger, after fine processing, and finally soaked in the Dragon brand soy sauce, its flavor, salty and spicy, fragrant and tender, is to enhance the appetite of the best products.

5.

Xiang yellow chicken: Xiang yellow chicken, is produced in Hunan yellow chicken, also known as three yellow chicken. Hunan yellow chicken carcass size moderate, adult chickens generally weighing 1600 grams, well-proportioned structure, small head, single crown, short feet, short neck. The cock has a broad chest, golden hair color with red, beautiful and heroic body, and a loud and clear cry; the hen has a short body, wide back, rounded hindquarters, soft and elastic abdomen, and good egg-laying performance. Xianghuang chicken has a high medicinal value, can make up for the deficiency, strengthen the spleen and stomach, strong bones, regulating menstrual blood, stopping leucorrhea, is a gynecological medicine, the chronically ill and weak and maternal stew Xianghuang chicken, especially nourishing, strengthening the body, promote the recovery of the efficacy of.

6.

Fire-roasted fish: Xiangtan, Xiangxiang, Shaoshan and other places in the countryside, there are fire-roasted fish at all times. This fish can be fried and steamed, plus chili, garlic, perilla, patchouli and other spices, excellent flavor, is the top of the rice dishes. The production of fire-roasted fish is: remove the internal organs of small fish, roasted in a pot on the fire, cooled down, with grain shells, peanut shells, orange peel, wood shavings and other fumigation. This kind of fish is not only delicious, but also easy to carry and collect. More because the fire-roasted fish is one of Chairman Mao's favorite food in his lifetime and famous, and now become a number of hotels, hotels on the table of the delicacies. And crowned with the name of the Mao family fire-roasted fish.

7.

Country Lami: Xiangtan, Xiangxiang, Shaoshan countryside have the habit of lavender. The system is generally after the winter solstice to take fresh meat cut into strips, salted for two or three days, dry, to chaff shells, shavings, wood shavings, peanut shells, etc. Smoke and baking, into a waxy yellow color that is. Because of the lunar calendar in December (waxing month) fumigation of the best, it is called winter bacon, flavorful and delicious, and not as greasy as fresh meat, many people like to eat, welcomed by consumers.

8. Longkou water chestnut: water chestnut, also known as horseshoe, Wu yam, ground chestnut, commonly known as ci mushrooms, is a perennial herb.

Water chestnuts are found everywhere, but Xiangtan County Longkou produces the most famous. There is plenty of water and fertile soil there, and farmers grow it in almost every house, with an annual output of more than 200,000 kilograms. Longkou water chestnuts have large grains, thin skin, juicy, thin and sweet meat, flat and round shape, smooth, dark chestnut color or date red. It is rich in starch, protein, fat, phosphorus, calcium, iron and thiamin, niacin, ascorbic acid, carrots, and so on. It is eaten raw, chewed full of sweet juice; peeled and cooked with sugar, is a famous sweet dish on the feast. Water chestnut also has high medicinal value: the above ground part of the flat taste bitter, can remove dampness and heat, diuretic; bulb cold taste sweet, fever, stomach, eyesight, thirst, jaundice, relieve constipation, inhibit the role of green bacillus. It is commonly used in Chinese medicine clinics for early hypertension, chronic nephritis, red eye swelling and pain and other diseases. With water chestnut and gypsum decoction water service, can prevent epidemic meningitis; with it and jellyfish head and water decoction service, can cure Yin deficiency, phlegm heat, hypertension and other diseases. Folk there will be water chestnuts pounded into juice after adjusting the live earthworms, to be its water compresses for burns or scalds, there is a certain degree of efficacy.9. Xiangxiang baking cake: Xiangxiang baking cake since the first year of the Qing Yongzheng year (1723), by the county Tianyuan Zhai Zhai Hall since the success of the development of the county, after more than 200 years and does not decline.

1.

Xianglian: Xiangtan has "China Xianglian Township" reputation, is a tribute to successive dynasties of royalty, "inch three lotus" is famous in the Lotus treasures. Xiangtan Xianglian production accounted for 63.4% of the country, and the quality are superior, the annual turnover of 120 million yuan. The county currently has more than 4,000 people engaged in lotus planting, processing, trafficking. Lotus seed series products and deep processing is also in constant development. 1992 China National Commodity Inspection Bureau of Xianglian determination that the net lotus meat contains 18 kinds of indispensable trace elements, sex flat, taste sweet, with lowering blood pressure, strengthen the spleen and stomach, tranquilize the spirit of the spirit, moistening the lungs, clear the heart of the effect of the lotus seed core of the bitter and cold nature of the heart sedative, clearing the heat and calm the fire, in addition to the annoying function of diuretic. Xianglian is known as "ginseng" in southern China.

2.

Lanxin cake: Lanxin cake is a traditional food specialty of Xiangtan. It is not only shaped like a wick, white and soft, with sweet and spicy flavor, cool and fragrant, bending into a circle without stopping, but also can be lit with fire, emitting pure Yu Gui flavor. And open a box from the first one to the last one, no more, no less than 24 hours.　Xiangtan has a history of more than 400 years of making wick cakes. According to legend, there was a poor scholar named Yi Kui living in Zhongchen Township of Xiangtan County at that time, and the two of them lived by each other's side and struggled to make ends meet. Yi Kui was smart and studious, and at the age of 17, he became a scholar. He could have gone to the next year to take the examination, in order to take care of his sick mother, three times in a row to give up this opportunity. At the age of 28, his mother said anything to go on him to take the test. After the examination, he rushed home to see, shocked and dumbfounded. It turned out that the mother has been personnel do not know, mouth with a wick. Yi Kui heart very sad, regret that he should not leave his mother. He was in a hurry, looking around and finally found a little glutinous rice. He rushed to grind the glutinous rice, put some sugar, steamed into a cake, cut into the wick mold, one by one to feed the mother to eat, it is strange to say, feeding feeding, the mother opened his eyes, and soon also be able to speak. Yi Kui very happy, people all over. Soon, came the good news, he took the exam. At this time, his mother also fully restored health, really not double happiness. From then on, Zhongchen Township area, every family learns to do this cake, the name is called "wick cake". After, the wick cake to the county, after the pastry workshop scientific ingredients, repeated trials, elaborate production, it became a Xiangtan's famous food.

The wick cake adopts the best glutinous rice flour, sugar, lard, cinnamon, red silk as raw materials, more than 140 years ago, in the Qing Dynasty during the Xianfeng years of the National Famous Specialty Products Expo, Xiangtan wick cake was rated as a first-class specialties; Panama International Merchandise Race in 1915, praised by representatives of various countries; in May 1988, and was named Hunan Province, "Famous Cakes. In May 1988, it was honored as "Famous Confectionery" of Hunan Province. Since then, the quality of the wick cake continues to improve, changed to refined pure cinnamon oil instead of the original formula of cinnamon powder, so that the product's cinnamon flavor is more pure and strong, won the title of Hunan Province's outstanding products.

3.

Betel nut: Betel nut can be used for medicinal purposes, warm, bitter flavor, the main treatment of worm accumulations, food stagnation, epigastric distension, edema foot and other diseases. It is also a fruit, especially in the life of Xiangtan people, has a special status. Xiangtan people in mutual guest, hospitality can not use smoke, no tea, as long as the toast to a mouthful of betel nut, it is enough to show the host's sincerity. When a child is still in infancy, some parents will let the child suck on betel nut, which can be called "milk manipulation". Among the hawkers in the streets and alleys, betel nut sellers have the best business. There are tens of thousands of betel nut stalls all over the city.　Xiangtan people are very particular about eating betel nut. The freshly picked betel nut is green in color. It is shaped like a duck's egg and slightly shorter, first boiled in water for about two hours to make it brownish-red, and then fumigated with smoke for seven days and seven nights, then it becomes a dried fruit. This process is generally completed in the origin. After buying back the dried fruit, wash with water, scalded with boiling water, sprayed with a small amount of saccharin water, stored for about twenty-four hours, before eating. Before eating the betel nut with a knife dissected into two to four petals, point with lime and caramel boiled into the brine, some people also love to point on a drop of cinnamon oil, into the mouth to chew repeatedly, sweet and astringent, aromatic mouth, the more you chew the more flavorful, the lingering aftertaste. A mouthful of good betel nut can make one's cheeks flushed, body hot, and even all over the body. With the pleasure of chewing betel nut, no wonder Xiangtan people love it so much.

4.

Xiangtan Soy Sauce:

"When you go to Xiangtan, if you don't buy 'Dragon Soy Sauce', you haven't been there." This is not nonsense. Xiangtan has always been "soy sauce kingdom". As early as 1915, Xiangtan's Dragon brand soy sauce and Guizhou Maotai wine at the same time won the "Panama International Exposition Gold Medal". Xiangtan Dragon Soy Sauce has the unique advantages of "bright color, rich soy sauce aroma, delicious taste, salty and sweet, and no turbidity and precipitation, no moldy flowers and floating film", but also contains more than 260 kinds of aroma components and essential amino acids, which is the best nutritional product. Dragon Brand Soy Sauce has a long history of rich flavor. Xiangtan people who were born around the 1960s grew up eating Dragon Brand Soy Sauce with rice. There is a well-known slang in Xiangtan. "Dragon brand soy sauce wick cake, emery girl as you choose". These are enough to confirm the popularity and necessity of Dragon brand soy sauce in the daily life of Xiangtan people. As early as more than 100 years ago, the Qing Dynasty scholar and famous calligrapher He Shaoji left the famous sentence "three meals of people live forever, a drop of taste endless" after he tasted the delicacies made of Dragon brand soy sauce

Xiangtan has a long history of sauce production, "Xiangtan County Records" recorded that as early as the early years of the Qing Dynasty Qianlong, Xiangtan has a sauce production workshop. Xiangtan City, the first sauce operation from the early years of the Qing dynasty, the county businessman Gong Peiran, when Gong Qingxiang Zhai wine sauce workshop production of soy sauce "juice rich, color red, fragrant warm", known as "color and flavor of the three best". Xiangtan's Dragon brand soy sauce selection of high-quality soybeans, flour as raw materials, using a unique traditional technology brewing, with a delicious color and fresh, rich flavor, salty with sweet, long storage without turbidity, no precipitation, no mold and other characteristics. And the first original soy sauce Wu Yuantai, Wu Hengtai Soy Sauce Garden is two hundred years old.

In 1956, after the public-private partnership, "two Wu" and "Dafeng" three major soy sauce garden combined into Xiangtan City Sauce Factory, the product trademark for the "Dragon", "Dragon" then. "Dragon" officially became the symbol of Xiangtan Soy Sauce, and in December 1965, Dragon Soy Sauce was rated as the best quality soy sauce exported from five provinces in central and southern China; in June 1978, it won the first place in the National Soy Sauce Export Council; and in 1981 and 1985, it was awarded the National Silver Prize twice. However, this is not the ultimate goal of Xiangtan sauce-making colleagues, who have long set their sights on gold medals. 1985, the first to respond to Chairman Ye Jianying's "Nine Suggestions" for peaceful reunification, Prof. Ma Bi, who had returned from Taiwan, heard that his hometown's soy sauce had won the silver medal twice, and composed an impromptu poem about it. "When he heard that his hometown's soy sauce had won the silver medal twice, he composed an impromptu poem, saying, "Taipei's neighboring businessmen expose the aroma of soy sauce, and every time I smell it, I remember my hometown. Sure enough, "Kung Fu to home blessings come from", December 27, 1988, Xiangtan's Dragon Soy Sauce, finally won the first Food Expo Gold Medal. After winning the gold medal, Zhang Guoji, chairman of the All-China Federation of Returned Overseas Chinese, wrote a congratulatory inscription: "The heavenly chef has perfected the sense of taste, and the wok relies on harmony."

The reason why Xiangtan Dragon Soy Sauce is so flavorful is because of the careful selection of ingredients, production and even storage. The main ingredients are black beans from the river, yellow beans from the Jing River and goose beans from the upper reaches of the Xiang River, which have a high fat and protein content. The salt is made from Fujian crystallized salt, and the embryo jar is made from Su jar, which is thin and has a fast heat transfer rate and does not deteriorate after a long time of storage. In the production process, the seven processes of soaking the seeds, boiling, stopping the material, fermenting, stepping on the cylinder, drying the billet, and extracting the oil are interlocked, strictly operated, and meticulously carried out. In addition to soy sauce production, there is also the original sauce ambrosia, purple oil radish, purple oil ginger, has always been popular with consumers. Especially the purple oil ginger has a long reputation, it is used in the white dew before the excavation of the shape of a human finger palm, pole broken sinewless, long thin branches, short lotus mouth of the high quality of young ginger, through the fine processing, and finally soaked in the Dragon brand soy sauce, its flavor, salty and spicy, fragrant and tender, is to enhance the appetite of the best products.

5.

Xiang yellow chicken: Xiang yellow chicken, is produced in Hunan yellow chicken, also known as three yellow chicken. Hunan yellow chicken carcass size moderate, adult chickens generally weighing 1600 grams, well-proportioned structure, small head, single crown, short feet, short neck. The cock has a broad chest, golden hair color with red, beautiful and heroic body, and a loud and clear cry; the hen has a shorter body, a wide back, a rounded hindquarters, a soft and elastic abdomen, and a good egg-laying performance. Xianghuang chicken has a high medicinal value, can make up for the deficiency, strengthen the spleen and stomach, strong bones, regulating menstrual blood, stopping leucorrhea, is a gynecological medicine, the chronically ill and weak and maternal stew Xianghuang chicken, especially nourishing, strengthening the body, promote the recovery of the efficacy of.

6.

Fire-roasted fish: Xiangtan, Xiangxiang, Shaoshan and other places in the countryside, there are fire-roasted fish at all times. This fish can be fried and steamed, plus chili peppers, garlic, perilla, patchouli and other spices, excellent flavor, is the top of the rice dishes. The production of fire-roasted fish is: remove the internal organs of small fish, roasted in a pot on the fire, after cooling, with grain husks, peanut shells, orange peel, wood shavings and other fumigation. This kind of fish is not only delicious, but also easy to carry and collect. More because the fire-roasted fish is one of Chairman Mao's favorite food in his lifetime and famous, and now become a number of hotels, hotels on the table of the delicacies. And crowned with the name of the Mao family fire-roasted fish.

7.

Country Lami: Xiangtan, Xiangxiang, Shaoshan countryside have the habit of lavender. The system is generally after the winter solstice to take fresh meat cut into strips, salted for two or three days, dry, to chaff shells, shavings, wood shavings, peanut shells, etc. Smoke and baking, into a waxy yellow color that is. Because of the lunar calendar in December (waxing month) fumigation of the best, it is called winter bacon, flavorful and delicious, and not as greasy as fresh meat, many people like to eat, welcomed by consumers.

8. Longkou water chestnut: water chestnut, also known as horseshoe, Wu yam, ground chestnut, commonly known as ci mushrooms, is a perennial herb.

Water chestnuts are found everywhere, but Xiangtan County Longkou produces the most famous. There is plenty of water and fertile soil there, and farmers grow it in almost every house, with an annual output of more than 200,000 kilograms. Longkou water chestnuts have large grains, thin skin, juicy, thin and sweet meat, flat and round shape, smooth, dark chestnut color or jujube red. It is rich in starch, protein, fat, phosphorus, calcium, iron and thiamin, niacin, ascorbic acid, carrots, and so on. It is eaten raw, chewed full of sweet juice; peeled and cooked with sugar, is a famous sweet dish on the feast. Water chestnut also has high medicinal value: the above ground part of the flat taste bitter, can remove dampness and heat, diuretic; bulb cold taste sweet, fever, stomach, eyesight, thirst, jaundice, relieve constipation, inhibit the role of green bacillus. It is commonly used in Chinese medicine clinics for early hypertension, chronic nephritis, red eye swelling and pain and other diseases. With water chestnut and gypsum decoction water service, can prevent epidemic meningitis; with it and jellyfish head and water decoction service, can cure Yin deficiency, phlegm heat, hypertension and other diseases. Folk there will be water chestnuts pounded into juice after adjusting the live earthworms, to be its water compresses for burns or scalds, there are certain therapeutic effects.9. Xiangxiang baking cake: Xiangxiang baking cake since the first year of the Qing Yongzheng year (1723), by the county Tianyuan Zhai Zhai Hall since the success of the development of the county, the past more than 200 years and does not decline.

9 baked cake: baked cake for the army food, after the war presented to the emperor and the court ministers tasted, doubly praised, was designated as tribute. 1932 was sent to the Chicago Board of Trade Exhibition. 1937 Hunan from all walks of life with the baked cake to go to Shanghai to comfort the soldiers of the 19th Army, the anti-Japanese generals inspired by a great deal. The baked cake is made of top-grade white rice and sugar, through the process of soaking rice, grinding powder, sieving powder, mixing sugar, putting on the box, slicing and baking, etc. The ivory color, falling mouth and dissolving, and the color of the cake is very good. Ivory color, drop mouth dissolve, fire scorching incense, pure and refreshing, rich in nutrition; because it does not contain oil and salt, and the system directly baked by the fire, it is hygienic and sterile, easy to save, can be used as dry food for travel, but also can be used as a substitute for baby milk food, especially suitable for family standby, gifts to friends and relatives.