Fenghuang旅行予算ガイド

Fenghuang's signature dish: duck simmered with cakes of glutinous rice set in duck blood, spicy and savory, hailed as the calling-card of the old town.

A ritual rice dish of the spring She festival, glutinous rice steamed with wild mugwort, wild shallot and cured meat, fragrant and soft, carrying the old Miao worship of the earth god.

Small river fish from the Tuojiang, Fenghuang's mother river, dry-fried or pan-fried until crisp, the everyday side dish of old-town restaurants and riverside tables.

A "tofu" set from rice rather than soy, diced and dressed in a sour-spicy sauce or served in soup, the most widespread street snack of western Hunan.

Radish sticks naturally fermented in an old-jar sour brine, crisp and tart, the everyday street appetizer of Fenghuang that wakes the appetite better than anything else.

A hand-forged silver craft passed down for generations in Fenghuang's Shanjiang area, eight steps done entirely by hand; a first-batch national ICH item from 2006.

An ancient Miao art that speaks through drum and dance, its beats deep and primal; a first-batch national ICH item from 2006.

A Fenghuang folk craft of bamboo frames, paper skin and painted colour, giving lifelike form to lion and dragon heads, festive boats and lanterns; national ICH from 2008.

The Tujia craft of building half-suspended corner-houses on a hillside, called a "living fossil" of Chu architecture; national ICH from 2011.

The Liu-family indigo calico dyeing craft of Fenghuang's Tuojiang town, resist-printed with soy-bean paste and dyed in indigo, plain and elegant; a national ICH item.