Yueyang Yellow Tea is the golden mean of tea. It combines the processing techniques of the other five major teas, including the green tea, the fermentation of black tea, the heap of black tea, the withering of white tea, and the baking of tea. It is thick and refreshing, mellow and fragrant. Yueyang Yellow Tea has the fragrance of green tea, the pleasure of white tea, the charm of green tea, the refreshing taste of black tea, the thickness of black tea, mellow and sweet, mellow and fragrant.

Located in the South Dongting Lake, Xiangyin County is known as the “hometown of Shantou”. It has functions such as spleen appetizer, diarrhea and pain relief, and its medical value is extremely high.

Loquat pickles, pickled pickles. The tumor-like stems produced in the Longji Mountain area of ​​Linxiang City, Hunan Province are made from mustard, radish and mountain spring water, and are made by local specific techniques. They have a unique flavor of fresh, fragrant, tender, crisp and spicy.

Longfu fermented milk is named after Longji Mountain. According to research, Longyan Mountain is the birthplace of Yao culture. It is located in the southeast of Linxiang City, Hunan Province. It is famous for its abundance of Longfu bean curd. Longfu fermented milk is not only a traditional food, but also the best embodiment of Yao cultural relics. Linxiang Longyi Mountain belongs to the Yuzhu Mountain, with a forest area of ​​105,000 mu and a peak of 1261.1 meters. The mountain is steep, the deep hole is long, and the valley is a secluded secret land. The Yao people are an influential minority in the forest of the world's nationalities, and the Yao people have left a breathtaking stone cultural relic here. This "Yojiajiao", the ideal home for the Yao people who have not been recognized by the profound people, was originally located in Linxiang, Hunan Province. The remains of a large number of stone mills and ancient soybean species are essential items for the processing of fermented bean curd. The family of households like to make the favorite bean curd is the historical ring of dragon's tofu, which is rich in profound cultural heritage.

The liqueur is called “醴” in ancient times and is famous for its sweet and delicious taste. Changle liqueur, out of the hustle and bustle, is not exactly the same as 醴. The brewing and fermentation of “醴” takes only one night, while the traditional Changle liqueur brews and ferments for 2 to 3 days, and the taste is better than “醴”.