The instant rice noodles produced in Taojiang County are snow-white, smooth and uniformly thick. They are ready to eat after being soaked in 80°C hot water for four minutes. The noodles will not turn the soup cloudy or break apart, featuring a soft and pleasant texture. They fully comply with national hygiene standards. Developed by engineer Zhang Binglin, they are widely known as Binglin Instant Rice Noodles.

Soymilk crystals and soft tofu pudding from Taojiang County are elaborately made from premium soybeans, sucrose and other raw materials via scientific processing techniques. Rich in nutrients, they taste fresh and fragrant with no unpleasant bean odor and contain no cholesterol. They are beneficial for preventing and relieving hypertension, coronary heart disease and arteriosclerosis.

Yiyang sugar strips boast a long history and enjoy great fame across the Dongting Lake region. Each piece is about the size of a cigarette box, milky white in color and evenly coated with sesame seeds all over, with well-proportioned length, width and thickness. There are generally 20 to 40 pieces per 500 grams.

The interior is structured with four large holes, 64 medium holes and 1,024 tiny pores, which are fine and densely distributed. The crisp candy crumbles easily when pinched, breaking into pieces like fir leaves. It is light, crispy, mellow and sweet.

Magnolia Slices were once a special imperial tribute. Made by roasting winter bamboo shoots over charcoal fire, an annual output of 1,000 dan (a traditional Chinese unit of weight) was delivered in ancient times. Tender and refreshing, they are an excellent accompaniment to wine.

The instant rice noodles from Taojiang County are pure white, sleek and even in thickness. Soak them in 80°C hot water for four minutes to serve. They stay intact without clouding the soup, and have a tender, palatable texture, meeting national hygiene requirements. Named after its developer Engineer Zhang Binglin, the product has been popularly called Binglin Instant Rice Noodles ever since.

With a long-standing reputation, Yiyang sugar strips are well-known throughout the Dongting Lake area. Sized like a cigarette box, each milky-white strip is covered with evenly scattered sesame seeds and has balanced proportions. A 500-gram portion contains 20 to 40 pieces.

Its unique honeycomb structure consists of four large holes, 64 small holes and 1,024 micro-pores. The candy is crisp and crumbly, breaking into fir-leaf-shaped fragments when squeezed. It is airy, crunchy and delivers a pure sweet aroma.

Records show that magnolia slices were exclusive imperial tributes in history. Crafted by roasting winter bamboo shoots over charcoal, the annual tribute volume reached 1,000 dan. Boasting a tender and fresh taste, they are a perfect snack to pair with wine.

This dish uses tiny fish around 1.5 centimeters long with yellow patterns on their bodies and big heads paired with slender bodies. When cooked, the dish gives off an inviting aroma. The small fish float on top of egg custard like silvery needles, neither tilting nor sinking.

The fish thrive during the plum rain season, hence the local name Plum Rain Fish. They were served as royal delicacies in the Qing Dynasty, and are also referred to as Tribute Fish by locals.

Produced in Taojiang County, these products are refined from high-quality soybeans and sucrose using modern techniques. Nutritious and fragrant, they have no raw bean smell and are cholesterol-free. Regular consumption helps prevent hypertension, coronary heart disease and arteriosclerosis.

Yiyang pine-patterned preserved eggs are wrapped with clay and rice husks on the surface. The shell peels off easily, revealing soft, non-sticky egg white that is translucent and elastic in texture. The egg white is tan, naturally adorned with milky white patterns resembling pine branches.

The yolk presents layered hues of dark green, grass green, olive green, tea brown and orange red, earning it the alias Multicolored Pine-Patterned Egg. The center of the yolk is slightly solidified. The eggs taste savory, refreshing and moderately salty without being greasy, ideal for daily meals and banquets. They get their name from the distinctive pine-like patterns on the egg white