1. Water shield, an ancient tribute, has a history of 1600 years. The Book of Jin records that "the water shield perch is envied by the governors". Water shield is a perennial herb in Shuilian City and one of the "three famous dishes" in the south of the Yangtze River (water shield, perch and water shield). Contains protein, sugar, iron, asparagus, leucine and other nutrients, and has the effects of detumescence, detoxification, beauty care and weight loss. Medical experts from Japan, the United States, South Korea and China confirmed the water shield.
2. "Anti-washing water"-located in the northwest corner of Shizhu Tujia Autonomous County, it is now the seat of Liushui Hangzheng Village Committee in Daxie Town (it was once the seat of Fenghuang Township Government in Shizhu County), and it has five administrative groups, with more than * * * 1.500 people and Tujia population 1.300 people, accounting for more than 90%, and Fiona Fang is about 20 square meters. Since the liberation of Daoliu Watertown, the history is fair (now catching up with the second, fifth and eighth). Its topography can be divided into upper street and lower street. In rainy days, the natural flow direction along the street is opposite to the flow direction of the roof beam (eaves) (that is, Y-shaped), so it is called "backward flow" in the old days and "running water" for short.
3. The unique production method and filling technology make wine and bamboo coexist, which is the original compound fermentation production technology in China. After secondary natural fermentation, the mature bamboo wine is made, and after harvesting, only simple finished product processing is carried out without any reproduction and sealing processing.
4. Choosing bamboo barrel wine for bamboo requires high altitude, rainy and foggy environment and humid air. The Phyllostachys pubescens selected by the company grows in the mountainous area above 800 meters above sea level in Shizhuhuang, which grows in any environment and has no industrial and domestic pollution.
5. Shizhu Tujia people have always had a tradition of eating wild mushrooms and have unique experience and skills in identifying various mushrooms. They can eat in various ways, such as burning, roasting, frying, frying, boiling and stewing. In recent years, they have launched a unique feast of wild mushrooms.