Fishmeal
Hengyang fishmeal is flavorful, light and nutritious, suitable for all kinds of people. In Hengyang, fish noodle is the most popular rice noodle for breakfast. Fish noodle is loved by Hengyang citizens because of its delicious taste, thick soup, refreshing and stomach-healthy after eating, and it has a strong sense of satiety and is not easy to be hungry.
Hengyang Mochi
Mochi - a food made from steamed and pounded glutinous rice. Mochi is made by putting cooked glutinous rice into a stone trough and pounding it into mud with a stone hammer, a Han Chinese snack and a popular food in some parts of southern China.
Hengyang shivering snails
In the summer, three or five friends in the evening snack stalls, a few cups of cold beer, "sip" a few mouths of scrambled egg rice, "copy" two dishes of "instigate snails The "snail" is the most important thing to do. Put the "snail" in the corner of the mouth, "instigate!" It comes out in a flash! The word "abet" describes the fried snail perfectly, how a "abet" word.
From the network
Hengyang, Hunan Province, a prefecture-level city, is the provincial capital of Hunan Province, the political, economic, military and cultural center of the southern Hunan region. Hengyang under the jurisdiction of 5 districts and 5 counties, 2 county-level cities, Hengyang location is more advantageous, the city across the Xiangjiang River, Hunan Province, as well as one of the important transportation hub in the central and southern regions. Here's a look at the top ten specialty snacks in Hengyang!1, fried tsubaki roll
Fried tsubaki roll is a traditional snack in Hengyang. Raw materials: 200 grams of flour, 25 grams of wet starch, 2 eggs, about 500 grams of water, 150 grams of pork (fat and thin half), 100 grams of net asparagus, leeks (or leeks) 150 grams of leeks (or leeks) 100 grams of squid 100 grams of water, 100 grams of toon sprouts, 50 grams of lard, 1,000 grams of vegetable oil (50 grams of consumption), salt, soy sauce, monosodium glutamate, cooking wine, sesame oil, appropriate amount. Method: ① will be sifted flour, put in the bowl, add eggs, wet starch, a little salt, add 150 grams of water to mix, stirring on the strength, and then add 100 grams of water to mix, pour a little water on the surface (so as not to crust) cover, placed in the temperature of 24 or so place to wake up for two hours (refers to the winter), wake up, and then add 250 grams of water, and add water while stirring into a thin paste with a small pot of hot brush with oil scalded into a 12 cm large Pu round skin. centimeter large Pu round skin. ② pork, asparagus, water squid are cut into thin strips, toon pick the old roots washed, leek washed are cut into 5 cm long section. ③ pot hot lard burned to 60% hot, down into the squid, shredded meat, asparagus shredded fried flavor, add cooking wine, salt, soy sauce frying pan, cooled, add toon sprouts, leeks, sesame oil, monosodium glutamate mixed into the filling. ④ Put the hot egg crust on the board one by one, put 25 grams of filling in the middle of each sheet, and then touch the egg crust edge with the flour paste, wrap it into a cylinder with a diameter of 4 cm and a length of 10 cm. ⑤Heat a pot, put vegetable oil to boil, put Tsubaki rolls into the oil pot one by one, fry them in medium heat to golden brown and put them into a plate. The flavor is crispy and delicious.
2, pickled pepper conch pieces
Main ingredients: 100 grams of dry conch pieces.
Ingredients: 100 grams of long red pickled pepper, 50 grams of cucumber.
Seasonings: 50 grams of vegetable oil, 3 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of chicken essence, 4 grams of oyster sauce, 25 grams of Guangdong rice wine, 8 grams of soy sauce, 25 grams of ginger, 5 grams of garlic seeds, 20 grams of green onions, 2 grams of pepper oil, 4 grams of sesame oil, 5 grams of wet starch and 100 grams of fresh soup.
Preparation:
1, will be ringing the snail piece into the water soaking soft, plus scallions, ginger (20 grams), Guangdong rice wine into the cage to steam for one and a half hours to the hair, take out the slice into a slanted slice, blanching to be used.
2, the cucumber peeled and cut diagonal slices, blanched after the break into the plate; take 80 grams of long red pickled peppers cut into segments, the remaining part of the stirred; ginger, garlic seeds sliced.
3, put the bottom oil in the pot, after burning hot under the ginger, garlic, pickled pepper sautéed incense, put into the ring snail piece, add pickled pepper section, salt, monosodium glutamate, chicken essence, oyster sauce, black bean sauce seasoning, cooking into the soup a little bit of simmering, and then collect the thick broth, thickening, dripping sesame oil, pepper oil, out of the pot covered with cucumbers on the can be.
Characteristics: tender and fresh, slightly spicy.
3, taste of golden cow hooves
taste of golden cow hooves Ingredients: raw materials: main ingredients: cow hooves 750 grams. Ingredients: main ingredients: 750 grams of cattle feet. Seasonings: 750 grams of vegetable oil, 3 grams of refined salt, 5 grams of monosodium glutamate, 20 grams of oyster sauce, 10 grams of cooking wine, 5 grams of soy sauce, 10 grams of soybean paste, 10 grams of chili sauce, 10 grams of garlic seeds, 5 grams of ginger, 3 grams of green onions, 2 grams of star anise, 2 grams of cinnamon, 2 grams of cardamom, 5 grams of red currant powder, 15 grams of wet starch, 5 grams of sesame oil and 500 grams of fresh soup.
4, open screen Wuchang fish
Main ingredients: Wuchang fish 1 (about 750 grams).
Seasonings: 20 grams of vegetable oil, 5 grams of refined salt, 10 grams of monosodium glutamate, 15 grams of yellow lantern chili sauce, 20 grams of soy sauce for steamed fish, 10 grams of green onions, 5 grams of ginger, 10 grams of perilla leaves, 5 grams of pepper.
Method:
1, the chopsticks from the mouth of the Wuchang fish into the stranded gills, viscera, scaling, chopping out the head and tail, and then from the back of the fish under the knife, cut into a 0.7 cm wide, abdomen connected to the connecting blade.
2, the perilla leaves, ginger in the center of the disk, and then put on the head, tail, fish back flower knife mouth facing outward, around the head of the fish into a fan, above and then sprinkled with refined salt, monosodium glutamate, yellow lantern chili sauce, soy sauce, steamed fish on the cage on the high fire steam 10 minutes after the removal of sprinkled green onions, pepper, dripping with hot vegetable oil can be.
Characteristics: beautiful shape, tender texture, fresh and spicy.
5, fish noodles
Currently in Hengyang breakfast, fish noodles is the most popular rice noodles, fish noodles because of the delicious flavor, thick soup, eat after the heart of the stomach, and has a strong sense of satiety, but also not easy to starve, by the people of Hengyang favorite. So much so that in the arrival of VIPs, the hosts often do not let the VIPs in the hotel with breakfast, but to bring the fish noodle store, enthusiastic guests from afar to order a bowl of fish noodles. Guests ate fishmeal, called great, so that the next visit to Hengyang, took the initiative to propose "we go to eat fishmeal in the morning". People in Hengyang also like to treat their guests to fish noodles in the morning. The current fishmeal in Hengyang is traced back to the Jagang fishmeal in Hengyang County.
6, Jagang "fake lamb"
Jiang is a small town in Hengyang County, but there have been a number of resounding figures. The late Qing dynasty minister Peng Yulin, the late Qing dynasty and the early Republic of China calligraphy and painter Zeng Xi, education celebrity Chen Moxi, the famous writer Qiong Yao were born in this hot land. In Hengyang, a mention of "Jagged River", the first reaction in the world of people's senses, neither dazzling perspective, nor elegant hearing, but hot and spicy taste. As long as the mouth spit out the word "Jagged River" two words, will be under the tongue, forehead sweating, the heart flashed a dish name - "fake mutton". The people of Jagang opened a restaurant, will be "fake mutton" as a store dish, heavily recommended.
7, sea eggs
Sea eggs is Hengyang special local traditional customs of a flavorful dish, but also banquets and the New Year's Eve dinner indispensable dish. As a child, I followed my parents to live in the city, and only returned to my hometown for the Spring Festival to reunite with my grandparents. I remember my hometown was flat and did not leave a particularly deep impression on me. However, the glutton in me couldn't forget my second aunt's good cooking, especially the delicious sea eggs. The young aunt was very energetic and had a lot of energy, she was always busy in the kitchen by herself, washing, cutting, frying, cooking, adding wood to the fire, all by herself.
8, Hengdong soil food
Hengdong soil food is the specialty food of Hengdong County, Hengyang City, Hunan Province. Hengdong local dishes are dishes with unique local flavors, which are famous for their aroma and color, delicious taste, nutrition and health care. Pictures of Hengdong Tucai Hengdong Tucai Hengdong Tucai has a long history. During the Qing Dynasty, Sanzhang Yellow Pepper was given the title of "Tribute Pepper" because of its crispness and delicious color and taste. In addition, the Yangqiao bran meat, Xintang ground skin, grass city tofu, Xialiu salted eggs, Shiwan crispy belly and other local dishes have long been famous. Hengdong people on the ground, began large-scale operation of Hengdong local dishes catering.
10, Jagang rice noodles
Hengyang people have a catchphrase: a good day starts with a bowl of rice noodles. If Hengyang people don't have rice noodles in the morning, it's almost like they haven't had breakfast. This shows the importance of rice noodles to Hengyang people. There are many kinds of rice vermicelli in Hengyang, and the most famous one is Jiejiang Rice Vermicelli. The most famous one is Jiejiang Rice Vermicelli, which originated from Jiejiang Town, Hengyang County, the hometown of Qiongyao, and is freshly squeezed and eaten. When you walk into a Jagged River Rice Vermicelli store, you can see a scene like this - in the center of the kitchen, a tall press stand on a large iron pot is clanging and clanging to squeeze the rice vermicelli. Boiling water in the iron pot rolling, water vapor.
In Hunan, Changde cuisine is more famous, but I personally think that the Hengyang cuisine is more exquisite, but also more innovative, every time I go back to Hengyang, I can taste the new dishes or improved dishes. My favorite breakfast is the lo mein, and the fish noodle is also good. Boiled chicken was very popular before the earliest days, and often a table would order just one dish. The snails of Hengyang are also delicious, and you can't help but salivate at the thought of them.
In the mid-80s, when I was in junior high school, I used to swim under Shiku Mountain in the summer vacation. The only time I swam across the river was when I was in the middle of the night, and the only time I swam across the river was when I was in the middle of the night. There were a lot of reefs under Shigu Mountain, and when I swam, I would wipe my hand and it would be a string of screws. There was nothing to hold them, so I took off my undershirt to cover them. After returning home, I used a bucket of water to keep them for a few days. And then, with pliers to "butt", often pincers to the muzzle worn skin. When it comes to frying, put some white wine to fishy. Shivering snails sheng up, with a little soup soup, a piece of sucking, that flavor, simply can not stop, must be eliminated until.
Hengyang, also known as Yancheng, mountains and water, people and spirit, there was an ancient poem as evidence: Yancheng Smoke and Rain can be real, Shiku Jiangshan Jinxiu Hua, Zhu Ting Cave Poetry thousands of, Yue Ping Snow Ridge birds clamor Hua, Dongyue Zhili dragon claws, West Lake night white lotus, try to see the East Island Peach Wave Warmth, Qingcao Qiaotou wine hundreds of people. This is the eight scenes of Yancheng, Hengyang people are very good at life, favoring spicy flavor, there is a unique bowl of earth head, yellow flowers Lai, fish head rice noodles, braised pork, buckled meat, fried eel with green peppers, wild hemp abductors, to name a few ......
Scattered in the countryside of Hengyang gourmet -- The "Tong Zi Ye Ba Ba" in the countryside of Hengyang, scattered with a lot of food, such as: Tong Zi Ye Ba Ba, also known as Artemisia Ba Ba. This countryside delicacy is usually found only in the mountainous towns where the tung tree grows, and it is customary to make it in most places in Hengyang. The simple and fragrant tung leaf poop can make you feel the long-lost hometown memories there?
This content is from @ Hengyang release
A said Hengyang food said powder, is Hengyang only powder to take the hand? Of course not, Leiyang are a large number of food, smoked sausage, steamed meat, taro buckle meat, maple cabbage beef, live water fish, Qingle, chestnut smothered chicken, special spicy fried sweet potato noodles, dry squid three fresh, Lunar winter carrots, not to mention the three fresh noodles, rice bean curd, bad poop, poi Li, Leiyang is now more than ever a number of new dishes chopped pepper slices of fish, split-bone beef, turnip vegetables, sweet wine phoenix claws ...
The first time I said that I would like to see a new dish, but it's not the only thing that I can say about it. ...
In the past, many, such as walking street lotus seed paste, and now there are still some old grandparents in the sale, the Xiangjiang Department Store do their own soy sauce duck, etc. ... late-night snack stalls, restaurants and hotels, etc. There is nothing special ~
Now basically commercialized, there is no business will be put in the pursuit of delicious business, all are What makes money is what you sell, very disappointing!
I as a foreigner living in Hengyang, I did not come to Hengyang, I do not know the dishes can also be sold in this way, before I only know to fry a dish, order a dish, usually to 10 to 30 yuan, the portion is a meal, such a small portion of halo vegetarian sale is also to come to Hengyang only to know, I think that Hengyang's steamed vegetables are the most delicious.
Why do I like to eat Hengyang's steamed vegetables? First of all, I am a working class, that hundreds of steamed dishes, including meat dishes, vegetarian dishes, spicy and not spicy, and a variety of soups, it is really the tip of the tongue a variety of delicious, suitable for a variety of different people.
And the price is also very affordable, you see above this ordinary meal only 12 yuan, I also ate big hotels, big often people, and steamed vegetables compared to just much the same, so delicious can be every day to go to the consumer, which is really the favorite of the salaried class, we say?
Hengyang sauce plate duck is still quite good a gourmet food, crispy skin and meat tight, mouth, the more you chew the more spicy, but the authentic sauce plate duck to do with the old water duck to be tasty, Hengyang authentic sauce plate duck is not much, Jiefang Road, opposite the Yancheng Hotel, within the ox horn lane of the seven geese in the sauce plate duck is not bad, more authentic!
A, soil head bowl
Second, moldy tofu
Third, chopped chili pepper
Fourth, rice tofu
Fifth, magnetic poop
Sixth, orange cake
Seventh, hot and spicy snail
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VIII. Spicy Crab