1, stinky tofu
From Tongzhi period of Qing Dynasty to now, the stinky tofu of Huogong Palace has been rooted in Changsha for nearly 200 years. Its stinky tofu brine formula and strict technological process still follow Jiang's ancestral tradition, passed down from generation to generation, and always maintain the original flavor of the stinky tofu in Huoshaogong.
The inheritance of this craft makes stinky tofu taste full and attractive, and it is known as black as ink, fragrant as alcohol, tender as crisp and soft as velvet, so it has always been sought after by midnight diners. Almost every table will have Huogong stinky tofu.
2. Sister jiaozi.
At the end of the Qing Dynasty and the beginning of the Republic of China, there was a coppersmith named Jiang Liren in Tongpu Street near the Fire Palace. During the summer solstice of the lunar calendar, Jiang Liren made glutinous rice noodles into glutinous rice dumplings (glutinous rice dumplings) with two flavors of sugar and meat, which were more delicious than ordinary summer solstice dumplings and were praised by neighbors. Jiang Yu has two daughters, sister Jiang Xiumei and sister Jiang Xiuying. When they grew up, they opened a dumpling shop in the Fire Palace.
They chose the best glutinous rice and ground it into wet powder. They made salty and sweet glutinous rice dumplings with fresh meat, mushrooms, sesame seeds and sugar respectively.
The two sisters are not only beautiful and clever, but also ingenious. Bao jiaozi is like juggling, dazzling, attracting many people to watch and taste, and the business is booming. After a long time, people inadvertently called the glutinous rice dumplings made by the two sisters "sister dumplings", which have been passed down to this day and become a famous Hunan snack, which is very popular among diners in the night market of Huogong Palace.
3, Long Fat Pig Blood
During the Tongzhi period, there were several stalls selling pig blood in the Fire Palace, but only Hu Jia sesame oil pig blood stall had the best business. The Hu family has been dealing in sesame oil and pig blood for generations in the Fire Palace. There are altogether six processes, including plasma collection, blood scalding and bowl seasoning, and each process has its own strict operation flow. When pig blood is put into a bowl for seasoning, you can add sesame oil and chopped green onion to eat together. Its characteristic is delicious and refreshing, as delicate as the liver of a long fat chicken.
4, braised hooves
At the end of the Qing dynasty, there was a stall owner named Shen at the entrance of the fire palace, selling braised pork feet, and the business was not bad. In 1930s, the descendants of the Shen family married a beautiful and capable daughter-in-law, inherited the ancestral business of her husband's family, and made braised pig's trotters red, rotten and delicious. Because the daughter-in-law is Deng and ranks sixth in the family, people call her "modern".
194 1 year, Deng opened a small shop named "Deng Chunxiang" in Huogongping, specializing in braised pork feet. Since then, Deng Chunxiang's braised trotters have been very popular in Changsha, and the weddings in the store are overwhelmed every day. 1956 after the public-private partnership, Master Deng took several apprentices and passed on this skill to this day.
5. Shredded pork
Scorpion, a snack, has a history of more than two thousand years. The rumors that prevailed in Changsha generation were created by working people in their labor. Legend has it that during the Spring and Autumn Period and the Warring States Period, a farmer went out to work and forgot to bring his lunch. When he was about to go back to cook lunch, he suddenly remembered that he had not finished eating fried noodles yesterday, so he took it out and soaked it in the mountain spring.
I didn't expect such a delicious and fragrant meal. So the farmer was deeply inspired. The next day, make the fried noodles into an arc and wrap them around his arm, which is simple and convenient. This is the origin of folk prickly heat.