Cuisine: blood duck, boiled snail, Dong 'an chicken.

Wine: snake wine

Supplement:

Yongzhou is a place where exotic snakes are produced in the wild in Yongzhou, and it is also a place in Liuzi Temple. Banel Brick doesn't know what its specialty snack is, but I saw such a small shop called Yongzhou Blood Duck in Changling, Changsha.

After field investigation, this blood duck is actually dry pot duck. Everyone is familiar with hot pot, but what is a dry pot? Actually, a griddle is similar to a hot pot. Below is the alcohol stove with a small wok on it. Dishes are generally meat dishes, mostly in pieces (some of them are filiform, such as hand-torn chicken in a dry pot, hand-torn rabbit in a dry pot, duck in a dry pot and so on). There is no water in the pot, so it is called a dry pot, which is different from a hot pot with soup.

Stir-frying with ginger, garlic, cumin, dried pepper, etc. is a common practice for blood ducks. Simmer first, then simmer, put it in a dry pot and get angry. The place where duck oil is cooked will ring. What makes Yongzhou Blood Duck different (it's no different now, almost all the shops in Changsha have learned this skill) is that a large number of raw green peppers are sprinkled on the griddle (so many that it looks like the grassland where the wind blows the grass and the cattle and sheep are low). The duck used to smell bad, but after being fried violently, it can hardly be smelled. Put in green pepper, and then heated violently by the hot oil below, only smell a clear smell of green pepper and duck meat.