Changsha flavor snacks

Spicy chicken, one duck, four beef dishes, simmered dog meat in a casserole

Oiled glutinous rice, chicken mouth and mushroom soup, belly fire palace snacks Hutchison Rice noodles

Deyuan steamed stuffed buns, wontons, Yang Yuxing noodles, glutinous rice dumplings, sesame seeds, toffee, Liuyang anise cake

Liuyang black bean sauce, Liuyang river Xiaoqu, hibiscus and three delicacies hotpot

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Spicy Chicken - first created in Changsha Yuloudong Restaurant for nearly a hundred years history. Spicy chicken is made of about 500 grams of hen chicken as the main ingredient, with large red pepper or Chaotian pepper, and Zanthoxylum bungeanum as auxiliary ingredients. It is stir-fried with camellia oil, and cooked with Shaoxing wine, yellow vinegar, garlic and various seasonings. , because the chicken is golden in color, crispy on the outside and tender on the inside, and tastes delicious, it is very popular. A diner once wrote an impromptu poem: "Soaking your belly in spicy chicken soup makes you always remember Yuloudong." Later, the chef of Xiaoxiang Restaurant improved the spicy chicken preparation, and some diners praised it: "The spicy chicken is crispy on the outside and tender on the inside. It has a golden color and a new taste. If you ask which restaurant is better, Xiaoxiang is better than Yuloudong." Nowadays, all famous restaurants have their own unique characteristics. It can innovate and improve the ingredients and cooking to bring spicy chicken to a higher level.

One duck and four meals - the so-called one duck and four meals are roast duck pancakes, duck meat sauce cubes, duck rack tofu soup and duck fat steamed eggs. It is a traditional famous dish of "Xu Changxing".

Roast duck pancake: Tear off the roasted duck skin, cut it into 3 cm long and 2 cm wide pieces, dip it in sweet noodle sauce, add scallions and white heads, and roll it with flour pancakes to eat. The skin is crispy and fragrant, with a Zhejiang flavor.

Duck meat sauce dices: Cut the skinned duck meat into 12 mm square dices, stir-fry with garlic, fresh red pepper, and magnolia slices, add a small amount of duck stock, boil and thicken Add a little corn starch and top with sesame oil and serve. It's Hunan flavor.

Duck frame tofu soup: cut the duck frame into 15 mm square pieces, stir-fry with tea oil, add duck broth, small pieces of tofu, boil in a clay bowl, add refined salt, MSG, and pepper Add powder, green onions and sesame oil and serve.

Duck fat steamed eggs: stir eggs, add cold duck stock, cooked duck fat, MSG and refined salt, stir well and steam until cooked. After taking it out, add a little soy sauce to make it extra fresh and tender.

The three outstanding dishes of beef - refers to the three dishes of Hair Baiye, braised tendon and beef brain. It is one of the famous dishes of the halal restaurant "Li Hesheng". "Li Hesheng" is an old store with a history of nearly a hundred years and is famous for its beef cooked food.

Fasil Baiye is made from beef Baiye as the main raw material, plus the tips of water-cured magnolia slices, soy sauce, camellia oil, sesame oil, corn starch, chives, monosodium glutamate, water bean powder, and refined salt. .

Braised tendons is a famous dish made from beef tendons and cabbage. Boil the tendons until 90% tender, then cut into long strips, stir-fry with tea oil, add the original soup, and cook over high heat until When the soup is thick and shiny, add seasonings and cooked cabbage hearts.

Beef brain marrow is a unique dish made from beef brain marrow, shiitake mushrooms, magnolia slices, ginger, yellow vinegar, tofu, green onions, soy sauce, sesame oil, MSG, etc. .

Casserole stewed dog meat - it is made with fresh dog meat as the main ingredient, plus cinnamon bark, aconite slices, Shaoxing wine, garlic, dried ginger, dried red pepper, chives, refined salt, etc., and is simmered in a clay pot , casserole simmering food has no side effects and can ensure its pure taste. Dog meat is a winter tonic that has the effect of keeping fit and strengthening the kidneys. It is a traditional winter delicacy in Changsha.

Chicken with glutinous rice - is a traditional Hunan dish. It requires a high level of production skills. It requires peeling off the entire skin of a fat hen, filling it with processed glutinous rice chicken, etc. to restore the fullness of the original chicken, steaming it at high temperature, and then frying it in a pan. , the skin is crispy and fermented, the meat is oily and glutinous inside, and the aftertaste of eating is endless.

Soak tripe in mushroom soup - cut the tip of the fat pig tripe into the shape of a fish rib, soak it in wine and salt, add it to the boiling broth to cut it raw, remove it to a plate, and add the original chicken soup Bring to a boil, add mushrooms, cabbage, etc., and serve together. Pour the chicken soup into the belly tip on the table, that is, soak the belly in the soup. The soup is fresh and crispy, fragrant and refreshing.

Huogongdian Snacks

Located in the middle of Pozi Street, Huoguandian is a palace-style snack bar. The popular traditional snacks here have a long history and are famous far and wide. , customers flooded the door. This was originally a place to worship the God of Fire, also called the Fire Temple. Every year on the God of Fire’s birthday, temple fairs and operas were held here, and tourists gathered here. After watching the theater and sightseeing, they all liked to dine on the spot and taste the snacks sold at the stalls. Famous for a long time. There is a jingle: "Huoguandian has everything, food, snacks and hot rummy wine. Fried tofu is fragrant, sister dumplings with two gingers; sprinkled twists are crunchy and crispy, pig blood hoof flower is delicious; there are endless snacks to try, It makes the diners smile."

After liberation, a two-story building was built here, and the scattered food stalls in the past were centralized and operated, while still maintaining the characteristics of mainly snacks. In recent years, the store has been renovated, making it quaint and unique. The snacks it sells include fried stinky tofu, sister dumplings, dragon fat pig blood, fried squid, braised pig trotters, beef offal soup pot, eight-treasure fruit rice, and fairy bowl rice. Wait for dozens.

Fried stinky tofu - water tofu made from soybeans, soaked in special brine for half a month, then fried with tea oil over a slow fire, served with sesame oil and spicy sauce. It has the characteristics of "black as ink, fragrant as mellow, tender as crispy, and soft as velvet". It is named after its smell, which is different from other food stews that are fragrant. It smells bad but tastes delicious, slightly crispy on the outside and soft on the inside. This is because the brine contains fresh winter bamboo shoots, Liuyang black bean sauce, shiitake mushrooms, fine liquor and other high-quality raw materials, so the taste is particularly delicious.

Sister dumplings - another famous snack in the Fire Palace. It uses glutinous rice as the main raw material, and is divided into two types: sugar filling and meat filling. The sugar filling is made of Beiliu sugar, osmanthus sugar, and red date meat; the meat filling is made of streaky pork, paired with shiitake mushrooms, and soaked in mushrooms. The water shakes the meat filling, so it tastes mellow and delicious. In terms of shape, the meat-filled dumplings are in the shape of pomegranates, and the sugar-filled dumplings are in the shape of flat peach. On festive days, some red threads are sprinkled on the sugar-filled dumplings. The red and white contrast with the white dumplings, which is very pleasing to the eye.

Dragon fat pig blood - Dragon fat pig blood is so named because it is processed very carefully and resembles dragon oil and phoenix fat. It is another famous snack in the Fire Palace. The selected pig blood is the blood of hand-slaughtered pigs. It is served with minced dried peppers, winter vegetables and sesame oil. It is spicy and fresh, smooth and delicious.

Salt and pepper dumplings - also one of Fire Palace's famous snacks - are made of refined flour as the main raw material, supplemented with Sichuan peppercorns, suet, fine salt, white sugar, etc. The threads are uniform in thickness, crispy in texture, sweet and salty in taste, and unique in shape, with fan-shaped and pillow-shaped shapes. It can be used as a snack or as a vegetable.

Hutchison Rice Noodles

Rice noodles are a flavored food made from rice as the main raw material. Changsha citizens mostly use it for breakfast. Its processing process is to soak, grind and scald the white rice, then cut the rice into shreds, boil it in a pot, and serve it with lard, monosodium glutamate, chopped green onion, soy sauce, chili powder (oil), shredded pork, pork bone soup, etc. , enjoys the reputation of "white as jade, soft as silk". Xiangchun Street Hutchison Rice Noodles is the best among all the noodle shops in Changsha. The powder skin produced is softer and stronger than other stores, not broken or rotten, the oil code is careful, the price is cheap, and it is very popular.

Deyuan Steamed Buns

Deyuan Teahouse is located in the downtown area of ??Huangxing South Road. The buns made here are very particular about the selection of ingredients. The sugar buns are filled with white sugar or osmanthus sugar, and they taste sweet. The meat buns are stuffed with pig meat and lean meat, accompanied by mushrooms, frozen stuffing, MSG, etc. It tastes oily but not greasy, and is very tender. The production is also very complete, with thin skin, large fillings and beautiful appearance. Once steamed, it has a bleached color and is loose and elastic. The varieties include meat stuffed buns, salted vegetable buns, three fresh buns, scallop buns, assorted buns, barbecued pork buns, shrimp buns and so on. The silver wire brain roll is exquisite and unique, and the mouth is melted, which is particularly praised. Deyuan Baozi has a business history of more than 100 years. Changsha people have a jingle of "Yang Yuxing's noodles, Xu Changxing's duck, Deyuan's steamed buns are so delicious" and praise the famous snacks of these restaurants.

Wrinkled gauze wontons

Wrinkled gauze wontons come from the "Shuangyan" wonton shop at the south gate. It uses Fuqiang powder as its raw material, and the skin is carefully rolled out. It is as thin as paper, as soft as satin, and has toughness when eaten. The filling is made of fresh lean pork leg, mixed with an appropriate amount of fat, minced into a puree, and then added with a certain proportion of water, salt, MSG, etc., and stirred vigorously until the meat is pureed and the moisture is absorbed. The filling made in this way is crispy but not rotten, tender and puffy. Once the wrapped wontons are cooked, the outer skin becomes wrinkled and the filling is tightly wrapped. Because the skin is as thin as gauze, it is called wrinkled gauze wonton. The soup is made from stock and is served with winter vegetables, which is delicious. Now the store has been renovated and there is an endless stream of customers all day long.

Yang Yuxing Noodles

Yang Yuxing Noodle House is located on Jiefang Road, and its noodles have long enjoyed a high reputation. Its characteristics are that it pays attention to reasonable selection of materials and exquisite production: it pays attention to seasonings. For example, the noodles should be fresh, the water used to cook the noodles should be wide, clear, and open, and the noodles should be prepared as needed, fresh and delicious. There are varieties such as sauce, sauce, shrimp, crab roe, scallops, three delicacies, shredded chicken, hot and sour, etc.

Glutinous rice dumplings

It is a folk snack. 1000 grams of glutinous rice, 3 grams of soda ash, 500 grams of fresh polygonum leaves, appropriate amount of sugar. First wash the glutinous rice and soak it for half an hour. Take out the alkali mixture. Then boil the fresh Polygonum leaves in boiling water for ten minutes, cut off the stems, stack the large and small leaves into a cross, tie them into bundles with rope, and soak them in clean water for four or five hours to remove the astringency. Then fold the polygonum leaves into a triangular bucket shape, pour glutinous rice into it, wrap it into a water chestnut shape, tie it tightly with a thin hemp rope, put it in a pot and cook it for about two hours, mix it with sugar when it is cooked, and it will have a fragrant and delicious taste. Now there are many varieties including mung beans, red beans, lotus seeds, ham and so on. Zongzi is a festive food during the Dragon Boat Festival in May in Changsha. Eating zongzi is also a traditional custom in commemoration of the great patriotic poet Qu Yuan, as a way of paying homage to Qu Yuan.

Sesame milk candy

Mainly made of white sugar, glucose syrup, cream, milk powder, sesame, cocoa butter, monosodium glutamate, salt, vanilla powder, etc., after dissolving the sugar , made through the main processes of boiling sugar, cooling, and forming. The surface of the candy body is white, the middle is yellow, the texture is loose and slightly tough, the packaging is exquisite, and the color is bright.

Liuyang Fennel Cake

It is a famous traditional product of Liuyang with a history of more than 300 years.

It adopts a unique production method of wrapping puff pastry in sugar skin and baking it in a vat across the oven. It uses flour, camellia oil, white sugar, and maltose as the main ingredients, and kumquat flowers, fenugreek, cooked sesame seeds, cinnamon oil, crushed rock sugar, etc. as auxiliary ingredients. It is refined through more than ten processes, including skin, pistils, pastry rubbing, navel buns, opening the skin and filling the pistils, shaping and baking. The finished product has a beautiful appearance, round and slightly convex surface, golden and bright fire color, crispy surface, crispy inner skin, plump filling, fluffy and refreshing, oily and sweet but not greasy. It has natural aromas such as fennel, cinnamon, and sesame.

Liuyang Tempeh

The "Tianma" brand bean drum produced in Liuyang County is delicious and fragrant. It has no hard core, no impurities, no peculiar smell, and no ash. It is a good seasoning. . It is rich in nutrients and contains carbohydrates, proteins, amino acids, fats, enzymes, niacin, vitamins B1B2, etc.

Liuyang tempeh has a long history. The tempeh and ginger unearthed from the Mawangdui Han Tomb are similar to Liuyang tempeh, dating back 2,000 years. In the Tang Dynasty, major temples such as Daowu Mountain and Shishuang Temple in Liuyang were very popular. Monks from all over the world came to visit them. They tasted the delicious aroma of tempeh in their vegetarian dishes and were fascinated by it. As a result, Liuyang tempeh became famous all over the world and it still remains today. .

Furong Three Fresh Hot Pot

Hot pot is a traditional diet in Hunan. It has a history of more than 1,000 years. According to historical records, it can be traced back to the Eastern Han Dynasty. There are two kinds of hot pot materials. One is made of copper, which is used to cook mutton, chicken, pig and other meat. The other is a small stove with charcoal fire inside and a pottery casserole on top. Let the guests cook it, it will warm them up and help them enjoy their food, hence the name "hot pot".

The raw materials of Furong Hotel's Sanxian Hot Pot are minced lean meat, eggs, cabbage, vermicelli, cabbage hearts, eel (500g), and ham (cooked 50g).

Preparation method: cut the ham into thin slices, beat the eggs well, spread them into egg skins, remove the skin and bones of the eels and chop them into minced meat, add water, salt, and minced ginger, stir them into a paste, make a fish blade, and put Cook in a pot of cold water and take out for later use. Add 100 grams of water to the minced meat, an appropriate amount of salt, a little minced onion and ginger, mix evenly, make half of the meatballs into the hot pot and cook, half of it is placed on the egg skin, roll into an egg roll, steam in the pot and take out for later use. At this time, put human broth, salt, MSG, and cabbage into the hot pot. After boiling, fish balls, meatballs, egg rolls, lettuce hearts and ham slices are neatly placed on the soup surface. It tastes particularly delicious and has a unique flavor. In order to meet the needs of customers, Furong Hotel has recently opened a new "hot pot city", which can accommodate nearly 100 customers at a time.