The stinky tofu in Changsha is the best fried in a century-old fire palace. Crispy outside and tender inside. /kloc-for more than 0/00 years, people who have been to the fire palace have never eaten stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was his favorite food. It's cheap and delicious. It tastes great. 1958, when Mao Zedong visited Changsha, he also went to the Fire Palace to eat stinky tofu.
The stinky tofu in the fire palace is made of exquisite materials. Generally speaking, the first is high-quality Liuyang Douchi, which is made of winter bamboo shoots, mushrooms and koji wine. Make brine, then soak the bean curd embryo with good texture in the brine, take it out after three to five hours, rinse it with clear water, drain it, heat the first-class tea oil, add the stinky bean curd embryo, and fry it with low fire. Put the fried stinky tofu into the dish and pour it with spices such as Chili oil, sesame oil and soy sauce, and an attractive fragrance will come to the nose.
Baoqing pig blood meatballs, a traditional food in Baoqing, began in the Kangxi period of the Qing Dynasty and have been handed down from generation to generation for hundreds of years. Pig blood pill contains many amino acids needed by protein and human body. Moderately salty, delicious, easy to preserve, convenient to eat, with distinctive local characteristics, especially loved by people in Baoqing (Shaoyang).
Tujia tribute wine is brewed from pollution-free mountain springs, corn and sorghum. In Tujia mountain village. It is carefully brewed by traditional techniques. The wine is pure and sweet, warm but not dry, with endless fragrance and bamboo fragrance. It is a good gift from Tujia people in past dynasties. After peeling and cooking, this kind of bamboo can effectively prevent bamboo from cracking and mildew, and a small amount of bamboo shavings are allowed to precipitate in the barrel. It will volatilize if it is stored for a long time, so it should be drunk in time.
Dried duck strips in Dongting Lake are a famous flavor in Dongting Lake area. Dongting Lake is rich in wild ducks, and waxing is a unique local skill. Dongting preserved duck strips are mainly smoked wild ducks, boneless and cut into strips, with seasonings such as cress, ginger, refined salt and sesame oil. The dishes are both soft and hard, with rich flavor.
Dragon fat pig blood means that the processed pig blood is particularly tender and smooth, as delicious as dragon liver and wind fat. Fresh pig blood flavor raw material is dragon pig blood. The prepared pig blood, with dried pepper, winter vegetables and sesame oil, is slightly spicy and crispy, smooth and tender, and very delicious. Especially in winter, eating a bowl of steaming pig blood can keep the whole body warm and benefit the five internal organs.
Junshan Silver Needle Chicken Slices are as famous as Hangzhou Longjing Shrimp. "Junshan Silver Needle" is a kind of tea extracted from more than a dozen tea trees in Baihe Temple in Junshan. It tastes sweet and fragrant, and it can refresh you. It has the effect of calming the nerves and strengthening the stomach. It was used as tribute tea from the late Tang Dynasty to the Qing Dynasty. Junshan silver needle chicken slices are fried with chicken and Junshan silver needle tea. The dishes are white and green, the chicken slices are fresh and tender, and the silver needles are fragrant. They are very delicious and are very popular with Chinese and foreign customers.
An Deyu steamed buns are carefully selected. Sugar core is made of white sugar, rock sugar, rose sugar or osmanthus sugar, which is sweet and refreshing; Choose pork or good lean meat for meat stuffing, and mix it with seasonings such as mushrooms and frozen oil, which is oily but not greasy. An Deyu's master in charge of this case has always been a master of superb skills, and the packaged points are thin and large, with white color, soft texture and elasticity.
Dongting whitebait is not only tender in meat, but also rich in protein, which has the functions of soothing stomach, nourishing yin and tonifying kidney. When eating, fresh whitebait is usually fried with cooked lard or cooked with lean meat and eggs, which is a delicious dish. In addition, cooking soup or stir-frying after drying has its own advantages. The "three fresh whitebait" at Yueyang banquet is delicious and famous far and near.
Salt and pepper jiaozi "rub your hands to find jade, blue oil and light yellow." Sleeping at night has no light dreams, and beauty is wrapped in gold. "This is the poem" Cold Weapons "by Liu Yuxi, a poet in the Tang Dynasty." Cold tools "are prickly heat. According to textual research, Xunzi made in Changsha has been more than 2000 years ago, and it is recorded in Songs of the South. The well-made prickly heat is uniform in silk thickness, crisp in texture, sweet, sour and salty in taste, novel and unique in shape, and is both a snack and a dish. Its main raw materials are flour, salt and white pepper, which are fried.
Chrysanthemum is one of the most popular foods. The chrysanthemums in Changsha Fire Palace and Yulou Cave are deeply loved by Changsha people. Chrysanthemum burning and selling foreskin is bright and salty, and the top opening is decorated with egg yolk into chrysanthemum petals, which is more elegant. Glutinous rice is soft and immature, and the grains can be counted.
Tuannian cuisine is a common name of "combined cuisine" and a national dish that Tujia people must cook in the New Year. According to legend, during the Jiajing period of the Ming Dynasty, the chieftain sent troops to fight against Japan. In order not to miss the military plane, the soldiers prepared Chinese New Year's food in advance. It is made up of radish, tofu, Chinese cabbage, onion, pork, red pepper strips and so on. Boil in the pot, that is, "combined dishes." Besides delicious taste, it also has profound meaning. It symbolizes bumper harvest and family reunion, and embodies the glorious tradition of Tujia people not forgetting their ancestors.
"Blood tofu", that is, tofu mixed with pig blood, pork, pepper, pepper and other condiments, mixed into mud, smoothed into an oval shape, placed on a kang with a bamboo sieve, smoked and baked into yellow, chewy and delicious. It is a top-grade wine companion and a Tujia specialty.