Ten elements: cup cake, rice cake, glutinous rice cake, buckwheat cake, rice cake and steamed dumplings.
Ten drinks: tea crumbs, bean jelly, water wine, snake wine, rice wine, sweet distiller's grains wine, glutinous rice wine, cloud tea, green black tea and honeysuckle licorice tea.
Main recommendations:
Three-in-one soup: this dish was founded in the late Ming and early Qing dynasties. Fresh buffalo blood, beef tenderloin and tripe are selected, and star anise, cinnamon, fennel, mountain pepper and rice vinegar are added. Stir-fry beef at high temperature, shovel it out quickly after a few minutes, then stir-fry beef blood and beef belly slices respectively, and finally combine the three into one, and sprinkle pepper and chives when taking out the pot. Its colorful color, sweet and sour taste, sweating on the top of the head, saliva in the mouth and wide appetite are the signature dishes in Xinhua cuisine. At present, it has been selected as one of the three major dishes in Hunan for the 2008 Olympic Games.
Cupcakes: Cupcakes in Xinhua County, which are shaped like gold ingots and as big as a baby's fist, are transparent in color, divided into yellow and white, and yellow is colored with brown sugar and rice sugar, which is called gold ingot; White mixed sugar or saccharin is called silver ingot. There are two shapes: concave and convex. The concave shape is called navel cake, which is dense and tender and chews like stewed tendons. The cupcake is full of beehives, chewy and refreshing. The best thing is that when it first came out, it was hot and delicious, and it was simply a treasure of cakes.
Xinhua Shuijiu: It is diluted with inferior wine and water. Brewing rice wine is made by steaming soaked glutinous rice, adding a proper amount of distiller's yeast and sealing fermentation. Unlike other wines, Xinhua Shuijiu does not need to be steamed. The aged wine is tender yellow, trickling into a tune, mellow at the entrance, and drunk after a little taste. Water wine is made by pouring cold boiled water in the ratio of 1: 2 and soaking for two or three days. The longer the sealing time, the better. Its taste is sweet but not strong, and it is fragrant but not weak.
Of course, Baixi Tofu, White Pepper, Yangxi Yulan Tablet, Wentian Soymilk Peel, Xiongshan Fairy Vegetable, Celosia cristata Auricularia, Ancient Taishan Dictyophora, Tanzi Sour Beans, Rice Noodle Eggplant Peel, and Meishan-style pickles are also your good choices.