There is a willow lake in Changde, which is world-famous. It is the first lake in China, and the main road in Changde is mainly willow, so it is called Liucheng.
Changde is a livable city. First of all, in terms of language, the local dialect is easy to understand in Hunan dialect. As a Hunan native from other provinces, I can understand 90% of the words, and even my classmates from other provinces can understand 70% to 80%. So we often see the interesting phenomenon that customers speak Mandarin and vendors answer in Changde dialect.
Changde folk song said: "I don't want to be attached to a horse, just stew the pot and stove." A food culture and its flavor characteristics must be the product of specific geography, climatic environment, specialty conditions and cultural inheritance. In ancient times, Changde belonged to a wild land. The relative isolation from the outside world, as well as the influence of Changde's climate and environment, people's needs and other factors, make Changde Bozi cuisine, the heritage of the ancient Ding food culture, and the diet formed by the integration of local culture, still be passed down for a long time.
Now guests from urban and rural families have to stew a few bowls, otherwise it will not be a tribute. Three friends and four friends get together, and the atmosphere is not warm without stewing bowls. In winter, the fire is blazing, the heat in the bowl is boiling, and the fragrance is overflowing, driving away the cold in winter. Even in the hot summer, the casserole stove of Changde people is still steaming, and the people who eat it are sweating and have a big appetite.
A bowl of ordinary bowl, stewed the taste of Changde, the warmth of hometown!
Changde has been a land of plenty since ancient times. The unique dietary resources make Changde's diet unique in its production methods, and whether it is stew, frying, marinating, frying, stewing, steaming, roasting, drunkenness, roasting and slippery, it can reflect the rich Changde characteristics. Dietary folk songs, folk songs and accompanying folk songs are everywhere. It comes from life, reveals life, is easy to understand and remember, and is widely circulated on both sides of Yuan and Li Dynasties.
Changde breakfast? Changde rice noodle
Rice noodles are definitely the first choice for breakfast in Changde. Changde's Tianjin rice noodles are famous all over the country. Authentic taste and flavor can't be imitated in other places, and it has become the first choice for foreigners to experience Changde cuisine.
Changde snacks? Duck overlord, salted duck
It is said that Changde people love to eat, eat well and eat well. In fact, this statement is not false at all. Changde scenery snack Duck Overlord has become a fashionable food family. Mainly fragrant, hemp and spicy, the entrance is not hemp or spicy. Once it stops, the aftertaste is extremely spicy. You can eat live meat, you can also eat the marrow between joints, you can also chew bones, taste them slowly, and experience the "fragrance of lips and teeth."
It is said that salted duck was first introduced to Hunan from Thailand, and then to Changde. On the basis of absorbing the essence of the original craft and according to Changde people's own tastes, the clever Changde people introduced a series of salted ducks such as qianzi, delicious snake and soybean, which were soaked in special brine and had endless aftertaste.
Changde local dishes? Potherb
Changde folk song said: "I don't want to be attached to a horse, just stew the pot and stove." Although we can't verify the history of Changde Pozi cuisine so far, a food culture and its flavor characteristics are the product of specific geography, climate, specialty conditions and cultural inheritance. Changde Pot was later extended to Lixian Pot and other cuisines.
Changde cuisine, which advocates clay pots, pays attention to the word "spicy", so Changde has a proverb of "one spicy and three fresh" and "one thousand stewed tofu and ten thousand stewed fish". Spicy is another feature of Changde cuisine, so ginger, garlic and pepper are essential ingredients, but these things are too irritating, and eating too much will make people feel uncomfortable. The proverb "Ginger is spicy, garlic is spicy, and pepper is too spicy to make a sound" came into being.
Changde local dishes linli pork intestines
Li Bozi has a long history and culture. According to documents, in the middle of17th century, Li Zicheng defeated Jiugong Mountain and led his troops back to Xiejiashan, Linli, where ammunition and food ran out. The soldiers were hungry and cold, so they killed mounts to satisfy their hunger. All the horse meat has been eaten up, and the rest of the horse intestines are everywhere. The local hungry people packed up the horse intestines, washed them and cooked them in a large pot, and added fragrant leaves to remove their fishy smell. Horse intestines become delicious. Linli people inherited this cooking technique of sausage, and gradually evolved into a cooking method of fat sausage and a bowl of fat sausage. It is widely circulated in Shimen, Lixian and other places, and it has greatly overshadowed Linli.
The Linli Bowl of Pork Sausage is a special dish in Changde area, which is based on Changde Bowl Sausage, added with meat raw materials such as sausage head and pig head meat, and modified the spices and cooking methods.
Boil fat sausage, first heat the pot, add cooked lard to 60% heat, pour in fat sausage and stir-fry for several times, add Shaoxing wine, soy sauce, refined salt, pepper, scallion and ginger slices, then add sausage head meat and pig head meat and stir-fry until cooked, stir-fry fat meat, add bone soup, season and boil, simmer with low fire until soft and glutinous, and take it out of the pot with a bowl. The bowl is glazed with large diameter and small depth, the upper part is filled with vegetables, and the lower part is placed on the stove for barbecue. It is also useful to use a small iron pot instead of a bowl. Coal balls are used for fire, and the fat intestines are cooked in the soup for a long time, and the fragrance is overflowing. The fat sausage is so spicy that diners can't refuse its temptation.
Linli Bowl of Pork Sausage is spicy, fresh and tender, sweet and refreshing, and has a long aftertaste when chewed. The pig's head is tender but not greasy, and it is soft and refreshing. It is more fragrant when handed to the other party, and the hotter it is, the hotter it is. However, when eating, I don't think that after eating, the big man is wet and happy. Eating a bowl of fat sausage in Linli can eliminate colds and is an experience.
Changde local dishes? Huang Jintai pork knuckle
In the early 1980s, grandma's skill of making pig's trotters gradually spread in the family and became a famous local flavor dish in Changde. By the end of 1980s, Granny Kuang's family had officially opened a shop in a back alley called "Huang Jintai", which was unknown at that time. In its heyday, all the streets and stalls were customers of grandma Kuang's house! There is a pig's foot named Wu in Changsha and a pig's foot named Wang in Changde. You must try.
Yuan Mei, a gourmet in Qing Dynasty, likes to steam pig's feet with wine and autumn oil, which is called "immortal meat". It can be seen that the delicacy of pig's feet has been passed down since ancient times. What is "autumn oil"? It turned out to be soy sauce. The chef in this shop may have the same hobby as Yuan Mei. Soy sauce is quite heavy, not light soy sauce, but overbearing. Whether you like it or not depends on people.
I always feel that the most important thing about pig's trotters is that the soft glutinous rice is too hard and soft, and it is not good to lose that tenacity. The trotters here are moderately soft and hard, and the skin and fat are full and elastic. You can see crisscross tendons in lean meat. Going down, the attractive aroma began to swell in the mouth. Sometimes if you bite that tendon too much, it will grind with its teeth for a while and stop jumping into its mouth without any effort.
Changde local dishes? Meixiangya
Changde people love to eat ducks. Ducks are treasures. Every part of them is cooked into dishes and served on the table for people to taste carefully. However, boiled duck with plum is probably the only one in Changde. Crispy meat, dark brown color, with bursts of plum fragrance. There is not much meat, but even bones can be chewed. Diners just want to taste the carefree feeling of eating with bones and meat. There are some red bayberries hidden in the dark and attractive duck meat. Duck tastes like red bayberry, and red bayberry tastes like duck. The overlapping tastes eventually become a compliment for diners.
Changde local dishes? Fried chicken eggs with Chili peppers
The production method of residue pepper is the same as that of residue meat, and the materials are rice, red pepper and pepper. First, stir-fry rice and a little pepper in a pot, then take it out and crush it into rice flour with a pulverizer. Wash and drain the red pepper, put it in a big wooden basin and chop it up with a shovel. Pour the rice noodles into a pot, add salt and mix well, put them into a washed and dried pickle jar and seal the jar. Marinate for about 5 days and you can open the altar to eat. I strongly recommend this one. It's delicious, especially when fried with earth eggs.
Changde local dishes? Braised Hanshou turtle
Changde local dishes? Jiuzi chilli crab
Changde local dishes fish mutton xian