This small street compared to the ancient town of those hanging all kinds of signboards on the street, seems very inconspicuous, if not someone to lead the way, it is easy to miss. In addition to the sale of wax chubs, there are also waxed chicken, preserved duck, preserved meat, preserved pork ribs and other wax products. Purchase of other waxy products priced by weight, only this wax chub fish without weighing, according to the payment, wax chub fish at least 8 two or more, each bite price of 12 yuan, the price is also cheap, in fact, the naked eye will find that these wax chub fish, whether it is wet or dry, or the size of the difference, but only to sell a price is also rare.
Lap chub is more common on the table of Ningxiang people waxy products, local specialties. Hunan abounds in chub, chub in the four big fish price is the cheapest, in addition to more than ten pounds of big chub, fresh to eat because of the thin meat thorns, and not for the people like, called "chub shells", however, with the smoke to eat, the situation is different, the smoke can be directly penetrate the chub meat all levels of meat from the outside to the inside of the flesh for the golden yellow, spraying fragrance can be smelled from far away. The smell can be smelled from afar.
After winter, Ningxiang can be seen everywhere in the smoke curl smoked wax chub scene, bamboo poles neatly hung full of smoked wax chub, and a large area of ripe rice mirrored in the distance, a good harvest scene. Smoked wax chub fuel is a delicate, grain husk-based, add sun-dried tea oil fruit shells, orange peel, peanut shells, etc., so that smoked out of the authentic Ningxiang wax chub with bone fragrance.
According to the ancient town locals, the small street sold wax chub although cheap, but not the stallholders home-smoked, are from Ningxiang other places into the goods, I carefully looked at several stalls of wax chub, the fish meat is all a trace, see its freshness is high, just the aroma is still missing some, there is no kind of smoky aroma that comes out of the batch bake and then over the smoke, and the fuel is also no I'm not sure if it's a good idea, but I'm sure it's a good idea, and I'm sure it's a good idea.
There is a stinky tofu started called Cheng Yinglong people, last year in Changsha opened a "into the master wax chub fish" store, is the first Hunan native to wax chub fish restaurant named. To wax chub fish as a speciality, drive other dishes consumption, only 80 square meters of store, soon after the opening, will be an instant fire, diners crowded hut, every day to wait in line for a place. Now the light of Changsha has opened more than 20 branches, Zhuzhou, Xiangtan and other places Xiong master wax chub store, Chen master wax chub store, Feng master wax chub store have risen, blossomed, and home business is booming, a wax chub revitalization of Hunan's catering industry.
The wax chub store represented by Master Cheng, they sell a whole wax chub uniform price of 38 yuan, due to the cheap and rice, very close to the consumption of Hunan people's concepts, in the global economic downturn of today's cranks, has become a lot of diners in the heart of the net red dishes, star dishes.
The wax chub bought back from the ancient town, generally salty, which is a common problem in the market to buy waxy products, because of the fear of prolonged preservation of fish deterioration, the production is often to increase the salt to antiseptic change. Therefore, before eating, be sure to soak in water for more than 3 hours to remove excess salt, and then slightly fried in oil, add dried chili powder and edamame beans steamed for 15 minutes, the aroma straight to the bottom of the nose, it is simply too much rice!