Shaoyang Rice Vermicelli
Shaoyang Rice Vermicelli is the signature food of Shaoyang, and its popularity can be called "the first flour in Shaoyang". The rice noodles are oily, thin and tough, and are cooked for a long time without getting mushy. Combined with spicy and tasty marinade and sour sauce, and garnished with crushed peanuts, pickled bean curd, diced radish and other ingredients, a bowl of authentic Shaoyang Rice Vermicelli is born. The rice vermicelli is made from high-quality rice, soaked, grinded, steamed, cooled, flattened and other processes, with a strong aroma of rice and a sinewy texture. The brine is the soul of the rice noodles, using the best pork and beef bones to boil, and then adding dozens of spices to flavor, fresh and mellow.
Big Bowl Cuisine
Shaoyang Big Bowl Cuisine has a long history and is said to have originated from the "Baisha Big Bowl Cuisine" during the Jiaqing period of the Qing Dynasty. The dishes are usually cooked on farm stoves with a wide range of ingredients, meat and vegetable combinations, and a variety of flavors. Each dish is served in a large bowl of about 30 centimeters in diameter, making it an ideal meal for many people. Common ingredients include pork, pig's feet, pork belly, chicken and duck, fish and shrimp, and wild vegetables. Large bowl of cooking techniques are varied, braised, stewed, stir-fried, simmered, etc., pay attention to the color and flavor, which is especially spicy, soup is rich, rice gods.
Chenzhou Fuiteng Fish
Chenzhou Fuiteng Fish is a traditional dish from Chenxi County, Shaoyang, which is said to have originated in the Wanli period of the Ming Dynasty. The fish is made from wild fish from the Yuan River, scaled, gutted, marinated and deep-fried. The fish meat is crispy on the outside and tender on the inside, crispy but not burnt, and delicious. The soul of Fu Teng fish lies in its sauce, which is made of chopped peppers, ginger, garlic, scallions and other seasonings, which is hot and sour, and has a strong aroma. With its colorful and fragrant taste, Futenma is a good dish for drinking and dining.
Longhui Blood Duck
Longhui Blood Duck is a specialty of Longhui County, Shaoyang, with a history of thousands of years. Longhui blood duck is made from local ducks, which are de-feathered, gutted, chopped and marinated. The duck meat is tender and juicy, and the sauce is rich and mellow, spicy and fragrant. The production of Longhui Blood Duck is delicate, and a variety of spices are added to the duck meat during marination to make it evenly flavored. The sauce is made of chili, garlic, ginger and black beans, which is sour, spicy, fresh and fragrant, with an endless aftertaste. Longhui Blood Duck is red in color and fresh in aroma.
Xinning Shiitake Mushroom
Xinning Shiitake Mushroom is produced in Xinning County, Shaoyang, and is a local specialty. Xinning Shiitake mushrooms have plump flesh, flat caps, thick stems, black color, and strong aroma. Xinning Shiitake Mushroom is rich in nutrition, rich in protein, amino acids, vitamins and minerals. Xinning shiitake mushroom can be fried, stewed, boiled, braised and other cooking methods, is a delicious dish on the table. Among them, Xinning Shiitake Mushroom Stir-Fry with Sliced Pork is a classic local dish, with juicy Shiitake Mushroom and smooth and refreshing sliced pork, both of which complement each other and make people savor the taste of the dish.
Shaoyang Pig's Blood Meatballs
Shaoyang Pig's Blood Meatballs are a common snack in the streets of Shaoyang with a long history of production. Pork blood balls are made of pork blood, pork and glutinous rice flour, etc., and are made through the processes of chopping, mixing, kneading and cooking. The texture of pig's blood balls is soft and sticky, and the flavor is fresh and rich. Shaoyang pig's blood meatballs are usually served with a hot and sour sauce made from chili peppers, garlic, ginger and vinegar, which is hot and sour and appetizing. Pork Blood Meatballs are affordable and are a popular choice for breakfast and late-night snacks in Shaoyang.