1. Stinky tofu: Choose the best soybeans to make tofu, and then soak the tofu in brine with dried winter bamboo shoots, dried mushrooms and Liuyang lobster sauce. The surface will produce white hair and the color will turn gray. When it smells bad at first, fry it slowly in an oil pan until the color turns black and the surface swells. Can be fished out, fragrant and attractive, poured with pepper and sesame oil, making the dried fruit crisp outside and tender inside.
2. Sister jiaozi: In the early 1920s, in the market of Changsha Fire Palace, the beautiful young Chiang sisters set up a stall to sell jiaozi. The jiaozi they made was beautiful and delicious, and was praised by people, hence the name of the sisters. Its color is china white, crystal clear, small and exquisite. Sugar dumplings are sweet but not greasy, and meat dumplings are fresh and tender. Its taste is waxy and soft, and its flavor is unique. It takes glutinous rice as the main raw material and is divided into sugar stuffing and meat stuffing.
3. Scraping bean jelly: Scraping bean jelly often appears with stinky tofu, which is a delicious dish in Hunan in spring, summer and autumn. Slice the bean jelly into thin slices, put it in a bowl, and then pour in salt water, soy sauce, sesame oil, vinegar, Chili oil and monosodium glutamate. Stir and serve. Mixed with coriander and dried bean curd, it tastes very refreshing, delicious and unique. Authentic Guasha bean jelly with garlic and no onion.
4. Sesame oil pig blood: After pig blood is bought back, it is boiled with hot water to remove excess blood for later use; 2. Put oil in the pot and add shredded ginger; 3. Add water, pig blood and shredded mustard and cook together; 4. Cook for about 5 minutes; 5. Put sesame oil and chopped green onion in the bowl and pour the boiled pig blood soup. Smooth taste, clearing lung and invigorating spleen.
5. jiaozi with salt and pepper: suitable for all ages, with novel and unique shape, which is both a snack and a vegetable. 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 thickness, crisp in texture, sweet and sour in taste, and novel and unique in shape.
6. Delicious shrimp: Hunan specialty snack, made of crayfish, is spicy and delicious. It began to spread all over the country at the end of the 20th century and became a classic snack in street beer stalls on summer nights. The color is red and bright, and the taste is spicy and delicious. Let those who don't like Chili go crazy.
7. Sugar and oil Baba: The cost of sugar and oil Baba in Changsha is cheap, and the main raw materials are white flour and sucrose, but its production process is exquisite and has a special production process. In the afternoon, three sugar-and-oil babbles hurt my teeth, and I was refreshed and full of energy. The taste of sugar and oil Baba is great in the eyes of Changsha people. Sweet but not greasy, smooth and chewy.
8. Spicy chicken: a classic in Hunan cuisine, with Yuloudong, a century-old shop in Changsha, being the most famous. Hunan has a humid climate and is prone to rheumatism, so people in Hunan have developed the habit of eating peppers and ginger. Spicy chicken is a famous dish, which fully embodies the local characteristics of Hunan. At the end of the Qing Dynasty, Zeng Guofan's grandson and Hunan Hanlin once went upstairs for dinner, leaving a famous poem "Spicy chicken soup soaked in belly often reminds people of Yulou Cave".
9. Duck rack: Eating duck rack is certainly more attractive than just eating meat. Eating meat only means chewing. On the other hand, a duck shelf was destroyed in a beautiful night snack stall, but there were many mouth movements such as tearing, biting, chewing and gnawing, which made the face active. The reason why girls in Changsha are beautiful is that they love duck racks and do a good job in facial beauty. In the south gate of that year, half the sky was a duck shelf on Shahe Street, and half the sky was delicious shrimp next to the Labor Theatre.
10. Braised pork feet: Pig feet are rich in collagen, which is undoubtedly beneficial to the skin. People who have been to Changde have probably heard of Huang Jintai pig's feet. The number of Changde people in Changsha is really amazing, which makes pig's feet a major feature of Hunan cuisine, which has to be mentioned.
1 1. Cold dishes and cold dishes are a must for Changsha snack food stalls. There are all kinds of lettuce, potatoes, garlic sprouts in jellyfish silk, and a pot of Chili oyster sauce, Hunan cuisine and peanut vinegar mixed together, which is mouth-watering.
12. White pill: White pill is round rice tofu made by grinding rice into paste. It was originally an ordinary folk snack on the streets of Yiyang. White, salty and spicy.
13. Cold noodles: Authentic Changsha cold noodles: Alkaline noodles, coriander, garlic cloves, oil radish, fermented milk, aged vinegar, soy sauce, red pepper, chicken essence, salad oil, sesame oil and fried peanuts. 1. Cook the noodles in boiling water, supercool the river, take them out and drain; 2. Chop garlic, oil radish and coriander; 3. Put the fermented milk, soy sauce, vinegar, chicken essence, Chili oil, sesame oil, minced garlic, diced radish and minced coriander into the cold noodles, sprinkle with a few fried peanuts and mix well.
14. Fish in roe hot pot: authentic Changsha cuisine, represented by the south entrance of Changsha, characterized by large pot and heavy spicy taste. Ingredients: fish head, roe, fish bubble, cooking wine, dried Chili, soy sauce, salt. Production method: fry fish head, roe and fish bubbles with strong fire until they are five or six times ripe, then add various seasonings, cooking wine and pointed red pepper, and simmer with strong fire first, then simmer with slow fire for about 10 minute.
Hope to adopt: Thank you.