The famous snack in Changsha is a kind of food with unique flavor. The fire palace, a century-old shop, is the best fried, crisp outside and tender inside. 100 years, people who entered the fire palace have never eaten stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was his favorite food. It's cheap and delicious. It tastes great. 1958, when Mao Zedong visited Changsha, he also went to the Fire Palace to eat stinky tofu. The fried stinky tofu in Huogong Palace has the characteristics of' black as ink, fragrant as alcohol, tender as crisp and soft as velvet', which is unique in that it is named after stinky, which is different from other marinated foods. Smells bad, tastes good, and is crisp outside and tender inside.
Hunan's second special snack: blood tofu
That is, tofu mixed with pig blood, pork, pepper, pepper and other condiments is mixed into mud, smoothed into an oval shape, placed on a kang with a bamboo sieve, smoked and baked into waxy yellow, chewy and delicious, which is a top-grade table wine and a Tujia specialty.
Hunan's Third Special Snack: Long Fat Pig Blood
It means that the processed pig blood is particularly tender and smooth, and it is as delicious as dragon liver and wind fat. Fresh pig blood flavor raw material is dragon pig blood. The prepared pig blood, with dried pepper, winter vegetables and sesame oil, is slightly spicy and crispy, smooth and tender, and very delicious. Especially in winter, eating a bowl of steaming pig blood can keep the whole body warm and benefit the five internal organs.
The Fourth Special Snack in Hunan: Baoqing Zhuxue Pill.
It is a traditional food in Baoqing, which began in the Kangxi period of Qing Dynasty and was handed down from generation to generation. It has a history of hundreds of years. Pig blood pill contains many amino acids needed by protein and human body. Moderately salty, delicious, easy to preserve, convenient to eat, with distinctive local characteristics, especially loved by people in Baoqing (Shaoyang).
The fifth special snack in Hunan: Dongting whitebait
Not only the meat is tender, but also rich in protein, which has the functions of soothing the stomach, nourishing yin and tonifying the kidney. When eating, fresh whitebait is usually fried with cooked lard or cooked with lean meat and eggs, which is a delicious dish. In addition, cooking soup or stir-frying after drying has its own advantages. The "three fresh whitebait" at Yueyang banquet is delicious and famous far and near.
The sixth special snack in Hunan: Dongting preserved duck strips
It is a famous flavor in Dongting Lake area. Dongting Lake is rich in wild ducks, and waxing is a unique local skill. Dongting preserved duck strips are mainly smoked wild ducks, boneless and cut into strips, with seasonings such as cress, ginger, refined salt and sesame oil. The dishes are both soft and hard, with rich flavor.
Hunan's Seventh Special Snack: Junshan Silver Needle Chicken Slices
Like Hangzhou "Longjing Shrimp", it is famous all over the country. "Junshan Silver Needle" is a kind of tea extracted from more than a dozen tea trees in Baihe Temple in Junshan. It tastes sweet and fragrant, and it can refresh you. It has the effect of calming the nerves and strengthening the stomach. It was used as tribute tea from the late Tang Dynasty to the Qing Dynasty. Junshan silver needle chicken slices are fried with chicken and Junshan silver needle tea. The dishes are white and green, the chicken slices are fresh and tender, and the silver needles are fragrant. They are very delicious and are very popular with Chinese and foreign customers.
The Eighth Special Snack in Hunan: An Deyu Steamed Bun.
Fine selection of materials Sugar core is made of white sugar, rock sugar, rose sugar or osmanthus sugar, which is sweet and refreshing; Choose pork or good lean meat for meat stuffing, and mix it with seasonings such as mushrooms and frozen oil, which is oily but not greasy. An Deyu's master in charge of this case has always been a master of superb skills, and the packaged points are thin and large, with white color, soft texture and elasticity.
Nine Special Snacks in Hunan: Salt and Pepper jiaozi
"Rub the jade a few times, fry it in blue until it is light yellow and dark; Sleeping at night has no light dreams, and beauty is wrapped in gold. " This is the poem Cold Weapons written by Liu Yuxi, a poet in the Tang Dynasty. "Cold tools" are prickly heat. 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 silk thickness, crisp in texture, sweet, sour and salty in taste, novel and unique in shape, and is both a snack and a dish. Its main raw materials are flour, salt and white pepper, which are fried.
The 10th Special Snack in Hunan: Tuannian Cuisine
It is the common name of "combined cuisine" and a national dish that Tujia people must cook in the New Year. According to legend, during the Jiajing period of the Ming Dynasty, the chieftain sent troops to fight against Japan. In order not to miss the military plane, the soldiers prepared Chinese New Year's food in advance. It is made up of radish, tofu, Chinese cabbage, onion, pork, red pepper strips and so on. Boil in the pot, that is, "combined dishes." Besides delicious taste, it also has profound meaning. It symbolizes bumper harvest and family reunion, and embodies the glorious tradition of Tujia people not forgetting their ancestors.
The 11th Hunan Special Snack: Tujia Winery
There are pollution-free mountain springs, corn, sorghum and so on. Tujia mountain village is used as raw material and carefully brewed by traditional technology. The wine is pure and sweet, warm but not dry, with endless fragrance and bamboo fragrance, which is a good gift from Tujia villagers in past dynasties. After peeling and cooking, this kind of bamboo can effectively prevent bamboo from cracking and mildew, and a small amount of bamboo shavings are allowed to precipitate in the barrel. It will volatilize if it is stored for a long time, so it should be drunk in time.
Sichuan Special Snacks Ranking List (Full)
Source: Network Release: 2013 1 0/0/01Author: Lzak popularity: 45233
Sichuan specialty snacks have a long history and a wide variety, with strong Sichuan local characteristics. Therefore, when you travel to Sichuan, you must not miss the special snacks in Sichuan. There are many special snacks in Sichuan, so which special snacks in Sichuan must not be missed by our tourists? Let's take a look at the list of Sichuan specialty snacks first. ...
1 Chenmapo Tofu
Fame has been abroad for a long time. On the first day of traveling to Sichuan, I rushed to the Chenmapo Tofu Head Office opposite Qingyang Palace. Soon after, the protagonist appeared on the stage and didn't sell well. It is not the white and tender tofu covered with bright peppers as expected. At first glance, you can see that tofu is too old and has lost its umami flavor. Cumin, a spicy Sichuan pepper, immediately filled the whole taste bud, followed by salty taste. It can be exaggerated that it is salty and bitter, so I can't eat it in the third bite, so I have to put chopsticks to eat rice. So, this famous dish gives me a taste of Monday morning quarterback: you may be able to eat spicy food, but when spicy and salty are mixed, my lips are still paralyzed, which is unbearable for Cantonese people who are mainly light.
No.2 long wonton soup
The head office is in Chunxi Road, and it is called Wonton in Guangdong. Look at the menu on the counter. Well, there are two choices for this dragon wonton, red oil and chicken soup. Dare not ask for red oil (spicy? ), ordered a chicken soup, not bad. The taste is clear and light, with a little flavor, but the soup is not cooked enough, or the soup is not enough. Dragon wonton soup is also thin and slippery. Personally, it is not as delicious as cooked in my hometown, mainly serving soup.
No.3 couples lung slices
The first bite is exactly the same as Mapo tofu. My mouth is spicy and salty, and I can't eat the taste of the food itself, but I don't want to give up. So I asked the waiter to bring a bowl of boiling water, soak the lung slices in water and eat them. It turns out that the lung slices still taste a little sweet. I don't know if they are sugar or licorice. I finally finished the plate of lung slices, not like trying vegetables, but like taking the bowl of soaked lung slices in my routine.
No.3 hotpot
Regardless of the price of vegetarian food, it's ten cents. At first glance, it is definitely overestimated. There are many varieties, but the quantity is pitiful, and they are all very common goods. After eating, as the name implies, it is just a few strings of bamboo sticks on the food to calculate the price. There is no extra charge for the spicy soup base, and the Yuanyang soup base costs eight yuan, and each bowl is dipped in three yuan. I have to emphasize that no matter what kind of food this material is dipped in, you will be delicious, because this bowl of food is half a bowl of cooking oil with a little garlic, which dissolves a lot of monosodium glutamate. Can it kill you?
No.4 Han steamed bun
It's a little greasy and the taste is not satisfactory. The advantage is that the waiter can heat the steamed stuffed bun for you.
No.5 lai sweet glutinous dumplings
Eating in winter is a great pleasure and the only non-spicy snack. I feel warm after eating. (actually, isn't that eating your heart warm? )
No.6 Zhou Jie rabbit head
Good things, friends who don't eat spicy food, remember to order something spiced, fresh (or a little more monosodium glutamate), and a little spicy and cool, smacking their mouths and delicious (Chengdu dialect). It was nine o'clock in the morning to eat. The master said, now is just the right time. Fresh from the oven.
No.7 liaoji bangbangji
2 1 yuan a catty, bought 10 yuan, and went to Wangjianglou to make tea for lunch, which was a bit like Guangdong's boiled chicken, except that it was dipped in Chili oil and other unspeakable seasonings. It was not spicy, but it was ok.
No.8 sirloin
The real street snacks in Sichuan tourism are three or four pieces of meat strung into bamboo sticks, fried in oil, and then coated with the required Chili powder and cumin, whichever quantity you choose. Very tender and smooth.
No.9 Dandan Noodles
It should be as famous as Mapo tofu. It's all spicy after eating. After gargling with clear water, there is still a aftertaste of Sichuan pepper, which is strange. Companions are drooling over its delicious noodles, but they can't stand its spicy and salty taste. Every time I order Dandan Noodles or Zhazha noodles, I have to tell the store not to put them so salty and spicy, and then put more bowls of clear water and put them directly, but they still feel salty.
10 Zhazha noodles
The taste is the same as the ignorance of Dandan noodles, except that there is a handful of minced meat on it (I didn't ask the store, I guessed. Because all the flavors are full of spicy, salty and Sichuan pepper, nothing else can be tasted.