Hunan Dietary Customs Changsha's earliest extant local chronicles: Wuyue's family eats more porridge and less rice. On the other hand, Changsha is rich in food, but the banquet is the worst. If not, people will laugh at you for meanness. ?
Since ancient times, Changsha people have taken rice as their staple food, including brown rice, cooked rice, Redmi and white rice. Before the Republic of China, people mostly used iron cookers with round mouths and sharp bottoms to cook and hung them on hooks, which were suitable for all seasons. After the Republic of China, pot-stewed rice became more and more common. Steamed rice with wooden retort is often used in big occasions and big families. In Dongxiang, Liuyang, every household uses Xiao Mu retort, and dried vegetables and meat are steamed together. Many people's meals are often mixed with coarse cereals such as sweet potatoes, shredded sweet potatoes, millet, sorghum, peas and broad beans. Sometimes they only eat two meals a day, or only porridge in the morning and evening. When the green and yellow are not connected, the rice is often mixed with bean leaves, small bamboo shoots and selfheal. Or cooked with pumpkin Baba, buckwheat Baba, wheat Baba, mugwort Baba, etc. , which is the so-called half-year grain of melons and vegetables. In the mountainous area, we eat shredded potato rice all year round.
Changsha calls fish meat big meat, eggs, loach and shrimp small meat, tofu and vegetables as a rope, commonly known as side dishes. Rice is obscene, only in the rich families of officials and gentry. Ordinary citizens only eat braised pork on the first and fifteenth day of the first month. Toothache? Usually pick (buy) tofu, water tofu, light grilled fish, dried fish and steamed (fried) eggs. In rural areas, only craftsmen come to the door or celebrate their birthdays, which is called meat tofu. Folk guests include bacon, salted fish, loach, eel, dried bamboo shoots and tofu. ? During the Jiaqing period, Changsha people used four ice trays and two bowls for banquets, which was considered extremely shy, but they used ten bowls for weddings. Daoguang Shen Jia Yiyou becomes a sea cucumber mat. Add four small bowls and twelve plates of fruits and vegetables to Wuzi Ugly Room, and then change shark fin seats, especially bird's nest seats. ? Of course, sea cucumber, shark's fin and bird's nest seats are only available to dignitaries. In the vast rural areas, ten bowls of dry summer sleeping mats are the norm. Incredibly, for modern people, snake meat, dog meat and frog meat have long been considered disgusting things. Not only can they not sit at the main table, but they are also not allowed to cook on the stove.
Fortunately for northerners, Changsha people can enjoy fresh vegetables all year round, even in winter, they can eat green vegetables such as chrysanthemum, winter amaranth, spinach and rape moss. Changsha cooking pays attention to color and taste, and uses a lot of condiments. The most commonly used condiments are lobster sauce and pepper, and there is almost nothing that is not spicy. Hunan people have a strange, can't be a dish without Chili? . Especially eating fish, I feel that there is no taste without Chili. There are traditional varieties of Changsha pepper, such as smooth skin pepper, horn pepper, lantern pepper, morning pepper and so on. Squashed and fried persimmon pepper and horn pepper are the most mouth-watering, known as? Delivery? . Green pepper with salt is made into sauce pepper and cover pepper, which can be used in all seasons. Red pepper is often dried and ground into powder, which is convenient to use; Or chop it directly into Chili sauce and mix it with garlic, sword beans, lobster sauce, etc. And then pour the right amount of wine and sesame oil to keep fresh for a long time. In addition to Chili douchi, coriander, onion, garlic, ginger, pepper, star anise and cinnamon are also popular condiments in Changsha, which can not only help improve the taste, but also refresh, eliminate dampness and keep out the cold.
Changsha people are good at processing and storing dishes, and ordinary families will smoke bacon, fish and marinated eggs to make moldy tofu. Bacon can be stored in tea oil or barn until the dog days, and it is not moldy and tasteless. As for the pickling method of side dishes, there are various methods. Every household has an acid altar, and pickled kudzu, beans, cucumbers and radishes can be eaten at any time, which is both economical and convenient. Beans and taro stalks soaked in Taomi have a unique flavor. Vegetables, cabbages and vegetables can be pickled in different ways, which can be changed into pickles and sauerkraut with different flavors. If pickled into pickles, it is sweet; If you don't add salt to ferment it, take it out to dry, and then steam it with maple leaves, it will have a fragrance and can be preserved for a long time after drying. As for ginger, eggplant, bitter gourd, radish and so on. After drying and pickling, it is both a delicious food and a gift. For example, make sword beans and ginger into a bat shape, which is homophonic? Fu? ; Made in the shape of a magpie, symbolizing? Hi? ; Cut into the shape of bluegrass, meaning? A man? , is a very popular craft food.
Skillful women in Changsha are good at making household non-staple food, and there are dozens of varieties of sweet potatoes, which can be said to be fancy renovation. For example, peeling sweet potatoes, cooking them, mashing them into paste, mixing them with sesame orange peel, cutting them into pieces, and drying them in the sun are called potato cakes. Deep-fried in oil or sand, fragrant and crisp. Sweet potato boiled with sugar is sweet and sticky. Potato flour, also known as glutinous rice flour, is an excellent liquid food. Potato flour is processed into vermicelli, which is one of farmers' favorite dry goods. As for rice and glutinous rice, they can be processed into various non-staple foods, such as rice cakes, rice cakes, glutinous rice balls, frozen rice cakes, oil cakes, brown rice and eight-treasure rice, as well as rice noodles and summer solstice jiaozi (or long summer japonica rice), which are all favorite foods of Changsha people. Every festive holiday, housewives will put on homemade colorful non-staple food, accompanied by fried peanuts, beans and melon seeds to entertain guests. Dry tea? (or China tea), some places are called tea food or? Change tea? .
Changsha has been rich in wine since ancient times, and most farmers make their own wine. When the guests come, heat the wine with a tin pot and taste it slowly. Rich people also brew their own sweet wine. People usually drink river water and well water. By 1949, there are water wells in the urban area, such as Baishajing, Nanshajing and Yuanyangjing. Before the Republic of China, Baisha well water was not only drunk by residents in the south of the city, but also by rich households in four cities. All day? Buy sand and water? Shouts are incessant. As for the mountainous areas, many people have eaten them since ancient times? Tap water? They used bamboo rafts to introduce the clear spring behind the mountain into the water tank at home. In summer, both urban and rural people like to drink herbal tea, that is, honeysuckle, lophatherum gracile, selfheal, plantain and mint. It is sweet and delicious to use gypsum decoction instead of tea, and it also has the functions of clearing away heat and relieving summer heat, diuresis and detoxification.
Tea is mostly produced and sold, and can also be replaced by Vitex negundo leaves and Mahonia leaf. Hexi, Ningxiang and other places in the midwest have the custom of eating sesame bean tea, that is, adding fried soybeans, sesame seeds and Jiang Mo when making tea. Weishan in the west still has the habit of eating tea. Love fennel tea in the northern town of Liuyang in the east, that is, adding Chuanxiong and fennel to the tea has the functions of dispelling cold and relieving pain, invigorating stomach and expelling wind. According to legend, there was a cough in ancient times, which often caused nausea and vomiting, and cold pain in the lower abdomen, which could not be cured for a long time. One day, she accidentally drank fennel tea, suddenly felt a strange smell and gradually became a hobby. After years of illness, she was cured. Neighbors learned that they followed suit and got into the habit of drinking fennel tea. Because people in Changsha can't live without tea, it is called tea rice. How many people are there? How many people have tea and rice? .
Hunan's local specialty Hu' nan cuisine
Short for Hunan cuisine? Hunan cuisine? As one of the eight major cuisines in China, Hunan cuisine is characterized by its emphasis on cutting and seasoning, especially hot and sour vegetables and wax products. Its cooking techniques are good at stewing, steaming, frying, stewing, rolling and frying. Because of its rich variety, distinctive taste, strong local characteristics, a large number of famous teachers, self-contained, world-famous Like what? A hundred pages of hair? As thin as silver hair, a hundred pages of comb? Shaped like a comb? Go beef tenderloin? Slice with paper towels, more innovative dishes? Chrysanthemum squid? 、? Goldfish play lotus? Knife is unique in shape, vivid and ingenious.
Famous dishes:
Shi Mao Braised Pork, Baling Fish Mat, Yongzhou Blood Duck, Dongan Chicken, Tasty Shrimp, Yongzhou Drinking Snail, Ningyuan Blood Duck, Crystal Sugar Xianglian, Fried Assorted Food, Steamed Fish with Bamboo Powder, Big Side Furnace, Scarab in Dongting, Mao Louvre, White Flour Crucian Carp, Dry Steamed Xianglian, Braised Turtle Meat, Butterflies Crossing the River, Salted Rabbit Slices, Goldfish Beating Lotus and Cabbage. Hot and sour louver, five-yuan fairy chicken, fresh fish and raw vegetable soup, Hunan flavor square meat, Yulin fragrant waist, fried eight slices, Zi Long undressed, shark's fin, fried meat with green pepper, duck soup, three pots, meatballs, Zhijiang duck and braised pork with plum vegetables.
Hunan snacks
Changsha Huogong Stinky Tofu, Tasty Shrimp, Boiled Fish Head, Duck Neck, Snail, Fish Head Tofu, Dried Tofu, Tianjin Beef Powder, Leiyang Tanzi Vegetable, Lotus Leaf Rice, Bacon, Sausage, Chopped Pepper, Triangle qianzi, Dragon Fat Pig Blood, Yueyang Barbecue, Liuyang Steamed Vegetable.
Hunan tea
Yueyang Junshan Yinzhen (one of the top ten famous teas in China), Trilobite Tea, Baima Maojian Tea, Anhua Black Tea, Dayong Guzhang Maojian Tea, Changsha Gao Qiao Yinfeng and Hubolu Tea, Yuanling Tanjie Tea.
spirits culture
Yellow Rice Wine: Gu Yue Loutai? It is one of the famous yellow rice wines in China, produced in Yueyang. Yueyang is the largest yellow rice wine industrial base in the central and western regions.
Liquor: Jiugui Liquor, Xiao Kai Liquor, Wuling Liquor, Deshan Daqu, Shaoyang Daqu, Shaoyang Laojiu, Yanfeng Daqu, Zhou Nan Daqu, Liu Yanghe Liquor and Yellow Rice Wine. The characteristics of each city
Changsha specialties: Liuyang Fireworks, Chrysanthemum Stone Carving, Liuyang Douchi, Liuyang Black Goat, Tongguan Pottery and Xiang Embroidery.
Zhuzhou specialties: Zhuzhou Tang Renshen, Zhuzhou Taizi Milk, Liling Ceramics, Liling Fireworks, Youxian Xianggan, Chaling Cattle, Yanling White Goose, Yanling Mushrooms and Yanling Peach.
hunan specialty
Xiangtan specialties: Areca catechu, Xianglian, Dragon brand soy sauce, wick cake, Xiangtan bacon, Shao Feng famous tea, purple oil radish and purple oil ginger.
Hengyang specialties: day lily, Gracilaria lemaneiformis, Areca catechu, Nanyue Yuncha, Hengshan white sugar plum, slag-free ginger, bamboo carving, Nanyue Zhai summer sleeping mat, jiepai porcelain, hibiscus flower and Hengyang snail.
Yueyang specialties: screen engraving, brush, Yuezhou porcelain, Baling fish banquet, tortoise and snake wine, Yuezhou fan, Dongting whitebait and silver needle tea.
Changde specialties: Changde rice noodles, Jinshi beef rice noodles, Taoyuan tea, Taoyuan cattle, Furong series cigarettes, Deshan wine, Shimen Zhongfeng famous tea, advanced bamboo summer sleeping mat, Anxiang preserved eggs, Anxiang salted duck, Hanshou turtle, Dongting hairy crab and Changde salted duck.
Xiangxi specialties: Xiangxi woven flower belt, Xiangxi stone carving, Fenghuang ginger sugar, Yongshun vegetable acid, kiwi fruit and Xiangxi fir.
Chenzhou specialties: Lu Xian brand grapes, organic fine tea, sugar orange, Yuxiang brand noodles, Dongjiang fish, Linwu duck and Yongxing Qijia bacon.
Yongzhou specialties: Yongzhou Blood Duck, Dongan Chicken, Daozhou Grey Goose, Wild Bamboo, Longevity Black Paste Wine, Yaoxiang Babies, Kiwi Fruit, Taochuan Taro.
Huaihua specialties: Xupu honeysuckle, cinnabar orange, Mayang sugar orange, Xuefeng black-bone chicken, Jingzhou blood orange, Jingzhou Mudong Myrica rubra, Qianyang red sweet orange, Zhijiang lotus nut rock sugar, Anjiang pomelo, preserved sweet potato, Tongdao Dongjia bitter wine and Xinhuang beef.
Loudi specialties: Shuangfeng Jasper Green Tea, Shuangfeng Jiu Feng Yunwu Tea, Shuangfeng County Yongfeng Tribute Hot Sauce, Shuangfeng County Yongfeng Spiced Dried Bean Curd, Luokou Qiao Rong Cake, Lianyuan Refined Powder and Taoxi Tribute Tea.
Yiyang specialties: Anhua citrus, lead-free preserved eggs, Anhua wild vegetables, Anhua black tea, Yiyang bamboo mat, Yuanjiang whitebait and Datong Lake hairy crabs.