The four of them sat on the green leather train mat, played cards for a while and ate some miscellaneous things. It was not until the day they arrived at the hotel that they made a detailed travel guide.
When it comes to local characteristics, the first thing that comes to mind is local scenic spots and folk snacks, and "eating", as one of the most concerned issues of human beings, is undoubtedly the main road to be solved first as a foodie. As the saying goes, "Food is the sky for the people". We are not thinking about the day of "eating", but offering sacrifices to ourselves as "the sky".
Breakfast on the first day was chosen in a small noodle restaurant on the street not far from the hotel and Changsha Railway Station. The whole store is relatively narrow, mainly made of wood. I ordered a bowl of beef noodles myself, and the other three also ordered beef soup powder in the same place.
I have to complain that the weight is not enough to support its price, perhaps because I chose a place with a train station nearby. At that time, I was a little shocked and surprised by the high consumption level in Changsha. It was not until the next day that we collected all the streets and urban areas that we realized the regional differences and grade differences of the catering and food industries in this city for different consumer groups.
Speaking of the taste of this bowl of noodles, it can be summarized as "rough and tasteless" in one sentence. More importantly, this bowl doesn't look glamorous, and the taste of noodles and the ingredients of soup are poor. It's no exaggeration to give this store a bad review.
Of course, I'm not a one-sided person. Maybe I just haven't found the right place.
Changsha stinky tofu is probably the most famous stinky tofu in China.
It's still early to come back from Orange Island, so I walked past several shops and walked along Exit 2 of the subway station to Temple Street. I feel that every street stall in Changsha must have a folk snack-black stinky tofu.
Really, everyone has a bowl of mouth and tongue when they go to the street.
This is a very ordinary time-honored stinky tofu shop in Changsha. The price is not expensive, but the taste is not as beautiful as expected. But then we went to the famous "Luoji stinky tofu" on Pozi Street and compared it. We realized that its level was not high enough.
Luo Ji's stinky tofu is very tasty, moderately salty, and the spicy taste mixed with the tofu sandwich is very delicate, not as "dry and spicy" as everyone said in Hunan.
This feeling.
The suggestion is that when traveling in other places, you must find an old shop with the most beautiful local flavor, so that you can truly appreciate the local specialty snacks while satisfying your appetite.
The stinky tofu in old Changsha has one characteristic, which certainly does not rule out the wrong conclusion of our group-it smells bad, but the entrance smells bad.
This is completely contrary to my previous impression of stinky tofu, but strangely, I don't reject this opposite taste, because surprisingly, this smell will not have any negative impact on its taste. On the contrary, this smell is full of Chili water and chewy tofu layer, but it brings people a wonderful experience.
At four o'clock in the afternoon, a group of people walked east and west, half dead. We came to an alley on the commercial pedestrian street, and then chose a special restaurant that read "Today's Special", where the boss and his family were playing poker.
We sat down and ordered a flower, a grilled fish, a teppanyaki and Chinese cabbage.
Choosing the two representative dishes in the above picture, you can obviously find that chopped raw peppers are scattered on the surface, but the peppers are not spicy. When you taste them, you can feel the mutual penetration and adhesion of pepper water and meat, which is similar to the taste of Sichuan food, but it is not easy to become addicted.
In addition, these four dishes are generally salty. I am a rare Sichuan native with a light taste in Southwest China, and my demand for salt is slightly secondary, although I also admit that the importance of salt in cooking and seasoning is paramount.
However, if the people who taste these four dishes are middle-aged people who love salty and spicy food, the results will definitely satisfy you.
The next day's breakfast is Taiping Street, which is highly recommended by every Changsha diners.
As shown in the picture, we ate a prune meat pie first, which is also available in Wuhan, and the weight is out of proportion to the price. Of course, this has a lot to do with our visit to Wuyi Square, which is a special gathering place for Changsha local snacks for foreigners and a pit at the top of urban consumption level.
But other than that, the taste of the cake is still very authentic, which is different from the pot helmet in Wuhan. Its taste is sweet, which seems to be closer to its local taste preference in Zhejiang Province. Apart from the lack of food, the crisp taste of the cake is actually good.
So, we found another noodle restaurant. The picture above shows the beef offal noodles and noodle soup ordered by two roommates. I ordered a cup of expensive soybean milk and an ordinary fried dough stick myself (although the taste of soybean milk is really pure), and then the overall result was really unsatisfactory. Although the taste of noodles is indeed smoother than the first day, I just want to vomit again. Changsha people really don't know much about the ingredients of noodle soup powder.
A roommate who loves spicy food added a little millet spicy, and then magically upgraded the taste of this noodle to a higher level, including the soup base. As a result, I began to feel more and more that peppers are of vital significance to Changsha cuisine.
After coming down from Yuelu Mountain, I visited Hunan University of Economics and Business on the way to Meixi Lake Music Festival, and bought a long-awaited 10 old Changsha sausage in the canteen (unified price outside 13 RMB). Why are flowering sausages that are a little bigger than ordinary sausages so expensive?
According to local people, its meat is delicious and authentic, and there is no adulteration of flour.
The bite I took really proved this fact. Glittering white spherical fat is sandwiched between pink lean meat, which reminds me of the grilled coarse sausage in 3 yuan, Wuhan, but the taste is not so greasy.
In addition, its outer layer is particularly hard and has a burnt texture, but from the appearance, it is just attractive.
On the first night in Changsha, I saw countless tourists talking about folk snacks in Changsha. Besides stinky tofu, they will definitely mention sugar and oil Baba. As the picture shows, its color is gold.
, the whole is oblate. When I first saw this thing, I thought of the daily Chinese fast food-avocado. I bought it without hesitation and took a bite. Sure enough, it is soft glutinous rice. The sugar sprinkled on the outside of the fried layer and the sticky taste in my mouth really have a sweet and playful comfort, just like biting candied haws when I was a child.
On the last day, Changsha's delicious food ended with a bowl of braised beef and miscellaneous sauce noodles. I have to emphasize once again that Changsha cuisine attaches importance to salt-the taste is really not ordinary salty.
By the way, I sent a salted duck to Sichuan when I came back. It happened that my classmate also bought a bag and tasted it. Miraculously, they ate a beef with the smell of fire whip. This feeling is probably what Sichuanese like.
Finally, I put forward a very real lesson and suggestion: when you go out, you must prepare enough food, or your wallet will suffer.
Changsha is mainly based on Hunan cuisine, after all, it is the birthplace of Hunan cuisine, but since modern times, all kinds of gourmets from all over the country have gathered in Changsha, where there are extremely rich kinds of food, so you can eat whatever you want.