One of Hunan's special snacks: stinky tofu
Changsha's brand-name snack is a kind of food with unique flavor. The fire palace, a century-old shop, is the best fried, with a crispy outside and a soft inside. For more than 1 years, people who have entered the fire palace have not eaten stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was his favorite food. It was cheap and delicious, and it was excellent to eat. In 1958, when Mao Zedong visited Changsha, he 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, soft as velvet', which is strange in that it is named after stinky, which is different from other marinated foods. Smells stinky, tastes fragrant, and is crispy on the outside and soft and delicious on the inside.
the second Hunan specialty snack: blood tofu
that is, tofu mixed with pig blood, pork, pepper, pepper and other condiments is mashed, smoothed into an oval shape, placed on a fire-resistant kang with a bamboo sieve, smoked and baked into a waxy yellow, which is chewy and delicious. It is a top-grade wine accompaniment and a Tujia specialty.
the third special snack in Hunan: dragon fat pig blood
means that the processed pig blood is particularly tender and smooth, and it is as delicious as dragon liver wind fat. Fresh pig blood flavor raw material for longzhi pig blood. The prepared pig blood is supplemented with dried pepper powder, winter vegetables and sesame oil, which 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 organs.
the fourth special snack in Hunan: Baoqing pig blood meatballs
is a traditional food in Baoqing, which began in the Kangxi period of Qing Dynasty and has been handed down from generation to generation for hundreds of years. Pig blood balls contain protein and various amino acids needed by human body. Moderately salty, delicious, easy to preserve, convenient to eat, with distinctive local characteristics, especially Baoqing (Shaoyang) people love it.
Dongting whitebait, the fifth Hunan specialty snack
is not only tender in meat, but also rich in protein, and has the functions of relaxing the stomach, nourishing yin and tonifying kidney. When eating, fresh whitebait is generally fried with cooked lard or cooked with lean meat and eggs, which is a delicious dish. In addition, after drying, making soup or frying also has its own advantages. The "three fresh whitebait" at Yueyang banquet is delicious and well-known.
the sixth Hunan special snack: Dongting dried wild duck strips
is a famous flavor in Dongting Lake area. Dongting Lake is rich in wild ducks, and waxing is a unique local skill. The preserved wild duck strips in Dongting are mainly made of smoked wild ducks, boneless and cut into strips, accompanied by seasonings such as cress, ginger, refined salt and sesame oil. The dishes are soft with toughness and rich in flavor.
The seventh special snack in Hunan: 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 fragrant and sweet, and can refresh people's spirits after drinking. It has the effects of calming the nerves and invigorating the stomach. It has been used as tribute tea since the late Tang Dynasty to the Qing Dynasty. Junshan Silver Needle Chicken Slices are made by frying 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 well received by Chinese and foreign customers.
the eighth special snack in Hunan: Deyuan steamed stuffed bun
The ingredients are carefully selected. The sugar pit is made of white sugar, rock sugar, rose sugar or osmanthus sugar, which is sweet and refreshing; For meat stuffing, choose pork or good lean meat, and mix with seasonings such as mushrooms and frozen oil, which is oily but not greasy. The master in charge of the case in Deyuan has always been a skilled master, and the wrapped points are thin and large, white in color, soft in texture and elastic.
The ninth special snack in Hunan: salt and pepper prickly heat
"When you rub it with your hands, the jade will be searched for a few times, and the blue oil will be fried to be light yellow and deep; Sleeping at night has no light dreams, and the beauty is wrapped in gold. " This is the poem "Cold Tools" written by Liu Yuxi, a poet in the Tang Dynasty. "Cold tools" are prickly heat. According to textual research, it has been more than 2, years since Changsha made Xunzi, which is recorded in Songs of the South. The elaborately-made prickly heat, with uniform silk thickness, crisp texture, sweet and salty taste and novel and unique shape, is not only a snack, but also a dish. Its main raw materials are flour, salt and white pepper, which are fried.
the tenth special snack in Hunan: Tuannian cuisine
is a common name of "combined cuisine", which is a national dish that Tujia people must make 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 cooked the dishes in advance for the New Year. It is made by combining radish, bean curd, Chinese cabbage, scallion, pork, red pepper strips, etc. into a pot and boiling, which is the "combined dish". Besides delicious taste, it also has profound meaning. It symbolizes abundant crops and family reunion, and reflects the glorious tradition of Tujia people who never forget their ancestors.
the 11th special snack in Hunan: Tujia tribute wine
It is made from pollution-free mountain springs, corn and sorghum in Tujia village, carefully brewed by traditional techniques. The wine is pure and sweet, warm but not dry, full of alcohol and endless bamboo fragrance, which is a good gift for Tujia folks in past dynasties. This bamboo has been stripped of bamboo green and cooking, which can effectively prevent bamboo cracks and mildew, and a small amount of bamboo shavings are allowed to precipitate in the barrel. If stored for a long time, it will volatilize, so it should be drunk in time.
Sichuan specialty snacks list (full)
Source: Network release: October 31, 213 Author: Lzak popularity: 45233
Sichuan specialty snacks have a long history, a wide variety and strong Sichuan local characteristics. Therefore, when traveling to Sichuan, we 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 special snacks in Sichuan first ...
No.1 Chen Mapo Tofu has a long reputation. On the first day of traveling to Sichuan, we rushed to the main store of Chen Mapo Tofu opposite Qingyang Palace. Soon after, the protagonist appeared, and it was not as white as expected. At first taste, as you can see, tofu is too old and has lost its umami flavor. Cumin, a spicy Sichuan pepper, immediately filled the whole taste bud, followed by saltiness. It can be exaggerated to say that it was salty to bitter, and I couldn't eat it after the third bite, so I had to put chopsticks and eat rice. So, this famous dish gave me a horse's taste: You may be able to eat spicy, but when spicy and salty are mixed, my lips are still paralyzed, which is beyond the tolerance of Cantonese people who are mainly light. Dare not ask for red oil (spicy? ), I ordered a chicken soup, which was not bad. The taste was clear and light, with a little flavor, that is, the soup was not cooked well enough, or the soup was not enough. The dragon wonton soup was also thin and slippery, and I personally felt that it was not as delicious as the soup cooked in my hometown.
NO.3 The husband and wife's lung slices
tasted the same as Mapo tofu at first, and the mouth was spicy and salty, so I couldn't taste it at all. I asked the waiter to bring a bowl of boiled water, soak the lung slices in water, and then eat them. It turned out that the lung slices still smelled a little sweet. I don't know if it was sugar or licorice. I finally finished the dish of lung slices, not like trying food, but like a routine business. I picked up the bowl of boiled water soaked with lung slices and tasted it. It was salty, but it still didn't taste good.
NO.3
No matter the string of incense. There is no extra charge for spicy soup base, but it costs eight yuan for Yuanyang soup base, and three pieces are dipped in each bowl. I have to emphasize that no matter what kind of food is dipped in this material, you will be delicious, because this bowl of food is half a bowl of food oil and a little garlic with a lot of monosodium glutamate dissolved in it, can it not kill you?
NO.4 Korean steamed stuffed bun
is a little greasy and tastes unsatisfactory. The advantage is that the waiter can heat the steamed stuffed bun for you.
NO.5 Lai Tangyuan
Eating it in winter is a great pleasure and the only snack that is not spicy. I feel hot in my heart after eating. (in fact, that's not eating your heart warm? )
NO.6 Zhou Jie's rabbit head
For friends who don't eat spicy food, remember to order a spiced one, which is fresh (with more monosodium glutamate), but also permeated with a little spicy and a little coolness, smacking their mouths and delicious (Chengdu dialect). At that time, I went to eat at nine o'clock in the morning. The master said, It's just right now. It's fresh from the oven.
NO.7 Liaoji Bangbangji
21 yuan a catty, bought 1 yuan, and went to Wangjianglou to make tea and eat it as lunch, which was a bit like Guangdong's white-cut chicken, except that it was dipped in Chili oil and other unspeakable seasonings, which was not spicy, but it was ok.
NO.8 tenderloin
A real street snack in Sichuan tourism, three or four pieces of meat are strung with bamboo sticks, fried in oil, and then coated with the required Chili powder, cumin, the amount of which is whatever you choose. Very tender and smooth.
NO.9 Dandan Noodles
should be as famous as Mapo tofu. After eating it, it is full of spicy taste. After gargling with clear water, it still has the aftertaste of Sichuan pepper, which is strange. Companions are greedy for its delicious noodles, but they can't stand its spicy and salty taste. Every time they call Dandan Noodles or Zhazha noodles, they must tell the store not to put them so salty and spicy, and then they should put more bowls of clear water aside and put them directly, but they still feel salty.
NO.1 Zhazha Noodles
The taste is the same as that of Dandan Noodles Daodao, except that a handful of minced pork is put on it (I didn't ask the store, I guessed. Because all tastes are full of spicy, salty and Sichuan pepper, nothing else can be tasted.