When it comes to Hunan food, one word can describe "spicy", and Hunan snacks are so spicy and have Hunan characteristics. So what are the Hunan specialties?

Come and see it with me.

Stinky tofu is a famous snack in Changsha. It is a food with unique flavor. Fire Palace, a centuries-old store, is the best in frying. It is slightly crispy on the outside and soft on the inside and tastes delicious. For more than 100 years, everyone who has entered Fire Palace has eaten it.

Stinky tofu.

Blood tofu is made by mixing tofu with pig blood, pork, Sichuan peppercorns, chili peppers and other seasonings into a puree, then rolling it into an oval shape, placing it on a fire pit with a bamboo sieve, and roasting it with smoke until it turns yellow. It tastes chewy and fragrant, and can be called a wine accompaniment

Top grade, it is also a Tujia specialty.

Dragon fat pig blood refers to the processed pig blood that is particularly tender and smooth, as delicious as dragon liver fat.

Dragon fat pig blood uses fresh pig blood flavor raw materials.

The prepared pig blood is supplemented with minced dried peppers, winter cabbage and sesame oil. It is slightly spicy and crispy, smooth and tender, and very delicious.

Especially in winter, eating a bowl of steaming pig blood can warm the whole body and benefit the five internal organs.

Baoqing Pig Blood Balls is a traditional food in Baoqing. It began during the Kangxi period of the Qing Dynasty and has been passed down from generation to generation and has a history of hundreds of years.

Pig blood meatballs contain plant protein and a variety of amino acids needed by the human body.

It is moderately salty, has a delicious waxy aroma, is easy to preserve, and is convenient to eat. It has distinctive local characteristics and is especially loved by people in Baoqing (Shaoyang).

Dongting whitebait is not only tender in texture, but also rich in protein. It also has the functions of strengthening the stomach, nourishing yin and nourishing the kidneys.

When eating, fresh whitebait is usually fried in cooked lard or cooked in soup with lean meat and eggs. It is a delicious delicacy.

In addition, after drying, it also has its own advantages in making soup or frying.

The "three delicacies of whitebait" at the Yueyang Banquet are delicious and popular.

Dongting waxed wild duck strips are a famous flavor in the Dongting Lake area.

Dongting Lake is rich in wild ducks, and wax making is a unique local technique.

Dongting waxed wild duck strips are made from smoked wild duck as the main raw material, boneless and cut into strips, accompanied by condiments such as cress, ginger, refined salt, and sesame oil.

The dishes are soft yet tough and have a rich aroma.

Junshan Silver Needle Chicken Slices is as famous as Hangzhou’s “Longjing Shrimp”.

"Junshan Silver Needle" is a tea extracted from more than a dozen tea trees in Baihe Temple in Junshan. It has a fragrant and sweet taste and can invigorate people after drinking. It has the effects of calming the nerves and strengthening the stomach. It has been regarded as a tribute tea from the late Tang Dynasty to the Qing Dynasty.

Junshan Silver Needle Chicken Slices are stir-fried with chicken and Junshan Silver Needle Tea. The finished dish is white and green, the chicken slices are fresh and tender, and the silver needles are fragrant. Its taste is excellent and it is very popular among Chinese and foreign customers.

Deyuan Steamed Buns carefully select ingredients.

The sugar dumplings are made by mixing white sugar, rock sugar, rose sugar or osmanthus sugar, which are sweet and refreshing; the meat dumplings are made from pork belly or lean meat, mixed with mushrooms, frozen oil and other seasonings, which are oily but not greasy.

The chefs at Deyuan have always been skilled craftsmen. The buns they make have thin skin, white color, soft texture and elasticity.

Salt and pepper dumplings: "With slender hands, I can pick up jade, and fry it in green oil until it turns a tender yellow color; I sleep with sweet fragrance at night, and I have no light dreams, and the beautiful lady's arms are wrapped with gold." This is the poem "Cold Equipment" by Liu Yuxi, a poet of the Tang Dynasty.

"Cold tools" are steamed buns.

According to research, Changsha has a history of more than 2,000 years in making steamed buns, which is recorded in "Chu Ci. Soul Calling".

The carefully made dumplings have uniform thickness, crispy texture, sweet and salty taste, and novel and unique shape. They can be both snacks and vegetables.

Its main raw materials are flour, salt and white pepper, which are fried.

Tuan Nian Cuisine is the common name for “Combined Cuisine” and is a national dish that every Tujia family must make during the New Year.

According to legend, during the Jiajing period of the Ming Dynasty, the chieftain sent troops to fight against the Japanese. In order not to miss the military plane, the soldiers cooked vegetables to celebrate the New Year in advance.

To make it, radish, tofu, cabbage, shallots, pork, red pepper strips, etc. are combined into a pot and boiled to form a "combination dish".

In addition to the delicious taste, it also has a profound meaning.

It symbolizes a good harvest and family reunion, and reflects the Tujia people’s glorious tradition of never forgetting their ancestors.

Tujia Sanxiaguo Speaking of Sanxiaguo, everyone who has been to Zhangjiajie knows it. Most of them are fat intestines, pork tripe, beef tripe, sheep tripe, pig trotters or pig head meat. Choose two or three of them.

Or a variety of them are specially processed by local chefs and cooked in one pot.

The way to eat Sanxiaguo is also divided into dry pot and soup pot. Dry pot has no soup and has a strong spicy taste. People who can't eat spicy food are best not to eat it.

Blood cake duck: When making, first put the pre-soaked high-quality glutinous rice into a porcelain basin for later use. When slaughtering the duck, dissolve the duck blood into the glutinous rice and soak it evenly.