Pingjiang Fire-baked Fish, Changshou Steamed Salt Lai, Nanjiang Eel Noodles, Shifeng Rice Cake, Changshou Five-Spice Dried Sauce, Jiayi Oil Tofu, Colorful Turtle Xiangyun Crucian Carp, Family Portrait, Spicy Wild Duck, Salt and Pepper Mandarin Fish Fish, braised eel slices, beer duck, fish hot pot, Miluo rice dumplings, Dongting wild duck strips, Longnu Dendrobium beads, Tingyu fish belly, Junshan silver needle chicken slices, Baling whole fish mat, green bamboo flour steamed fish, Tingyu fish belly, Dongting Cured Wild Duck Strips, Steamed Cured Meat, Butterfly Crossing the River, Dongting Whitebait, Dongting Golden Turtle, Baling Whole Fish Mat, Dongting Cured Wild Duck Strips, Shrimp Cake

1, Shrimp Cake

Shrimp cakes are a snack in Yueyang, Hunan. They are made from fresh shrimps produced in the Dongting Lake area, mixed with flour batter and fried. It has the characteristics of fresh, fragrant and tender, crispy and delicious. The preparation method is to take 1500 grams of fresh shrimp, remove the whiskers, wash with water, drain and put into a basin, add 450 grams of flour, 60 grams of refined salt, and 30 grams of water and mix well. Pour 3000 grams of vegetable oil into the pot and heat it over medium heat until it is 70% hot. Ladle the mixed shrimp batter into a flat-bottomed ladle with a diameter of about 13 cm in batches. Use bamboo chopsticks to flatten it and evenly overlap the shrimps, then add it to the pot. After frying for 5 seconds, the shrimp cakes will separate from the iron ladle. Pull out the iron ladle and fry for about 4 minutes. Drain the oil and serve.

2. Dongting Wild Duck Strips

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 tender yet tough and have a rich aroma.

3. Baling whole fish mat

Made from various kinds of money produced in Yueyang Dongting Lake. His cooking skills are characterized by his creativity in shape, color, aroma and taste. The "steamed whole-water fish" that is called a delicacy in the banquet is reflected in its appearance. "Bamboo Tube Fish" is also a specialty of Baling's whole fish banquet. The pomfret is steamed in a bamboo tube, making the tender fish meat with the fragrance of green bamboo, rich and sweet, making people have endless aftertaste.

4. Dongting whitebait

Dongting whitebait is not only tender in texture, but also rich in protein, and has the functions of widening the stomach, nourishing yin and nourishing the kidneys. When eating, fresh whitebait is usually fried in cooked lard or cooked with lean meat and eggs in soup. 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.

5. Butterfly crossing the sea

Butterfly crossing the river, also known as butterfly crossing the sea, is named because the fish fillets look like butterflies after being boiled. Chefs in the Yueyang area use hot pot instead of the folk seven-star stove. They first use chicken soup, fish heads, fish bones, and fish skin to make fresh juice and pour it into the hot pot (you can also use a stainless steel soup pot with a small alcohol stove). When eating, put the fish fillets into the boiling pot. Boil it in a boiling hot pot, scoop it out, dip it in seasonings and serve. The fish meat in the adult dish is tender and the soup is delicious. It is eaten right after it is blanched and is very delicious. This dish is very popular and has become one of the dishes in the "Baling Whole Fish Banquet".

6. Junshan Silver Needle Chicken Slices

Junshan Silver Needle Chicken Slices, like Hangzhou’s “Longjing Shrimp”, are famous throughout the country. "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.

7. Dried longevity five-spice sauce

Dried longevity five-spice sauce is made from soybeans and refined with chicken broth, monosodium glutamate, sesame oil, spices, etc. The color is dark and bright, the texture is soft, the taste is fresh and delicious, the aroma of sauce is fragrant, and the aftertaste is endless.

8. Orchid radish

Orchid radish, also known as coir raincoat radish, is a thin-skinned, tender and smooth fresh radish produced in the Dongting Lake area in the late Ming and early Qing dynasties. Made with chili powder and salt. Later, after improvements, the radish remained as a whole after being cut several times. When lifted, it looked like a blooming orchid, or like the rain gear and raincoat of farmers in the past, hence the name. It retains the traditional spicy flavor and has a crisp, tender and fragrant aftertaste; at the same time, it also helps digestion and increases appetite, and has been a best-seller in the Xiangbei market.

9. Santang Sweet and Sour Buckwheat Head

Santang Sweet and Sour Buckwheat Head is refined from local buckwheat heads. It is famous for its white, round, crispy and firm flesh. It has It has the functions of appetizing, preventing heatstroke and aiding digestion.