1, Xiangtan boiled live fish: classic Xiangtan home cooking, boiled live fish with bighead carp as raw material. In its heyday, the motorcade queued up to grab the table for dinner, which set off an upsurge of eating boiled live fish in Xiangtan. It never stopped and became a frequent visitor at the table. This dish is served in all large Hunan restaurants in the country.
2. Xiangtan Wick Cake: Wick Cake is a kind of strip food, white and smooth, named after its appearance resembling a wick. It is said that wick cake was not famous at that time, but was only loved by local people. 19 15, corduroy cake participated in Panama International Expo. Ambassadors and businessmen from all over the world are amazed when they see this kind of strip food. This kind of food is white, soft, smooth and has a pure sweet-scented osmanthus fragrance. It can be bent into a circle, and the strangest thing is that it can be ignited with a match and burned out. Thus, the veritable "wick" cake is famous all over the world.
3, rock sugar Xianglian: Xianglian is produced in Xiangtan, Hunan. It is white, fragrant and tender, and ranks as the first lotus seed in China with Jianlian. In ancient times, people always regarded lotus plumule as a high-grade nourishing food with rich nutrition. Li Shizhen's Compendium of Materia Medica records: "Lotus seeds tonify the middle energizer, and all diseases disappear. Long-term service makes people healthy and anti-aging, and they won't starve and prolong their life ... "When Mawangdui Tomb in Changsha, Hunan Province was unearthed, it was found that people ate lotus plums more than 2,000 years ago. Xiang Lian was popular before the Ming and Qing Dynasties, and it began to be made with rock sugar in modern times.
4, red simmered water fish skirt: water fish, scientific name "turtle", also known as "foot fish" and "group fish". It is widely distributed in rivers, swamps and ponds in Hunan, with the largest output in Dongting Lake area. It is an advanced tonic with delicate meat and delicious fat.
5, straw mushroom roast pigeon: put a little soy sauce on the pigeon, fry it in hot oil until golden brown, remove it, and cut the onion into sections for later use. Put the pot on fire, add a little peanut oil, stir-fry onion, add fish sauce, oyster sauce, soy sauce, cooking wine, sugar, broth and so on. Add pigeons and straw mushrooms, stew for about 15 minutes, take them out and change them into blocks, put them in the shape of pigeons, enclose the straw mushrooms, steam them in a cage until they are crisp and rotten, and pour out the original juice to thicken the wet starch.