Yiyang in Hunan has a long history and beautiful cultural environment. It is a fascinating ancient cultural city. There are also a large number of wild animal resources, coupled with the superior climate, making Yiyang a veritable "Land of Fish and Rice" and "The Fragrance of Tea and Bamboo". The snacks here have many specialties, the most famous ones are Yang Pai Tang, Magnolia slices, Zijiang fish, soy milk crystals, tofu curds, preserved eggs with preserved pineapples, etc.

Today, I will introduce some delicious Yiyang specialties:

1. Yiyang Paitang

Yiyang Paitang has a long history and is famous in Dongting. Hushui Township. The discharged sugar is as big as a cigarette box, milky white, and evenly covered with sesame seeds all over the body. The length, width and thickness are suitable. Generally, there are 20 to 40 pieces per pound. There are four large holes in the body. 64 small holes. 1024 micropores, the pores are fine and evenly dense, and can be broken into pieces when pinched by hand.

2. Zijiang fish

Zijiang fish is also known as "tribute fish" and "plum fish".

This fish is small in size, about 1.5 centimeters long, has a big head, and is covered in yellow patterns. It can be eaten fresh and has a delicious taste. Dried into light dried fish, cooked with eggs, taste better. The method is to beat the eggs into juice, add a small amount of Zijiang fish seasoning and mix it. After steaming, the small fish will float in the egg juice in the bowl, head and tail down, slim and graceful, without side eyes or sinking. Schools of Zijiang fish often appear on the water surface during the yellow plum season, so they are called "plum fish".

3. Yiyang Songhua Preserved Egg

Yiyang Songhua Preserved Egg is a famous specialty dish and one of the traditional specialties in Yiyang City, Hunan Province. It has a history of more than 500 years. It tastes delicious, light and refreshing, with a long aftertaste.

The body of Yiyang Songhua Preserved Egg is soft and elastic, slippery but not sticky. The egg white is so transparent that you can see the human figure, and there is a naturally formed milky white pine branch pattern on it. The egg yolk has five different shades of colors: dark green, grass green, dark green, brown, and orange. It tastes delicious, light and refreshing, with a long aftertaste.

4. Butterflies Floating Across the River

Butterflies Floating Across the River is a unique delicacy of the people in Heshanhu Township, Yiyang, specially used to entertain relatives, friends and guests.

This dish is made from the unique fish of Dongting Lake area. The preparation method is as follows: first chop off the head and tail of about one kilogram of fish, disembowel it, remove the scales, remove the tendons and spines, and cut it into thin, butterfly-shaped fish fillets. Then wash the fish heads and tails to make the original fish soup, add lard, refined salt, shredded ginger, chili and MSG and other seasonings. When the fish soup is boiling in the hot pot, add the thin Put the fish fillets in batches. As the fish soup boils, the fish fillets will float up on the other side of the hot pot when they are put down from one side of the hot pot. The thin fish fillets in the soup will stretch out one by one. It looks like a white butterfly floating across the river. Therefore, the people of Hu Township gave this dish a good name, called "Butterfly Floating across the River". Nowadays, this dish has moved out of farm tables and into luxurious hotels and restaurants. The elegant name on the menu is "Dongting Butterfly Floating across the River".