Stinky tofu is a famous snack in Changsha. It is a food with unique flavor. "It smells bad and tastes delicious" is its biggest feature. Many people from other provinces are full of praise after tasting it. The stinky tofu in Changsha is the best fried at Huogong, a centuries-old restaurant. It is slightly crispy on the outside and soft on the inside and tastes delicious. For more than 100 years, everyone who has visited Huogong has eaten stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was his favorite food. It was cheap, delicious and went well with meals. In 1958, when Mao Zedong inspected Changsha, he went to the Fire Palace to have a meal of stinky tofu. The stinky tofu at Fire Palace is carefully made and the ingredients used are particular. Generally speaking, high-quality Liuyang tempeh should be boiled with winter bamboo shoots, shiitake mushrooms, koji wine, etc. to make brine, and then the tofu embryos with good texture should be soaked in the brine. After three to five hours, take them out, rinse them with clean water, and drain them. , heat the fine tea oil, add the stinky tofu embryos, and fry them over low heat. Put the fried stinky tofu on a plate, add chili oil, sesame oil, soy sauce and other seasonings, and an alluring aroma will hit your nostrils. Baoqing Pig Blood Balls is a traditional food in Baoqing. It started 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). Tujia tribute wine is carefully brewed using Tujia village pollution-free mountain springs, corn, sorghum, etc. through traditional techniques. The wine tastes pure and sweet, warm but not dry, mellow and has the fragrance of bamboo. It has been a good gift for Tujia relatives in the past. . This bamboo has undergone processes such as bamboo removal and steaming, which can effectively prevent bamboo cracks and mildew. A small amount of bamboo is allowed to settle in the barrel. Long-term storage will cause volatilization, so it should be consumed in a timely manner. 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. 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. Junshan Silver Needle Chicken Slices are 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 are made with carefully selected 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. Dongting whitebait is not only tender in texture, but also rich in protein. It also 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 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. Salt and pepper dumplings "With delicate hands, you can pick up jade pieces, and fry them in green oil until they are tender and deep yellow; when you sleep with sweet night scent, you will 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 rice dumplings, which is recorded in "The Songs of Chu. 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. Chrysanthemum siomai is one of the most popular foods. Changsha Fire Palace and Chrysanthemum Shaomai in Yuloudong are even more popular among Changsha people. The chrysanthemum siomai has a translucent skin and a salty and peppery flavor. The top opening is decorated with egg yolk to look like chrysanthemum petals, which makes it more elegant. The glutinous rice is soft and not overcooked, and the grains can be counted. Tuan Nian Cuisine is the common name for "combination 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. "Blood tofu" is to mix tofu with pig blood, pork, pepper, chili and other seasonings into a puree, shape it into an oval, place it on a fire pit with a bamboo sieve, and bake it with smoke until it turns yellow. It tastes chewy and fragrant. It is said to be the best accompaniment to wine and is also a Tujia specialty.