Stinky tofu

Changsha's stinky tofu is most famous for its century-old fire palace. Everyone who enters the fire palace doesn't eat stinky tofu. 1958, when Mao Zedong visited Changsha, he went to the Fire Palace to eat stinky tofu. The stinky tofu in Huogong Palace is made of high-quality Liuyang douchi and brine, boiled with winter bamboo shoots, mushrooms and koji wine. The fried stinky tofu is crispy outside and tender inside, and then poured with spices such as Chili oil, sesame oil and soy sauce, which is very delicious.

In addition to the Fire Palace, many personal stalls scattered in folk alleys taste quite good, such as the "Five Corners" in the south gate, and the teams that buy stinky tofu often have to queue for a long time.

2

Taste shrimp

Tasty shrimp is a special snack that rose in Jiaoyu Street and Nanmenkou of Changsha a few years ago, and then spread to the whole city and even the whole province, and it has been prosperous ever since. Tasty shrimp is gorgeous in color, rich in soup, spicy and delicious, and is deeply loved by Changsha people. At first, fresh shrimp appeared on the dining table in the form of midnight snack. Now there are many special restaurants specializing in fresh shrimp in Changsha, such as "Simian" in the south gate, "Shengji" and "Meiyuan" under Bayi Bridge.

Shrimp won the hearts of Changsha people with the hotness of a sister in Changsha. This is a kind of hot from skull to toe, so hot that your tongue sticks out straight, and you are fascinated. After drinking a glass of cold beer, I immediately continued to fight, for fear of not having enough shrimp in such a dark night and losing money. Taste shrimp also has its vivid color and fragrance, red shrimp shell, white and tender shrimp meat, and a few pieces of onion and perilla floating in chicken soup. Pick up a fat red shrimp from the basin, tear it with both hands, tear off two shrimp tongs, and then gently open the shrimp shell to reveal the crescent-shaped shrimp meat. Diners who are not afraid of spicy food can also stick some soup. Unlike Shanghainese who pick crabs with toothpicks, Changsha people have a sense of heroism when they eat fresh shrimp. No wonder street legends say that this delicious shrimp also has the function of "aphrodisiac". A close friend is from Hunan, wandering in Shenzhen. He seldom goes back to Changsha during the Chinese New Year, but every summer, he is always tempted to fly back to Changsha by delicious shrimp. When he left, he had to pack his bags and take a few planes to have a drink.

There are many famous scenic spots in Changsha, such as Yuelu Mountain, Juzi Zhoutou, Yuelu Academy, Mawangdui and Han Tomb. Can let you know the profoundness of Huxiang culture. And every time I mention Hunan to friends from other places, in addition to these places of interest, I also want to mention our snacks in Hunan.

Hunan snacks are also famous: stinky tofu, rice flour, bean jelly and so on. , are famous snacks with a history of one hundred years; In the past two years, some home cooking practices have greatly overshadowed the momentum of these famous snacks, and delicious shrimp should be the first choice!

This kind of shrimp is called "crayfish" in the north. It was originally grown in some ponds, and people seldom regard it as a dish on the table. Later, I didn't know who was the first person to eat shrimp, and then many cooking experts kept discussing its cooking methods. Nowadays, especially in summer in Changsha, eating delicious shrimp has become an indispensable landscape.

In fact, the uniqueness of fresh shrimp is that it is very spicy. However, different shrimp restaurants have their own unique cooking methods which will attract more shrimp eaters.

If you have the chance to come to Changsha in summer, you will definitely see many light boxes in the street night market, which say "spicy", "spicy is not afraid", "not spicy is free" and "the hottest in the world". Yes, those are stalls or small shops that eat fresh shrimp.

Many foreign friends came to Changsha and were a little upset when they saw the scene of eating shrimp: why is this shrimp so attractive? Indeed, there are few edible parts of shrimp, and you can't eat anything except two big pliers and a little meat in your tail. I think, trying to eat these meats may be the greatest pleasure of eating delicious shrimp!

The word "tasty shrimp" is becoming more and more popular, and we even joke sometimes: "In fact, the mascot of Changsha can be designated as 1 transformed tasty shrimp". Therefore, it can be seen that its position in the hearts of Changsha people is really important. In a few years, tasty shrimp may become a traditional snack in Changsha, and we don't rule out the possibility that it will occupy a place in Huxiang food culture.

three

Spicy salted duck

The sauce duck in Du Xiang is characterized by fragrance, thinness and thinness. Weigh it up to a catty, but the meat is dry but not tough. In the vernacular, it is chewy and toothless. It tastes salty and a little spicy (if you don't eat spicy food, it is spicy). You just feel a little delicious when you eat it. If you eat all the way, you hope you can't swallow it with your belt bone. The best food recommended by Banel Brick and his colleagues is duck neck. Some people say it's duck skin, some people say it's a threat from ducks, and some people strongly recommend duck wings. Hehe, each has his own merits and different opinions.

In fact, salted duck is not a specialty of Changsha, but Changsha people's love for salted duck should not be underestimated. Sauced duck is generally made of Chinese herbal medicine, spices, pickles and so on. And then dried and baked. Fortunately, salted duck can be packed and taken away! Therefore, tourists who have eaten delicious salted ducks can buy a few to go home, and there is no need to keep thinking about leaving Changsha and not eating them.

four

rice noodles

Changsha rice noodle is not as famous as Guilin rice noodle, but it has its own characteristics and is one of the favorite foods of Changsha citizens. People in Changsha like to eat rice noodles, which are divided into round noodles and flat noodles. Most Changsha citizens prefer flat noodles, because the advantage of flat noodles is that they are easier to taste than round noodles. You should know that rice noodles themselves are tasteless, and they are all seasoned with soup. So soup head is the key to a bowl of rice noodles. Strangely, many Changsha citizens don't drink soup when they eat rice noodles, but only fish them clean, and the soup is still intact. This has puzzled me for many years, because I am a soup lover and think it is a waste to keep delicious soup. Besides size, Changsha people call the side dishes placed in rice noodles size, which can be covered and fried. The so-called code-covering means coding in advance, and directly covering the finished product code on it after the powder comes out; Fried code, as its name implies, is a side dish that is temporarily fried in a small pot when ordering powder, so the code is fresh and tastes better, so it is more expensive than the cover code. Generally, we often eat shredded pork, hot and sour, crisp pepper and sauce. Miscellaneous sauce and other Changsha rice noodles are served in pairs, which is the standard configuration. But if you want a little more powder or a little more size, you can tell the store when you buy powder that you should be selective or cover it again. People who don't understand are often confused. These are the brands of rice noodles. There are many brands. The most common one is the heel sleeve. Light pick means less powder, heavy cover means more size, and vice versa. In the past, buying flour was called buying potato chips. There is a wooden board in front of the shop, on which many chips made of wooden strips are hung. You bought the French fries you wanted, walked to the back of the store and gave them to the chef who made rice noodles, hung your French fries in your bowl or inserted them directly in the bowl, and then took them away when the flour was ready. It sounds unsanitary, but the so-called unclean, eating without illness, has now been reformed, potato chips have become history, in fact, I still miss it.

Practice of Changsha rice noodles

Ingredients: rice flour, shredded mustard tuber, shredded pork, salt, monosodium glutamate, soy sauce, mixed bone soup, dried pepper, chopped green onion and cooked lard.

Method:

① Shredded pork, pickled mustard tuber, stir-fry, adjust the taste, add mixed bone soup and stew for later use.

② Take a bowl and add salt, monosodium glutamate, soy sauce, dried pepper, miscellaneous bone soup, cooked lard and chopped green onion for later use.

③ Boil boiling water in the pot, add rice flour and blanch it, then remove it and put it into a bowl, then pour in shredded pork.

five

Soro

Fried screws are very popular in Jiangnan area, and Changsha people also like to eat "Thoreau". The reason why it is called snail is related to the movement and sound when eating. When eating snails, veterans usually hold the snails with their fingers or chopsticks. When their mouths are closed, the snail meat comes out. Then he bites the snail meat with his teeth and eats it with soup.

six

Sugar and oil Baba

Sugar and oil Baba is a traditional snack in Changsha, which is made of glutinous rice, sweet and soft, crisp outside and tender inside, and can be bought in ordinary streets. When I was a child, some people used sugar and oil Baba for breakfast. Although it was fried in an oil pan and wrapped in syrup, it was not greasy to eat. More famous are sugar and oil Baba in Gong Li Temple and Fire Palace.

seven

Braised pork knuckle

Braised pig's trotters are a favorite food of Changsha people and can be used as snacks or dishes. Pig's trotters contain collagen, which can be used for beauty, so you can see that girls in Changsha have more water. The famous pig's trotters restaurant in Changsha has a big bowl of chefs and Wu's pig's trotters are rising stars.

Ingredients: Wash trotters, salad oil, salt, monosodium glutamate, cooking wine, soy sauce, sugar, white sugar, chopped green onion, Jiang Mo, onion stalk, cinnamon, star anise and dried Chili.

Method:

(1) Cut the trotters and blanch them.

(2) Stir-fry ginger, onion, cinnamon, star anise and whole dried chili, add pig's trotters, stir-fry until dry, add cooking wine, sugar and soy sauce, stir-fry, add water, season and stew until crisp and rotten.

When eating, pick out ginger, onion and spices, put them in a bowl and sprinkle with chopped green onion.

eight

Taste crabs

People in Changsha like eating crabs and shrimps very much. Crab and shrimp are two dishes that Changsha people must order at the supper stand. Changsha's famous taste crab belongs to "Meiyuan Shrimp City". Its founder, Mr. Wang, was the first person to manage tasty shrimp in Changsha, and later developed dishes with various flavors such as crab, snail and green mouth. As the soup of fried crab was carefully developed by Mr. Wang after nearly ten years, more than ten kinds of Chinese herbal medicines were added, and the unique chicken juice and plum garden formula were matched, which had plum garden flavor in taste. Meiyuan crab is a meat crab from Mekong River in Myanmar. It is not only spicy, but also more tender and delicious than the crab meat of ordinary river crabs, so diners are reluctant to put down their chopsticks after eating.