First-class soybeans are selected to make tofu, and then tofu, dried winter bamboo shoots, dried mushrooms and Liuyang lobster sauce are soaked in salt water, which will produce white hairs on the surface and turn gray in color. When it smells bad at first, fry it slowly in an oil pan until the color turns black and the surface swells. Can be fished out, fragrant and attractive, poured with pepper and sesame oil, making the dried fruit crisp outside and tender inside. 2. Sister jiaozi

In the early 1920s, in the market of Changsha Fire Palace, beautiful young Chiang sisters set up stalls to sell jiaozi. The jiaozi they cooked was beautiful and delicious, and was praised by people, hence the name Sister jiaozi. Its color is china white, crystal clear, small and exquisite. Sugar dumplings are sweet but not greasy, and meat dumplings are fresh and tender. Its taste is waxy and soft, and its flavor is unique. It takes glutinous rice as the main raw material and is divided into sugar stuffing and meat stuffing. 3. Scraping bean jelly Scraping bean jelly often appears with stinky tofu, which is a delicious food in Hunan in spring, summer and autumn. Slice the bean jelly into thin slices, put it in a bowl, and then pour in salt water, soy sauce, sesame oil, vinegar, Chili oil and monosodium glutamate. Stir and serve. Mixed with coriander and dried bean curd, it tastes very refreshing, delicious and unique. Authentic Guasha bean jelly with garlic and no onion.