Baked fish in Pingjiang, steamed salted fish in Changshou, eel noodles in Nanjiang, Shifengda Ciba, dried sauce in Changshou spiced sauce, Jiayi oil tofu, colorful turtle Xiangyun crucian carp, family photo, spicy wild duck, salted mandarin fish, braised eel slices, beer duck, fish hotpot and Miluo Zongzi Dongting. Baling whole fish mat, Dongting dried wild duck strips, shrimp cake

1 and shrimp cake

are Yueyang-style snacks in Hunan, which are made of fresh shrimp produced in Dongting Lake mixed with flour paste and fried. It has the characteristics of fresh, fragrant and tender taste, crisp and delicious. Its preparation method is to take 15 grams of fresh shrimp, remove its whiskers, wash it with water, drain it, put it into a basin, add 45 grams of flour, 6 grams of refined salt and 3 grams of clear water and mix well. Pour 3 grams of vegetable oil into the pot, and when the heat reaches 7% with medium fire, scoop the mixed shrimp batter into a flat-bottomed ladle with a diameter of about 13 cm in batches, scrape it flat with bamboo chopsticks, evenly overlap the shrimps, then put it into the pot, fry it for 5 seconds, then remove the shrimp cake from the iron ladle, take out the iron ladle, fry it for about 4 minutes, pick it up, and drain the oil.

2. Dongting dried wild duck strips

The famous flavor of Dongting Lake area. Dongting Lake is rich in wild ducks, and waxing is a unique local skill. The preserved wild duck strips in Dongting are mainly made of smoked wild ducks, boneless and cut into strips, accompanied by seasonings such as cress, ginger, refined salt and sesame oil. The dishes are soft with toughness and rich in flavor.

3. Baling Fish Mat

Yueyang Dongting Lake is made of all kinds of money. Its cooking skills are unique in shape, color, fragrance and taste. In * * *, it is called "steamed all-water fish", which is a delicacy on the table. "Bamboo-tube fish" is also a must in Baling whole fish banquet. The herring is steamed in a bamboo tube, which makes the fresh and tender fish with the fragrance of bamboo, mellow and sweet, and makes people memorable.

4. Dongting whitebait

Dongting whitebait is not only tender in meat, but also rich in protein, and has the functions of relaxing the stomach, nourishing yin and tonifying kidney. When eating, fresh whitebait is generally fried with cooked lard or cooked with lean meat and eggs, which is a delicious dish. In addition, after drying, making soup or frying also has its own advantages. The "three fresh whitebait" at Yueyang banquet is delicious and well-known.

5. Butterflies crossing the sea

Butterflies crossing the river, also known as butterflies floating in the sea, are named because the fish slices look like butterflies after scalding. Chefs in Yueyang replace the folk seven-star stove with hot pot, and first make fresh juice from chicken soup, fish head, fish bones and fish skin and pour it into the hot pot (stainless steel soup pot can also be used with a small alcohol stove). When eating, put the fish fillets in the boiling hot pot, fry them, and dip them in seasonings to serve. The cooked fish is tender, the soup is delicious, and it is very palatable when eaten hot. This dish is very popular with people and has become one of the dishes in the "Baling Fish Banquet".

6, Junshan Silver Needle Chicken Slices

Junshan Silver Needle Chicken Slices, like Hangzhou "Longjing Shrimp", are famous all over the country. "Junshan Silver Needle" is a kind of tea extracted from more than a dozen tea trees in Baihe Temple in Junshan. It tastes fragrant and sweet, and can refresh people's spirits after drinking. It has the effects of calming the nerves and invigorating the stomach. It has been used as tribute tea since the late Tang Dynasty to the Qing Dynasty. Junshan Silver Needle Chicken Slices are made by frying chicken and Junshan Silver Needle Tea. The dishes are white and green, the chicken slices are fresh and tender, and the silver needles are fragrant. They are very delicious and well received by Chinese and foreign customers.

7. Longevity Spiced Sauce Dried

Longevity Spiced Sauce Dried is made from soybeans, supplemented with chicken soup, vegetarian food, sesame oil and spices. The color is dark, the texture is soft, the taste is fresh and delicious, and the sauce is fragrant and memorable.

8. Orchid radish

Orchid radish, also known as hemp fiber radish, was made from fresh radish with thin skin, tender meat and smooth skin, supplemented by Chili powder and salt in the late Ming and early Qing Dynasties. After improvement, the radish is still a whole after being cut by several knives. When it is lifted, it looks like an orchid in full bloom, and it is like the rain gear and hemp fiber of farmers in the past, hence the name. It preserves the traditional spicy flavor and has a crisp and fragrant aftertaste; At the same time, it also helps digestion and increases appetite, and has been selling well in the northern Hunan market.

9. Santang sweet and sour buckwheat head

Santang sweet and sour buckwheat head is refined from local buckwheat head, which is famous for its white, round, crisp and tight meat, and has the functions of appetizing, heatstroke prevention and helping digestion.