The characteristic of Hunan cuisine is "spicy". Hunan people like to eat spicy food, and they use a wide range of ingredients and varieties. They pay attention to spicy, fragrant, fresh, soft and tender feelings. They are famous for simmering, stewing, curing, steaming and stir-frying.

How much do you know about Hunan’s food?

Today I recommend to you the top ten delicacies of Hunan. They are famous and popular. You must eat them when you go to Hunan!

1. Stinky tofu Shaoxing stinky tofu can be said to have a long history. It can be traced back to the Kangxi period of the Qing Dynasty. Kangxi became so poetic after eating Wang Zhihe stinky tofu that he wrote the word "Qing Fang", which made Shaoxing stinky tofu famous.

Be famous all over the world.

The old tofu is soaked in amaranth stem juice. The stinky tofu made can be steamed or fried, mainly fried.

Smell the stinky food and dip it in some sweet chili sauce for even more flavor.

Especially Guan Laotai’s stinky tofu has long been famous and has a very tender and smooth taste.

In addition, there is a "Three Flavors Stinky Tofu" near Shuangzi Bridge, which has a unique flavor, crispy on the outside and tender on the inside. Others such as beef soup and fermented rice dumplings are very good.

Hunan stinky tofu products are different from stinky tofu in other places.

Judging from the color and smell, Changsha's stinky tofu fits the word "stinky tofu" very well.

Dark color, strange smell at first smell.

In fact, it is crispy on the outside and tender on the inside, fragrant and delicious, strange and attractive, smelly and fragrant, fine workmanship and excellent taste.

2. Flavored shrimp Flavored shrimp, also called spicy crayfish and spicy crayfish, is a Hunan specialty snack.

It emerged in Changsha Education Street, Nanmenmen and other places in the past few years, and later spread to the whole city and even the province, and it continues to flourish to this day.

The lobster used as the main ingredient is originally from North America and now grows in rivers, lakes and swamps in southern China.

The flavored shrimp is bright red in color and has a spicy, fresh and rich taste. It is deeply loved by Changsha people who have strong tastes.

Flavored shrimp is a famous dish in Changsha and is really delicious.

Flavored shrimp is not only delicious but also has high nutritional value. It contains high protein that can replenish the body's energy but low fat content, so you will not gain weight even if you eat it.

The shrimps are bright red in appearance and spicy in taste. They were once vigorously promoted on Hunan TV and attracted many foreign tourists.

3. Sugar-oiled Baba Sugar-oiled Baba is a long-lasting folk snack in Changsha.

Its main raw materials are white flour and cane sugar, but the heat and the amount of sugar must be accurately controlled, otherwise the taste will be affected.

The freshly baked sugar-oil cake is golden, crisp and tender, sweet but not rich, oily but not greasy, and has an attractive color and fragrance.

The steam is so hot that it burns your mouth if you get impatient.

Changsha's sugar-oiled cakes are cheap and the main raw materials are white flour and caramel, but their manufacturing process is exquisite and requires a special manufacturing process.

Although it cannot be used in elegant halls, let alone be comparable to delicacies such as mountains and seas, shark's fins and bear's paws, it is precisely because of its cheap status that it can be found in ordinary people's homes and is loved by the people, becoming a snack that people can't get enough of.

4. Salted duck with spicy sauce. Hunan salted duck with spicy sauce is a famous dish in Hunan. It is made by soaking more than 30 kinds of precious Chinese medicines, more than 10 kinds of spices, and going through 15 processes including air-drying and roasting. The finished product is deep red in color and the skin and meat are crispy and fragrant.

, with rich sauce aroma and long taste, has the functions of promoting blood circulation, smoothing Qi, strengthening the spleen, nourishing the stomach and beautifying the skin. It is a popular delicacy in the north and south of the Yangtze River. It is a delicacy with wine and a good gift.

The product is moderately fragrant, spicy, sweet, numb, salty, crispy and soft. It has the characteristics of mellow and delicious, complete color and fragrance, low fat and not greasy, endless aftertaste and convenient to eat.

The nutritional value of salted duck in sauce itself is very high. It can strengthen the spleen and stomach, beautify the skin, activate blood circulation and remove blood stasis. It is a delicious famous dish.

The meat is so tender and the sauce is delicious that you can't stop eating it. This kind of salted duck with sauce also comes in a compressed packaging. It can be given away as a specialty. You can take it back and just open the bag and heat it in the microwave before eating it directly. It can be eaten in all seasons.

should.

As I talked, my mouth was watering.

5. Changdejin Rice Noodles Changdejin Rice Noodles are a special snack produced in Jin City, Changde City, Hunan Province.

It is one of the three major rice noodles in China, with 5,000 branches in Beijing, Guangzhou, Wuhan, Xi'an and other cities. Among them, Jinshi beef noodles are national geographical indication protected products.

Jinshi Rice Noodles is one of the three major rice noodles in China, with 5,000 branches in Beijing, Guangzhou, Wuhan, Xi'an and other cities.

Jin City has a long history of rice noodles. As early as the Daoguang period of the Qing Dynasty, there were shops producing rice noodles in Jin City. The rice noodles produced were thin and long.

For a long time, people in the Yuanshui and Lishui basins, regardless of age or sex, have liked to eat rice noodles. Guests from other places who come to Tianjin also find it a great pleasure to taste the authentic rice noodles in Tianjin.

6. Fish head with chopped peppers Fish head with chopped peppers is a very famous dish in Hunan cuisine.

Red pepper, green coriander, black black soybean, white chopped green onion, yellow minced ginger, fragrant minced garlic, paired with a big-mouthed fish head, it is absolutely gorgeous and appetizing.

This dish is available in many restaurants, but the taste is far different from what local chefs in Hunan make.

It is said that the origin of this dish is that during the Yongzheng period of the Qing Dynasty, Huang Zongxian ate it at a farmer's house when he was traveling. He chopped the peppers and put them on the fish head, and finally steamed them in a pot. After the fish was out of the pot, the fish was fresh and tender.

It has a slightly spicy feeling and is delicious. It was later improved and became a famous dish in Hunan. It has a unique flavor and is very delicious. It is also one of my favorite dishes.