The veteran of Si'ao-flavored shrimp - "Si'ao-flavored shrimp" Speaking of the name "Si'ao-flavored shrimp", not to mention Changsha locals, even outsiders have heard of it for a long time.

Don’t look at the fact that Si’aomu first started from a small food stall at the south gate, but because of its good shrimp cooking, it has become popular among many diners.

It can be said that Si'ao is the leader of the Nanmenkou night snack stall and the veteran of flavored shrimp in Changsha.

The "Si Lao" store was established at the south gate on May 1, 1983. Its unique taste is deeply loved by the public, especially Si Lao's flavored shrimp, dry pot, and seafood series are even more famous, and many outsiders like it.

Come and taste it.

"Si'ao"'s real name is Gong Ermao, a very neighborhood name.

"Si Ao Lao" has a well-known "Jianghu" status not only in Nanmenmen, but also in Changsha City, Hunan Province, and even the whole country.

Changsha Milk French Cake Changsha Milk French Cake is the only fermented product among Hunan Chinese pastries and has a history of more than 70 years.

Originally called "Fa Cake", as a new type of popular food with a unique flavor, it was favored by the public as soon as it was released, so that stores sold it only at night to attract other businesses and promote the prosperity of the night market.

It became the "fist" product in Hunan's pastry industry at that time.

She rice is a festive meal that Tujia people must eat on She’s Day in February every year.

The method is to go up the mountain to pull wild onions and community vegetables before the festival, wash them, chop them into pieces, and put them in a pot to dry.

When cooking, saute the fatty bacon until fragrant and scoop it out for later use.

When cooking rice, mix 3 parts glutinous rice and 1 part sticky rice. After the sticky rice is half cooked, add the glutinous rice. Then filter the rice soup, add community vegetables, shallots and bacon, stir evenly, and simmer over a dark fire until cooked.

When you open the lid of the pot, the aroma fills the room, and its taste is wonderful.

Changsha Milk Cake Changsha Milk Cake is a fat cake made by Jiang Hengshou, the founder of Jiang Yongshou Tang in 1910 (the second year of Xuantong in the Qing Dynasty), using high-quality rice flour, white sugar and glutinous rice flour. It has a sweet fragrance, is easy to digest, and is rich in fat.

It has anti-parasitic effect on children and is very popular as a dairy product.

Major food workshops in Changsha compete to produce imitation products, making it a staple food in the pastry industry.

The cake is square in shape, white in color and fine in texture, and contains soybeans, milk powder and rice flour.

It has an aromatic smell and is rich in nutrients. It is easy to carry, transport and store. It can be prepared with boiling water when eating and is easy to digest and absorb.

Pig blood porridge Pig blood porridge is a special food with special purposes and meanings for Tujia people on special occasions such as sacrifices and ancestor worship.

Every year in March, it is the birthday of the "White Emperor". At that time, the Tujia people kill pigs for sacrifice.

During temple celebrations, pig blood porridge is cooked and offered to the gods.

All those who offer sacrifices must share a bowl of pig blood porridge.

In addition, during the Chinese New Year, pigs are killed to worship ancestors, and pig blood porridge is also cooked.

Everyone in the village can scoop up a bowl and eat it.

If you have visitors from afar, you should treat them to a bowl.

Pai Dong Cai is named after fresh Pai Cai (also known as mustard greens and fresh mustard greens) harvested and processed in winter.

With the historical habit of Hunan people loving to eat soup, the winter vegetables with undamaged chlorophyll, green and red color, and fresh taste have emerged.

It can be used as tofu brain soup for breakfast, an indispensable condiment in wonton restaurants, and also used as an auxiliary ingredient for steamed meat. Because it has nutrients specifically needed by the human body, it exceeds dehydrated leafy vegetables. Therefore, in mountainous mining areas that are short of vegetables all year round,

Also regard it as a treasure.

This variety is an old traditional product in Changsha, Hunan.

Family portrait: It is the traditional first course of a family dinner to show the joy and happiness of the whole family.

The materials used for family portraits are relatively simple.

The general main ingredients are: fried meatballs, egg rolls, fried pork skin, pure winter bamboo shoots, fried bean sprouts, water-fried fungus, vegetarian meat slices, cooked tripe slices, alkali-fried cuttlefish slices, chicken gizzards, chicken liver, etc.

The auxiliary ingredients are: refined salt, monosodium glutamate, pepper, scallions, soy sauce, water gravy, fresh broth, etc.

It is relatively easy to make: after the above-mentioned main and auxiliary ingredients are fully prepared, first put the winter bamboo shoots into a pot of boiling water and cook for about five minutes, take them out, cut them into willow leaves, then cut the bean bamboo shoots into one inch long, then wash the fungus,

Tear it apart, cut the skin and meat into domino pieces, cut the chicken gizzards and liver into thin slices, cut the cuttlefish into one-inch square slices, put the meatballs and egg rolls into a steaming bowl and steam until cooked, take them out and add them to the soup when serving.

Inside the basin.

Hundreds of birds paying homage to the phoenix: It is a traditional Hunan dish that symbolizes the joy of gathering together.

Select a fat and tender hen and slaughter it, remove all the blood and feathers, remove the beak and foot skin, use a knife to cut about an inch of chicken skin between the neck and wings, take out the esophagus, food bag, and trachea; then remove the skin from the anus.

Make a hole about an inch and a half long, take out the rest of the chicken's internal organs, and clean them so that the entire chicken's body is not damaged.

Then steam the whole chicken over high heat until the chicken is soft, then add the shelled hard-boiled eggs and continue steaming for about 20 minutes. Then take out the steamer from the steamer, pour the original soup into a clean pot, and turn the chicken over into a large bowl.

, remove the ginger slices, bring the original chicken soup to a boil, add cabbage and mushrooms, when it boils again, put it into a chicken bowl and sprinkle with appropriate amount of pepper.

At this point, it becomes a delicious dish with a bulging chicken body and eggs and cabbage hearts floating around the whole chicken, just like a hundred birds paying homage to the phoenix.

Zuan Shark's Fin: Also called red braised shark's fin, it is a traditional Hunan dish.

Zuan shark fin uses exquisite materials and is uniquely made.

You need to choose the spine wing, remove the coarseness and extract the essence; use another hen, one pig elbow, appropriate amount of shrimp, scallops, mushrooms and other seasonings for later use.

Boil the hen and pork knuckle over medium heat at the same time, then simmer over low heat to get the soup.

Shark's fin is swollen and steamed with animal soup, then simmered with shrimp, scallops, mushrooms and other condiments. This dish has a mellow taste, soft shark's fin and rich nutrition. It is truly a treasure in the dish.