Changde, known as "Wuling" in ancient times, is also known as "Liucheng". There is a Liuye Lake in Changde, which is world-famous and is the first lake in Chinese cities. Moreover, the main roads in Changde's urban area are dominated by willow trees, so it is called Liucheng.

Changde is a livable city. First of all, in terms of language, the local dialect in Hunan is relatively simple and easy to understand. As a Hunanese from another city, I can understand 90% of the words, and even my classmates from other provinces can understand 70%.

Eighty percent.

Therefore, it is often seen on the street that customers speak Mandarin and vendors respond in Changde dialect.

A folk song in Changde goes: "If you don't want to be attached to the court, you just want to stew the pot and cook it." A kind of food culture and its flavor characteristics must be the product of a specific geographical and climatic environment, special product conditions and cultural inheritance.

In ancient times, Changde was a wild land.

The relative isolation from the outside world, as well as the influence of Changde's climate environment, people's needs and other factors, make it possible for Changde Bozi Cuisine, a relic of the ancient Dingshi culture, to be passed down for a long time.

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Nowadays, people in urban and rural areas have to stew several bowls of rice when guests come to their homes, otherwise it will not be a sign of respect. If there are three or four friends gathering together, if they do not stew several bowls, it will not show the warm atmosphere.

In winter, the fire is blazing, the heat is boiling in the bowl, and the aroma is overflowing, driving away the cold of winter.

Even in the scorching sun of midsummer, the Changde people's steamer stews are still steaming hot, making the eaters sweat profusely, feel hearty and have a great appetite.

An ordinary bowl stews the taste of Changde and the warmth of hometown!

Changde has been known as the "land of plenty" since ancient times.

The unique food resources make Changde's food unique in terms of preparation methods. Whether it is stewed, stir-fried, braised, deep-fried, braised, steamed, roasted, drunk, broiled, or steamed, it can all reflect the strong Changde characteristics.

Food proverbs, folk songs and folk songs that accompany it are everywhere.

It originates from life, reveals life, is easy to understand and easy to remember, and is widely circulated on both sides of the Yuanli River.

Breakfast in Changde? Changde rice noodles are definitely the first choice for Changde people’s breakfast. Changde’s Jinshi rice noodles are famous all over the country. Their authentic taste and flavor cannot be imitated by other places. They have also become the first choice for outsiders to experience Changde’s food.

Changde snacks? Duck Overlord, Sauce Salted Duck. It is said that Changde people like to eat, are good at eating, and can eat in a variety of ways. In fact, this is not true at all. Changde scenery snack Duck Overlord has become a fashionable gourmet family.

It is mainly fragrant, numb and spicy. It is neither numb nor spicy when you enter the mouth. Once you stop eating, the aftertaste is extremely spicy.

You can eat live meat, you can also eat the fragrant marrow between the bones, or you can chew the bones and taste them carefully to experience the "flavor that lingers on your lips and teeth".

It is said that the salted salted duck was first introduced to Hunan from Thailand and then to Changde. The smart Changde people absorbed the essence of the original craftsmanship, and based on the Changde people's own tastes, through technological improvements, they launched the salted salted duck, salted salted duck with soy sauce.

Ban-flavored snake, sauce-pan edamame and other series, the sauce-pan series are soaked in special brine, and the feeling of eating them will be unforgettable.

Changde local dish? Bozi cuisine Changde folk song goes: "If you don't want to be attached to the court, you just want to stew the bowl in the stove." Although we have not been able to verify the history of the emergence of Changde bozi cuisine, it is a kind of food culture and its

The flavor characteristics are the product of specific geography, climate environment, specialty conditions and cultural inheritance.

Changde Bozi later extended to Lixian Xiaobobo and other cuisines.

Changde cuisine, which advocates Tubouzi, pays attention to the word "heat", so Changde has a proverb of "one hot and three delicacies" and "thousands of tofu stews and thousands of fish stews".

Spicy is another characteristic of Changde cuisine, so ginger, garlic and chili are indispensable as seasonings. However, these are too pungent and will make people uncomfortable if they eat too much. As the saying goes, "Ginger is spicy in the mouth, garlic is spicy in the heart, and chili pepper is too spicy to be cooked."

The proverb "sound" came into being.

Changde local dish Linli Fat Sausage and Libozi Fat Sausage have a long history and culture. According to literature records: In the middle of the 17th century, Li Zicheng was defeated at Jiugong Mountain and led his troops to retreat to Linli Xiejia Mountain. After running out of ammunition and food, the soldiers were so hungry that they killed their mounts to satisfy their hunger.

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After all the horse meat was eaten, horse intestines were left all over the mountains and plains. The local hungry people collected the horse intestines, washed them and cooked them in a large pot. They added bay leaves to remove the smell. The horse intestines became extremely fragrant and delicious when eaten.

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Linli people inherited this cooking technique for making intestines, which gradually evolved into the cooking method of fat intestines, and evolved into the bowl fat intestines.

It has been widely promoted in Shimen, Li County and other places, and has a tendency to overtake Linli.

The Linli Bowl Sausage that we eat now is processed and transformed on the basis of Changde Bowl Sausage, with the addition of meaty ingredients such as intestines and pig head meat, and modifications in spices and cooking methods, making it a special dish in Changde area.

Featured dishes.

To cook the fat intestines, first heat the pot, add cooked lard and heat it to 60% heat, pour in the fat intestines and stir-fry several times, add Shaoxing wine, soy sauce, refined salt, pepper, scallions, ginger slices, then add the intestine meat and pork head meat and continue

Stir-fry until the meat is cooked and the fat in the meat is fried, add mixed bone broth, season and bring to a boil, simmer over low heat until soft and glutinous, then serve in a bowl.

The bowl has a large diameter and a small depth and is glazed on the inside. The upper part is filled with vegetables and the lower part is grilled on the stove. A small iron pot is also used instead of the bowl. The fire is made of briquettes. The intestines are boiling leisurely in the soup. The aroma spreads and the intestines are not hot.

Minus, diners cannot resist its temptation.