Phoenix Blood Duck In Fenghuang, the most delicious and unforgettable thing is the local blood duck.

It is the most distinctive local dish in Phoenix.

Blood dumpling duck has both the deliciousness of duck meat and the fragrance of blood dumplings.

It tastes fragrant and has endless aftertaste.

Miao Tofu Nao Miao Tofu Nao is a common home-cooked and local dish of the Miao and Tujia people in Fenghuang.

Make the tofu and leave a thick bean juice.

When stir-frying, it is usually cooked with cabbage.

Otherwise, the proteinaceous amyloid bacteria will be cooked to death.

After the tofu is cooked, put some chili sauce on top.

It is fresh and delicious when eaten, and is very beneficial to strengthening the body, strengthening the stomach, promoting blood circulation, and accelerating digestion.

Vegetable tofu is a famous dish eaten by the Miao and Tujia people, and it is also a delicacy.

Hot and sour glutinous rice with pickled peppers is a common home-cooked dish that Phoenix people love to eat.

First select the best glutinous rice, grind it into rice, and then make it into powder.

Mix the washed and chopped red peppers evenly, add a little cool and clean mountain spring water, and make pills or tablets.

The main ways to eat it are fried or boiled.

The best way to eat it is deep-fried.

It tastes sour and spicy, tender on the outside and tender on the inside, and full of chewiness.

Phoenix people especially like to eat sour food.

This sour food is the formation of traditional habits.

It is said that because they live in the mountains, the mountains are high and the roads are far away, and transportation is inconvenient, so it is difficult for them to eat fish and vegetables, and they also lack salt.

Therefore, in order to meet the needs of daily life, the Miao people set up sour jars in every household to make similar foods such as sour fish, sour meat, and sauerkraut.

The Miao people use carp to make sour fish.

Most carps are stocked in rice fields.

When the autumn harvest comes, there will be a bumper harvest of fish and rice.

Most of the harvested fish, except for a few fresh ones, are used to make sour fish, which can be eaten for a long time.

Phoenix rice is steamed with glutinous rice, indica rice, wild wormwood, wild onions, bacon, lard, vegetable oil and peanuts.

It can be cooked and eaten immediately, or fried afterwards.

Community dishes will only become more fragrant the more they are fried.

In the Miao Village in Fenghuang Township in western Hunan, there is a unified custom of having dinner at the Spring Club.

According to the lunar calendar, the Spring Meeting takes place from the fifth day of the first lunar month to the five days before and after the Spring Equinox.

On this day, every household cooks a social meal as a sign of social cooperation.

If guests encounter this kind of steamed rice noodle meat, Phoenix people like to steam a bowl of steamed rice noodle meat before and after the long summer every year.

It is said that eating it in summer will not cause prickly heat.

People use aniseed, cinnamon and other seasonings to fry rice, grind it into powder, cut the pork belly into thick slices, soak it in chili oil and soy sauce, add sugar, cooking wine, MSG and other seasonings, then pour in rice flour and mix well, and then wrap the meat wrapped in rice flour.

Fold it into a bowl and steam it in a cage until it becomes tender. When eating, put the meat on the plate.

Some meat is mixed with peas, which gives the dish a powdery and bean flavor.

The meat is tender and greasy, with a unique flavor.

Sauerkraut and tofu are well known.

The five flavors are sour, sweet, bitter, spicy and salty, with sour being the first.

What an interesting flavor and wonderful sensation this fermented chemical has in our daily diet.

People love it and its popularity is evident.

Chestnut Stewed Chicken Su Heng is known as the king of dried fruits and a hardcore crop, and is abundant in the mountainous areas of the area.

The main varieties are Dayongli, Youli, Mili, Maoli, and Fangli (a small round chestnut).

Chestnut flesh is yellow-white, fragrant, crisp and sweet, and rich in nutrients.

Chestnut stewed chicken and duck has a unique flavor.

Sun Simiao, a medical scientist in the Tang Dynasty, said: Chestnut is the fruit of the kidney and should be eaten for kidney disease.

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Chestnut is a local specialty of Fenghuang, especially the black oil chestnut with plump kernels, large fruit and fat content.

The Double Ninth Festival in September is the time to harvest chestnuts.

Select chestnuts that are large in size and free from diseases and insect pests, and place them on a ventilated and light-transmitting roof beam to dry.

At this time, cut about two kilograms of slaughtered chicken (duck) meat into pieces, then boil the chestnuts, mix them with the fried chicken (duck) meat, and stew them with fire, and you can make a house that is similar to what is available on the market.

Smoked bacon is different. Phoenix old bacon smoked every other year is not freshly made by Laqi Laba, nor is it made by mechanical technology.

No raw materials are used, and it is smoked on the stove all year round.

In rural areas, coal is generally not burned, let alone natural gas, and firewood is used for cooking.

What day is not full of smoke and dust? What’s more, the pigs used by the villagers to make bacon are all local breeds called Diyouzi.

They never use pig meal to increase fat, clenbuterol to increase lean meat, or any additives or chemical feeds.

The reprocessing methods are also different.

An appropriate amount of salt should be added before smoking, and then smoked for 3-5 days.

This stove burns wood all year round.

The climate in the mountainous areas is warm and cool, and most of them are wooden houses, which are ventilated and breathable.

Bacon can be left for a long time. The longer it is left, the more delicious the bacon will taste.

Bacon smoked and dried on such a stove has a special flavor.

Old bacon has a delicious texture but an extremely ugly appearance.

It has a dark pot bottom, hard stones, smoking gas, and sticky hands.

Only by throwing it into the fire, burning it, soaking it in rice water, washing it with straw, and taking off its ugly coat can its true face be revealed.

After cooking, cutting, and serving it to the table, you will immediately feel a delicious, deep, mellow, nourishing, and refreshing taste that will linger with you for the rest of your life.

The sour soup dish, like the blood rake duck, is the most distinctive main dish in Fenghuang.

There are many barbecue stalls in Qiaotou of Hongqiao BBQ every night.

Meat costs 5 yuan, a small skewer, about 20 skewers.

The grilled crispy bones are highly recommended, and the grilled fish is also very good.

BBQ and beer is life.