The best fried stinky tofu in Changsha is the century-old fire palace. It's crispy outside and soft and delicious inside. /kloc-for more than 0/00 years, people who entered the fire palace have not eaten stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was his favorite food. It's cheap and delicious. It tastes great. 1958, when Mao Zedong visited Changsha, he went to the Fire Palace to eat stinky tofu.
The stinky tofu in the fire palace is exquisite in materials. Generally speaking, first, high-quality Liuyang Douchi is cooked with winter bamboo shoots, mushrooms, koji wine and so on. Make salt water, then soak the bean curd embryo with good texture in salt water, take it out after three to five hours, rinse it with clear water, drain it, heat the first-class tea oil, add the stinky bean curd embryo, and fry it with low fire. Put the fried stinky tofu into the dish, drizzle with spices such as Chili oil, sesame oil and soy sauce, and an attractive fragrance comes to the nose.
Baoqing pig blood meatballs are a traditional food in Baoqing, which began in the Kangxi period of the Qing Dynasty and has been handed down from generation to generation for hundreds of years. Pig blood pill contains many amino acids needed by protein and human body. Moderately salty, delicious, easy to preserve, convenient to eat, with distinctive local characteristics, especially loved by people in Baoqing (Shaoyang).
Tujia tribute wine is brewed from pollution-free mountain springs, corn and sorghum. In Tujia mountain village. It is carefully brewed by traditional techniques. The wine is pure and sweet, warm but not dry, full-bodied and has a bamboo flavor. It is a good gift from Tujia people in past dynasties. After peeling and cooking, this kind of bamboo can effectively prevent bamboo from cracking and mildew, and allow a small amount of bamboo shavings to precipitate in the barrel. It will volatilize if it is stored for a long time, so it should be drunk in time.
Dried duck strips in Dongting Lake are a famous flavor in Dongting Lake area. Dongting Lake is rich in wild ducks, and waxing is a unique local skill. Dongting preserved duck strips are mainly smoked wild ducks, boneless and cut into strips, with seasonings such as cress, ginger, refined salt and sesame oil. The dishes are soft, tough and full of flavor.
Dragon fat pig blood means that the processed pig blood is particularly tender and smooth, as delicious as dragon liver and wind fat. Fresh pig blood flavor raw material is Longzhi pig blood. The prepared pig blood is supplemented with dried pepper, winter vegetables and sesame oil, which is slightly spicy and crispy, smooth and tender. Especially in winter, eating a bowl of steaming pig blood can keep the whole body warm and benefit the five internal organs.
Junshan Silver Needle Chicken Slices are as famous as Hangzhou Longjing Shrimp. "Junshan Silver Needle" is a kind of tea extracted from more than a dozen tea trees in Baihe Temple in Junshan. It tastes sweet and fragrant, and it can refresh you after drinking. It has the effects of calming the nerves and invigorating the stomach. From the late Tang Dynasty to the Qing Dynasty, it was always used as tribute tea. Junshan silver needle chicken slices are fried with 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. Their taste is very good and they are very popular with Chinese and foreign customers.
An Deyu steamed bread is carefully selected. The sugar core is made of white sugar, rock sugar, rose sugar or sweet-scented osmanthus sugar, which is sweet and refreshing; Choose pork or good lean meat for meat stuffing, with seasonings such as mushrooms and frozen oil, which is oily but not greasy. The master in charge of this case in An Deyu has always been a skilled master, and the points wrapped are thin and big, with white color, soft texture and elasticity.
Dongting whitebait is not only tender in meat, but also rich in protein, which has the functions of soothing 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 famous far and near.
Salt and pepper jiaozi "rub your hands to find jade, blue oil and light yellow." Sleeping at night has no light dreams, and beauty is wrapped in gold. "This is the Tang Dynasty poet Liu Yuxi's poem" Cold Farm Tools ". "Cold tools" are prickly heat. According to textual research, it has a history of more than two thousand years since Xunzi was made in Changsha as recorded in Songs of the South. The well-made prickly heat is uniform in silk thickness, crisp in texture, sweet and salty in taste, novel and unique in shape, and is both a snack and a dish. Its main raw materials are flour, salt and white pepper, which are all fried.
Burning and selling chrysanthemums is one of the popular foods. The chrysanthemums in Changsha Fire Palace and Yulou Cave are deeply loved by Changsha people. The wrapper of chrysanthemum is bright and salty, and the top opening is decorated with egg yolk into chrysanthemum petals, which is more elegant. Glutinous rice is soft and immature, and the grains can be counted.
Tuannian cuisine is a common name of "combined cuisine" and a national dish that Tujia people must cook in the New Year. According to legend, during the Jiajing period of the Ming Dynasty, the chieftain sent troops to fight against Japan. In order not to miss the military plane, the soldiers cooked the New Year's food in advance. It is made up of radish, tofu, Chinese cabbage, onion, pork, red pepper strips and so on. Put it in a pot and boil it. This is the "combination dish". Besides delicious food, it also has profound meaning. It symbolizes bumper harvest and family reunion, and reflects the glorious tradition that Tujia people never forget their ancestors.
"Blood tofu" is to mix tofu with pig blood, pork, pepper, pepper and other condiments into a muddy shape, smooth it into an oval shape, put it on a fire resistance with a bamboo sieve, smoke and bake it into yellow, which is chewy and delicious. It is a wine tasting and a Tujia specialty.