Fried stinky tofu-tofu made from soybeans is soaked in special salt water for half a month, then fried with tea oil on slow fire, supplemented by sesame oil and hot sauce. It has the characteristics of "black as ink, fragrant as alcohol, tender as crisp and soft as velvet", so it is named because of its stink, which is different from other brines. It smells bad, tastes delicious, and it's crispy outside and soft inside. This is because there are many excellent raw materials such as fresh winter bamboo shoots, Liuyang douchi, mushrooms, and fine white wine in the brine, so the taste is particularly fresh and fragrant. Sister jiaozi-another famous snack in the Fire Palace. It is made of glutinous rice, which is divided into sugar stuffing and meat stuffing. The sugar stuffing is made of Beiliu sugar, osmanthus sugar and jujube meat. The meat stuffing is pork with pork belly and mushrooms. The meat stuffing is shaken with water soaked in mushrooms, so it tastes mellow and delicious. Modelling, jiaozi with meat stuffing is pomegranate-shaped, and jiaozi with sugar stuffing is flat peach-shaped. On festive days, sprinkle some red silk on the sugar dumplings, which is very pleasing to the eye with the white jiaozi. Dragon and Fat Pig Blood-Dragon and Fat Pig Blood is named because of its meticulous processing. Like dragon oil and chicken oil, it is another famous snack in the Fire Palace. The selected pig blood is hand-slaughtered, with dried Chili powder, winter vegetables and sesame oil, which is spicy, delicious, smooth and delicious. Jiaozi with salt and pepper-one of the famous snacks in Huogong Palace-takes refined flour as the main raw material, supplemented by pepper, suet, fine salt and sugar. Silk strips are uniform in thickness, crisp in texture, sweet and salty in taste, unique in shape, fan-shaped and pillow-shaped, and are both snacks and food. Heji rice flour is a kind of flavor food with rice as the main raw material. Changsha citizens often use it for breakfast. Its processing process includes soaking, grinding and blanching white rice, then cutting vermicelli into shreds, boiling in a pot, and adding lard, monosodium glutamate, chopped green onion, soy sauce, Chili powder (oil), shredded pork and pork bone soup. Enjoy the reputation of "white as jade and soft as silk". Xiangchun Street and Heji Rice Noodles are one of the best noodle restaurants in Changsha. The vermicelli made is softer and tougher than those made in other stores, and it is not broken or rotten. The oil code is serious, the price is cheap and it is very popular. An Deyu Steamed Bun An Deyu Tea Hall is located in Huangxing South Road, downtown. The steamed buns made here pay attention to the selection of materials, and the stuffing of sugar packets is accompanied by white sugar or sweet-scented osmanthus sugar, which tastes sweet. The meat bag is stuffed with pork and lean meat, with mushrooms, frozen stuffing and monosodium glutamate. It tastes oily but not greasy, very fresh and tender. The production is also very complete. Thin skin and big stuffing, beautiful appearance. Once steamed, it will appear white and elastic. There are varieties of Chinese hamburger, pickled cabbage steamed buns, three fresh steamed buns, Yao Zhu steamed buns, assorted steamed buns, barbecued pork buns, shrimp steamed buns and so on. The silver silk brain pulp roll is exquisite and unique, which is particularly commendable. An Deyu steamed stuffed bun has a business history of 100 years. Changsha people have a saying that "noodles from Yang Yuxing, ducks from Xu Changxing and steamed buns from An Deyu taste good", praising the famous snacks in these restaurants. Wonton Wonton Wonton Wonton Wonton Wonton Store is in the south gate. It uses Fuqiang powder as raw material, and the skin is finely rolled. It is as thin as paper, as soft as satin and hard to eat. The stuffing is made of fresh pork leg lean meat, with appropriate amount of fat, ground into paste, and then mixed with a certain proportion of water, salt and monosodium glutamate. Add the meat and stir it vigorously until the paste is filled with water. The stuffing made in this way is crisp but not rotten, tender and loose. Once the wrapped wonton is cooked, the skin will wrinkle and the filling will be tightly wrapped. Because the skin is as thin as gauze, it is called wrinkled wonton. Its soup is broth, which is delicious with winter dishes. Now that the store has been renovated, customers are constantly coming. Yang Yuxing Noodles Yang Yuxing Noodle Restaurant is located in Jiefang Road, and its noodles have a long-standing reputation. It is characterized by paying attention to reasonable material selection and meticulous production: paying attention to seasoning. For example, noodles pay attention to freshness, the water for cooking noodles is wide, clear and open, and noodles are made on demand, fresh and delicious. There are fried sauce, sauce, shrimp, crab roe, scallop, three fresh, shredded chicken, hot and sour and other varieties. Glutinous rice zongzi is a folk snack, which consists of1000g glutinous rice, 3g soda ash, 500g fresh Polygonum cuspidatum leaves and a proper amount of sugar. First, clean the glutinous rice, soak it for half an hour, then take it out and mix it with alkali. Then, put the fresh leaves of Polygonum hydropiper in boiling water for 10 minute, cut off the pedicels, fold the large and small leaves into a cross-shaped frame, bundle them with ropes, and soak them in clear water for four or five hours to remove the astringency. Then, Polygonum leaves are folded into triangular barrels, filled with glutinous rice, wrapped in water chestnut shape, tied tightly with fine hemp rope, boiled in a pot for about two hours, cooked and eaten with white sugar, which is fragrant and delicious. There are many varieties such as mung beans, red beans, lotus seeds and ham meat. Zongzi is a festival food for the Dragon Boat Festival in Changsha in May. Eating zongzi is also a traditional custom to commemorate the great patriotic poet Qu Yuan. Labor Square: Wang Wu's Son.