stinky tofu

Changsha's traditional specialty snack, also known as "stinky dried fruit", is fragrant in Wan Li, with soybeans as the main raw material. The production process is complicated, and the smell is fragrant at first, and the fragrance is attractive slowly. The careless action of a scholar who has repeatedly fallen behind has made the food praised by everyone today, and he has to marvel at the magic of creation. Changsha stinky tofu smells stinky, but it tastes crisp outside and tender inside, salty and full of flavor. People who hate it will feel uncomfortable when they smell it, and people who love it can't wait to eat it all the time. If you want to eat delicious stinky tofu, you must go to the fire palace to eat it. Changsha locals also call stinky tofu stinky. It looks ugly in black, but it is super beautiful to eat it!

Changsha stinky tofu is a traditional specialty in Changsha, Hunan province, and Changsha locals also call it stinky tofu. Black in color, tender in the outside, fresh and spicy. Crispy but not sticky, tender but not greasy, smelling the stench at first sight, and smelling the fragrance at first sight. Stinky tofu takes high-quality soybeans as raw materials. The production process is complicated, and soybeans go through ten processes, such as screening, hulling, soaking, pulping, filtering, boiling, pulping, forming, dicing and fermentation. Chenggong stinky tofu is soft and smooth, giving off a special fragrance. Ancestors praised the cloud: "the taste is more beautiful, and jade food should not be passed on." It not only has high nutritional value, but also has good medicinal value. Tasty shrimp

Tasty shrimp can be said to be a delicious food that is popular all over the country. Changsha's tasty shrimp is very distinctive. It tastes hemp and spicy, and it is necessary for midnight snack. Everyone knows it, and it is also one of Changsha's famous dishes.

Shrimp is delicious and has high nutritional value. It contains high protein and can supplement human energy, but its fat content is not high.

spicy crayfish should be a favorite dish for foodies all over the country, and the tasty shrimp in Changsha, also known as spicy crayfish, is also one of Hunan's special snacks. It originated in Changsha's educational circles and Nanmenkou, etc. Because of its rapid spread across the country, foodies have a special liking for this dish. The lobster used as the main ingredient of spicy crayfish in Changsha is produced in North America, and now it is basically found in rivers, lakes and ponds in southern China, because of its spicy and delicious taste. Sugar-oil Baba

Sugar-oil Baba is a Changsha food with the same reputation as stinky tofu. The newly-made sugar and oil Baba is crispy on the outside and soft and glutinous on the inside. The master's decades of craftsmanship can ensure that it is sweet but not greasy, and it is not a problem to eat several strings at a time. If stinky tofu ranks first, the second place must be sugar and oil Baba. The freshly baked sugar and oil are wrapped in golden sugar coating, and the entrance is soft and glutinous, sweet but not thick, oily but not greasy, and the color is attractive. Eat sugar and oil Baba slowly, or you will be scalded by steaming sugar and oil Baba carelessly. Mao Shi braised pork

, also known as "Maojia braised pork", is made of pork belly, white sugar and cooking wine. It is golden in color, salty in sweetness and spicy in salty, spicy but not greasy. In 218, Mao Shi braised pork was rated as "Chinese food". This is one of the indispensable dishes in Hunan Hunan cuisine. Our great Chairman Mao liked this dish very much in those days, so now Hunan restaurants all over the country focus on this dish, and Mao Shi braised pork is the signboard. Because this dish is a special Hunan dish, it is essential that there are some peppers in it, but it does not affect its delicious taste. On the contrary, it will make people feel sweet with a little salty and spicy inside, making it sweet but not greasy. After eating one piece, they want another.