South Gate: the gathering place of barbecue vendors

Near Xiaoyuchangping, next to the old labor theater, it used to be a place where barbecue vendors and various kinds of snacks could not drive away. Except for Si Mian, who later set up a facade in Huangxing South Road, and now Liu Ji's barbecue rented a small place to live, the legendary Wang Popo dumplings, cold noodles, stews, stir-fried dishes and five-round belly strips run by other people in Changsha seem to have disappeared. At the south gate, there is still a food stall with Yang glasses, which has a certain reputation. It has been about five or six years since the dumb sugar-and-oil Baba in the Nanmenkou food market where the Labor Theatre went down. It is said that when it was placed in front of Jinsha Supermarket in the past, people loved its delicious taste and began to queue up.

Xueyuan Street: Sweet and sour pork ribs of Liuji's old snack shop

Xueyuan Street once had a cultural cinema, which was quite popular. The midnight snack market has existed for more than ten years and is famous for its cold dishes. When Yuloudong, the elder brother of Changsha catering industry, was still operating in Wuyi Square, cold dishes once accounted for more than 7% of its operating income. Nowadays, cold dishes are almost everywhere in every store, and Xueyuan Street has become the most distinctive cold dish in the development of more than ten years. For example, the sweet and sour pork ribs in Liu Ji's old midnight snack shop are quite famous in Changsha. In addition, the street is also famous for its dry noodles. There is also a small shop specializing in Daoxiao Noodles. Although the operation is rather monotonous, it can still attract some customers by playing the brand of retired master from Xinhua Building. There is a woman named Nayi Mala Tang at the corner of Xiaogudao Lane and Yanjiatang Street opposite the College Street, which can attract some young ladies to taste it. They claim to eat the spicy food here, growing up from junior high school to getting married and having children.

Pozi Street: Stinky Tofu of the Fire Palace

Pozi Street has the Fire Palace, which is known as the source of Hunan snacks and the main representative of Hunan cuisine. The Fire Palace, which was built in the Qianlong period of Qing Dynasty, is based on the "Fire Temple Culture", supplemented by famous vegetarian dishes, and its unique style has attracted celebrities from all ages.

Fire Palace is known as "eight snacks and twelve dishes". Its eight snacks are stinky tofu, dragon fat pig blood, boiled prickly heat, eight-treasure fruit rice, sister dumplings, Dutch powder, braised hoof flower and triangular tofu. In 1958, Mao Zedong visited the Fire Palace and tasted stinky tofu, which made the Fire Palace more famous all over the world. In March 23, during the National People's Congress and the National People's Congress, Premier Zhu Rongji said when he participated in the deliberation of the Hunan delegation, "I once coveted the snacks in the Fire Palace, and the food culture is very important to Changsha, so we must maintain the flavor of Changsha ..."

Guerrilla Ping: Li Qiao's scallion oil Baba

The telegraph pole of Jiefang West Road Guerrilla Ping. Li Mian, an old colleague who set up a factory in Kazi Street, Beizheng Street, started her own business around 1982. Li Mian said that she had certain know-how, for example, the fresh rice to be added to the rice slurry must be half-baked rice, and her pulping work was completed at 4 o'clock that morning and fried every day. And her skills may be lost because her son and daughter-in-law are unwilling to take over. After all, it's hard work. The real taste lies in the people, and the quiet disappearance of food is sometimes really like a song of Guangling.

Huangxing North Road: Sugar and Oil Baba in Ligong Temple

Located in Ligong Temple, diagonally opposite to Xindaxin in Huangxing North Road, there is the most popular sugar and oil Baba shop in Changsha at present. At dusk last weekend, the reporter counted carefully, and the number of people queuing actually reached as many as 41, and the team was discharged from Ligong Temple to Huangxing North Road. People usually take them home to taste in lunch boxes. Master Jin Bingyan, who fried sugar and oil Baba, was an apprentice in a catering company at the age of 13, then transferred to a construction company and then to a factory. After being laid off, he returned to his old job when he entered the industry, paying attention to the real materials and materials, and operating with small profits but quick turnover. Its great reputation has attracted some businessmen from Taiwan Province and Hong Kong to taste it. They said that traditional products like this, which are well managed, should be protected by the government in Hong Kong and given free and low-cost facades to support and operate. Ask Jin Shifu's management know-how, answer, do it with your heart, and be willing to invest. Naturally, it is done well.

Cai E North Road: Changqing Tangyuan Store

Changqing Tangyuan Store is a small private store with a history of 1 years. The shop is mainly engaged in grinding glutinous rice balls. Ancestral craftsmanship, fine powder. Now it has spread to the fourth generation. At present, the dumplings with meat stuffing operated by the store may be unique in Changsha. Not far from the store, there is another glittering and translucent dumpling shop, which was established in 1985. The two stores are almost adjacent to each other, which is quite competitive. In the competition, the two stores promote each other and become one of the most vibrant snack bars in Changsha. Both stores operate dozens or even dozens of varieties such as Dutch powder, scalded powder, white pill and sesame oil pig blood. Radish and cabbage have their own tastes. The existence of two stores may attract more customers to choose independently. Unfortunately, a big red character has been written on both facades, and the Jingying Tangyuan Store has been temporarily moved to the powder shop at the other end of the Second Affiliated Hospital of Traditional Chinese Medicine. South of the two small shops, there are South China snack bars, and several chains have been opened. Green bean paste and cold noodles are the most famous.

Lotus Pond: Broad beans can't be knocked down by an Weng

Broad beans are famous for frying cream broad beans. Its founder, Mr. Weng Guoliang, put Wengjia broad beans with unique color and fragrance into the market in 1997, and there was a rush to buy them in line, with tickets and limited purchases soon after they came to the market. Become a legend in Changsha. Near Xuegong Street, across the road, there is an old shop called Ma Fusheng, which is famous for selling knot twists and rice flowers.

There is also a sugar and oil Baba stall in Cai E North Road Grain Store. At dusk, there are generally more than 2 people waiting in line here, which is another most popular sugar and oil Baba stall in Changsha. The sugar and oil Baba in Tian 'en Beer Shop on Erma Road nearby is also crowded. This winter, Changsha people really set off a wind of eating sugar and oil.

Review articles: Eating sugar and oil Baba is popular this winter.

In this warm and cold season, the atmosphere of the Spring Festival is getting stronger day by day. When the restaurants are full of beautiful banquets, it is suddenly discovered that Changsha people still can't live without snacks, and the traditional and modern snacks in the market still make Changsha people intoxicated. In order to make snacks comfort their lips and teeth, people even go to the weekend.

How many traditional snacks are waiting in the streets and lanes of Xingcheng; How many trendy snacks are there? Eating in Changsha, your mouth is full of saliva, and "eating" is still interesting, such as "eating" as drunk.

There is the most convenient way to find traditional snacks in Changsha, that is, turn to Cai E Road along Huangxing North Road, and basically walk through the old city of Changsha along the route of No.2 bus. The famous traditional snacks in Xingcheng can be wiped out by this route. After all, traditional snacks have their origins, and the old city has a profound cultural heritage, and the "phenomenon of tears" at the south gate is even more talked about by people. Our traditional snack tour starts from south to north:

It's almost 3 pm. Please take a picture of Wang Wu Mian and his little son who are going to set up a stall. Look at Wang Wu's thick hands, and you will be touched inexplicably. There is a story behind every excellent folk snack.

this winter's fashion, waiting in line for a pot of sugar and oil Baba.

labor square: the stinky son of Wang Wu

labor square is the starting point of Huangxing South Road. There is a new snack duck clavicle shop "Yi Jia Jiang Ji" nearby. This small shop used to be a roadside stall, but now it has opened four facades nearby, which are run by Yi's eldest sister and two younger brothers. The reason why it is called Yi Jia Jiang Ji is because Jiang Mou, the brother-in-law of Yi Jia brothers, invented the marinade, and the real expansion of the business is the result of the unity of Yi Jia brothers and sisters.

here, what I want to talk about is Wang Wu's darling. Wu Mian was once misinformed as an ancient Miao in Changsha. Wu Mian smiled and never explained it. One mistake was many years. According to local media reports and the broadcast of CCTV 4, there was a long queue in front of the stinky dry goods stall in Wuyi. Now Wu Mian goes home to take care of his lover, Huang Dad, who suffered a second stroke. He no longer personally goes to the stall to fry the dried fruit. Some young people in the queue are disappointed, and the dried fruit is still the same, but they always feel that without five Mian, there is no smell.

The five-flowered dried fruit is absolutely rare in Changsha. There are two points in the stinky dried fruit of Wuyi Mountain: first, it was set up by itself or with its eldest son in a place near the road next to Huangxing South Road, and the other was set up by its younger son at the downhill of Shahe Street. It is said that only 1, pieces of dried fruit are sold in Wang Wu every day. From 3: p.m., the stalls will be scattered as soon as they are sold out, and never sell one more piece. Her two stinky things are destined to flourish in Changsha. Because many vendors in Changsha do not know how to make vegetarian brine, they use short-sighted and bad methods to soak snail meat or mussel shell meat and add pigments to make meat brine. The meat brine has a disgusting smell in the taste, and because it contains botulinum toxin, it is extremely harmful to human body, which makes people turn off their appetite for these dried fruits. According to the records of the late gourmet Yu Runquan, the vegetarian brine in Changsha in the past was mostly dumped in the "breaking the capitalism" in the early period of the "Cultural Revolution", and few people in Changsha now know how to make brine or well-preserved brine.