the characteristic of Hunan cuisine is "spicy". Hunan people like to eat spicy food, and they use a wide range of materials and varieties, paying attention to the feeling of spicy, fragrant and tender, and are famous for their methods of stewing, stewing, waxing, steaming and frying. How much do you know about the delicious food in Hunan? Today, I recommend the top ten foods in Hunan, which are famous and popular. You must eat them when you go to Hunan!

1. Stinky tofu

Shaoxing stinky tofu can be said to have a long history, which can be traced back to the reign of Kangxi in the Qing Dynasty. After eating Wang Zhihe stinky tofu, Kangxi was full of poetry and wrote the word "Qingfang", which made Shaoxing stinky tofu famous all over the world. Old tofu is soaked in amaranth stalk juice, and the stinky tofu can be steamed or fried, mainly fried. Smell the smelly food, dip it in sweet sauce and Chili sauce, and it will be more flavor. In particular, the stinky tofu of the old lady has long been famous and tastes very tender and smooth. In addition, there is a "Sanwei stinky tofu" near Songziqiao, which has a unique flavor, crisp outside and tender inside. Others, such as beef soup and wine-brewed dumplings, are very good.

Hunan stinky tofu products are different from stinky tofu in other places. Judging from the color and smell, the stinky tofu in Changsha can be described as very suitable for the word "stinky tofu". Black color, strange smell at first. In fact, it is crisp outside and tender inside, fragrant and delicious, strange and attractive, smelly and fragrant, fine in workmanship and excellent in taste.

2. Tasty shrimp

Tasty shrimp, also known as spicy crayfish and spicy crayfish, is a special snack in Hunan. A few years ago, it rose in Changsha Education Street, Nanmenkou and other places, and later spread to the whole city and even the whole province, and it has been prosperous ever since.

The lobster used as the main ingredient is native to North America and now grows in the rivers, lakes and ponds in the south of China. Tasty shrimp is red and bright in color, spicy and fresh in taste, and is deeply loved by Changsha people with heavy taste.

Tasty shrimp is a famous dish in Changsha. It's really delicious. Tasty shrimp is not only delicious, but also has high nutritional value. It contains high protein and can supplement human energy, but its fat content is not high, so it won't gain weight even after eating it. Shrimp has a bright red appearance and a strong spicy taste. It was once vigorously promoted by Hunan TV station and attracted the favor of many foreign tourists.

3. Baba with sugar and oil

Baba with sugar and oil is a long-lasting folk snack in Changsha. Its main raw materials are white flour and sucrose, but the temperature and sugar content should be accurately grasped, otherwise it will affect the taste. Fresh sugar and oil Baba is golden, crisp and tender, sweet but not thick, oily but not greasy, and attractive in color. It's steaming hot, and when you are impatient, you will burn your mouth.

The cost of sugar and oil Baba in Changsha is low, and the main raw materials are white flour and caramel, but its manufacturing technology is exquisite and has a special manufacturing process. Although it can't be elegant, it can't compete with delicacies, shark's fin and bear's paw, but it is precisely because of its cheap status that it can enter and leave ordinary people's homes, is deeply loved by the people, and becomes a snack that people can't get tired of eating.

4. Duck with spicy sauce

Hunan Duck with spicy sauce is a famous dish in Hunan. It is made by soaking more than 3 kinds of precious traditional Chinese medicines and more than 1 kinds of spices, air drying, baking and other 15 processes. The finished product is dark red in color, crisp and fragrant in flesh, rich in sauce flavor and long in taste. It has the effects of promoting blood circulation, smoothing qi, invigorating spleen, nourishing stomach and beautifying, and is popular in the north and south of the country. The product is fragrant, spicy, sweet, hemp, salty, crisp and soft, with the characteristics of mellow and delicious, full of color and fragrance, low fat and not greasy, endless aftertaste and convenient eating.

The nutritional value of salted duck is very high, and it has the effects of invigorating the spleen and nourishing the stomach, beauty beauty, promoting blood circulation and removing blood stasis. It is a delicious famous dish.

The meat in your mouth is tender and delicious, and you can't stop it. This kind of salted duck also has that kind of compressed packaging, which can be given away as a special product. You can take it back and open it directly in the microwave oven to eat it directly, which is suitable for all seasons. Talking and drooling will stay.

5. Changde Jinshi rice noodle

Changde Jinshi rice noodle is a special snack, which is produced in Jinshi, Changde City, Hunan Province. As one of the three major rice noodles in China, it has 5, branches in Beijing, Guangzhou, Wuhan, Xi 'an and other cities, among which Tianjin Beef Powder is a product protected by national geographical indications.

Jinshi rice noodle is one of the three largest rice noodles in China, with 5, branches in Beijing, Guangzhou, Wuhan, Xi 'an and other cities. Tianjin rice noodles have a long history. As early as the Qing Dynasty, there were shops producing rice noodles in Tianjin, and the rice noodles produced were thin and long. For a long time, people in Yuanshui and Lishui River basins, regardless of gender, age and age, like to eat rice noodles. Guests from other places come to Tianjin, and it is also a great pleasure to taste the authentic rice noodles in Tianjin.

6. Fish head with chopped pepper

Fish head with chopped pepper is a famous dish in Hunan cuisine. Red pepper, green coriander, black lobster sauce, white chopped green onion, yellow Jiang Mo, fragrant garlic and big mouth fish head are absolutely gorgeous and appetizing.

This dish is served in many restaurants, but its taste is far from that of local chefs in Hunan. It is said that the origin of this dish is that Huang Zongxian ate it in a farmer's house during the Yongzheng period of the Qing Dynasty. He chopped the pepper and put it on the fish head, and finally steamed it in the pot. After the pot was taken out, the fish was fresh and tender, and it was delicious. Later, after improvement, it became a famous dish in Hunan, with unique flavor and delicious taste. It was also my favorite dish.

7. Scraping bean jelly

Before the bean jelly stand in summer, there must be a queue. The boss uses a scraper to scrape off the slender vermicelli on the crystal white bean jelly chopping block, then mixes it with Chili oil, vinegar, salt and monosodium glutamate, sprinkles peanuts, diced radish, chopped green onion and coriander, and a bowl of hot and sour ice-cold bean jelly can be started.

There are many tempting snacks on the streets of Changsha, such as stinky tofu, Baba with sugar and oil, Baba with scallion oil, tasty shrimp, snails and so on. In summer, the most popular thing is to scrape bean jelly, as long as you shout at the stall owner, "Come to a bowl and scrape bean jelly!" The stall owner will quickly take out the mold, and soon scrape out long, thin, white, tender and smooth bean jelly, and put it in a bowl with red Chili oil, green chopped green onion and fragrant peanuts, which is the greatest satisfaction in summer.

8. Snail

Local snacks. Also known as "drinking snails". Method: Choose snail or snail with uniform size and put it in a clear water basin, and drop a little tea oil to make it spit out impurities and dirt. Two or three days later, wash it with cold water, mix the lean pork paste with water, pour it into a basin to make the snails full, clamp off the snail tail, add a little salt and rub it repeatedly, stir-fry it in a wok over high heat until the water is slightly dry, add tea oil and stir-fry it until the flavor is overflowing, and then add salt and Shaoxing wine to stir-fry. After taking out of the pot, stir-fry it with ginger, pepper and soy sauce. Scallion, garlic, monosodium glutamate and other condiments are put into the bone soup pot and boiled. When eating, scoop it out, hold the screw to your mouth, inhale and sip (drink) it, and the snail meat is human, hence the name "sip (drink) snail". This soup is delicious, fragrant and crisp, clear fire and appetizing, refreshing and pleasant.

The main ingredients are river snails, river snails, and river snails in Hunan are all thin and small, but they are definitely not big. The big ones are all snails. The shopkeeper will first remove its ass with pliers, then wash it with the shell, and cook it with the secret seasonings of each store, and the flavor of the seasoning will be cooked into the meat in the shell. When eating, gently stir at the opening of the snail, and you can eat the delicious snail meat together with the seasoning juice seeping into the shell. That is delicious, in one word: awesome!

Because Hunan can eat spicy food with strong flavor, please use it with caution for friends who can't eat spicy food. It is better to choose a slightly spicy taste.

9. longzhi pig blood

longzhi pig blood is a traditional snack of Han nationality in Changsha, Hunan province, commonly known as sesame oil pig blood, and longzhi pig blood is the most famous in books. That soup is enough to keep your appetite, such as dried pepper powder, winter vegetables, star chopped green onion, a few drops of sesame oil, and occasionally some pepper.

Although the material is simple, it is crispy, spicy and hot, and the heat is jubilant, which is just to Changsha people's appetite. The pig's blood was originally taken from the steaming fresh pig's blood in the manual pig killing farm. At home, the stall owners had already solidified them with warm salt water, and they went down to the pot, red and ruddy, tender and soft like tofu. Probably because of this, Changsha people in some cultures (among the "Old Eight Dong" in the Fire Palace, a snack town in Changsha, there is a cultural person named Ye Dehui) imagined that the dragon liver and chicken fat were just so much, so they gave the pig blood soup a nice name "Dragon Fat Pig Blood".

1. Sister dumplings

Sister dumplings originated in the early 192s. A pair of sisters named Jiang sold dumplings in the bazaar of the Fire Palace. The dumplings they made were beautiful and delicious, the color was china white, small and exquisite, the sugar stuffing was sweet but not greasy, the meat stuffing was tender and delicious, and the skin outside was soft and waxy, so the sister dumplings became famous from then on.

In the early 192s, in the bazaar of Changsha Fire Palace, young and beautiful Jiang sisters set up a stall to sell dumplings. The dumplings they made were beautiful and delicious, and they were praised by people. Sister dumplings are named after this. Its color is china white, glittering and translucent, small and exquisite. Sugar dumplings are sweet but not greasy, while meat dumplings are fresh and tender. Its taste is glutinous and soft, and it has a unique flavor.