Hunan specialties include: Liuyang fireworks, chrysanthemum stone carvings, Liuyang tempeh, Liuyang black goat, Tongguan pottery, Hunan embroidery, stinky tofu, Zhuzhou Tang people’s gods, Zhuzhou Prince’s milk, Liling ceramics, Liling fireworks, Youxian dried incense , Chaling cattle, Yanling white goose, Yanling mushrooms, betel nut, Xianglian, Long brand soy sauce, wick cake, Xiangtan cured meat, Shaofeng famous tea, purple oil radish, purple oil ginger, etc.

Hunan Stinky tofu

Hunan stinky tofu products are different from stinky tofu in other places. Judging from the color and smell, Changsha's stinky tofu fits the word "stinky tofu" very well. Dark color, strange smell at first smell. In fact, it is crispy on the outside and tender on the inside, fragrant and delicious, strange and attractive, smelly and fragrant, fine workmanship and excellent taste.

Tofu "smells smelly" because during the fermentation, submersion and post-fermentation process, the protein contained in tofu is decomposed by protease and the sulfur amino acids contained are also fully hydrolyzed to produce a substance called hydrogen sulfide. (H2S) compound has a pungent odor. After protein is decomposed, amino acids are produced, and amino acids have a delicious taste, so they "eat deliciously". In the past, stinky tofu was generally considered an "unhealthy" food, but now it has become a good thing. According to Taiwan's "Health" magazine, stinky tofu is rich in plant-based lactic acid bacteria, which has good intestinal regulation and stomach strengthening effects.

Stinky tofu is made from high-quality soybeans. The production process is relatively complex. Soybeans go through ten processes including screening, shelling, soaking, grinding, filtering, boiling, dotting, shaping, cutting, and fermentation. Chenggong stinky tofu has a soft texture and a unique aroma. The ancestors praised it and said: "The taste is so beautiful that it should not be passed on to others." It not only has high nutritional value, but also has good medicinal value. Ancient medical books record that stinky tofu can replenish qi in the cold, harmonize the spleen and stomach, relieve distension and pain, clear away heat and dissipate blood, and reduce turbid qi in the large intestine. Those who eat it regularly can enhance their physical fitness and tone their skin.

Liuyang Tempeh

Liuyang Tempeh is a local specialty of Liuyang County. It is well-known in Sanxiang for its excellent color, aroma, taste and shape. It is well-known at home and abroad, just like Liuyang firecrackers. It is sold all over the world, and there is a beautiful saying of "the sound of firecrackers, the fragrance of black beans, and a pair of brothers traveling everywhere".

It is made from mud beans and small black beans through refined processing. The finished tempeh is dark brown or red in color, with wrinkled skin and dry meat, soft texture and plump particles. After soaking in water, the juice becomes thick and delicious, making it an excellent seasoning for cooking dishes. The famous dish of "cured meat combined with steamed meat" in Hunan cuisine uses black bean as condiment.

Tempeh also has certain medicinal functions and can treat colds. Take a small amount of tempeh, add ginger, scallions, and pepper and decoct it to remove cold and relieve symptoms. Liuyang tempeh is one of the local products that Hunan people living in other places must buy when they return from visiting relatives.

Sauceed Salted Duck

The finished product of Sauced Salted Duck is deep red in color, with crispy skin and meat, rich sauce flavor and long taste. It has the functions of promoting blood circulation, smoothing Qi, strengthening the spleen, nourishing the stomach and beautifying the skin. It is a Han nationality famous food that is popular in the north and south of the Yangtze River. It is a good accompaniment to wine and food and a good gift. Hunan Xiandu Hot Sauce Salted Duck is a famous dish in Hunan. It is made by soaking more than 30 precious Chinese medicines, more than 10 kinds of spices, and going through 15 processes including air-drying and roasting. The finished product has a deep color. Red, with crispy skin and flesh, rich sauce flavor and long taste, it has the functions of promoting blood circulation, smoothing Qi, strengthening the spleen, nourishing the stomach and beautifying the skin. It is a popular delicacy in the north and south of the Yangtze River. It is a delicacy with wine and a good gift. The product is moderately fragrant, spicy, sweet, numb, salty, crispy and soft. It has the characteristics of mellow and delicious, complete color and fragrance, low fat and not greasy, endless aftertaste, and convenient to eat.

Renhua Yinhao Tea

Renhua Yinhao Tea belongs to the category of green tea. In ancient times, it was called Baimao Tea or Baimaojian. Created in the Ming Dynasty, it became a tribute during the Jiaqing period of the Qing Dynasty. Originating from Huanglingzhang, Hongshan Town, Renhua County, Renhua Yinhao Tea used to have mainly curved shapes and was looser orchid-like. With the improvement of tea-making technology, the tea leaves have to be picked, sorted, and roasted. Major adjustments have been made to maintain the quality characteristics of large buds, white velvet, clear soup, orchid fragrance and mellow taste, making it a best-selling famous tea with "beautiful appearance and excellent taste". Renhua Yinhao Tea is the best of Renhua Baimao Tea. Renhua Baimao Tea is famous for its densely covered silver hair and its quality style with orchid fragrance. It is a treasure of Lingnan tea.

Renhua Yinhao is a roasted green tea. Its quality and style are characterized by the appearance of fat and straight buds with hair covering them, the color is bright green and fresh, the aroma of the inner substance is pure and fragrant, the soup is clear and clean, the taste is fresh and mellow, and the leaves are The bottom is bright and bright. Yinhao tea is the best of Baimao tea, formerly known as Baimaojian. Local people divide it into five grades according to the millimeter content and endoplasm level, namely Yinhao (also known as Baimaojian), followed by Baimao tea, Baimao Wuzi , purple-white hair and yellow shell.