1. stinky tofu
Shaoxing stinky tofu can be said to have a long history, can be traced back to the Qing Dynasty during the Kangxi years, Kangxi ate Wang Zhihe stinky tofu after poetry, wrote down the "green square" two words, making Shaoxing stinky tofu is famous all over the world. The old tofu is soaked in amaranth stalk juice, and the stinky tofu can be steamed or deep-fried, with the deep-fried version being the most popular. Stinky tofu can be steamed or fried, and is mainly deep-fried. It smells bad and tastes good, and is even more flavorful when dipped in sweet and chili sauces. In particular, Mrs. Guan's stinky tofu has long been famous for its very tender taste. In addition, there is a "three flavors of stinky tofu" near the bridge has a unique flavor, crispy on the outside and tender on the inside, and others, such as beef soup, wine dumplings are very good.
Hunan stinky tofu products, unlike stinky tofu in other places. From the color, smell, Changsha stinky tofu can be said to be very close to the "stinky tofu" three words. The color is black and the smell is strange. In fact, the crispy outside and tender inside, fragrant and delicious, strange and attractive, also stinky and fragrant, fine workmanship, excellent taste.
2. Flavor shrimp
Flavor shrimp, also known as spicy crayfish, spicy crayfish, is a Hunan specialty snacks. Some years ago, the rise of Changsha Education Street, South Gate and other places, and later spread to the whole city and even the province, so far thriving.
The main ingredient used in lobster originated in North America, now growing in the rivers and lakes in the marshes of southern China. Taste of shrimp red color, taste spicy fresh and thick, by the taste of Changsha people quite heavy favorite.
Flavor shrimp is a famous dish in Changsha, really very delicious. Flavor shrimp not only taste delicious and high nutritional value, containing high protein can supplement the body's energy but the fat content is not high, so even if you eat it will not be fat. Shrimp appearance bright red taste spicy flavor, once in Hunan TV vigorously publicity, attracted a lot of foreign tourists favor.
3. Sugar oil poop
Sugar oil poop, Changsha is a long-lasting folk snack. Its main ingredients are white flour and cane sugar, but the heat and the amount of sugar must be precisely grasped, otherwise the flavor will be affected. Fresh from the pot, the sugar oil poop is golden and crispy, sweet but not too thick, oily but not too greasy, and attractive in color and aroma. It's so hot that you'll burn your mouth if you're in a hurry.
Changsha's sugar oil poop is cheap, the main raw material is white flour and caramel, but its manufacturing process is fine and elaborate, there is a special manufacturing process. It can not reach the hall of elegance, not to mention with the mountain treasures and sea food, shark's fins and bear paws comparable, but it is because of its cheap status, it can enter and exit the ordinary people's homes, by the people's love, and become the folk long to eat never tire of snacks.
4. Spicy sauce duck
Hunan spicy sauce duck is one of the best dishes in Hunan, is more than 30 kinds of precious Chinese medicine soaking, more than 10 kinds of spices, after air-drying, baking and other 15 processes refined, the finished product is deep red color, skin and meat crispy, sauce, rich, long taste, with blood, gas, spleen, stomach, beauty effect, is popular in North and South of a kind of flavorful food, is a good wine, a gift for the people. It is a flavorful food which is popular in the north and south of the Yangtze River, a good food with wine and a good gift. The product is fragrant, spicy, sweet, numbing, salty, crispy, and moderate, with a mellow flavor, color and fragrance, low-fat and non-greasy, endless aftertaste, and easy to eat.
The nutritional value of soy sauce plate duck itself is very high, has the effect of strengthening the spleen and stomach, can be beauty, blood circulation and other effects is a delicious dish.
Eating in the mouth tender meat, sauce delicious, simply can not stop, this sauce plate duck there is the kind of compressed packaging, can be used as a souvenir to send people, bring back directly open the bag in the microwave oven can be directly eaten, all seasons. I've been talking about this for a while now, and my mouth is watering.
5. Changde Jinshi rice noodles
Changde Jinshi rice noodles is a specialty snack, originating in Changde City, Hunan Province, Jinshi. It is one of the three major rice noodles in China, and has 5,000 branches in Beijing, Guangzhou, Wuhan, Xi'an and other cities, of which Jinshi beef noodle is a national geographical indications protected product.
The Jin City Rice Vermicelli is one of the three major rice vermicelli in China, and has 5,000 outlets in Beijing, Guangzhou, Wuhan, Xi'an and other cities. The history of Jin City Rice Vermicelli is long. As early as in the Daoguang period of the Qing Dynasty, there was a store in Jin City that produced thin and long rice vermicelli. For a long time, people in the Yuan and Li River Basins, both young and old, have enjoyed eating rice noodles, and guests from abroad who come to Jin City also take great pleasure in tasting the authentic rice noodles in Jin City.
6. Chopped Pepper Fish Head
Chopped Pepper Fish Head is a very famous dish in Hunan cuisine. Red chili pepper, green cilantro, black black beans, white scallions, yellow minced ginger, fragrant garlic and then with a big mouth fish head, it is absolutely gorgeous and tantalizing to the appetite.
This dish is available in many restaurants, but the taste of what is done is a far cry from what local Hunan chefs do. It is said that the origin of this dish is the Yongzheng period of the Qing Dynasty, Huang Zongxian in the trip in a farmer's home to eat, will be chopped chili pepper and then put on top of the fish head, and finally put into the pot inside the steam, out of the pot after the fish is tender and the feeling of slightly spicy, very tasty, and later improved into a famous dish in Hunan, the flavor is unique, very tasty, and also one of my favorite dishes to eat.
7. Scrape cold noodles
Summer cold noodles in front of the stall, there must be a queue, the boss with a scraper in the snow-white crystal cold noodles pier, scrape down the long thin fan, and then mix with chili oil, vinegar, salt, MSG, sprinkled with peanuts, diced radish, green onions, cilantro, a bowl of sour and spicy cold scrape cold noodles on the start.
There are many attractive snacks on the streets of Changsha, such as stinky tofu, sugar oil poop, scallion oil poop, flavor shrimp, abetting snails, etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc., etc. The stall owner will take out the mold neatly, and quickly scrape out a long, thin, white and smooth cold noodles to be loaded into a bowl with red chili oil, green onions and fragrant peanuts, that is the greatest satisfaction in summer.
8. abet snail
Local flavor snacks. Also known as "drink snail". Method: choose the size of the uniform snail or stone snail in a basin of water, drop a little tea oil, so that it spit out impurities and dirt. Two or three days later, wash with cold water, lean pork puree mixed with water, poured into the basin, so that the snail full of food, and then clamp off the end of the snail, add a little salt and repeatedly scrubbed clean, and placed in a frying pan stir-fried on high heat, to be a little dry, add tea oil and then stir-fried, to the fragrance, the snail mouth to cover the skin off, and then add salt and Shaojiao stir-fried, and then after the pot, with ginger, chili, soy sauce. Ginger, chili, soy sauce, onion and garlic, monosodium glutamate and other condiments together into the bone broth pot cover cooking. Food scooped out, hand-held snail mouth to mouth, inhale instigate (drink) to take, snail meat that people, so the name "instigate (drink) snail. This product is fresh and tasty soup, crisp and tender, refreshing and appetizing, refreshing and pleasant.
The main ingredient is the river snail, snails, Hunan snails are growing fine small, the head is definitely not big. The big ones are all field snails. Shopkeepers will first use tongs to remove its butt, and then with the shell washed, along with the secret seasoning of each store to cook together, the flavor of the seasoning will be cooked into the shell of the meat to go. When it's time to eat, you can gently instigate at the opening of the snail, and then you can eat the delicious snail meat together with the seasoning juice that seeps into the shell. It's delicious, one word: awesome!
Because Hunan is more able to eat spicy, strong flavor, so please can not eat spicy friends, use caution, choose a slightly spicy flavor is more good.
9. Long fat pig's blood
Long fat pig's blood is the Changsha region of Hunan Han traditional snacks, commonly known as sesame oil pig's blood, books to Long fat pig's blood is most famous. The soup alone is enough to whet your appetite, with dried pepper, winter vegetables, starred scallions, a few drops of sesame oil, and occasionally a little pepper.
The material is simple, get it right is crispy, spicy, hot and cheerful, just Changsha people's appetite; and pig's blood was originally taken from the handmade killing farms that bubbling hot fresh pig's blood, at home the stallholders have long been warm salt water to solidify them well, down to the pot, red and moist, tender and soft like tofu. Probably because of this, some cultural Changsha people (Changsha snack town of the Palace of Fire Palace "old eight Dong" in a cultural person called Ye Dehui) imagine that the dragon liver and phoenix fat is just like this, so the pig blood soup to give a nice name "dragon fat pig blood".
10. Sisters dumplings
Sisters dumplings originated in the early 1920s, a pair of sisters surnamed Jiang sold dumplings in the Huogong Palace of the polder, they made dumplings both good-looking and tasty, the color of the porcelain white, small and exquisite, sweet sugar filling is not greasy, the meat filling of the tender and delicious, the outside of the skin patty cake glutinous and soft, the sister dumplings have been famous since then.
In the early 1920s, Changsha Huogong Palace of the dike, the young and beautiful Jiang sisters set up a stall selling dumplings stalls, they made the dumplings are both good-looking and tasty, and was praised by the people. Sisters dumplings were thus named. Their color is porcelain white, crystal clear and small. Sugar dumplings are sweet and fragrant, meat dumplings are tender and appetizing. Its flavor patty cake soft, unique flavor.