Youxian Rice Vermicelli is a specialty of Youxian County, Zhuzhou, Hunan Province. Youxian powder, is a local specialty of Hunan Province Zhuzhou City, Youxian rice noodles, its taste delicate, crisp tender, there are a variety of practices and eating methods, by. You County powder, and commonly known as the production method of rice flour is roughly the same, mainly rice as raw materials, by soaking, steaming, pressure strip and other processes made of fine strips, its texture is pliable, elastic, boiled not paste soup, dry fried is not easy to break with a variety of dishes or soup code or soup ingredients for soup or dry fried, smooth and flavorful.

Two, Youxian tofu

Youxian tofu fame, there are fragrant dry son, peach water of the hundred leaves of tofu, Huangtuling water tofu and Ya Jiangqiao oil tofu. It is quite popular for its freshness, smoothness, warm color, fragrance and deliciousness.

Three, Youxian fragrant dried bowl

Youxian fragrant dried bowl is a very distinctive farmhouse dishes. Making this dish is a kind of dried tofu, the choice of pure soybean, it is said that there is no additives, is made along the traditional technology. The dish is cooked in an earthenware bowl, which is said to give it a mellow flavor. The main ingredients in this dish are earth pork, green peppers, red peppers, celery and so on, spicy to come more chewy.

Four, Youxian blood duck

Pick the most raw and fresh tender duck slaughter, let the duck blood flow into the bowl of wine. Duck hair disemboweled and cut into pieces, and then with ginger, red pepper, garlic cloves together into the frying pan stir fry, and then add fresh soup stew until almost dry, and finally the whole duck blood dripping on the duck block, while dripping while frying, and then add ingredients from the pot. Duck blood is smooth and clear fire and poison, duck meat is exceptionally tender.

"Youxian blood duck" is a delicious dish made from the processing of duck in Youxian. Take the growth period of only about two months of small duck, in the slaughter to take its blood very well. The method is also delicate, first put the right amount of water and the right amount of salt in the bowl, the amount of salt must be just right. Because the salt is less, the duck blood is difficult to viscous, too much salt is salty taste and color black. Chef will cut the neck of the duck, inverted lift the feet of duck, let its blood into the bowl. Hemp duck blood after the exhaustion, immediately have to stir, to achieve the water, salt, blood three intermingling, to chopsticks can pick up the sticky duck blood is good.

Five, Youxian chili sauce

Spicy sauce first originated in Hunan and Hubei, is a common seasoning for Hunan and E cuisine. Its traditional method is to wash fresh red pepper, dry the surface water, and then chopped into fine particles, and then add a certain proportion of ginger rice and refined salt, mix well and then loaded into the altar, sealed marinade for about half a month that is to become. In recent years, the spicy sauce is widely used in major cuisines, which has resulted in a series of popular around the chopped pepper dishes, such as chopped pepper steamed fish head, chopped pepper with eggplant, chopped pepper burned tofu and so on.