Hunan specialties: Hunan agriculture and forestry specialties are rich and colorful, mainly Xianglian, Xiang tea, oil tea, chili, ramie, tangerine, Xianghuang chicken, Xupu goose, Ningxiang pig, lake flour, Hunan rice noodles and so on. Hunan lotus is a famous specialty with a history of more than 3,000 years. It is rich in starch, protein, fat, carotene and inorganic salts, and has the effects of tonifying the spleen, nourishing the heart, astringing the intestines and fixing the essence, so it is an important export of Hunan, and its output ranks the first in the country. Almost all cities and counties in Hunan produce tea, and it is one of the four major tea-producing provinces in China and the largest black tea-producing area in the country. The silver needle tea in Yueyang Junshan tea was once designated as tribute tea by Emperor Qianlong of Qing Dynasty. Hunan tea is also famous for its Dayong Guzhang Mao Jian, Changsha Gaoqiao Yinfeng and Hu Bo Green, Yuanling Jietan tea and so on. Hunan is the largest production area of China's specialty oil tea, with the Xiangjiang River Basin being the largest. Hunan coreless tangerines contain many kinds of vitamins and are most abundant in Shaoyang, Huaihua, Zuoling, Changsha, Yiyang and Yuanjiang. Famous specialty varieties include Jiyang and Lanshan kumquats, Xuefeng tangerines, Qianyang sweet oranges, Anjiang pomelo and so on. Hunan specialties include Hunan embroidery, which is one of the four most famous embroideries in China, together with Suzhou, Guangdong and Shu embroidery. Other handicrafts include Xiangxi Tujia brocade, Liuyang summer cloth, Liling under-glaze colored porcelain, Shaoyang bamboo carvings, Yiyang bamboo mats, Liuyang firecrackers, chrysanthemum stone carvings, and down products from Changsha and Shaoyang. Specialties such as Hunan vermicelli, Hunan rice noodles and chili oil. Changsha flavor-oriented Hunan cuisine focuses on sour, spicy and tender, and is one of the eight major Chinese cuisines.

Hunan is rich in specialties, including dried chili peppers, marinated tofu, dried tofu, moldy tofu, stinky tofu, blood meatballs, dried sweet potatoes, dried bamboo shoots, dried bacon, ......

Have you ever seen the movie "Qiu Ju Playing the Judge"? That inside a string, red red chili, very beautiful, but that's for people to see, here's the dried chili that is the real Hunan specialty, not only beautiful, and flavorful enough, of course, if you're from Hunan, or can eat spicy only Oh! I can not imagine that there are so many ways to eat tofu, a few kinds of Hunan, taste great, you do not eat on the drooling, some smell fragrant, some smell bad, but eat are fragrant, crispy, crisp, smooth, slippery, of course, you have to be able to eat chili ah, otherwise the mouth spit fire don't blame me. After eating, you will be very addictive, forehead hot sweat, body sweat, but the mouth is still yelling: "another string of ......, ......" do not believe you try.

Brine tofu is brined with fresh tofu, after the fire baked dry baked hard to eat, boiled, cut up, in the chili sauce (homemade, the main ingredient for the chili peppers, inside but also a lot of unknown spices, this is the ancestral recipe, not leaked.) A dip, or add some chili sauce to the inside to go and even, the flavor is delicious to have to eat, you can also eat the whole piece, or put in other meats, etc. inside the fried to eat, equally delicious.

Dry tofu without brine, add some salt, slowly smoked dry with fire, of course, also hardened, eating and brine tofu similar.

Stinky tofu, I do not need to say more, in Guangzhou, the streets and alleys are sold, the smell is far away, passers-by avoided, in fact, eating can be fragrant, and Changsha, Hunan Province, that is the authentic goods, smells fragrant (of course, also stinks), eat up even more fragrant. You'll have to try it!

Molded tofu, I have never heard of, my hometown that is home to do, usually before New Year's Eve, the weather is colder do, first fermented with tofu, until the mold has grown a few inches long, and then take out a piece of a piece of ground dipped in chili powder, put on the green onion, ginger, wine, and so on, and then put on the altar (can be big or small) sealed for two or three days, can be taken out and eat it, the taste, the cool, smooth, strong, no bullet!

Blood meatballs, also made of tofu, but with pork inside. Practice is: first drain the water, tofu tends to harden into the same as the iron plate, and then crushed by hand, chopped meat (fat and thin each half, otherwise, too fat and greasy, too thin tasteless) to the inside, plus pig's blood together and even, grouped into pills, smoked on the fire for more than a dozen days, come out to cook, cut into a piece, can be eaten directly, but also can be placed in the other meat or vegetables fried and eaten, which can be said to be the most local characteristics of the snacks! The most important thing is that you can eat them directly or put them in other meat or vegetables and fry them.