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What are the specialty foods in Hunan?
Hunan is located in the middle of the Yangtze River and south of Dongting Lake. Xiang for short. It is between 24 39' and 3 8' north latitude and 18 47' and 114 15' east longitude. It borders Hubei in the north, Jiangxi in the east, Guangdong and Guangxi in the south and Guizhou and Sichuan in the west. It is more than 66 kilometers wide from east to west and 77 kilometers long from south to north. It covers an area of 211,8 square kilometers and a population of 63.55 million. There are 39 ethnic minorities, accounting for 8.6% of the total population, among which Miao, Tujia, Dong, Yao, Hui, Uygur, Zhuang and Bai are more numerous. The province has jurisdiction over 5 regions, 1 autonomous prefecture, 8 prefecture-level cities, 2 county-level cities, 69 counties and 7 autonomous counties. Changsha, the provincial capital.

Hunan specialties: Hunan's agricultural and forestry specialties are rich and colorful, mainly including Xianglian, Xiangcha, Camellia oleifera, pepper, ramie, citrus, Xianghuang chicken, Xupu goose, Ningxiang pig, lake powder and Hunan rice noodles. Xianglian is a famous specialty with a history of more than 3, years in Hunan. It is rich in starch, protein, fat, carotene and inorganic salts. It has the effects of invigorating spleen, nourishing heart, astringing intestines and solidifying sperm. It is an important export material of Hunan, and its output ranks first in the country. Almost all cities and counties in Hunan produce tea, which is one of the four major tea-producing provinces in China and the largest black tea producing area in China. Silver needle tea in Yueyang Junshan tea was once designated as tribute tea by Emperor Qinggan Longdi. Famous Hunan teas include Dayong Guzhang Maojian Tea, Changsha Gao Qiao Yinfeng Tea, Hubolu Tea and Yuanling Jietan Tea. Hunan is the largest producing area of China's specialty Camellia oleifera, with the largest number in Xiangjiang River basin. Hunan seedless tangerine contains many vitamins, most of which are found in Shaoyang, Huaihua, Lingling, Changsha, Yiyang and Yuanjiang. Famous specialty varieties include Jiyang, Blue Mountain Kumquat, Xuefeng Tangju, Qianyang Sugar Orange, Anjiang Xiangyou and so on. Hunan's specialty handicrafts are the first to promote Xiang embroidery, which is also known as China's four famous embroideries with Jiangsu, Guangdong and Sichuan embroideries. Others include Tujia brocade in Xiangxi, Xiabu in Liuyang, glazed porcelain in Liling, bamboo carving in Shaoyang, bamboo mat in Yiyang, fireworks in Liuyang, chrysanthemum stone carving, down products in Changsha and Shaoyang, etc. Specialty food Hunan vermicelli, Hunan rice noodles, Chili oil and so on. Hunan cuisine, which is dominated by Changsha flavor, pays attention to sour, spicy and tender, and is one of the eight major cuisines in China.

Hunan is rich in specialties, mainly including dried Chili, marinated tofu, dried tofu, moldy tofu, stinky tofu, blood balls, dried sweet potatoes, dried bamboo shoots, dried bacon, ...

Have you seen story of qiu ju? There are strings of red peppers in it, which are beautiful, but they are for people to see. The dried peppers here are genuine Hunan specialties, which are not only beautiful, but also delicious and strong. Of course, if you are from Hunan, you can eat spicy food. I can't believe that there are so many ways to eat tofu. Some of them in Hunan are delicious, so you will drool if you don't eat them. Some of them smell fragrant, while others smell stinky, but they all taste fragrant, crisp, refreshing and slippery. Of course, if you can eat Chili, don't blame me for spitting fire. After eating, I'm sure you're hooked, your forehead is sweating and you're sweating, but your mouth is still shouting, "Another string ……………" Try it if you don't believe me.

marinated tofu is marinated with fresh tofu, dried and hard by fire. When eating, it is cooked, cut and put in Chili sauce (self-made, the main ingredient is Chili, and there are many unknown seasonings in it. This is an ancestral formula and will not be leaked. ) Dip it in, or add some Chili sauce to it and mix it evenly. It tastes delicious and you can eat it. You can also eat it whole, or stir-fry it in other meat, which is equally delicious.

Dried tofu has no halogen. Add some salt and slowly smoke it with fire. Of course, it also hardens, and the eating method is similar to that of marinated tofu.

Stinky tofu, needless to say, is sold in all the streets and alleys of Guangzhou. It smells far and wide, and passers-by can't avoid it. In fact, it tastes delicious, and it is authentic in Changsha, Hunan Province. It smells delicious (of course) and tastes even better. Come and try it!

moldy tofu, I have never heard of it. In my hometown, it is cooked by every household. Usually, it is cooked before the Spring Festival when the weather is cold. First, it is fermented with tofu. When it grows a few inches long, it is taken out and dipped in Chili powder, put chopped green onion, ginger, wine, etc., and then put it in a jar (big or small) for two or three days, and then you can take it out and eat it. That smell is delicious.

blood balls are also made of tofu, but pork is added to them. The practice is: drain the water first, tofu is often as hard as iron plate, then crush it by hand, chop up the meat (half fat and half thin, otherwise, it is too fat and greasy, too thin and tasteless), mix it with pig blood, make it into balls, smoke it with fire for more than ten days, take it out and cook it, cut it into pieces, and eat it directly or stir-fry it in other meat or vegetables.

I'm sure everyone has eaten dried sweet potatoes, dried bamboo shoots and bacon, so I won't say much, but this is an authentic product from Hunan, and dried bamboo shoots are also called magnolia slices!