Hunan specialty:

Changsha. Snakes with skin in their dry nests

In recent years, tasty shrimps have been crazy in Changsha, and every restaurant and food stall has done everything. However, with the recent suspension of grass lobster, the tasty snakes who debuted with it have gained the upper hand. Tasting snakes and shrimp have the same effect. Chopping snakes into strips is also a fierce stew with Hunan's specialty hot sauce, aniseed, fragrant leaves, green and red peppers, onions, ginger and monosodium glutamate. After the fire was fried, it was simmered thoroughly and tasted, and the juice was poured on the plate. The fat snake section had been soaked in red and bright, and the snake meat was firm, with a transparent luster. After a bite along the texture, the elastic snake meat gradually turned into a fragrance between the tongues. The spicy taste that was subsequently felt was so hot that people could not stop.

Xiangtan. Maojia braised pork

Maojia cuisine is famous for Chairman Mao's hometown, and the chairman praised Maojia braised pork. The authentic Maojia Hotel is located in Shaoshanchong, Xiangtan. The braised pork here is Wuhuazu. It is very exquisite and complicated to steam the belly meat with five layers and three flowers with rock sugar, star anise and cinnamon before frying it in a pot and adding lobster sauce. The cooked Maojia braised pork is golden and shiny, fat but not greasy, very fragrant and delicious.

shaoyang. stir-fry pork blood balls

shaoyang people can do business, and most of Hunan people make a fortune from shaoyang people. Baoqing pig blood balls, also known as blood cakes, are traditional food in Shaoyang, and the main raw material is tofu. First, filter the water in the tofu with gauze, then crush the tofu, then cut the fresh pork into diced meat or strips, mix with proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate, sesame seeds, etc., stir well, make into steamed bread-sized oval balls, put them in the sun for a few days, and then hang them on a firewood stove to be smoked by fireworks. The longer the smoking time, the more fragrant the wax will be. There is also an iron rack, under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the temperature, and you can't be too hasty or too fierce, otherwise the taste is not good, and the meatballs can be eaten after being smoked. But the most popular way to eat is stir-frying.

Changsha. Taste shrimp

In recent years, taste shrimp has become a craze in Changsha. Every restaurant and food stall makes taste shrimp, and the price of grass lobster, the main ingredient, has exploded from one yuan per 5 grams in the early years to five or six yuan, which is unexpected. Grass lobster is a kind of hard-shelled prawn that is wildly propagated in the lake area. After pinching the head and removing the tail, it is vigorously brushed with a brush, and then it is fully seasoned with pepper, pepper, star anise, fennel, cumin, garlic, ginger and other seasonings to stir-fry with wine, and finally it has to be cooked thoroughly. The delicious shrimp served on the table is red and fragrant, so spicy that people take a gasp but the more they eat, the more enjoyable they are. It is said that the grass lobster has a wonderful mouth and can gnaw at the flood control levee, so Changsha people, with their hatred for pests, naturally taste particularly strong.

Yongzhou. Fried Duck with Blood

"Fried Duck with Blood", at first glance, always arouses ambiguous and unpleasant senses, and looks like a purple paste. However, in the eyes of people who can eat ducks, duck blood is a great treasure to clear the fire and defeat the poison. People in Yongzhou naturally eat ducks, so they chose the most vigorous and fresh duck and cut it into the neck, letting the duck blood drip into the bowl filled with cooking wine. The duck is shaved and cut into pieces, then fried with ginger, dried red pepper and garlic cloves in an oil pan, then braised with fresh soup until it is dry, and finally the whole duck blood is poured on the duck block, fried while pouring, and then added to the pan. Duck blood is fragrant and smooth, and duck meat is extremely fresh and tender. There is nothing better than eating duck.

Fenghuang. Miaojia steamed pork with rice flour

The biggest feature of Fenghuang cuisine is that it takes spicy and sour as the main color, takes richness as the purpose, and takes frying as the best. The county produces a kind of glutinous millet with extremely low yield. Generally, it chooses thick and tender pork, mixes the soaked millet with delicious seasoning, and cooks it in a pot until the millet and meat are cooked thoroughly. Delicious and nutritious.