Fish head with chopped pepper, crispy duck with Maren in Changsha, and steamed Donganzi chicken with bacon

are all full of Hunan flavor.

1.

Pepper and salt prickly ash is one of the famous snacks in Huogong Palace. It takes refined flour as the main raw material, and is supplemented with pepper, suet, fine salt and sugar. The silk strips are even in thickness, crisp in texture, sweet and salty in taste, unique in shape, and there are two kinds of fan-shaped and pillow-shaped, which are both snacks and vegetables.

2.

Tasty shrimp, also known as Changsha Tasty Shrimp, Spicy Crayfish, Spicy Crayfish and Thirteen Fragrant Crayfish, belongs to Hunan cuisine. The lobster used as the main ingredient originated in North America and now grows in rivers, lakes and ponds in the south of China. Tasty shrimp is red and bright in color, spicy and fresh in taste, which makes people tired of eating. People in Changsha love to eat tasty shrimp, which can only be described as "crazy". Tasty shrimp appeared at the south gate of Changsha in the 199s. After a long period of more than ten years, it has always been loved by people in Changsha who are awkward. It can be said that it has created a miracle of eating shrimp.

3.

Sister dumplings are another famous snack in the Fire Palace. It is made of glutinous rice as the main raw material, divided into sugar stuffing and meat stuffing, and the sugar stuffing is made of Beiliu sugar, osmanthus sugar and jujube meat. The meat stuffing is pork with pork belly and mushrooms, and the meat stuffing is shaken with water soaked in mushrooms, so it tastes mellow and delicious. In modeling, the meat dumplings are pomegranate-shaped, and the sugar dumplings are flat peaches. In case of festive days, sprinkle some red silk on the sugar dumplings, which is very pleasing to the eye with the white dumplings.

4.

Sauced duck is a famous dish in Hunan Province. It is made by soaking more than 3 kinds of precious Chinese medicines, more than 1 kinds of spices, air drying, baking and other 15 processes. The finished product is dark red in color, crisp and fragrant in flesh, rich in sauce flavor and long in taste. It has the effects of promoting blood circulation, smoothing qi, invigorating spleen, nourishing stomach and containing food, and is a kind of flavor food that has recently become popular in the north and south of the country. The product is fragrant, spicy, sweet, hemp, salty, crisp and soft, with the characteristics of mellow and delicious, full of color and fragrance, low fat and not greasy, endless aftertaste and convenient eating. Among them, Changde Jindan salted duck and Xiandu salted duck are the most famous.

5.

The method of making spicy snails is very distinctive. Fresh small snails are placed in a clear water basin, and Jamlom is added. After two or three days, the snails spit out the soil in their intestines, and then the snails are removed with pliers, washed repeatedly, and stir-fried in a wok. After taking out the wok, they are mixed with ginger, pepper, soy sauce, fish-flavored leaves, scallion and monosodium glutamate. Eating snail is also quite delicious. Hold the screw mouth in your hand and shut it. As soon as you breathe in, the snail meat and fresh soup will be in your mouth, hence the name "drinking snail". It is an absolutely delicious soup with crisp fragrance, clear fire, appetizing and refreshing characteristics.

6.

The main raw materials of sugar oil Baba are white flour and sucrose, but its manufacturing process is exquisite and has a special manufacturing process. Although it can't be elegant, it can't compete with delicacies, shark's fin and bear's paw, but it is precisely because of its cheap status that it can enter and leave ordinary people's homes and become a snack that people can't get tired of eating. Fresh sugar and oil Baba is golden, crisp and tender, sweet but not thick, oily but not greasy, soft and soft, with attractive color and fragrance, which makes people appetite. But Baba, who has just come out of the pot, is in the heat and steaming. If you are not careful, you will burn your head and hurt your mouth. Therefore, when eating sugar and oil Baba, you should take your time, eat a little bit leisurely and enjoy it a little bit.

7.

Deyuan Tea Hall is located in the downtown area of Huangxing South Road. The steamed buns made here pay attention to the selection of materials, and the stuffing of sugar packets is accompanied by white sugar or sweet-scented osmanthus sugar, which tastes sweet. The meat package is stuffed with pork and lean meat, accompanied by mushrooms, frozen stuffing, monosodium glutamate, etc., which tastes oily but not greasy and is very fresh and tender. The production is also very finished. The skin is thin, the stuffing is big, and the appearance is beautiful. Once it is steamed, it has a white color and is elastic. The varieties are meat stuffed buns, pickled cabbage buns, three fresh buns, yaozhu buns, assorted buns, barbecued pork buns, shrimp buns and so on. The silver silk brain pulp volume is exquisite and unique, and it is especially commendable. Deyuan steamed stuffed bun has a business history of more than 1 years. Changsha people have the phrase "Yang Yuxing's noodles, Xu Changxing's ducks, and Deyuan's steamed buns taste good" and praise the famous snacks of these restaurants.

8.

Yang Yuxing Noodle Restaurant is located in Jiefang Road, and its noodles have long enjoyed a high reputation. It is characterized by paying attention to reasonable selection of materials and meticulous production: paying attention to seasonings. For example, noodles pay attention to freshness, the water for cooking noodles is wide, clear and open, and the noodles are made on demand, fresh and delicious. There are varieties such as Zhajiang, Sauce, Shrimp, Crab Yellow, Yaozhu, Sanxian, Shredded Chicken, Hot and Sour.

9.

glutinous rice chicken in oil is a traditional dish of Hunan cuisine. It requires high production technology. It is necessary to peel the whole skin of a fat hen without missing or breaking it, and pour it into processed glutinous rice chicken, etc., and still restore the fullness of the original chicken. After steaming at high temperature, it is fried in a pan, and the skin is crisp and fragrant, and the meat inside is moist and soft, delicious and memorable.

1.

Deep-fried "stinky tofu" smells bad and tastes wonderful, which is a must for China snacks. "Stinky tofu" is found everywhere, but the fried "Stinky tofu" in the Fire Palace in Changsha, Hunan Province is more famous.