Changsha people love to eat chili peppers. Changsha people are very enthusiastic, and Changsha people are famous throughout the country for their love of eating and their ability to eat. Changsha snacks are characterized by their heavy oil and rich color, and are famous for their sour, spicy, fragrant and fresh flavors.

There are delicious restaurants all over the city. Some people say that you don’t need to visit the scenic spots in Changsha, but you must eat all the delicious snacks to make your trip to Changsha worthwhile.

Today, the editor will introduce to you some of Changsha's iconic delicacies~~~1. Stinky tofu: Use the best soybeans to make tofu, and then soak the tofu in brine with dried winter bamboo shoots, dried shiitake mushrooms, and Liuyang tempeh.

White hairs will appear and the color will turn gray.

When you smell the stench at first, fry it slowly in a pan until the color turns black and the surface swells. Then you can fish it out. The aroma is strong and attractive. Add chili and sesame oil to make it fragrant and crispy, crispy on the outside and tender on the inside.

Ganzi.

2. Sisters’ dumplings: In the early 1920s, the young and beautiful Jiang sisters set up a stall selling dumplings in the Changsha Fire Palace. The dumplings they made were both beautiful and delicious, and they were praised by everyone. Sisters’ dumplings

Hence the name.

Its color is porcelain white, crystal clear, small and exquisite.

The sugar-filled dumplings are sweet but not greasy, and the meat-filled dumplings are tender and tasty.

Its taste is glutinous and soft, with a unique flavor.

It uses glutinous rice as the main raw material, with sugar filling and meat filling.

3. Shaved jelly: Shaped jelly is often paired with stinky tofu and is a delicacy in spring, summer and autumn in Hunan.

Cut the jelly into thin slices, put it into a bowl, then add salt water, soy sauce, sesame oil, vinegar, chili oil, and MSG, stir it, and then it is ready to eat.

Stir in coriander and shredded tofu, and it tastes very refreshing, delicious and has a unique flavor.

The authentic shaved jelly noodles contain garlic but no onions.

4. Pig blood with sesame oil: After buying the pig blood, rinse off the excess blood with hot water and set aside; 2. Put oil in the pot and add shredded ginger; 3. Add water, pig blood, mustard shreds, and cook together; 4.

Cook for about 5 minutes; 5. Put sesame oil and chopped green onion in a bowl, and pour in the cooked pig blood soup.

It has a smooth taste, clears the lungs and refreshes the spleen.

5. Salt and pepper dumplings: suitable for all ages, novel and unique shape, can be both snack and vegetable.

According to research, Changsha has a history of more than 2,000 years in making steamed rice dumplings, which is recorded in "The Songs of Chu. Soul Calling".

The carefully made dumplings have uniform thickness, crisp texture, sweet and salty taste, and novel and unique shape.

6. Flavored shrimp: Hunan’s specialty snack, made from crayfish, has a spicy and delicious taste. It began to spread across the country at the end of the 20th century and became a classic snack at street beer stalls on summer nights.

Bright red color, spicy and rich taste.

It makes those who don't like chili go crazy.

7. Sugar-oil dada: Changsha’s sugar-oil dada is cheap and its main raw materials are white flour and sucrose. However, its manufacturing process is exquisite and has a special manufacturing process.

In the afternoon, three sugar-oiled cakes are served as a tooth-making ceremony, which refreshes the stomach, fills the stomach, and excites the spirit. The taste of sugar-oiled cakes is wonderful in the eyes of Changsha people.

Sweet but not greasy, smooth in the mouth and full of chewiness.

8. Spicy Chicken: A classic in Hunan cuisine, Yuloudong, a century-old restaurant in Changsha, is the most famous.

The climate in Hunan is humid and prone to rheumatism, so Hunan people have developed the habit of eating chili and ginger.

Spicy Chicken is a famous dish that fully reflects the local characteristics of Hunan.

In the late Qing Dynasty, Zeng Guangou, the grandson of Zeng Guofan and the Hanlin of Xiangxiang, went up to the building to have a meal. He once left a well-known poem "Soaking the stomach in spicy chicken soup makes people always remember the East of Yulou".

9. Duck rack: Eating duck rack is certainly more flavorful than just eating meat, which only involves chewing.

However, at a late-night snack stall in a beautiful night, when a duck frame is destroyed, there are various mouth movements such as tearing, biting, chewing, and gnawing, which enliven the face.

The reason why Changsha girls are beautiful is that they love eating duck racks and do good facial beauty work.

Back then, at the south gate, half the sky was the duck rack on Shahe Street, and half the sky was the delicious shrimp next to the Labor Theater.

10. Braised pig’s trotters: Pig’s trotters are rich in collagen, which is undoubtedly good for the skin.

Anyone who has been to Changde has probably heard of Huangjintai pig's trotters, and the number of Changde people in Changsha is really amazing, making pig's trotters a special feature of Hunan cuisine that must be mentioned.

11. Cold dishes are a must-have at Changsha night snack stalls. There are all kinds of lettuce, potatoes, garlic sprouts, jellyfish shreds, and mixed with chili oyster sauce, Hunan cuisine, peanut vinegar, and a pot.

It is a round-shaped rice tofu made by grinding rice into a paste. It was originally an ordinary folk snack on the streets of Yiyang.

White in color, salty, spicy and fragrant.

13. Cold noodles: Authentic Changsha cold noodles recipe: alkaline noodles, coriander, garlic cloves, oil radish, fermented bean curd juice, mature vinegar, soy sauce, red oil chili, chicken essence, salad oil, sesame oil, fried peanuts.

1. Cook the noodles in boiling water, cool them, remove and drain; 2. Chop the garlic into fine pieces, and chop the radish and coriander; 3. Combine fermented bean curd juice, soy sauce, vinegar, chicken essence, chili oil, and sesame oil.

, minced garlic, diced radish, and minced coriander into the cold noodles, sprinkle with a few fried peanuts, and mix well.

14. Caviar and Fish Hot Pot: Authentic Changsha cuisine, represented by Changsha South Gate, characterized by large pots and strong spiciness.

Ingredients: appropriate amounts of fish head, fish roe, fish soak, cooking wine, dried red pepper, soy sauce and salt.

Preparation method: Stir-fry the fish head, fish roe, and fish soaks over high heat until they are five or six times mature, then add various condiments on top, add cooking wine and red pepper, simmer over high heat, and then simmer over low heat for ten minutes.

Just about.