Stinky tofu: According to relevant information, stinky tofu originated in Beijing. One summer in the eighth year of Emperor Kangxi of Qing Dynasty (1669), Wang Zhihe, a tofu workshop in Yanshou Street outside Qianmen, Beijing, sprinkled salt on the heated and moldy tofu. A few days later, it was delicious and delicious, which made people ecstatic. Sold out, sold out. Since then, it has been specially made and its business has been booming. The best stinky tofu in Changsha is the second father of the Fire Palace. /kloc-At the age of 0/2, Jiang studied art and visited his teacher's friends. He constantly studies and explores the superb technology of making stinky tofu. After Jiang died, his wife Wang passed on the "stunt" of making stinky tofu to him. Liu Taoyun, who is now in charge of making stinky tofu in the Fire Palace, is one of two apprentices brought by Jiang's wife.
The method of stinky tofu is to choose soybeans with new color and strong particles to make old and tender tofu blanks, and soak them in fermented water made of mushrooms, fresh bamboo shoots, distiller's yeast, Liuyang beans and other raw materials. Take out the drained water, fry it in a small oil pan with slow fire, drill a small hole in the center of the tofu, and drip seasoning made of pepper, monosodium glutamate, soy sauce and sesame oil. Its characteristics are bean blue color, soft inside, delicate texture, fresh and delicious, white tofu fresh and tender, fried tofu crispy.
Tuanzijie: I heard that Song Taizu Zhao Kuangyin was defeated by Shexian County, Anhui Province, and the morale was low. The locals sent rice balls to comfort Julian Waghann. From then on, Zhao thought about it repeatedly, so he called several people from Shexian to ask them to do it again and named it "rescue". Jiaozi, the sister of the Fire Palace, was made by the daughter of the coppersmith Jiang Liren. The two sisters rented a shed and opened a shop in jiaozi. They are ingenious and specialize in making sweet and salty jiaozi, hence the name "Sister jiaozi".
The production method of sister dumplings: the first-class glutinous rice is ground into fine powder, wrapped with meat stuffing made of fresh meat, mushrooms, monosodium glutamate, sesame oil and other raw materials, twisted into a long cone with a pointed bottom, and steamed like a small white jade pagoda. The other is to wrap the sugar core with white sugar and hemp seed (fine powder ground after sesame is fried). One is sweet and the other is salty. Glutinous rice is soft, fresh, sweet and delicious. Now jiaozi, the sister of the Fire Palace, is made by a special person, and the flavor is no less than in the past.
Xunzi: According to research, Xunzi has a history of more than 1000 years. In the Song Dynasty, Su Dongpo wrote an advertisement poem for an old woman who was a donkey: "Jade color is rubbed with hands, blue oil is light yellow." Sleep at night, spring knows the weight, and the plaque is beautiful around Bijin. "The prickly heat in the fire palace is mixed with high-quality white flour and proper amount of refined salt, pulled into thin strips, rolled into the shape of multiple rounds of pillows, and fried in an oil pan. Uniform thickness, bright color, crispy and delicious.
Fairy bowl rice: The fairy bowl rice in the fire palace was created by Li Ziquan. At the age of fifteen, Li studied shoemaking in a shoe store in Qingshiqiao, Changsha. 1932, he borrowed two silver dollars from his aunt as capital to make soup pots and sell braised dishes in the fire palace. Soon, he rented four shacks and opened a restaurant. Although his restaurant is small, it is quite distinctive, with small and complete varieties and strong local flavor. Rice is made of super soft rice. Steamed in a small ceramic bowl, it is warm, soft and refreshing, just like a fairy descending to earth, hence the name. Now the fairy bowl rice is still steamed in a small ceramic bowl, which has a unique flavor and is very popular with customers.