Unlike Chenzhou, which I wrote about on a whim, it is a city that I have always wanted to go to, because the barbecue here is so famous that it attracts people like me who love barbecue. You know Paopao has many friends in Changsha, and they even drive to Yueyang for barbecue ... and crayfish. It is estimated that many people don't know that Yueyang is an important crayfish breeding base, and at least 20 million crayfish are shipped to all parts of the country every day.
Therefore, local people will tell me: Yueyang is the bearer of Hunan supper.
This time, I ate alone in Yueyang for one day and two nights. Although the time was tight, due to the fast pace and large appetite, all the stores I wanted to eat were basically finished. Some of them were well-known shops, and some were small shops only for locals, but they were all remarkable.
For each family, first of all, if you want to be famous, the most famous barbecue restaurant in the local area must be Sanmao, and if you want to go, you have to go to the main store in Paotai Mountain.
Sanmao Barbecue is estimated to have many shops all over the country now, because it is open to join.
When you sit down, you can see that there is a round iron plate on each table. Later, I learned that it is specially used for frying leek eggs.
This is it. It looks ugly, but the tables are all ordered, so I can't avoid it out of curiosity.
Put some oil first, then spread the leek kang, and the eggs are directly beaten on the leek. The iron plate is very hot and it is made quickly.
Actually, it is the best leek egg I have ever eaten, especially fresh and tender, with a unique aroma. No wonder it is the signature of his family, and it still makes my mouth water when I think about it.
Wazi fish is also delicious, but it is actually a catfish with a big mouth.
The fish is tender, even in the thickest part, and it is delicious. It looks red, but it is not particularly spicy. The peppers in Hunan are not meant to cover up everything, but to enhance the taste and increase the points.
When eating barbecue in Hunan, baking butter is a must.
Butter is the breast of a bull, and you should be able to understand its preciousness just by listening. Every cow has only four or five taels, so it is also called golden meat.
Bake butter with low heat and not too much seasoning. Sprinkle chopped green onion when baking to a certain degree. After sprinkling chopped green onion, quickly wrap chopped green onion with butter, so that the high temperature can force out the fragrant onion. The butter baked is full of fat and fragrant, with a mouthful of burnt incense, which has both the Q-bomb of tendons, the tenderness of meat and the fragrant waxy oil.
When I eat it, what I eat is the pleasure of hard and crisp shell and exploding oil inside. I really can't get tired of this stuff.
Pipe reinforcement is rare in our place, but it is not rare here.
The taste of this part is particularly crisp, but it is not hard. It is crunchy and does not feel greasy at all.
The plate reinforcement is relatively dry and more resilient.
The red willow kebab is just so-so. This one is better made in Xinjiang.
This is chicken cartilage. I like to eat this part. I will feel very happy when I bite the cartilage in the middle.
Roasted beef tendon is fat and thin, which doubles the satisfaction, but if you eat too much, you will get bored easily.
Roasted squab is not common, but I think it tastes mediocre.
Mainly because it's too dry, I prefer to eat squab. The crispy skin and tender meat with juice are the top grade.
I like this dried fruit very much. Most of qianzi in Hunan has a smoky smell and is very chewy. It's my dish.
Sanmao barbecue is famous, but maybe I ate too much delicious food in Hunan, but I didn't think it was so outstanding. My favorite after eating it was scrambled eggs with leeks, which was a bit unexpected.
Later, I went to a small shabby shop which was highly respected by local people, called the paper mill Lao Li barbecue. It was very far away, and it was raining that day. I took a taxi one way and killed almost 100 yuan. There was basically no environment in the shop, and the mess was all over, and there was no service. I relied solely on self-help.
There are not many dishes in the whole store, just a few. This string is made of meat and rubber bands, and the taste of his family is stronger than that of Sanmao.
There are also tube tendons and beef, and beef skewers are particularly delicious, fresh and tender.
I also ordered grilled crucian carp, which was placed directly on the iron plate. They like to use this iron plate very much here.
Carassius auratus is particularly dry, and the edges are crisp and fragrant.
You can also order stinky tofu in the shop, but it's not made by his family. His family's business is good, and those who sell stinky tofu nearby follow suit.
Stinky tofu is full of ingredients, but it can be fried a little harder. I like the type with hard and crisp taste.
But overall, it's good. I'm almost a CD-ROM myself.
His family has a particularly amazing match, that is, this bean is cool, not cheap, a small ten dollars, can't eat a few mouthfuls.
But it is really refreshing and greasy, with a strong bean flavor and a slight sweetness.
I ate these two restaurants, which are mainly engaged in barbecues. After all, I had to leave more space for myself when I was foraging alone, but Yueyang's midnight snack didn't stop there.
Tianbao Shrimp Tail is also a famous shop, and the bald head on the far left is the boss Huang Tianbao.
His family's main dish is shrimp tails. When you enter the door, you can see the shrimp tails packed and waiting for the pot.
And some cauldron dishes.
Cold dishes are put directly in the freezer.
The taste of shrimp tail is not bad, but it is not outstanding. Being in Hunan, the demands are inevitably rising.
Although it is a shrimp tail, the taste is still full and q-bomb.
A person can only peel shrimp by himself when eating, full of tears.
It can be seen that the state of shrimp is very QK, which is the skill of Hunan people. You don't need whole shrimp, but you can still cook the taste of whole shrimp.
This cold eel was highly recommended by the store and turned out to be terrible.
It's the first time I've ever eaten such an unpalatable eel. It's fishy and bitter.
Braised trotters are just so-so.
It's not bad, but it has no memory at all.
Stinky tofu, like Lao Li's barbecue in the paper factory, is made by a nearby store. After ordering it in the store, the boss will have it made and sent it, and the payment will also be paid to the person who sent it.
It's really a shop fire, and the surrounding area can be on fire!
The stinky tofu in this house is even more delicious than that ordered by the Lao family.
It's fried more thoroughly and the seasoning is more fragrant.
The green bean paste was also made and sent by another family nearby, but it is the best green bean paste I have ever tasted so far.
Some time ago, the Hunan Spicy Huan I shared also had delicious green bean paste. Although it was 90% similar to what I drank here, it was still a breath away.
Brother Geng's food stall used to be full at ten o'clock in the evening.
The salted duck has been eaten for many years, but the salted fish is the first time.
The fish is tight, fresh and fragrant, sweet and gentle in the mouth, but full of stamina and spicy, which impressed me and made me fall in love.
You must eat ginger and spicy series when you come to Yueyang. Originally, ginger and spicy snakes were sold everywhere here. Because of the epidemic, snakes could not eat them, so I ordered a ginger and spicy chicken feet.
Ginger flavor and spicy taste are very prominent, and chicken feet are soft and glutinous, which is a standard appetizer and the most suitable for mouth-to-mouth.
His ginger and spicy series is good, but it's not the best I've ever eaten.
Tasty shrimp is definitely the main point. If you don't eat more in Hunan, you will regret it when you go back!
They're all keen on putting perilla in shrimp here, and I quite like the taste.
Just mentioned that the series of ginger and spicy food in Geng Brothers food stall is not the best I have ever eaten, so now I will share with you my favorite place to make ginger and spicy food series.
This is an old shop. At present, I have eaten a lot of ginger and spicy series, and his family has always been the first.
I ordered a ginger and spicy bullfrog at his house to taste it. It was really well done and worth going again.
Just look at it, you will know how spicy this bullfrog is, and the aroma is even more tangy. From the moment it is served, there is no way to control the secretion of saliva.
Bullfrog is very fresh, you can eat it by eating meat, and it is not small. Look at this thick thigh haha!
The weight is very sufficient. I almost fished out two bowls like this, and I couldn't control myself. I ate them all by myself, sweating all over, which was super cool.
Hunan Spicy Huan, which was shared some time ago, mainly focuses on the ginger spicy series. Although the products are already very good, like the Geng brothers in front, they can compete with each other, but the level of Yueyang's small family is still poor. The main feeling is that it is still poor in the proportion of ginger slices and peppers and the temperature.
There are too many choices to eat lobster in Yueyang, so I chose some special ones, and this He Xiaogu Shrimp and Crab House is quite good.
A person, unable to eat too much, directly ordered the signature braised prawns in the store.
Some people may wonder, shouldn't oil stew be the way to cook shrimp in Wuhan? Why did you eat here?
In fact, Yueyang is separated by a river from Jingzhou, Hubei, and 200km away from Wuhan. Therefore, in Yueyang dialect and food, Hubei flavor is also infiltrated. There are many things connected with Wuhan, for example, many people here choose to eat Regan Noodles for breakfast!
Shrimp is relatively large here, because Hunan people don't care about the size of shrimp but more about whether it is tasty, so in fact, prawns are rare here, and they are basically small.
It's really tiring to peel shrimp. I usually eat lobster for at least ten pounds, but now I just want to eat two pounds and hurry away, haha!
The best thing about his family is that you can ask for a portion of powder after eating the shrimp. This kind of flat powder is difficult to store and transport, and it is hard to eat outside Hunan.
The meat of crayfish is very fresh and tender. This soup is spicy and sweet, and with smooth rice noodles, it is really tasty and heart-warming.
I know you will be greedy, so think about me, how greedy I am to write here!
Fine-wool catering is highly recommended by local friends and me, which is particularly hard to find. I couldn't find it by taxi for tens of dollars, and finally called my boss to pick it up.
The mural on the wall is also very interesting, and it feels like a shop with a story.
His family is looking at food and ordering food, which is a bit of a peasant cauldron.
There are also menus on the wall, but many of them are not available this season.
It took me a lot of time to order food. I don't think I've ever seen a person who came so far to eat alone in the store. The aunt who ordered food thought about this feeling that I couldn't eat it, and she thought that it was too heavy and tossed it for a long time.
The signature steamed shrimp is a must. As explained earlier, I won't say here why Yueyang will use the famous steamed shrimp in Wuhan as the main dish. It's normal haha!
It's the biggest shrimp I've ever eaten in Hunan, but it's still not as big as the shrimp I recommended here in Hefei.
White gills can explain the water quality of lobster growing environment.
It's yellow. I like shrimp heads best. It's yellow here.
The meat is full and elastic, with a natural slightly sweet taste.
It comes with dipping sauce, but I prefer the original flavor myself. Dipping sauce always feels that the taste of the meat itself is covered.
I also ordered an oily tofu, which made me very appetizing.
It's really delicious, too. The oily tofu is full and thick, and it absorbs soup. It's slightly spicy and particularly appetizing.
I also ate some snacks, but my fighting capacity continued to decline with the passage of time. This noodle restaurant for the deaf in Liu had been improving every day before, and it was quite worth eating.
I specially chose a non-food meal. There are not many people in the store. You know, what a person is most afraid of when going out for food is that the store is too busy to even have a seat. It is really impossible to take a meal and take a seat. ......
Continue to choose flat powder to eat. It is not difficult to eat round powder out of Hunan. If flat powder is really missed, it will be gone.
Ordered the signature spicy beef rice noodles, as well as lotus root dumplings and soybean milk.
Spicy beef rice noodles are delicious, not very spicy, but very fresh.
Spicy beef means a little beef jerky. Large pieces are chewy, and the more chewy they are, the more fragrant they are.
Powder is very smooth. It's hard to eat powder in Hunan. Any small shop will be delicious.
I haven't eaten lotus root dumplings before. The lotus root here is great, but it's not available this month. I can't order it anywhere, so I have to eat this to appease myself.
So I guess this should be made in season and then frozen, otherwise no other family will sell lotus roots, and his family should not have lotus roots. After all, there is no special situation for this kind of grown thing.
However, it's still delicious. The stuffing is a little spicy, the diced lotus root is crisp when bitten, the seasoning of the meat stuffing is delicious, and the shell is soft and tender, giving people the feeling of being fried now, which is very extra points.
The Xianglahuan family shared some time ago has a crispy lotus root pill, which is delicious. I feel that people there may be better at making lotus roots.
By the way, soybean milk is good, very refreshing, not too sweet and greasy.
And this bean skin king is also good. Well, everyone should be able to get used to seeing the elements of Wuhan here. Haha!
However, this bean skin is different from other bean skins.
It's not expensive. I ordered a signature Chili fried meat.
As you can see, this kind of bean skin is completely different from Wuhan's in shape and taste. This one is more like a miscellaneous grain pancake, and the outer skin is thin, hard and crisp, and it is completely oil-free.
The bean skin in Wuhan is more oily and tastes softer, more fragrant and tougher.
In this way, it's a bit like a rice ball again. Anyway, it's nothing like bean skin except its name.
It's full of real Chili fried meat, just like you order a dish and then wrap it with rice. In fact, I prefer Wuhan bean skin in taste, because I especially like oily and waxy food, but I have to admit that the bean skin here may be healthier and fresher.
The choice of fillings is also more varied, and the taste of Wuhan bean skin is relatively single.
I also ate mala Tang, which was strongly recommended by a local friend. It was a very shabby shop, especially close to the food stall of Geng Brothers.
This form is rare in our side, and I think it looks very appetizing, so I can't help but want to take more.
I scalded a bowl of materials, in which twist is particularly delicious.
This qianzi is also good, but it's a pity that I took the flowers, so you can understand that it's delicious and your hands are shaking!
I also ate a lot of salted duck, Jiu Ge Xiandu Shunhua, and so on. Because I wanted to buy some to send back to my friends, I tasted the famous ones conveniently.
The dried salted duck in Hunan is fragrant and chewy, usually with a strong or light smoky smell. It is suitable for snacks or wine. Most of them are not too spicy, and even feel a little sweet when they are in the mouth, but slowly eat the fine food, and the spicy taste will gradually come out.
Really don't think that Hunan cuisine must be crazy and spicy. The extensive application and extreme understanding of Chili peppers are the soul here.
I also ate a takeaway at the hotel, in order to record and broadcast for you.
You can also review my video of eating and broadcasting again, and it is estimated that you can eat two more bowls of rice after watching it.
In fact, I didn't eat too much when I went to Yueyang this time (I have to rush to Zhuzhou later), but it's not shameful to sweep so many shops by myself, haha!
Yueyang itself is a relatively fun city, but because I am only interested in eating, I didn't go to any scenic spots. If you want to go in the future, you can punch in. After all, not everyone can eat nothing from morning till night like me. Recalling, it seems that when it comes to scenery, I will look up at the sky. ......
Yueyang's barbecue is a must-eat. It is a special branch of Hunan barbecue. Many kebabs here will look like they are covered with a layer of powder. At first glance, they taste delicious, but if they eat too much, they will be a little tired. Then kebabs are generally larger and more real.
These shops I recommend are all good. They are all found out by my keen sense of eating and recommended by local friends. There is no place to step on thunder, but a shop like He Xiaogu, a paper mill barbecue Yueyang small family fine hair restaurant, is sure to have the strength to make me miss it. Of course, I hope I can eat more delicious stores next time.
Finally, I would like to thank all the babies who read the post carefully. I am a person who loves to eat, regardless of any cost for food. On the road of foraging everywhere, because of everyone's expectations, I have been trying to make myself eat more, more refined, better and finer. I hope that relying on my words and real feelings, more people will know and understand food and trust me more.
At the end of this article, I will write the food raiders stickers of Zhuzhou and Changsha. Please look forward to it. If you have any questions, please feel free to talk to me privately at any time!