Youxian rice noodle is a specialty of Youxian County, Zhuzhou, Hunan Province. Youxian powder is a local characteristic rice noodle in Youxian County, Zhuzhou City, Hunan Province. Its taste is delicate, refreshing and tender, and there are many ways to eat it, which is very popular. Youxian powder, and commonly known as rice noodles, is made in the same way. It is mainly made of rice, which is made into small strips through soaking, cooking, layering and other processes. Its texture is flexible and elastic, and it does not paste soup when boiled, and it is not easy to break when dry-fried. It is smooth and delicious when cooked or dry-fried with various dishes or soup materials.

Second, Youxian tofu

Tofu in Youxian County is well-known, such as dried fragrant fruit, peach-watered louver tofu, water tofu in Huangtuling and oily tofu in Yajiangqiao. It is popular for its fresh, smooth and tender color, delicate fragrance and delicious taste.

Iii. Xiangganbo in Youxian County

Xiangganbo in Youxian County is a distinctive local dish. The fragrant dried bean curd is a kind of dried bean curd, which is made of pure soybeans. It is said that there are no additives and it is made by traditional techniques. Cooking is done in a earthen bowl, and it is said that the dried incense made in this way is more mellow. The main ingredients in this dish are local pork, green pepper, red pepper, celery, etc. It is spicy and chewy.

Four, Youxian blood duck

Slaughter the most vigorous and fresh tender local duck, and let the duck blood drip into the bowl filled with cooking wine. The duck is shaved and cut into pieces, then fried with ginger, 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, clear fire and toxic, and duck meat is extremely fresh and tender.

"Youxian blood duck" is a delicious dish made from Youxian duck. Take the ducklings whose growth period is only about two months, and take their blood well when they are slaughtered. The method is also particular. First, put a proper amount of water and salt in the bowl, and the amount of salt must be just right. Because there is less salt, duck blood is difficult to thicken, and too much salt makes it salty and black. The chef cuts the duck's neck, lifts the duck's feet upside down and lets its blood flow into the bowl. After the duck's blood is exhausted, it should be stirred immediately to achieve the blending of water, salt and blood, and chopsticks can stir up the sticky duck's blood.

Five, Youxian Chili sauce

Hot sauce originated in Hunan and Hubei, and is a common seasoning in Hunan and Hubei cuisine. Its traditional preparation method is to clean fresh red pepper, air dry its surface moisture, chop it into fine particles, then add ginger rice and refined salt in a certain proportion, mix well, put it in a jar, and seal and pickle it for about half a month. In recent years, hot sauce has been widely used in major cuisines, resulting in a series of chopped pepper dishes, such as steamed fish head with chopped pepper, eggplant with chopped pepper, and tofu with chopped pepper.