South Gate: Near Xiaoyu Changping, next to the old labor theater, the place where barbecue vendors gather was once a place where barbecue vendors and various snacks could not be driven away. Except for Simian, who later set up a facade in Huangxing South Road, now Liu Ji's barbecue has rented a small place to live. The legendary Wang dumplings, cold noodles, stews, stir-fried dishes and five-round belly strips operated by others in Changsha seem to have disappeared. There is also a food stall of Yang glasses in the south gate, which has a certain reputation. It's been about five or six years since the South Gate food market where the Labor Theatre collapsed was dumb with sugar and oil. It is said that when it was placed in front of Jinsha Supermarket, people loved its delicious food and began to line up. Xueyuan Street: There used to be a cultural cinema on Xueyuan Street, and the sweet and sour pork ribs of Liu Ji's supper shop were very popular. The midnight snack market has existed for more than ten years and is famous for its cold dishes. When Yuloudong, a brother of Changsha catering industry, was still operating in Wuyi Square, cold dishes once accounted for more than 70% of its operating income. Now almost every store has cold dishes, and Xueyuan Street has become the most distinctive cold dish in the development of more than ten years. For example, the sweet and sour pork ribs in Liuji Lao snack shop are quite famous in Changsha. Besides, this street is also famous for Regan Noodles. There is also a small shop specializing in Daoxiao Noodles. Although the operation is monotonous, it can still attract some customers under the brand of retired master of Xinhua Building. At the corner of Xiaogudao Lane and Yanjiatang Street opposite College Street, there is a woman named Ina Mala Tang, which can attract some young ladies to taste it. They claim to eat the spicy food here, from junior high school to getting married and having children. Pozi Street: The stinky tofu of the Fire Palace Pozi Street has a fire palace, which is known as the source of Hunan snacks and the main representative of Hunan cuisine. Built in the Qianlong period of the Qing Dynasty, the Fire Palace is based on the "Fire Temple Culture" and supplemented by famous vegetarian dishes. Its unique style has attracted celebrities of all ages. The Fire Palace is known as "eight snacks and twelve dishes". Its eight snacks are stinky tofu, dragon fat pig blood, boiled prickly heat, eight-treasure fruit rice, sister jiaozi, Dutch powder, braised hoof flower and triangular tofu. 1958 Mao Zedong inspected the Fire Palace and tasted stinky tofu, which made the Fire Palace more famous all over the world. In March 2003, during the National People's Congress and the National People's Congress, Premier Zhu Rongji said when he participated in the deliberation of the Hunan delegation, "My mouth watered when I thought of the snacks in the Palace of Fire. Food culture is very important to Changsha, so we must keep the flavor of Changsha ... "Guerrilla Ping: Li Mian's scallion oil is beside the telephone pole of Guerrilla Ping on Jiefang West Road. Li Mian, an old colleague who set up a factory in Kazi Street, Beizheng Street, started his business around 1982. Li Mian said that he had certain know-how. For example, the fresh rice to be added in the rice slurry must be semi-ripe, and her grinding work was at 4 o'clock that morning. And her skills may be lost because her son and daughter-in-law are unwilling to take over. It's hard after all. The real taste is in the folk, and the food disappears quietly, sometimes it is really like a song of Guangling. Huangxing North Road: Gong Li Temple's Sugar and Oil Baba is located diagonally opposite to Xindaxin of Huangxing North Road, and there is the most popular sugar and oil Baba shop in Changsha at present. At dusk last weekend, the reporter counted it carefully, and the number of people in the queue was as high as 4 1, and the queue went from Gong Li Temple to Huangxing North Road. People usually take them home with lunch boxes to taste. /kloc-Jin Shifu, aged 0/3, worked as an apprentice in a catering company, then transferred to a construction company and then to a factory. After being laid off, they will return to their old jobs, pay attention to real materials and operate with small profits but quick turnover. Its great reputation attracted some businessmen from Taiwan Province Province and Hongkong to taste it. They said that well-managed traditional products like this should be protected by the government in Hong Kong, giving free and low-cost facade support and operation. Ask Jin Shifu's management know-how, answer, do it with heart, and be willing to invest. Naturally, it is well done. Cai 'e North Road: Changqing Tangyuan Store Changqing Tangyuan Store is a small private store with a history of 100 years. This shop mainly deals in grinding glutinous rice balls. Ancestral craftsmanship, fine powder. Now it has been passed down to the fourth generation. At present, jiaozi, a meat stuffing store, may be unique to Changsha. Not far from the store, there is also a glittering and translucent dumpling restaurant opened by 1985. The two stores are almost adjacent and the competition is fierce. In the competition, the two stores promoted each other and became one of the most dynamic snack bars in Changsha. Both stores deal in dozens or even dozens of varieties such as Dutch powder, scalded powder, white pills, sesame oil and pig blood. Radish and cabbage have their own tastes. The existence of two stores may attract more customers to choose independently. Unfortunately, a big scarlet letter was written on both sides of the facade, and the elite glutinous rice dumpling shop temporarily moved to the powder shop at the other end of the Second Affiliated Hospital of Chinese Medicine. To the south of the two small shops, there are South China snack bars and several chain stores. Green bean paste and cold noodles are the most famous. Lotus pond: It is famous for frying cream broad beans. Its founder, Mr. Weng Guo Liang, put Wengjia broad beans with unique color and fragrance on the market at 1997, and soon there was a rush to queue up and buy them in limited quantities. Become a legend in Changsha. Near the street across the street, there is an old shop called Ma, which is famous for selling twist and rice flowers. Cai E North Road Grain Store also has sugar and oil Baba stalls. At dusk, there are generally more than 20 people queuing here, which is another most popular sugar and oil Baba stall in Changsha. The sugar and oil Baba in Tianen Beer Shop on Ermayina Road nearby is also very crowded. This winter, Changsha people really set off a wind of eating sugar and oil. Comment article: This winter, when eating sugar and eating oil is popular, the atmosphere of the Spring Festival is getting stronger every day. When the restaurant was full of exquisite banquets, it was suddenly found that Changsha people still could not live without snacks, and the traditional and modern snacks in the market still intoxicated Changsha people. In order to comfort their lips, teeth and stomach, people even wait patiently in long queues at weekends. In the streets of Xingcheng, how many traditional snacks make people wait; How many trendy snacks are there? Eating in Changsha is full of saliva, and "eating" is still interesting, such as "eating" as drunk. One of the most convenient ways to find traditional snacks in Changsha is to turn along Huangxing North Road to Cai E Road, and basically walk along the route of Bus No.2 through the old city of Changsha. Xingcheng's famous traditional snacks can be caught by this line. After all, traditional snacks have their origins, and the cultural heritage of the old city is profound, and the "tears phenomenon" in the south gate is even more talked about by people. Our traditional snack tour starts from south to north: it's almost 3 pm. Please take a picture of Wang and his little son who are about to stand out. Looking at Wang Wu's thick hands, you will be moved inexplicably. There is a story behind every excellent folk snack. It is fashionable this winter, waiting in line for a pot of sugar and oil. Labor Square: The smelly workers' square in Wangwu is the starting point of Huangxing South Road. A snack duck clavicle shop "Jiang Yijia Ji" has just opened nearby. This small shop used to be a roadside stall, but now there are four facades nearby, which are run by Yi Dajie and two younger brothers. It is called Ji because Jiang, the brother-in-law of Yijia Brothers, invented marinade, and the real business expansion is the result of the unity of Yijia Brothers and Sisters. Here, I want to talk about Wang's smelly son. Wu Mian was once mistaken for an ancient Miao people. Wu Mian smiled and never explained. One mistake is years. According to local media reports and CCTV 4 broadcast, there was a long queue in front of Wuyi's smelly dry goods stall. Now, go home and take care of his lover, father Huang, who had a second stroke. He no longer personally went to the stall to fry dried fruits. Some young people in the queue are disappointed. The dried fruit is still the same, but they always feel that it is tasteless without five sides. Wuhua dried fruit is absolutely rare in Changsha. There are two things about the rotten dried fruit in Wuyishan: one is that he or his eldest son set it up near the road next to Huangxing South Road, and the other is that the younger son set it up at the downhill of Shahe Street. It is said that Wang only sells 1000 pieces of dried fruits every day. It has been sold out since three o'clock in the afternoon, and it can't be sold out any more. These two smelly things of hers are destined to flourish in Changsha. Because many vendors in Changsha don't know how to make vegetarian marinade, they use short-sighted and bad methods to soak snail meat or clam shell meat and add pigment to make marinade. The gravy has a disgusting taste in taste, and because it contains botulinum toxin, it is extremely harmful to the human body and makes people turn off their appetite for these dried fruits. According to the records of the late gourmet Yu Runquan, most of the vegetarian brine in Changsha in the past was dumped in the early period of the Cultural Revolution, but few people in Changsha now know how to make brine or well-preserved brine.