Changde, formerly known as "Wuling", also known as "Liucheng", is a prefecture-level city in Hunan Province, a provincial sub-center of Hunan Province, and one of the core cities in the Dongting Lake ecological and economic circle.Located in the northern part of Hunan, west of the Dongting Lake, under the Wuling Mountains, it has a history of over 2,000 years and is known as the "Throat of the Jiang and Qian Rivers, the Gateway to the Guizhou Province", and is a cultural city with a rich history, a national transportation hub city for road transport, and a railway hub city in the northwest of Hunan.

FeaturesSnacksNorth River Spicy Pork, Changde Soy-Sauce Duck, ChangdeHot PotChangdePreserved PorkChangde Medicinal Chicken, ChangdeEelSeafoodSteamedVegetables, RiceTofuZhiDumplingsZhi traditionalBeefNoodles, Zhi Stewed Noodles, Nine Three Duck, SpicyLotus RootHoney Sugar,Rice NoodlesHot Pot, Crispy Belly, Clear Meat Duck, Stone Gate Tujia Preserved Pork, Iron Plate Emperor, FragrantFishPearlDumpling, Vinegar MeatChangde Soy-Sauce Duck

Introduction

Hunan cuisine, "Changde Soy-Sauce Duck" is made with Dongting Lake Duck, combined with more than 30 traditional Chinese medicines, more than 10 spices, and through 15 processes, characterized by spicy, crispy and long-lasting taste.

It has unique benefits for improving digestion, appetizing, weight loss, and beauty.Currently, Changde Soy-Sauce Duck is popular throughout China, including Beijing, Tianjin, Shenzhen, Zhuhai, Haikou, and Guiyang.Changde Soy-Sauce Duck was awarded the first Hunan Provincial Agricultural and Food Exhibition Quality Product Award in 1999, and won the first China Western and Southwest Food and Beverage Exhibition Gold Award in October 2000, and Changde City's first Food Industry Exhibition Gold Award, and the second Hunan Provincial Outstanding and New Agricultural and Food Products Exhibition Silver Award.Ingredients

Features: "Changde Soy-Sauce Duck" is made with Dongting Lake Duck, marinated with more than 30 precious Chinese medicines, more than 10 spices, and processed through 15 processes, including drying and roasting, resulting in a deep red color, crispy skin and meat, and a rich soy sauce flavor, with a long-lasting taste.It has the benefits of promoting digestion, appetizing, weight loss, and beauty.Currently, Changde Soy-Sauce Duck is popular throughout China, including Beijing, Tianjin, Shenzhen, Zhuhai, Haikou, and Guiyang.History and CultureDuring the reign of King Zhao of Chu, there was a chef named Shi Jiu in the courtyard of the Chu Kingdom's capital, who was skilled and created delicious dishes, which were highly appreciated by King Chu and the inner and outer courtiers.

Shi Jiu lived on the banks of the Yi River, and only his elderly mother lived in the house.

One day, Shi Jiu's mother accidentally slipped into the Yi River, but luckily, a group of duck farmers rescued her;After Shi Jiu's mother got out of the river, she fell ill, but fortunately, the villagers cared for her, and she recovered;The villagers sent a message to the palace, telling Shi Jiu about the incident.Shi Jiu was a filial son, and he immediately took a leave of absence to visit his mother.He thanked the duck farmers and the villagers who cared for his mother.To prevent his mother from suffering another accident, Shi Jiu never left home again.Shi Jiu continued to take care of his mother and planned to make something for the villagers.He saw that the villagers had raised a lot ofDucksButDuck EggsAndDuck MeatWere not valuable, so he used his skills to make soy sauce duck and soy sauce eggs.He sold them in the market, and they were very popular.After Shi Jiu returned to his hometown, the cooking quality in the Chu Palace declined, and King Chu's appetite decreased.So the palace sent people to find Shi Jiu, and they asked him to return to the palace.Shi Jiu requested the palace to help him quit his job and bring some of the soy sauce ducks and eggs he made to King Chu.King Chu tasted them and praised Shi Jiu for his filial piety and gratitude to his mother and villagers.He ordered the production of soy sauce ducks and soy sauce eggs to be supplied to the Chu Palace.Shi Jiu led the villagers to make soy sauce ducks and eggs, and they became rich.These soy sauce ducks and soy sauce eggs are also popular today.ProcedureDuck Selection: The duck should be plump and healthy, preferably unhatched and unmolted.Marination: 1. Kill the duck, remove the feathers and internal organs, and remove the wings and feet.2. Salt the duck.Rub theSalt on the duck, and use 6.25% of the duck's weight.

Fennel

and roast until the water evaporates, then grind it into a fine powder.

Then put the duck in a barrel and pour in the salt, and mix it thoroughly to ensure that the salt is evenly distributed in the duck's belly cavity.The rest of the salt should be applied to the body, with a focus on the chest, small leg and mouth.After salting, place the duck in a barrel, and then remove it after 12 hours.Then stack the duck again and leave it for about 8 hours.3. Re-marinate.After the second marination, mixPeppercornsFive Spice Powder, Nitric Acid (Sodium Nitrate),Sugarand apply it to the duck, with more emphasis on the thick parts.In Nanjing, add sweet soy sauce; in Hunan, add chili powder.Then put it in a barrel for 10 hours, and turn it over once.4. After taking the duck out of the barrel, hang it up to drain the salt water, and use a piece of hot cloth to wipe the duck's inside, and then use two pieces of bamboo to make a cross shape to support the duck's belly, and shape it into a board.5. Use straw to light the fire, sprinkle with straw, wait for the smoke to dissipate, and roast the duck repeatedly until it turns golden.Another method is to bake it.Stone Gate Tujia Preserved PorkIntroductionStone Gate Tujia Preserved Pork is a unique local specialty created by the Tujia people to extend the shelf life of pork, a special meat product, and a local specialty of the Tujia people.It is made with pork, and is a local specialty.It has a unique flavor, and is rich in nutrition.It is also a popular product.Storage: Store in a cool place, and keep it below 20 degrees.ProcedureThe method is as follows:1. Cut the pork into 3 to 5 kilograms (or larger) blocks for easy marination and storage;2. Mix the salt with fennel seeds and roast them until fragrant;

3. Rub the pork with warm salt and put it in a barrel. Place the bottom of the barrel facing up, and place the meat on top. Every 3-5 days, turn it over once. After 10 days, drain the water and hang it to dry;

4. Use straw to light the fire, and add

Nut.Pig meatA special local specialty with a unique flavor, created and produced by the Tusi people, is a characteristic meat product, which is not only easy to store, but also has a beautiful color, and is the main dish for guests to eat at home.

Features:

Rich in aroma, bright yellow, fire-like color, attractive red, delicious taste, and rich in nutrition.

Methods of consumption:

When eating, remove the meat and roast it on fire, then soak it in warm water to soften the skin, and clean it.Serve with garlic and chili, can be steamed, boiled, or fried. When eating, there is a faint smoky taste, which is very fragrant, cut into thin slices, with delicate and clear colors, and alternating deep and light red, which is very satisfying.Its characteristics are: Tusi characteristics, mountain village flavor, rich aroma, delicious taste, and rich in nutrition.

Storage method:

Store in a warehouse or place on a wooden shelf, except for low temperature, the temperature should not exceed 20 degrees Celsius, and the warehouse should avoid sunlight, ventilation, and humidity.

Method

Making method:

（1）Divide the pork into pieces of 3 to 5 jin (or larger), which is easy to marinate and process for storage;

（2）Fry the salt, add pepper to release the aroma, and cook;

（3）Rub the meat with warm salt, put it in a basin, and arrange the meat skin up and down on the surface, and the meat on the surface should be arranged upright, and turn it once every 3~5 days, and hang it in the smoking room after 10 days;

（4）Use pine branchesNutsPeachSkin,PeanutSkin,OrangePeel etc., fodder for smoking and baking, after a month or so, when the meat turns dark brown.

The smoked meat should be placed in a well-ventilated place, which can be preserved for 2 to 3 years without deterioration, and is called " " ( ), also known as " " (Tuo Jia La Rou) and " " (En Shi La Rou).Smoked meat”has a yellowish-brown color, solid meat, strong aroma, and unique flavor.

There are many cooking methods for, which vary depending on the part and the ingredients.Bone,Pig Trotter, generally used for stewing, making hot pot;Other parts are generally used with (Weng Guang Jiao) andGarlic sprouts, wild vegetables,Millet, stir-fried, steamed and eaten together.Famous dishes include: Millet steamed meat, (Weng Guang Jiao) stir-fried, sugar year meat, (Wei Ba Chao La Rou), (La Ti Huo Guo) etc.

and (slag)

Introduction

The diet of the Tujia people is very diverse, using soakedSoybeansthat have been soaked in water,to be ground into granules, then mixed with finely choppedGreensleaves, then cooked with moderate heat.

This dish is simple to make, but has very high nutritional value and delicious flavor, and is a common dish in the local area.

Special features:Soybeans are a treasure, even after making tofu, the and (slag) which is the remaining soybeans after filtering, is rich in nutrients, and is also a delicious dish that people love.In Lingli, and is the most common and versatile green food.The most common are (remnants) and (slag).These are usually prepared after a red and white wedding, as a way to express gratitude between neighbors, they will actively give each other a large pot of meat soup and slag, and cook it on a wood stove, which is very tempting and delicious.There are also and dishes, every Chinese New Year, after making tofu, they use and to cook and ferment, resulting in a very fragrant and delicious product, which is a great dish to eat with rice, and enhance appetite.And is a vegetarian dish, with the functions of fitness and weight loss, nowadays, with the increasing living standards of people, and is increasingly loved by people.Nutritional content:Soybeans are rich inProtein

Quality, greens are rich in vitamins, the resulting and is light and has a milky scent, and has a rich flavor.

Eating methods:The Tujia people's (bao guo) is rough in texture, but when mixed with soup, it is easy to swallow.In the hot summer, drinking a bowl of and can quench thirst and cool down.

And that is made through grinding will become " " (acid and ) in a few days.

This is another flavor, and the taste is very pleasant.In the winter, put the (acid and ) into chili,Oil,Salt, garlic, etc. and cook it on a stove, which is more delicious than eating(mala tofu) and (stinky tofu).Making methods:And is easy to make, and the Tujia people call it " " (push and ).They first soak theSoybeans, then grind them into

Soy milk, then add water and put it in a pot, and put in chopped

(chu jiao) andGreens orRadishleaves, and boil it.And is made by filtering soybeans, while and is made by cooking it.The Tujia people also call and " " (lazy and ).(mala ao)IntroductionLingli has a long and rich food culture.RegardingLotus root, in addition to eating raw, cooking, and stir-frying, it has also developed " " (cold mixed mala lotus root) with excellent taste, which is a popular and fashionable appetizer.

Features:

Cold mixed

Lotus rootis a snack, with a flavor: spicy, using lotus root to make, lotus contains starch, protein, vitamin C and oxidase components, and also contains a high sugar content, fresh lotus can clear heat and relieve symptoms, and quench thirst.Nutritional analysis:If fresh lotus is squeezed out, its effects are even more significant. Cooked lotus has a sweet and warm taste, which can strengthen the spleen and stomach, replenish blood and heart, so it is used to nourish the five internal organs, and has the effects of clearing heat, relieving symptoms, and generating fluids.

1. Clear heat and remove blood: Fresh lotus has a cold nature, so it has the effect of clearing heat and removing blood, which can be used to treat heat-related diseases.

Fresh lotus has a sweet taste and abundant liquid, which is very beneficial for people with heat-related symptoms, such as fever, thirst, (nosebleeds), (coughing up blood), and (bleeding).2. Relieve constipation and improve digestion: Lotus contains mucin protein and dietary fiber, which can combine with cholesterol, food cholesterol, and triglycerides in the human body, so that they are excreted in the feces, thereby reducing the absorption of fat.Lotus exudes a unique fragrance, and also contains tannins, which has a mild laxative effect, can promote appetite and digestion, and is beneficial for people with poor appetite and indigestion.

3. Nourish blood and strengthen the body: The nutritional value of lotus is very high, rich in iron, calcium, and other trace elements, as well as plant protein, vitamins, and starch, which can clearly nourish blood and strengthen the body's immunity.

Therefore, it is called " ， " (maintains the center, nourishes the spirit, strengthens the energy) by (traditional Chinese medicine).

4. Stop bleeding and remove blood stasis: Lotus contains a large amount of tannins, which has a constricting effect on blood vessels, and can be used to stop bleeding.Lotus can also cool blood and remove blood stasis, and (traditional Chinese medicine) believes that it can stop bleeding without leaving blood stasis, which is a good food for treating blood stasis diseases.

Making methods:Ingredients:

Lotus root 1 piece, old mother sauce, whiteSesame seeds

(appropriate amount),Garlic sprouts

(appropriate amount),

Vegetable oil, mustard oil

Salt(appropriate amount), vinegar(appropriate amount)Making:1. Cut the lotus root into slices and wash it.

2. Boil in boiling water for 3 minutes.3. Take it out and cool it.4. Wash and chop the garlic sprouts.

5. Add old mother sauce, sesame oil, salt, mustard oil, vinegar, and sprinkle white sesame seeds.

6. Mix well and serve with lotus root slices.

7. Garnish with chopped green onion.

Lamb

Big face

Introduction

Lamb big face is a local delicacy in Lingli.

Features:

Red, white, and green, not only has a complete taste, aroma and flavor, but also has the effect of nourishing yin and strengthening the body.Big noodles

Introduction

Lamb noodles are authenticNoodlesLocal snacks.

Features:

Red, white, and green, not only complete in color, aroma, and taste, but also appetizing, and also has the function of nourishing yin and replenishing kidney.

Introduction to the Origin:

Located in the hilly area of Lingli County, with beautiful mountains and clear waters, the local farmers are skilled in raising goats, especially those from Taofu and Wenjia areas, which are plump and healthy.

Historical and Cultural Aspects

In the early 1930s, a local resident named Zhou Mei established a "Zhou Mei's Goat Meat Noodle Shop" on the north side of Old River Street (then called Xiahe Street) in the county town.Customers who ate there said: "The noodles are very delicious"Sour and Spicy Noodles(Located in Guizhou Province), Lingli's goat meat noodles are truly authentic.It quickly gained popularity.

Preparation of Goat Meat Noodles

The noodles are made withfreshly made noodles, which requires high quality.The noodles are made with fresh flour, which makes the noodles soft and chewy.The sauce is made by first washing and cutting the meat into large pieces, then putting it into a pot withstar anise,cinnamon, dried citrus peel, and other seasonings, simmering until 70% cooked, then removing the meat and cutting it into small pieces, and then returning it to the pot withchili oil,soy sauce,salt, andMSG, stir-fried, and then added with the original broth andsoup stock, and then simmered in a clay pot for 20 minutes.Nutritious Goat Meat Noodles are a combination of fragrant, fresh, and spicy flavors, which are very delicious.Introduction to Jintishi Rice NoodlesJintishi Rice Noodles is a local specialty of Han Chinese, originating from Jintishi City, Hunan Province.It is one of the three major rice noodles in China, with 5000 branches in cities such as Beijing, Guangzhou, Wuhan, and Xi'an. Jintishi Beef Noodles is a national geographical trademark protected product.Features:Jintishi Rice Noodles is one of the three major rice noodles in China, with 5000 branches in cities such as Beijing, Guangzhou, Wuhan, and Xi'an.

Jintishi Rice Noodles has a long history, as early as the Qing Dynasty, there were noodle shops in Jintishi, and the noodles were very long and thin.

For a long time, the people living in the area of the Yanzhou River and the Liche River all liked to eat rice noodles, regardless of age and gender.

Foreign visitors to Jintishi also consider it a great pleasure to taste authentic Jintishi Rice Noodles.Jintishi Rice Noodles is favored by people all over the country for two reasons: First, the rice noodles are white and long, like dragon whiskers, symbolizing good luck.During festivals and holidays, eating rice noodles is a symbol of family reunion.Life is like rice noodles, plain and smooth.

Second, Jintishi Rice Noodles is convenient and affordable, making it a popular food for everyone.

Classification:The real Jintishi Rice Noodles have a variety of ingredients.Just beef noodles, there are three types: clear soup, red braised, and spicy.In addition, you can also try sour and spicy, meat shreds, bone soup,

chicken,shrimp, tripe, pig trotters,squid,and various flavors of rice noodles.

Classic Old Shops:

The most representative of Jintishi Rice Noodles is Liu's Beef Noodle Shop, located next to the beautiful Three Lakes Park in the city center.Liu's Beef Noodle Shop has been open since the early 1940s, and the shop was named after the founder, who was a deaf man.At the beginning, the unique flavor of the shop was very popular in Lingli, and now it attracts tourists from all over the world.Nowadays, local people in Jintishi have changed their taste preferences, and they prefer light soup and ingredients, and those who like spicy can add their own spicy ingredients.This is different from the impression of spicy Jintishi Rice Noodles that outsiders have.Preparation of Jintishi Rice NoodlesJintishi Rice Noodles can be eaten by simply boiling water and adding ingredients and oil.

There are two types of Jintishi Rice Noodles: Han and Hui. Han style rice noodles are mainly made with meat shreds, braised beef, red braised chicken, meat sauce, mushroom oil, sour and spicy, and broth.

Hui style rice noodles are more diverse, mainly with beef, beef offal, beef, braised beef, chicken, chicken shreds, and 10 kinds of broth.

Rice noodles are cooked and served in a bowl, with various ingredients added, making it delicious.Smoked Fish

Introduction to Smoked FishSmoked Fish is mainly characterized by its fragrant and crispy texture, making it easy to eat without fish bones. The taste of smoked fish is also different from the usual "fresh" taste.

The origin of Smoked Fish is from the original dish of "Sweet and Sour Fish".

Sweet and Sour Fish is the origin and technique of Smoked Fish.The cooked Smoked Fish has the characteristics of complete fish body, soft meat, rotten bones, and not greasy.The finished Smoked Fish is yellowish-brown, fragrant and delicious, with a perfect color and taste.Smoked Fish contains a variety of minerals and trace elements such as calcium, phosphorus, iodine, zinc, and selenium. Eating it regularly can enhance calcium absorption and strengthen the body. Smoked Fish is also a good product for family gatherings, travel, and giving gifts.The making of Smoked Fish is very important, including the use of special tools (Magnetic Kiln), seasoning, and secret recipe. The Smoked Fish on the market is not authentic because of the wrong method.Features:Rotten bone, whole fish, nutritious and delicious, suitable for people of all ages.Based on the basic method, combined with local flavors, you can make spicy, fragrant, five-spice, and sweet flavors.Soy sauceand other flavors.Preparation:Ingredients:Main ingredients: freshCarp6 piecesAccessories: chopped green onions,ginger, garlic, star anise, large pepper, 50g soy sauce, 50g liquor, 5g fresh coriander, white sugar, 1 bag of core powder, 3000g healthy soup.Preparation:

Place bamboo slices in the pot.

Then add the accessories, place the fish on top, and place the pot on the stove, starting with a high flame.

Then add the healthy soup, and make sure the healthy soup covers the fish.Finally, cook for 3 to 6 hours, and the fish will be ready to eat.Food tips:1. If the soup is not enough, add the right amount of warm water, not cold water.2. After taking the pot off the stove, let it rest for 10-15 minutes before moving the fish.3. After eating the fish, don't throw away the soup, you can use it next time to make fish, saving ingredients and making the fish taste even better.

Traditional Jintishi Beef NoodlesIntroduction"Jintishi Beef Noodles" is a national geographical trademark protected product.

Features:

Bone is crispy and tender, fish shape is complete, nutritious and nourishing, suitable for adults and children.Based on this basic method, combined with local flavors, you can make spicy, fragrant, spicy, sweet,Pickled bean curdand other flavors.

Method

Making ingredients:

Main ingredients: freshCarp6

Auxiliary ingredients: green onions,Gingerpieces, garlic, peppercorns, cumin, 50g soy sauce, 50g cooking wine, 5g bay leaf, white sugar, 1 bag of core ingredients, 3000g health soup

Making:

Lay bamboo leaves on the bottom of the pot.Then add the auxiliary ingredients, put the fish on the top, and place the pot on the stove, use a large fire""This is the key to whether the fish is delicious or not, then add quality millet water, the water should exceed the top layer of fish.Inside the potFish soupboil, reduce the fire, the size of the fire should be adjusted so that the fish soup is slightly rolling but not boiling.Approximately 3 to 6 hours, the fish can be out of the pot.

Cooking tips:

1 If the soup in the pot is not enough, add appropriate warm water, do not add cold water.

2 After the pot is taken off the fire, wait for 10-20 minutes before moving the fish.

3 After eating the fish, don't throw away the fish soup, which can be used for making fish in the future, saving ingredients and making better fish.

Tsim City traditional beef noodles

Introduction

"Tsim beef noodles" is a national geographical indication protection product.Is a famous local snack in Jintsi, Hunan Province, known for its unique characteristics. It is also a local specialty and can be a commonly eaten food, which shows its deliciousness.Jintsi beef noodles are widely available in cities such as Changsha, Wuhan, Nanchang, Xi'an, and Shenzhen, with over 5000 stores across the country.Jintsi beef noodles are a favorite breakfast item for many local residents.BreakfastA bowl of noodles after getting up in the morning is a must-have, and it starts a busy day.Jintsi is a county-level city under the administration of Changde, and Jintsi beef noodles are an essential part of Changde's rice noodles.

Features:

Jintsi beef noodles are delicious and flavorful, with a smooth and non-greasy texture, providing a satisfying and unique taste. It's a must-try when visiting Jintsi.

Origin:

Jintsi beef noodles are widely available throughout the country, but the most authentic flavor can be found in Jintsi, Hunan Province.Jintsi beef noodles are delicious and flavorful, with a smooth and non-greasy texture, alongside Changsha's, two famous Hunan specialties.

Recipe:

Brief introduction to ingredients:

Beef noodle ingredients (based on 20 catties of beef)

Dried apricots25 grams of dried apricots, 8 grams of dried tangerine peel, 8 grams of dried star anise, 20 grams of dried cardamom, 25 grams of dried cinnamon, 30 grams of dried ginger, 25 grams of dried licorice, 40 grams of dried fennel, 25 grams of dried white peony, 25 grams of dried jujube, 25 grams of dried bay leaves, 50 grams of dried star anise, 25 grams of dried five-spice powder, 25 grams of dried peaches, 25 grams of dried hawthorn, 25 grams of dried lotus seeds, 25 grams of dried Chinese fir, 20 grams of dried Sichuan peppercorns, appropriate amount of chili powder.Among them, chili powder can be added alone, Sichuan peppercorns should not be ground into powder, and the remaining 18 ingredients should be ground into powder and mixed together.

Note: Please do not arbitrarily change the above ingredients.

Production method:

1. Beef preparation: Evenly coat fresh beef with appropriate amount of salt, and marinate for 30 minutes.

2. Cut and boil beef: Cut the marinated beef into pieces, add water, add ginger slices, and cook for 15 minutes to remove impurities, then remove the beef and cut it into small pieces.

3. Beef processing:

3. Beef processing:

① Add appropriate amount of salad oil to the pot, and when the oil is 80% hot, put the appropriate amount of dried cardamom, Sichuan peppercorns, and star anise into the pot to fry. After the fragrance of the pot, remove the cardamom, Sichuan peppercorns, and star anise.

② Add appropriate amount of beef tallow to the oil, and when the beef tallow melts, add the sliced beef and ginger, and stir-fry in the pot.

③ Add appropriate amount of white sugar, white wine, salt, MSG, chili powder, and herbal powder, and stir-fry for a while, then add water and braise.④ Add red food coloring (for color changing effect, or substitute with purple grass oil).Cook for about 30 minutes on low heat, add appropriate amount of Super Fresh Flavor King, and continue to cook until done.Note: Purple grass oil production method: First heat the oil in a pot, place 5 grams of purple grass in a sieve and put it into the oil to fry, the oil will turn purple, pour out the red oil.Beef soupReady.Red oil production method: 2 catties of salad oil, 2 catties of water, 0.5 grams of chili flakes, 1 catties of chili powder, 5 grams of purple grass.

First, add oil and water to the pot, then turn on the fire, add chili flakes and chili powder, stir, and after the water in the pot is evaporated, remove the chili, add purple grass, and stir-fry.Thousand Zhang

Introduction

Brief introduction:, due to being pressed into layers inside a special tool, looks like hundreds of layers when produced, and is called " " in places like Anhui, while similar products in the north of Jiangsu are called " ", and in some northern places of China it is called.It is a special bean-based food, a thinsheet, which can be understood as a very large and very thin bean sheet with certain elasticity, which is yellow-white in color, can be eaten cold, stir-fried, or cooked.Bean products are rich in nutrients, with a variety of flavors, and are loved by people.Features:

White as jade, thin as silk, pure and tender, delicious and flavorful, with a unique taste.

Nutritional value:

1. The tofu contains abundant protein, and the tofu protein belongs to complete protein, which not only contains 8 essential amino acids in the human body, but also its ratio is close to the human need, which has high nutritional value.

2. The lecithin contained in the tofu can remove cholesterol attached to the blood vessel wall, preventing hardening of the arteries and preventing cardiovascular diseases, and protecting the heart.

3. Contains various minerals, supplementing calcium, preventing calcium deficiency and causing osteoporosis, promoting bone growth, which is very beneficial for children and the elderly.

Effect of consumption:

Prevent bone loss, prevent hardening of blood vessels, prevent cardiovascular diseases, protect the heart.

Suitable population:

Generally applicable to everyone.

Suitable for people with weakness, malnutrition, and poor blood, elderly people.

Suitable for people with high cholesterol, high blood fat, obesity, and hardening of the arteries.Suitable for diabetic patients.Suitable for women after childbirth with insufficient breast milk.Suitable for children and teenagers.Suitable for people with cough, asthma (including acute bronchitis and wheezing).Suitable for cancer patients.Tofu is best for the elderly.ആംലക

Introduction

Also known as, or.It is a local snack from the Jianghu, and the southern regions (such as Lu'an, Tongcheng, Anqing, Hanshan, Xian, and Nanning) of Anhui Province, mainly made of, rice flour, and.It has a crispy and fragrant taste.With the development of society and population migration, many people from Shouchun and Houchun have settled in Hefei, Anhui Province, and the Hefei people have also been influenced by this.In the mountainous areas of the Dabie Mountains, such as Houchun, Shouchun, and Gold, every third day of the first month of the lunar calendar, people eat.2014, May 30th, AnhuiFamous local foodappears in the second season of "China's Kitchen 2" documentary, which has received wide attention.Recipe:

Main ingredients:

Spicy Chili Thousand Zhang

Cuisine and efficacy: Private cuisine, children's diet, elderly diet, arteriosclerosis diet, bone loss diet

:,,:

Production method: 1. Rinse and dry the glutinous rice.

2. Grind the glutinous rice into rice flour.

3. Chop and fry the and green onions into filling.

4. Wash the and boil it.5. Mix the and rice flour.6. Prepare the for steaming.7. Steamed.

Features: Fragrant and juicy.

Method:

1. Wash and cut the into 5 cm long strips, put it in a dish, add a little salt and mix, then blanch in boiling water, and drain.Mash the pickled bean curd with a knife;Cook the chili paste with a knife;Cut the green onion into green onion;Ginger and garlic cut into minced.2. Place the wok on the fire, pour in 500g of peanut oil, heat it until boiling, and then put in the strips to slightly fry, until light yellow, and pour it into a sieve to drain the oil.

3. Leave 40g of oil in the wok, heat it, put green onion, minced ginger, garlic, and add chili paste and pickled bean curd, stir-fry until fragrant, then pour in clear soup and cook for about 3 minutes, then remove the residue with a sieve, put in strips, salt, and sugar, and stir-fry over low heat, when the soup is almost dry, add flavor, turn the wok to dry, and the pot can be cooked.

The key to making spicy chili: because it has been fried, so it needs to prepare 500g of peanut oil.

Secrets to making Spicy Chili Thousand Zhang: Due to the deep-fried process, you will need about 500 grams of peanut oil.

Introduction

Also known as,.

It is a characteristic snack from Jianghuai, the south of Anhui province (including cities like Lu'an, Tongcheng, Anqing, Hanshan, and Xuancheng), which is made with, rice flour, and.It has a crispy and fragrant taste.With the development of society and population mobility, many people from and have settled in Hefei, Anhui province, and the has also been inherited in Hefei.In the of Dabie Mountain,,, and, there is a saying that eating on the third day of the third month of the lunar calendar can "cure the evil".On May 30, 2014, AnhuiLocal specialtiesappeared in the second season of the documentary "My Country" on CCTV, this delicious snack made with,, and rice flour has been widely recognized.Method

Main ingredients:

Main Ingredients:Sticky RiceAuxiliary ingredients:, green onion, seasoning: saltMaking method: 1. Rinse and dry the.

2. Grind the into rice flour.3. Put and green onion together and fry.4. Wash the and cook it.5. Mix the and rice flour, and knead it well.6. After being made, prepare the for steaming.7. The after steaming.Steamed ( )