Changde, formerly known as "Wuling", also known as "Liucheng", is a prefecture-level city in Hunan Province, a provincial capital city in Hunan Province, one of the core cities in the Dongting Lake ecological economic circle, and one of the 3+5 cities of Changsha-Zhuzhou-Tiantan.Located in the north of Hunan Province, on the west side of the Yangtze River, under the Wuling Mountains, and historically known as "the throat of the Sichuan-Guangxi region and the gateway to Guizhou", it is a cultural city with a history of two thousand years, a national highway transportation hub city, and a railway hub city in the north of Hunan Province.

FeaturesSnack foodNortherly spiced meat, Changde soy-sauce duck, ChangdeHot potChangde, ChangdeDuck meat, ChangdeDuck, ChangdeDuck feetSteamVegetables, home-style riceTofuTsinnBuns, traditional TsinnBeefNoodles, Tsinn stewed noodles, Nine Three Duck, spicyLotus rootLotus root candy,Rice noodlesHot pot, crispy duck belly, clear meat duck, Stone Gate Tujia smoked meat, iron plate emperor tofu, fragrantFishPuff pastry,Sour meat.Changde soy-sauce duckIntroductionHunan cuisine, Changde soy-sauce duck is made with duck from the Dongting Lake area, combined with more than 30 traditional Chinese medicines, more than 10 spices, and 15 processes, with characteristics of spicy, crispy, and long-lasting taste.

It has unique benefits of spleen strengthening, appetizing, and weight loss, and is a popular local delicacy in recent years, suitable for pairing with wine and as a gift.

The flavor is balanced, with spiciness being the most outstanding feature, with rich aroma, full color, low fat, and endless aftertaste, and is easy to eat.

History and cultureDuring the reign of Emperor Zhao of the Chu state, there was a chef named Shi Jiu in the imperial palace of the Chu state capital, Yichang, with excellent skills. The dishes he cooked were exquisite and were highly appreciated by the Chu King and officials.Shi Jiu lived by the river on the edge of Yichang, and only his elderly mother lived alone in the house.One day, Shi Jiu's mother accidentally fell into the river while doing laundry. Fortunately, several duck farmers rescued her;

After Shi Jiu's mother returned to shore, she fell ill, and fortunately, the villagers took care of her, and she recovered.The villagers then sent a message to the palace, informing Shi Jiu.Shi Jiu was a filial son, and he immediately went to his mother's house to visit her after hearing the news.He thanked the duck farmers who rescued his mother and the villagers who took care of his mother.To prevent his mother from having another accident, Shi Jiu never left his home again.

Shi Jiu continued to take care of his mother and thought about how to make something for the villagers.

He saw that the villagers had raised a lot ofDucksandDuck eggsandDuck meatwere not valuable, so he used his skills to process them. He used the skills of making soy-sauce goose and duck eggs in the palace to make soy-sauce duck and soy-sauce duck eggs, which were very popular.He sold them at the market and made a good profit.After Shi Jiu returned to his hometown, the cooking quality in the Chu palace was no longer as good as before, and the Chu King's appetite declined.So the palace people looked for him, and found Shi Jiu, and asked him to return to the palace.Shi Jiu requested that someone help him to resign from his post in the palace, and bring back some of the soy-sauce duck and soy-sauce duck eggs he had made to the Chu King.The Chu King tasted it and praised Shi Jiu's filial piety and gratitude to his mother and villagers.He ordered the soy-sauce duck and soy-sauce duck eggs to be named " " and " ", and to be produced and supplied to the Chu palace.Shi Jiu led the villagers to make money by producing these products.These soy-sauce duck and soy-sauce duck egg delicacies and unique production techniques have been passed down to this day.How to make itSelection of duck: the duck used for making soy-sauce duck should be plump and well-fed, and it is best to use unhatched eggs and unmolted ducks.Preservation: 1. Kill the duck, remove the feathers, remove the internal organs, and remove the wings and feet. Wash the duck, legs, and breasts, and then hang to drain.2. Salt rub.SaltMix 6.25% of the duck's weight with dried salt, add 0.125% of fennel, stir until the water evaporates, and then grind it.Then put the duck in a basin, with the duck skin facing up and the meat facing down, and fill the cavity with salt.Rub the rest of the salt on the body, mainly on the chest, small leg, and mouth.After rubbing the salt, place it in the barrel, and after 12 hours, take it out and hang it to drain the salt water, and then use a cross-shaped frame to stretch the duck belly, and shape it into a slab.5. Use straw to light a fire, add chaff, and wait for the smoke to dissipate before roasting the duck until it turns golden.Another way to roast is to roast.Stone Gate Tujia smoked meatIntroduction

Stone Gate Tujia smoked meat is a local specialty created by the Tujia people to extend the shelf life of pork. It is a unique meat product of the Tujia people, which is not only easy to store, but also has a beautiful color, which is a main dish for the Tujia people to entertain guests.

Features:

Rich in aroma, bright yellow skin, reddish meat, attractive red, delicious flavor, and rich in nutrients.How to eat:When eating, take the meat on the fire and roast it until the skin turns golden and crispy, and then put it in warm water to soften the skin, and then scrape and wash it.Pair with garlic, chili, steam, cook, or fry. When eating, you can taste the subtle smoky flavor, which is very delicious. Cut it into thin slices, with clear red and dark red colors, and enjoy the delicious taste.Its characteristics are: Tujia style, mountain village flavor, rich in aroma, delicious flavor, and rich in nutrients.Storage:Store in a warehouse, or on a wooden shelf, keep the temperature below 20 degrees Celsius.How to make itMaking method:(1) Divide the pork into pieces of 1.5 to 2.5 kg (or larger), which is easy to marinate and store.(2) Mix the salt with fennel and chili, then cook the mixture.(3) Marinate the pork with warm salt, then put it in a basin, with the skin facing up and the meat facing down, and fill the cavity with salt.(4) Every 3 to 5 days, turn it over. After 10 days, drain the water and hang it in a smoking room.(5) Use cedar branches and addRepeat brining.After the second time of removing the brine, putSichuan peppercornsFive-spice powder, fire extinguisher (sodium acetate),white sugarMix evenly and apply to the duck, apply more on the thick parts.Nanjing-style sauce should be applied, Hunan-style sauce should be addedchili powderPowder, then put in a jar and ferment for 10 hours, turn once in the middle, if the duck is large, the fermentation time is longer.4. After taking the duck out of the jar, hang it to dry with salt water, wipe the inside of the duck with hot cloth, then use two wooden frames to form a cross shape and put it on the duck belly, press into a plate, and dry the moisture.5. Use straw to start the fire, sprinkle with husk, wait for the initial smoke to dissipate, and repeatedly roast the duck to a golden yellow.Another method for this step is to roast.

Stone Gate local pork

Brief introduction

Stone Gate local pork is a special local specialty created by the local people to extendporkshelf life, it is a characteristic meat dish of local people, not only easy to preserve, but also has a beautiful color, is the main dish that local people often use to entertain guests.

Features:

Rich in aroma, yellow and bright skin, meat color like fire, red and beautiful, delicious taste, rich in nutrients.

Eating method:

When eating, take the meat on the fire and burn the meat skin, put it in warm water to soften the skin, wash and clean, and prepare it.Accompanied by garlic, chili, steam, cook, or fry, there is a slight smoky taste when eating, which is very fragrant, cut into thin slices, with delicate and distinct colors, and red and green, which is very delicious.Its characteristics are: local specialty, mountain flavor, rich aroma, delicious taste, and rich in nutrients.

Storage method:

Store in a warehouse or store in a wooden rack, except for low temperature, the temperature should not exceed 20 degrees Celsius, generally the warehouse should avoid sunlight, ventilation, and moisture.

Operation

Method of making:

（1）Divide the pork into 3-5 kilograms (or larger) pieces, which is easy to marinate and process and store.

（2）Fry the salt, add Sichuan peppercorns to make fragrance, and remove it after frying.

（3）Apply warm salt to the meat, put it in a basin, arrange the meat skin and meat neatly on the top and bottom, turn once every 3-5 days, and hang it in the smoking room after 10 days.

（4）Use straw to start the fire, addnutPeachPeel,PeanutPeel,OrangePeel etc. Feed the smoke, after half a month, when the meat turns to brown red.

The cooked meat should be placed in a ventilated place, which can be preserved without deterioration for 2 to 3 years, called " ", also known as " ", "Smoking meat".has a yellowish-brown color, firm meat, strong aroma, and unique flavor.

There are many ways to cook, different parts have different cooking methods.Bone,Pig trotters, which are generally used for stewing, making hot pot.Other parts are generally used with,Garlic sprouts, mountain vegetables,Millet, together stir-fried and steamed for eating.Famous dishes include: Millet steamed meat, stir-fried, sugar and year meat, stir-fried, hot pot, etc.

And

Introduction

The diet of the Tujia people is varied, taking water-soakedYellow beans,and grinding them into pieces with a mill, then mixed with finely choppedGreen vegetablesleaves, then cooked with low heat.Although this dish has a simple method, it has extremely high nutritional value and delicious flavor, and is a commonly used dish by local people.

Special features:

Yellow beans are a treasure, even after making tofu, the and (filtered yellowbeans) has rich nutrition, and is also a delicious dish for food lovers.In Ling, is the most common and versatile green food.The most common are and.Generally, after a Tujia family held a red and white wedding, they would voluntarily give the large meat and in the pot to their neighbors for mutual help, and cook it on a wood stove, which is fragrant and delicious.And also has a variety of ways to eat. Every time the Spring Festival comes, every household makes tofu, and then uses to cook, making it very fragrant and delicious, which is a great dish to eat with rice, and enhance appetite.is a vegetarian dish, with fitness and slimming functions. Nowadays, with the increasing living standards of people, is increasingly loved by people.Nutritional ingredients:Yellow beans are rich inProtein, green vegetables are rich in vitamins. The resulting is light and fragrant with milk fragrance, with rich nutrition.

Eating methods:

The Tujia people's is rough, but when mixed with water, is easy to swallow.In the hot summer, drinking a bowl of can quench thirst and cool down.When is made, it will turn into " " after a few days.

This is another taste, which is very satisfying when eaten.

In winter, put into chili peppers,Vegetable oil, salt, garlic, etc. and cook on a wood stove, which is more delicious and satisfying than eatingThis has another taste, and people who can't stand sourness will feel very comfortable.or.Methods:Making is simple, and the Tujia people call it " ".They first soak the yellowbeans, then grind them into

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

It's easy to make with leftover meat, which local people call "pushing and removing leftover meat".green vegetables orBean pasteleaves, and cook. The result is a milky white with green " ".When making tofu, filter out the, and is not filtered.The Tujia people also call " ".ChivesIntroductionLing has a long and deep food culture.ForLotus root, besides eating raw, braising, and stir-frying, people have also developed a delicious " ", which is a popular appetizer and a fashionable dish.

Features:

is a snack, with the taste: mild, made with lotus root, it contains starch, protein, vitamins, and enzymes, and also contains a lot of sugar.

Nutritional analysis:If fresh lotus root is squeezed and extracted, its efficacy is even greater. Cooked lotus root has a sweet and warm taste, which can invigorate the spleen and stomach, nourish blood, and strengthen the heart. Therefore, it is used to nourish the five internal organs, with the functions of clearing heat and blood, relieving thirst, stopping vomiting, and stopping bleeding.1. Clear heat and cool blood: Lotus root has a cold nature, which can clear heat and cool blood. It is used to treat heat-related diseases.Lotus root has a sweet taste, which can relieve thirst, stop vomiting, stop nosebleeds, and stop bleeding.

2. Promote defecation and relieve stomach: Lotus root contains mucus protein and dietary fiber, which can combine with bile, food, and cholesterol in the human body, and excrete them from the stool, reducing the absorption of fat.

Lotus root has a unique fragrance and contains tannins, which can promote defecation and improve digestion. It is beneficial for people with poor appetite and indigestion.3. Nourish blood and strengthen muscles: The nutritional value of lotus root is very high, rich in iron, calcium, and other trace elements, plant protein, vitamins, and starch. It has obvious blood-nourishing and strengthening immunity.Therefore, it is called ", " by Chinese medicine.

4. Stop bleeding and dispel blood stasis: Lotus root contains a lot of tannins, which has a vasoconstrictive effect, and can be used to stop bleeding.

Lotus root can also dispel blood stasis, and Chinese medicine believes that it can stop bleeding without leaving blood stasis, which is a good food for treating blood stasis.

Methods:Ingredients:

Lotus root Half a root, Old mother sauce, WhiteSesame

3 Strengthen blood and nourish muscles: Lotus root has a high nutritional value, rich in iron, calcium and other trace elements, as well as a lot of plant protein, vitamins and starch, it has obvious effect of strengthening blood and increasing body immunity.Green garlic

4 Stop bleeding and remove blood stasis: Lotus contains a lot of tannins, which has the effect of constricting blood vessels, which can be used to stop bleeding.Vegetable oil,,, Salt,, Vinegar,

Methods:

1. Cut the lotus root into pieces and wash it.

2. Boil in boiling water for 3 minutes.3. Take it out and cool it down.4. Wash the green garlic and chop it into small pieces.5. Add the Old mother sauce, sesame oil, salt, mustard oil, vinegar, and sprinkle with white sesame and stir well.6. Pour on the lotus root and stir.

7. Decorate with chopped green onionLambBig noodles

Introduction

Big noodles with lamb is a local specialty of Ling

noodles.

Features:

Red, white, and green combination, not only taste, aroma, and nutrition are complete, which is very appetizing, and also has the function of nourishing yin and enriching kidney.

5. Add old mother sauce, sesame oil, salt, mustard oil, vinegar, sprinkle with white sesame, stir well.

6. Pour it on the lotus slices and stir well.

7. Sprinkle with green onions

Lamb meatLarge flour

Brief introduction

Lamb flour is a local specialty of Linli CountyFoodSmall snack.

Features:

Red, white, and green, not only with complete color, aroma and taste, but also attractive, and has the function of nourishing yin and strengthening kidney.

Introduction to the local cuisine:

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

Historical and Cultural Aspects

In the early 1930s, a local resident named Zhou Mei Village opened a "Zhou Mei Sheep Meat Noodle Shop" on Old River Street north of the county town (at that time, it was called Xiahe Street).The customers who ate the noodles said: "Just like eating at home."Sour and Spicy Noodles(Located in Guizhou Province), Lingli's sheep noodles are truly local.It quickly gained popularity.

Recipe

Sheep Meat NoodlesNoodlesHandmade, requiring high quality.FlourFresh, immediately kneaded and cut, making the noodles soft and chewy.The soup: Sheep meat needs to be cleaned and cut into large pieces, then put into a pot, cooked withStar aniseCinnamon Ginger Dried grass and other seasonings, until 70% cooked, then scooped out, cut into uniform small pieces, then returned to the pot and addedChili oil,Soy sauceSalt andMSG,fried until cooked, then add the original brothSoupand simmer for 20 minutes.Rich in nutrients, the sheep meat noodles are fragrant, spicy and delicious, which makes people enjoy them and remember them.

Jinzhi Mifen

Introduction

Jinzhi Mifen is a characteristic snack of Han nationality, produced in Jinzhi City, Hunan Province.It is one of the three major kinds of noodles in China, and has 5000 branches in cities such as Beijing, Guangzhou, Wuhan, and Xi'an.Feature:Jinzhi Mifen is one of the three major kinds of noodles in China, and has 5000 branches in cities such as Beijing, Guangzhou, Wuhan, and Xi'an.

Jinzhi Mifen has a long history, as early as the Qing Dynasty, there were shops and workshops for producing noodles in Jinzhi, and the noodles produced were thin and long.

For a long time, people in the Yanzijiang and Lizijiang river basin, regardless of gender and age, liked to eat noodles.Foreign guests who came to Jinzhi also had a great pleasure to taste the authentic Jinzhi noodles.The popularity of Jinzhi Mifen throughout the country is due to two reasons: First, the noodles are white, round and long, resembling a dragon's whiskers, symbolizing good luck.During festivals and holidays, eating noodles is a way to show that family members will be happy and harmonious in the future.

Living a simple life is like eating noodles, enjoying every moment.Second, the noodles are easy to eat and cost-effective, belonging to the popular food.Classification:Real Jinzhi Mifen has a variety of ingredients.

Just for beef noodles, there are three types: Clear soup, braised and spicy.

In addition, you can also taste sour and spicy, meat floss, bone,ChickenSeafood, fat intestines, pig trotters,Squid，and various flavors of noodles.Classic old store:The most characteristic of Jinzhi Mifen is Liu Dunzi Beef Noodle Shop, located next to the beautiful Three Lakes Park in the city center.

Liu Dunzi Beef Noodle Shop was founded in the early 1940s, and its founder was a deaf man named Liu. Therefore, the noodle shop was named after him.

At the beginning of the establishment, it was popular in Jinzhi and Lingli because of its unique flavor. Now, it is even more famous for its unique style.

Nowadays, people in Jinzhi have changed their taste in eating noodles, preferring simple soup and ingredients, and they can add spicy ingredients if they like.This is different from the impression of Jinzhi Mifen that foreigners have.

RecipeJinzhi Mifen, just use hot water to heat, add ingredients, and then stir-fry.

There are two types of Jinzhi Mifen: Han and Hui. Han style oil-added mainly include meat floss, meat slices,

Braised ribsRed braised chickenFried beefSeafood, sauce, mushroom oil, sour and spicy, braised sauce, and sauce, etc.Hui style oil-added is richer, mainly including beef silk,Beef offalBeef steakRed braised beefLamb, lamb belly, chicken silk, chicken stripsBrothBroth, seafood, etc.Various flavors of noodles.Classic old store:The most characteristic of Jinzhi Mifen is Liu Dunzi Beef Noodle Shop, located next to the beautiful Three Lakes Park in the city center.Liu Dunzi Beef Noodle Shop was founded in the early 1940s, and its founder was a deaf man named Liu. Therefore, the noodle shop was named after him.At the beginning of the establishment, it was popular in Jinzhi and Lingli because of its unique flavor. Now, it is even more famous for its unique style.Nowadays, people in Jinzhi have changed their taste in eating noodles, preferring simple soup and ingredients, and they can add spicy ingredients if they like.This is different from the impression of Jinzhi Mifen that foreigners have.

Recipe

Jinzhi Mifen, just use hot water to heat, add ingredients, and then stir-fry.

There are two types of Jinzhi Mifen: Han and Hui. Han style oil-added mainly include meat floss, meat slices,Braised ribsRed braised chickenFried beefSeafood, sauce, mushroom oil, sour and spicy, braised sauce, and sauce, etc.Hui style oil-added is richer, mainly including beef silk,

Beef offalBeef steakRed braised beef

Lamb, lamb belly, chicken silk, chicken strips

BrothBroth, seafood, etc.Various flavors of noodles.Liu Dunzi Beef Noodle Shop was founded in the early 1940s, and its founder was a deaf man named Liu. Therefore, the noodle shop was named after him.

Introduction

"Jinzhi Beef Noodles" is a national geographical indication protected product.

Main ingredients: freshCarp6

Accessories: green onions,gingerslices, garlic, Sichuan peppercorns, star anise, 50g soy sauce, 50g rice wine, 5g mountain herb, 1 bag of white sugar, 3000g nourishing soup

Making:

Lay bamboo slices in the pot.Then put in the accessories, put the fish on top, then put the pot on the stove, and use a large fire.cookThis is the key to whether the fish is delicious or not, then add high-quality millet water, and the water should be more than the top layer of fish.in the potFishWhen boiling, reduce the fire, and the size of the fire should be that the fish soup is just simmering without boiling.About 3 to 6 hours, the fish will be ready to take out.

Food tips:

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

2. After taking the pot off the fire, wait for 10-15 minutes before moving the fish.

3. After eating the fish, do not throw away the fish soup, use it for making fish next time, which can save ingredients and make the fish taste better.

Traditional beef noodles of Jinshi

Brief introduction

“Jinshi beef noodles” is a national geographical indication protected product.， ， ，， 5000Jinshi beef noodles is the breakfast of most people in Jinshi.Breakfast， ，， ，

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Yang PanBrief introduction

Tofu skin

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The local people made tofu, thousand-layer cakes, etc., using this river water, and making thousand-layer cakes, which are pure and delicate, delicious and flavorful, and have unique characteristics.

， ， ， ；， ， ；；；；( ) ；；During the Qing Dynasty, it was used as a tribute to the imperial court.

“Thousand-layer cakes” can not only be eaten, but also is a clever artwork.

“ ”( ) ， ，， ， ， ，Like cooking in a pot, it's like a fierce dragon dancing, ready to come out.Like cutting into flowers, it's also like a dragon locking pearls, and it's as quiet as a virgin.Therefore, since ancient times, thousand-layer cakes have been a delicious food for people in their lives.If served with hot pot, it's like a sea dragon dancing, eager to come out;Spicy Tofu NoodlesCategory and function: private cuisine, child's recipe, elderly recipe, cardiovascular and cerebrovascular disease recipe, osteoporosis recipe

Technology: stir-fried

Making materials:

Main ingredients: oil-skinned 250g

Accessories: 4g soybean paste

Seasonings:

Doubanjiang

Chili powder

8g, ginger 5g, garlic (10g), salt 2g, MSG 2g, sesame oil 15g, white sugar 1g, green onion 5g, peanut oil 60gFeatures: fresh and fragrant.Operation:1. Wash the thousand-layer cakes and cut them into 5cm long strips, put them in a bowl and add a little salt to mix, then blanch in boiling water, and drain.

Mash the soybean paste.

Cut the Doubanjiang into small pieces.

Cut the green onion into green onions.1. Put the peanut oil in the pot cujo, heat it to a certain temperature.Add the oil-skinned, pour in the marinade, and stir-fry until fragrant.Add the Doubanjiang, ginger, garlic, chili powder, and stir-fry until fragrant.Add the salt, MSG, and sesame oil, and stir-fry until the oil is separated.Add the thousand-layer cakes, and stir-fry until the oil is dry.

Turn off the heat, and put it in a plate.

The key to making spicy tofu noodles: about 500g of peanut oil.

The secret to making spicy and crispy chicken: because it has undergone a deep-fried process, you need to prepare about 500 grams of peanut oil.

Brief introduction

Also known as,.

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Instructions

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