FeaturesSnacksFlavored chicken, Flavored shrimp, Flavored crabFried in sugarLotus flowersChili peppersFish headSandping Xiang embroidery with salted fish, Boiled with abaloneDuckDumplings, Ice sugarLotus seedsGourdsSoybeansRice noodles, Changsha fried seafood noodles, Changsha sistersTangyuanChangsha roasted duck, ChangshaRice noodlesFriedLamb stomachSilky, Fire Kirin, Black bean sauceSteamedFish, Dongpo braised pork, Stewed chicken feetCongeeSparrow gizzards, Lotus three fresh,Hot potDry stir-fried spicy shrimp, Dry hot pot with cold mushrooms, Dry hot pot with duck,Red peppersBraised pork, Braised duck, BraisedCow hoovesTendonsBraisedPig trottersBraisedBeefSauceFried chickenWing, Braised duck, SauceDuck tongueGourmet fish head.

Flavored shrimp

Introduction

， ，，， ， ， “ ” “ ” “ ”

， ， ， ，， ， ，， ， ，Chicken soupA few green scallions and purplePurple sage.， ， ， ， ，， ， ” ”， ， “ ” ， ，

，Oranges，， ，

：TofuRice noodles, stir-friedGlass noodles， ；Some that have gained popularity in recent yearsEveryday dishes， ！

“Crab”， ，， ， ， ，

In fact, the unique feature of flavored shrimp lies in its extremely spicy taste.，

， ， “ ” “ ” “ ” “ ”，

， ， ： ？， ， ，， ！

" " ， ：“ ”，， ，

Dumpling

Introduction

20 ， ，Ginger， ，Dumpling got its name from ginger.， ，，，

History and culture

， ， ，， ， ， “ ”The sister's dumplings are made by the daughter of Copper craftsman, Jiang Lili Ren.The two sisters rented a shop and opened a dumpling store.， ， “ ”

20 20 ， ， ， ，The sister's dumplings got its name from ginger.， ，，，

How to make

It is made withGlutinous riceMain ingredient, divided into sweet and meat fillings, sweet filling uses North River sugar,Cassiasugar,reddatesand meat fillings are paired;Meat filling uses fresh five-flavor pork,pork,and is paired withking oyster mushrooms,and is seasoned with the water from soaked king oyster mushrooms, thus it has a fragrant and delicious flavor.In terms of shaping, the meat filling dumplings arepomegranateshaped, the sweet filling dumplings arepeachshaped.If it is a festive occasion, some red threads are also sprinkled on the sweet filling dumplings, which are beautiful and eye-catching.If using rock sugar, it has a stronger warming effect.

Braised fish head

introduction

A signature dish of Hunan.Wash the plump fish head, slice it, and add a small amount of vegetable oil and cooking wine, ginger slices, and then put it into Hunan braised fish head. Steam for 10 minutes on high heat, then remove and sprinkle with chopped green onions. The taste is sour, spicy, fresh, and tender, especially the spiciness, will make you enjoy it. It also has the fresh taste of the fish. Especially the juice from the braised fish head, is really amazing!Basic characteristics: fresh and delicious, spicy and sweet.

Method

Ingredients: Basic ingredientsPlump fishhead 1 (2 pounds), appropriate amount of Hunan-style braised fish head,flavor enhancer3 grams, 10 grams of red oil, 10 grams of ginger, 8 grams of scallions, whiteradishslices 15 grams

Method: 1. Wash the fish head, remove the gills and scales, and cut it in half from the center of the fish lip. 2. Spread salt and flavor enhancer evenly on the fish head, then marinate for 5 minutes. Then smear the braised fish head with braised fish head.Place 2-3 slices of ginger andwhite radishslices on the plate, put the fish head on top, and then put chopped ginger slices on the fish head. 3. Steam for 15 minutes, then remove and sprinkle with chopped green onions, drizzle with oil, and then steam for 2-3 minutes in the pot.

Changsha stinky tofu

introduction

A famous snack in Changsha, stinky tofu is a unique food with a distinctive flavor, "It smells bad, but tastes delicious." Many people from outside the province have tried it and praised it.

The best stinky tofu in Changsha is made by the century-old Fire Palace, with a slightly crispy and tender outer skin and juicy inner flesh. Over 100 years, anyone who has eaten in Fire Palace has eaten stinky tofu.Mao Zedong, when he was studying in Changsha, loved stinky tofu very much. It is cheap and delicious, and is very suitable for eating with rice.In 1958, Mao Zedong visited Changsha and specially went to Fire Palace to eat stinky tofu.

The stinky tofu made by Fire Palace is very exquisite and uses high-quality yang beans.Generally, first, use high-quality yang beansfermented beansand winter gourdand fragrant mushrooms, plus to cook intobrothand then immerse the tofu embryo with good texture into the broth. After 3-5 hours, take it out, rinse it with clean water, and dry it. Then heat up the best quality tea oil and pour it into the stinky tofu embryo, and fry it over low heat.The fried stinky tofu is arranged on a plate, drizzled withchili oiland fragrant oil,soy sauceand other seasonings, and a tempting aroma will come out.Fire Palace stinky tofu

introduction

A Hunan snack made with

yellow beansas the main ingredient, tofu, which is marinated with special broth for half a month, and then fried in tea oil over low heat, and seasoned with sesame oil and chili sauce.It has the characteristics of "black like ink, fragrant like wine, tender like silk, and soft like velvet". It is different from other food, which uses aroma to enhance the flavor.It smells bad, but tastes delicious. The outer skin is slightly crispy, and the inner flesh is tender and juicy.This is because the broth contains fresh winter gourd, yang fermented beans, fragrant mushrooms, and other high-quality ingredients. So the taste is very fragrant and delicious.Fried stinky tofu is a famous snack in China.“Fried stinky tofu” is popular in many places, but the fried stinky tofu in Hunan Changsha is even more famous.According to history and culture

In the 1950s, a famous person went to Hunan to collect local information and visited the Fire Palace, which was famous for its stinky tofu.The stinky tofu here is fried in a wok, then cut into pieces, and then injected with

chili oil

and then eaten.It is very spicy and fragrant, which is very popular, and therefore, the stinky tofu of Fire Palace has spread throughout Hunan and the whole country.MethodFirst, use yellow beans (and fermented beans), then marinate and cook the broth, then add fragrant mushrooms, winter gourd, and white wine to the broth and let it simmer for 15 minutes.

The fried tofu should be fried until it is golden and crispy on the outside, and the inside is white and tender.

Add chili sauce and eat.Sauce duckintroductionSauce duck is a finished product with a deep red color, crispy skin and meat, and a rich sauce flavor, which has the functions of blood circulation, smooth intestines, strengthening the spleen and stomach, and beautifying. It is a famous and delicious dish in China, and is a good accompaniment to wine and a gift.The sauce duck from Xian, Hunan, is a famous dish in Hunan, which is made by soaking 30 kinds of precious medicinal herbs for 10 years, then drying and roasting, and it has a deep red color, crispy skin and meat, and a rich sauce flavor, with the functions of blood circulation, smooth intestines, strengthening the spleen and stomach, and beautifying. It is a famous and delicious dish in China, and is a good accompaniment to wine and a gift.The product has a suitable taste of sweet, spicy, sweet, savory, and crispy. It has a rich fragrance and is easy to eat.Method

Ingredients: Duck: The duck for making sauce duck should be fat, and the best ones are those that have not laid eggs and have not changed their fur.

Method: 1. Marinate, kill the duck, remove the fur, remove the wings and claws, cut the duck in half from the chest, and then dry the sauce duck. 2. Rub salt.

Put 0.125% of fennelin the pot and cook it until the water evaporates. Then weigh the duck and add 6.25% of the dry salt.Then put the salt into the neck and belly of the duck, and rub it thoroughly.Hunan Xiandu spicy duck is a famous dish in Hunan, which is made by soaking 30 kinds of precious Chinese herbs, 10 kinds of spices and 15 processes, such as drying and roasting. The finished product has a deep red color, crispy skin and meat, and rich sauce flavor. It has the effects of promoting blood circulation, relieving flatulence, strengthening the spleen and stomach, nourishing the stomach and beauty. It is a popular food in all parts of China, a good dish to accompany wine and a gift.

The product has a suitable flavor of fragrant, spicy, sweet, numb, salty, crispy, and soft. It has the characteristics of fragrant and delicious, colorful, low fat, long-lasting, and easy to eat.How to make

Materials: Duck: The fattier the duck, the better. It is best to use ducks that have not been born and have not molted.

How to make: 1. Marinate and kill the duck, remove the feathers, remove the internal organs, cut off the wings and legs, wash it thoroughly, then hang it to dry.

2. Sprinkle salt.Sprinkle the salt in a pot and stir-fry until it dries, then add 0.125% of fennel.After the water vapor evaporates, grind it.Then weigh the duck and add 6.25% of dry salt.Put 3/4 of the salt into the neck cut and rub it repeatedly to ensure that the salt is evenly distributed in the stomach.SaltSauté in a pan with 0.125% fennel,until the water has evaporated, then grind.Then weigh the duck and add 6.25% dry salt.Pour 3/4 of the salt into the neck opening, repeatedly kneading to ensure the salt is evenly distributed throughout the cavity.Fill 3/4 of the salt into the incision on the neck, kneading repeatedly to ensure the salt is evenly distributed throughout the abdomen.Its ¼Salt is rubbed on the body, mainly on the chest muscles, calf muscles, and mouth.After rubbing salt, it is sequentially placed in a tub, and after 12 hours of salting, it is taken out, the wings are raised, the anus is opened, and all the salted water in the cavity is drained, which is called "draining the anus".Then it is re-placed in the tub, and a second draining is performed after about 8 hours.3. Re-marinate.After the second draining, put...Star Anise...Five Spice Powder, Nitroglycerin (Sodium Nitrate),White SugarMix well and apply toDuckbody, more on the thick parts.Nanjing-style should be applied with sweet bean sauce, Hunan-style should be added with chili powder, then put in a tub for 10 hours, turning once in the middle, if the duck is large, the marinating time is longer.4. Remove the duck from the tub and hang to dry, use hot gauze to wipe the inside of the duck, then use two wooden frames to form a cross and place it in the duck's belly, pressing it into a plate, and drying the moisture.5. Use straw to start the fire, sprinkle with straw husks, wait for the initial smoke to dissipate, and repeatedly bake the duck to a golden yellow.This step is another method of roasting.

Dragon's BloodPork Blood

Introduction

Dragon's Blood Pork Blood is a traditional snack in Hunan's Changsha, also known as "Oil Pork Blood", and is recorded as being the most famous.Just the ingredients are enough to make your mouth water, chili powder, winter shoots, green onion, a few drops of oil, and sometimes addPepper powder.

The ingredients are simple, but when made well, they are fragrant, crispy, spicy and delicious, which is very popular with people in Changsha;The pork blood comes from freshly slaughtered pigs, and the local vendors have already solidified them with warm salt water, then put them in a pot, which is red and tender, like tofu.It is probably for this reason that some people in Changsha (such as "Old Eight Dynasties" from the famous food street Fire Palace) imagine that Dragon's Blood and Pork Blood are also so delicious, so they gave the pork blood soup a beautiful name "Dragon's Blood Pork Blood".Moreover, "Dragon's Blood Pork Blood" also needs to be turned in the original meat bone soup, which is a delicious food!When you are on the street in winter, you might happen to meet, and you should drink it while it's hot, which will keep you warm and full of energy;It is also a good choice to drink it in the early summer morning, which is refreshing and appetizing, and promotes appetite. It also makes you feel more energetic when the sun's heat hasn't dissipated.

Method

Dragon's Blood Pork Blood refers to pork blood that has been processed, which is very tender and delicious, like dragon's blood and pearls.Dragon's Blood Pork Blood uses fresh pork blood as ingredients.The prepared pork blood is combined with chili powder, winter shoots, andSesameoil, with a slightly spicy and fragrant flavor, it is crispy, tender, and very delicious.Especially in winter, eating a bowl of hot pork blood can keep you warm and nourish your five internal organs.

Fried Chicken OilEight Treasure Rice

Introduction

Fried Chicken Oil Eight Treasure Rice is a traditional halal food, which was originally produced exclusively by the Changsha Xu Changxing Roast Duck Shop.Eight Treasure Rice was originally a popular snack in Hunan, which could be used for banquets or as snacks.Fire Palace provides "Eight Treasure Rice", which is very popular.Xu Changxing Roast Duck Shop responded to the Hunan people's preference, and created Fried Chicken Oil Eight Treasure Rice, which is crispy on the outside, soft on the inside, red and translucent, and fragrant and sweet. Once it was launched, it quickly gained popularity.

Method

Ingredients: 300g glutinous rice, 250g red dates, lotus seeds,walnutspeanuts,hazelnuts,mung beans,longanall 50g each,raisinsdried,and dried ginseng 25g,ginger50g, redpeppers25g, sugar 100g, whitesugar 250g, fried chicken oil 100-150g.Process: Wash the glutinous rice and soak it in water for 4-8 hours, rinse and drain, then place it in a pot and steam for about 40 minutes, wash the red dates and place them in a steamer for about 15 minutes, then peel and remove the seeds.Soak the lotus seeds, walnuts, mung beans in boiling water, then peel and steam, chop the ginger into small pieces, chop the sugar into small pieces, and soak the dried ginseng and raisins in warm water and wash them. Cut the red peppers and green peppers into pieces.Mix all the ingredients, including the above, with the glutinous rice, and steam for about one hour.Place the pot on the stove, pour in fried chicken oil and cook until it boils, then pour the cooked eight treasure glutinous rice into the pot and fry until it turns into a golden brown cake shape, then take it out and place it in a plate, sprinkle with raisins and white sugar.Potato Bread

Introduction

Hunan has little arable land but many hilly areas, which is suitable for growing

sweet potatoesas a staple food, so there is a proverb: "Sweet potato is a food for six months".Therefore, various sweet potato products have been created, and sweet potato bread is one of them.It is crispy on the outside and soft on the inside, fragrant and sweet, which is a popular snack on street stalls.Method

Making: 1. Wash the sweet potatoes, peel them, and cut them into small pieces, then place them in a bowl.

Prepare a bowl and placeflourrice flour, salt, andwater, stir to form a batter, then add the sweet potato pieces and mix well, and let it sit for 30 minutes.2. Heat a cast iron pan over medium heat, pour in half a pot of oil and heat until it reaches 170°C, then scoop a spoonful ofsweet potato batterinto a flat pan, and fry until it solidifies, and then turn it over to fry until both sides are golden brown.

Sugar Oil Bread

Introduction

Changsha's sugar oil bread is cheap, and the main ingredients arewhite flourand honey, but the manufacturing process is very detailed and meticulous.Although it cannot be as fancy as delicacies, nor can it compare to abalone, sea urchin, etc.Abalone, sea urchinbear paws...But because it is cheap, it can be enjoyed by ordinary people, and it has become a popular snack among the people.In Changsha, no matter how beautiful or ugly a person is, what their status or identity is, or whether they are male or female, elderly or young, as long as they love life and enjoy eating, they will have a wonderful experience with a Changsha-style sugar oil bread, which costs only three yuan.If you eat three pieces of sugar oil bread in the morning, you can have a full day of energy and strength. You can also eat three pieces in the afternoon to energize and satisfy your hunger, and the taste and effect of sugar oil bread are wonderful in the eyes of people in Changsha.

Method

1. Heat the oil,rice flourroll into a ball and put it in the pot.Make sure to add enough oil.Because you need to flip the dough and also fry the bread, so it's very busy.

2. Flip the bread.Fry until it is golden brown.

Sugar Oil BreadIntroductionSugar Oil Bread is a popular snack in Changsha, which is made with rice flour, white flour, and honey. The bread is crispy on the outside and soft on the inside, fragrant and sweet, and is very popular with people in Changsha.MethodHeat the oil, add the fried chicken oil and cook until it boils, then pour the cooked eight treasure glutinous rice into the pot and fry until it turns into a golden brown cake shape, then take it out and place it in a plate, sprinkle with raisins and white sugar.