Hunan Province, a county-level city in Hunan Province, Loudi City is located in the geographical center of Hunan Province, with administrative divisions of Loudi District, Lianyuan City, Lengjiang City, Xinwa County, Shuangfeng County, Loudi Economic and Technological Development Zone, Loudi Waterfront Demonstration Zone Wanbao New District, with a total width of 160 kilometers in the north and south, and 102 kilometers in the east and west.

FeaturesSnacksAngus beef, AngusSteakand, Fire-baked scallops, Cai Jiu Ge roast lamb, Lion head, stir-fried dishesChrysanthemumOx tongueand, Golden Yuan's signature duck, Golden BrandBraised porkand, Lengjiang spicyTofuand, Loudi flavor shrimp, spicy braised rabbit, Meishan Three-Combined Soup, sea-baked fishPotOx hoofand, roast chicken, water wheel firewoodPickled meatand, water wheelRice cakesand, sour and spicy elbow, Newhwa Dongling Tofu, Newhwa Fengjia Pickled Meat, Newhwa Three-Combined Soup, Bamboo Fence Fragrant Meat.

White Stream tofu

Introduction

White Stream tofu is a traditional Hunan Newhwa Han Chinese dish, belonging toHunan cuisinecategory.

Features:

White and delicate, tender texture, does not disperse when cooked, delicious and tasty, known as "traveling all over the world, White Stream tofu"

Characteristics:

White Stream tofu is good, related to the excellent water quality.It is said that the Qing Emperor, Qianlong, traveled to the Jiangnan area and ate White Stream tofu, praising it highly, inquiring about the reason, the local people told him: There is a well in the Eight Immortals Street on the White Stream River, which has a dragon, often spraying "dragon essence", which is transparent and refreshing, and different from other waters.Qianlong immediately named it "Golden Hall Well".White Stream tofu is made with the water from Golden Hall Well.Many outsiders came to learn the art, but the tofu they made back home could not compare to White Stream tofu.

Development:

However, with the passing of the older generation, authentic White Stream tofu has almost disappeared, and even many young people from White Stream do not know that White Stream tofu was once very famous;However, with the development of the tertiary industry in Newhwa, the vigorous promotion of county cultural cadres, more and more people have understood the importance of protecting White Stream tofu.In recent years, more and more White Stream tofu have appeared in the market, and people have recognized the status of White Stream tofu even more.Furthermore, White Stream tofu, which is still relatively unfamiliar to Chinese people, has gained some fame overseas.

Methods

There are many ways to eat White Stream tofu.The fresh and tender tofu is boiled and seasoned with green onions, gingerand other seasonings, which are complete in color, fragrance and taste, and are particularly known for their freshness and aroma.Using purifiedfrogfried with tofu, after the temperature in the pot rises, the frog enters the tofu, which is fresh and sweet and has a unique flavor.Fish tofu is a must-have dish for the people in the White Stream area during the New Year. It is made with freshcarpmixed with tofu, whitepepperboiled and then frozen, eaten after thawing.Cook, freeze, then eat.

Sauté the ingredients.Introduction

is a delicious and delicious Han Chinese snack, belonging to Hunan cuisine.

Using high-quality, after screening, peeling, squeezing, removing seeds, soaking, steaming, frying and forming, the white skin is thick and uniform, when taken by hand, can imprint fingerprints, sweet and delicate, after consumption, the mouth will be melted, so it is named.Features:also has the effect of preventing diarrhea, promoting digestion, relieving cough, nourishing the lungs and treating bronchial inflammation and pulmonary edema.Features:

, started early in 1944, Yongfeng Town has already produced and sold from several South-based shops, such as Long Sheng Tai.

At that time, they simply squeezed the into round shapes, and steamed it several times.

The old way to travel to the south from Nanzha to smell incense would buy local spicy sauce, and five-spice

and, carry it.In the early days of the Qing Dynasty, the production of developed, and it appeared in the form of factory behind the store.In the folk, is commonly used as a top-grade gift for inviting guests and gifting relatives and friends.MethodsThe in Shuangfeng uses high-quality, after screening, peeling, squeezing, removing seeds, soaking, steaming, frying and forming, the white skin is thick and uniform, when taken by hand, can imprint fingerprints, sweet and delicate, after consumption, the mouth will be melted, so it is named.In the early days of the Qing Dynasty, the production of "jiao bing" developed, and they appeared in the form of shops behind the store.Introduction

is a traditional local dish in Meishan, which is highly favored by many people in restaurants and snack stalls in Loudi City and surrounding areas.

Not only can you enjoy the delicious food of three-combined soup, but you can also appreciate the deep and wonderful culture of Meishan.

Historical and Cultural Background

It is said that this soup originated from Miao customs. The Miao people are an important component of the Han people in Meishan.

One day, an old man traveled to the Hengyang village, and happened to meet a villager who was slaughtering a cow. Many people came to watch.Suddenly, a villager vomited and collapsed, and the onlookers were terrified.

The old man said to the villager, "Take me a cup of cow's blood."

The villager took a cup of beefand, theand, the villager took a cup of beef, theand, the villager took a cup of beef, theand, the villager took a cup of beef, theand, the villager took a cup of beef, theand, the villager took a cup of beef, theand, the villager took a cup of beef, theand, the villager took a cup of beef, theand, the villager took a cup of beef, theand, the villager took a cup of beef, the

and, the villager took a cup of beef, theand, the villager took a cup of beef, theand, the villager took a cup of beef, the

In the past, the South Song Dynasty, in 1277, Zhang Hu, the general of the army, led the fierce army of the Meishan riders, and marched straight into Newhwa, Anhua, Yiyang, and Ningxiang, and conquered them.He was later brutally suppressed by the Yuan army, and Zhang Hu was captured and died.The Yuan Dynasty suppressed the Meishan riders by killing all the horses in Meishan.This led to the Meishan cattle market and the unique preparation of three-combined soup.“Bridgehead cattle market, dirt and manure everywhere.”The cattle market is a busy and prosperous scene in Dushan (now under the administration of Lengjiang City).The story of three-combined soup has passed down through the ages.Theकर्णी of Zhang Hu's story is legendary.

Three-combined soup is a popular local delicacy.Eat "three-spoon soup", people also mention Zhang Hu's unforgettable history.

Introduction

Spicy and smelly tofu is a classic Hunanese Han Chinese snack.

Features:Thinly sliced meat.Meat as the main ingredient.Beef should be cut across the grain, the unique eating method of beef and intestines in Meishan: "eat black and not black".After killing the cow and opening its belly, remove the intestines and shake off the dung, fry for a few minutes, then wash. If you remove the black skin, all the sweetness and freshness will be lost.

After stir-frying beef and intestines with hot oil, add rice wine, ginger,Red bell pepper.Add the sauce.Sauté the beef blood slightly, and it will be tough if overcooked.Finally, combine all three.Add boiling water and cook into soup, with mountain pepper,Soy sauce,and other seasonings.Thus, "three-spoon soup" with spicy, flavorful, and delicious flavors was created.

Spicy and smelly tofu.

Introduction

Spicy and smelly tofu is a classic Han dish from Hunan Province.

Features:

This dish has a strong aroma, filling the air.Cut the stinky tofu into small pieces for later use.Onionsand minced garlic, dried chili peppers, andporkmeat,meat sauce,quickly stir-fry over high heat for about 1 minute, then add oil to the pot and heat it up. First, sauté the minced onions, minced garlic,gingerand dried chilies, then add, oyster sauce,chili oil,salt,MSG,stinky tofu, and stir-fried meat sauce and pork, finally add water and cook over low heat for about 5-8 minutes.How to cookIngredients:

300g stinky tofu, 10g pork, meat sauce

canned, 1/2 jar onion, 6 cloves garlic, 1 teaspoon of ginger, 2 dried chilies,

Seasonings:1 tablespoon of cooking oil, 1 tablespoon of oyster sauce, 2 tablespoons of chili oil, 2 tablespoons of, 1/2 tablespoon of salt, 1/2 tablespoon of MSG,How to cook:

1. Cut the stinky tofu into small pieces.

2. Chop the onion and garlic.

3. Slice the dried chilies.

4. Quickly stir-fry the pork and meat sauce over high heat for about 1 minute, then add to the pot.

5. Heat oil in the pot, first sauté the minced onions, minced garlic, ginger, and dried chilies, then add, oyster sauce, chili oil, salt, MSG, stinky tofu, and stir-fried meat sauce and pork, finally add water and cook over low heat for about 5-8 minutes.

Cooking tips:

If you fry the stinky tofu in oil first, it will be more flavorful when cooked.

Pig blood

pancake

Introduction

Pig blood pancakes, also known as pork blood balls, are a traditionalhome-cooked dish from the Hunan region of Shaoyang.

It is made almost every year during the 11th and 12th months, and is prepared by most households for several months.

Pig blood pancakes are a traditional food from Xinhua, dating back to the early years of the Qing Dynasty. It has been passed down through the ages and has a history of several hundred years.Xinhua Old Home Food Co., Ltd., based on the historical basis, innovated the pig blood pancakes, which are very exquisite, with tofu as the main ingredient, mixed with appropriate pig blood, salt, fresh meat, chili powder, five-spice powder, and a small amount of sesame oil, fragrant oil, and MSG.After being sun-dried for a few days, then hung on the charcoal stove to be smokeddry.

Features:It has a moderate saltiness, a fragrant and delicious aroma, is easy to preserve, and is convenient to carry.It has a distinct local flavor.History and cultureSining is located in Hunan province.

It is a Miao Han settlement area, which was formerly known as Shizi.

It belongs to the Baoqing Prefecture, and blood tofu is also known as and pork blood balls.It is a traditional food made by the local Miao people during the winter and the end of the year.

It has a long history.

Legend says that it is related to another traditional food in the local area, black rice.According to legend, Yang's family, Yang Sixiang, was imprisoned, and Yang Feng would go to the prison to deliver food to Sixiang every time.The jailer would eat the food, so Yang Feng thought of a way, using a plant to mixrice, cooked into a pot of black rice.The dish to eat is to replace the black tofu with it.Because the black tofu is black, the jailer did not dare to eat it, so it was delivered to Sixiang.This story has been passed down in the local area, to commemorate the clever Yang Feng, every fourth day of the fourth month in the local area, there are also singing and celebrating activities, which is called "Girl's Day".Black rice and blood tofu have become traditional food, which have been inherited.How to cookIngredients:50 pieces of blood tofuEggs16 fresh pork blood 1000g fresh pork 750g salt 150g chili powder 200gHow to make:

1. First, squeeze the tofu and filter out the water, then cut the pork into pieces.

2. Mix the tofu, minced pork, pork blood (250g for coloring), salt, and chili powder.

3. Divide the mixed tofu mixture into 16 parts, shape into balls, and wrap each one with a fresh egg, then roll it into a round shape.4. Each ball is coated with fresh blood on the outside, then placed on a wooden plate and dried in the sun (it takes about two to three days, or you can bake it if you are afraid of it turning bad).Dry pot chrysanthemum beef

Introduction

Dry pot chrysanthemum beef is a traditional Chinese dish from Hunan province, belonging to the Hunan cuisine.

It has a delicious and aromatic flavor, which is a very characteristic Hunan dish.

This delicious dish is an excellent healthy food.

Features:

Delicious and aromatic.

How to cook

Ingredients:500g beef,chicken gizzard,

30g,

duck gizzard,

30g.

Douban

sauce3g, star anise3g, cinnamon2g, 3 dried chilies, salt 3g, MSG 2g, vegetable oil 50g, soy sauce 5g, ginger 3g, garlic 3g,High-qualitysoup200g.How to cook:1. First, wash and boil the beef, then cut it into knife shape.Cut the chicken gizzard and duck gizzard into knife shape.2. Heat oil in a wok, then sauté star anise, cinnamon, dried chilies, garlic, and douban sauce over high heat, then add the sliced beef, chicken gizzard, and duck gizzard, add high-quality soup and simmer over low heat for about 8 minutes until the flavors are fully absorbed. Then add soy sauce, salt, and MSG to adjust the seasoning. Finally, put it in a dry pot.Golden medal pork

Introduction

Golden medal pork is one of the traditional Chinese dishes, which is known for its crispy and not sticky meat, unique shape, and delicious taste when sandwiched between thin pancakes.The "Golden medal pork" is a familiar dish to everyone. It is served whole like in the past, which is a hearty and enjoyable dish. However, it seems to lack a bit of elegance.

The ancient people said that food is more important than material, and the fine craftsmanship includes both choosing ingredients and making them.

Therefore, this "Golden medal pork" not only reflects the taste of the past, but also fully shows the exquisite craftsmanship of the chef.

Features:

The dried vegetables have a strong fragrance, the meat is crispy and not sticky.How to cookIngredients:Main ingredients:Five-spice meatAuxiliary ingredients:Bamboo shoots

Leafy vegetables

Green onions, ginger

Seasonings:

Cooking oil, salt, MSG, soy sauce, yellow wine, starch, sugar

How to cook:

1. First, wash and blanch the five-spice meat, then put it in a pot with water, add soy sauce, sugar, yellow wine, green onions, and ginger, then cook until the flavors are fully absorbed.

2. Sauté the leafy vegetables and bamboo shoots in a wok.

Bamboo shootsLeafy vegetablesGreen onions, ginger

Seasonings:

Cooking oil, salt, MSG, soy sauce, rice wine, cornstarch, sugar

Method:

1. First, wash and blanch the pork belly, then cut into pieces and put into a pot with water, add soy sauce, sugar, and rice wine, bring to a boil, then use a strainer to remove the scum.FireCooked, remove and cool, ready to use.Then put the dried mushrooms in a pot and cook for 12-15 minutes.

2. Cut the cooked meat into 15cm square pieces, then use a knife to roll it into pagoda shapes, and embed the dried mushrooms in the pagoda, steam for about 60 minutes, and remove after steaming and place in a dish.

3. Put water in the pot, boil, then add oil, salt and MSG, pour in the leafy vegetables, blanch and remove, then pour the original juice with cornstarch to coat the meat.

Sour and spicy elbow

Introduction

Sour and spicy elbow is a traditional Hunanese Han ethnic dish, belonging to the Hunanese cuisine.It isPig elbowwhich is made by stir-frying and steaming.Its flavor is sour, fragrant and slightly spicy, fatty but not greasy, providing richproteinquality.Pig elbowBoil the fur and cook to 80%;Heat the oil in the pot to 7-8, put the elbow into the oil pot to fry until golden yellow, remove and drain the oil;BrothBoil and put the elbow in the broth to soften, and set aside.Heat oil in the pot, add the above seasonings and soup to boil, add the elbow and steam together until fragrant, then plate.Sprinkle onSesameand green onions.

Features:

Sour, fragrant and slightly spicy, fatty but not greasy, flavor is rich and harmonious.

Nutritional value:

Elbow, also known as pig elbow, leg.The pig elbow is divided into front elbow and back elbow, its skin is thick, with many tendons and rich in collagen.It is suitable for stir-frying, roasting, making soup, stewing, braising and braising.

1. Meat provides humans with high-quality protein and essential fatty acids.Meat can provide hemoglobin (organic iron) and cysteine, which promotes iron absorption, improving iron deficiency anemia.

2.Pig trottersThe legs are very nutritious, containing a lot of protein, especially a large amount of collagen protein, just like skin, it is a food that can make the skin plump, moisturized and strengthen the body, and gain weight.

3. After stewing the pig trotters, the bone can be used to make soup to supplement calcium and beautify.

Making

IngredientsPreparation:

Pig trotters, ginger, scallions, star anise, peppercorns, Shaoxing wine, sugar, salt, MSG, red chili, bay leaves, soy sauce,White pepperand Hunanchopped chili, sugarand fragrantvinegar

Making steps:

1. Remove the odor.Place the iron pot on the stove, boil white water, put the pig trotters in to cook.At this time, the fire should be strong and the water should be hot.In addition to removing the odor, the purpose is to tighten the pig trotters skin and meat to obtain a chewy texture.

2. After about half an hour, take out the pig trotters from the boiling water, chop the pig trotters into pieces, and boil another pot of white water.

3. Put the chopped pig trotters into the boiling water, continue to cook to remove the blood.At this time, add ginger slices, scallion segments, star anise, peppercorns, Shaoxing wine, a small amount of MSG and salt, the purpose is still to remove the cold and smelly of the pig trotters.

4. After half an hour, the pig trotters are cooked, remember to quickly put the hot pig trotters into a prepared ice water.

5. After the pig trotters are completely cooled, clean with a spoon and add a small amount of oil, when it is 6-7 degrees, put the pig trotters into the pot to fry until the surface is slightly changed, then remove and drain the oil.This frying process is to remove the oil inside the pig trotters, so that the finished product is fatty but not greasy, and improve the taste.

6. Then quickly heat the new oil, sauté with ginger and scallion to release the aroma, put in the fried pig trotters, then add sugar, Shaoxing wine, MSG, salt, red chili, star anise, bay leaves, a small amount of soy sauce to stir-fry for a while, add a small amount of water to just cover the pig trotters, then simmer over low heat.

7. After the pig trotters are cooked, sprinkle with white pepper, then pour in Hunan chopped chili, add finely chopped green onions, a small amount of MSG, salt and red oil, and finally steam in a steamer over high heat.

8. Steaming for about 15 minutes, at the end of steaming, add soup.

9. Heat the soup to 9 degrees, add fragrant vinegar, add the amount according to personal preference.

10. Immediately put in sugar, green onions and other seasonings and a small amount of sesame oil to continue cooking, pay attention to this time is to use sugar, not sugar, in order to make the soup more fragrant, sesame oil must be added to have a beautiful color.At this time, the pig trotters in the steamer are cooked, take them out and pour over.Ready to eat.

Five FlavorsDried mushrooms

Introduction

Five Flavors dried mushrooms are a local specialty of Hunan, which is a popular snack in areas like Yongfeng.This dish has five flavors: spicy, sweet, salty, fragrant and fresh, with functions of slimming, reducing fat, clearing the stomach, and keeping teeth healthy.

Features:

Five flavors: spicy, sweet, salty, fragrant and fresh, with functions of slimming, reducing fat, clearing the stomach, and keeping teeth healthy.MakingUse high-quality soybeans from Yongfeng area, then remove the shell, soak, grind, filter, steam, adjust, mold, squeeze, then evenly sprinkle with chili powder, chili oil, sesame oil, soy sauce, salt, then bake for 24 hours.History and culture

According to the "Shixiang County Chronicle", dried spinach was a tribute in the Qing Dynasty.

It is also used in Hunan cuisine.

Introduction

1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 123, 124, 125, 126, 127, 128, 129, 130, 131, 132, 133, 134, 135, 136, 137, 138, 139, 140, 141, 142, 143, 144, 145, 146, 147, 148, 149, 150Nowadays, Five-Flavor Dried Tofu has become a popular food with unique flavors.

Local rumors:

It is said that Emperor Qianlong of the Qing Dynasty visited the Nanjiang area and tasted the "water tofu with leafy vegetables" at a local restaurant, which he liked very much.After returning to the capital, he ordered the imperial chef to cook this dish, but no one knew how to make it, so he asked the palace servants to revisit the route he had traveled.The palace servant brought back dried tofu, which was highly praised by the emperor.

Since then, dried tofu was listed as a tribute.The dried tofu at that time was a seven-layer thin slice, cut into the thickness of a cicada's wings, and rolled into a cylinder or rope shape, which was convenient to carry. The most famous are the "Ma" tofu made by Peng Lanmao and the "San" tofu made by Long Shengtai.

Bamboo fragrance pork

Introduction

Bamboo fragrance pork is a traditional Han dish from Hunan Province, belonging to the Hunan cuisine category.The color is golden and crispy, with a fresh and spicy flavor.Slice thepork bellyinto 5cm long, 3cm wide, 0.4cm thick pieces after blanching, washing and cooking in boiling water until semi-cooked;cut the dried green peppers into segments;cut the green onion into flower shapes.Put the pork belly in a bowl, add salt, MSG,chicken powder,egg yolk,cheese powder, Guangdong rice wine, cornstarch and mix well, then dip inbread crumbs.Use.Clean the pot and put it on high heat, add oil and heat until 60% hot, then put the pork belly in to fry until golden, drain the oil.Leave the remaining oil in the pot and heat until 50% hot, then add dried green peppers to fry, then add the pork belly, add salt, MSG, and stir-fry, then pour in sesame oil and sprinkle with green onions, and put it in bamboo frame.Features:

The color is golden, the meat is crispy and fragrant, fresh and spicy, with a slight bamboo fragrance, not greasy, and very delicious.

Method:

Ingredients:

400g pork belly with skin.

Ingredients:

50g egg, 30g breadcrumbs, 20g cornstarch, 20g cheese powder.

Seasonings:

1000g cooking oil (actual consumption 30g), 4g salt, 4g MSG, 2g chicken powder, 10g Guangdong rice wine, 50g dried green peppers, 5g green onions, 2g sesame oil.

Features:

The color is golden and crispy, with a fresh and spicy flavor.

Operation:

1. Blanch the pork belly, wash it, and cut it into 5cm long, 3cm wide, 0.4cm thick pieces;

cut the dried green peppers into segments;cut the green onion into flower shapes.2. Put the pork belly in a bowl, add salt, MSG, chicken powder, egg yolk, cheese powder, Guangdong rice wine, and cornstarch, and mix well, then dip in breadcrumbs.

3. Clean the pot and put it on high heat, add oil and heat until 60% hot, then put the pork belly in to fry until golden, drain the oil.

4. Leave the remaining oil in the pot and heat until 50% hot, then add dried green peppers to fry, then add the pork belly, add salt, MSG, and stir-fry, then pour in sesame oil and sprinkle with green onions, and put it in bamboo frame.

Heat a small amount of oil in a pan until it is heated to about 50% of its temperature.