Since ancient times, Hunan snacks with "spicy" as the signboard, in the majority of foodies have won wide recognition (or unbearable), as Hunan snacks "going out" has become more and more of a trend of the times, the promotion of them also needs to enter the 4.0 era. However, at present, the propaganda position is dominated by the public names of major catering platforms, and the introduction is not in-depth enough and the variety is not rich enough. On this basis, the author relies on rich practical experience (eating) and the strong assistance of friends (eating together), selects several snacks (all rely on the eye rim), hoping to satisfy the curiosity of the majority of foodies about Hunan snacks.
Either stinky tofu is as famous as Changsha, or stinky tofu is more famous than Changsha.
Almost all the tourist attractions in the country are surrounded by stalls selling stinky tofu, and some stall owners are authentic and will write big books: Changsha stinky tofu.
A stall with "Changsha Stinky Tofu" written on it
Frankly speaking, I have neither a dislike nor a good feeling for stinky tofu, but I am obsessed with crushed peanuts sprinkled on stinky tofu. Tofu is of course tender on the outside, a bite of soup, the sour and spicy taste is long-lasting, it is indeed a refreshing experience, but the smell after all makes many diners stay away, if you want to experience the "end of the tofu linfeng, its joyful yangyang" pleasure, it is more annoying scenery.
However, this is also the high point of stinky tofu, it is said that the general snack knows that it has such obvious "shortcomings", it is necessary to "heartache" and "change the previous wrong". For example, the snail lion powder that removed the sour shoots, the improved bean juice, the stinky tofu seems to care, and the "stink" is made into a signboard, people who like it are happy, and people who don't like it are helpless.
Since it is not insulted, then the above said not to be insulted, the bottom should also talk about the side of not being flattered. Even Chairman Mao Zedong, who loved to eat stinky tofu, was no exception. In 1958, Chairman Mao went to the Changsha Fire Palace to order stinky tofu by name, and during the waiting period, the staff around him once hurriedly urged the dishes to be served, and other dishes were all on the table, but the big mother who made stinky tofu did not care, and all the urgings were blocked by her sentence "Stinky tofu will be made for so long". So much so that the snack of stinky tofu has become the final dish - this is now a well-known story in Changsha.
Crispy and tender tofu on the outside
Living in Changsha for a long time, eating stinky tofu is naturally also a common thing. Whenever the master handed me a paper bowl containing stinky tofu, I screamed and found the nearest place to sit down. Peanuts are crispy and crispy, first put a few into the mouth to chew open, the mouth is full of aroma, and then swallow the smelly tofu that is tender on the outside, it is very comfortable.
I went more often, and the master who made stinky tofu was also mixed, I remember once, I cheekily asked the master if he could sprinkle more peanuts, the master laughed, the bowl of tofu that was brought up, the peanuts were almost covered with the bottom of the bowl. Stuffed with a full bite, fragrant, touched to the teeth crispy and soft, eating is full of happiness.
Flavor shrimp is the star of the night, the method is extremely hot: hot oil stir-fried seven seven eight eight, and then add garlic slices, ginger slices, soy sauce, cinnamon, dried peppers, peppercorns, cooking wine, cooked until all the oil is bright, bright red, hot and spicy aroma, you can fish out the pot, call friends, sit around, put on disposable gloves, directly pick up with your hands, eat in a big mouth - very bold.
Bright red flavor shrimp
Eat shrimp indispensable side dishes, barbecue, dried orchids, snails... Both are good partners for lobsters. I am naturally a regular customer in line to eat shrimp, and it is annoying to hold back the hungry worms in my stomach, not to mention that I am shy in my pockets, watching the sumptuous meals of the few people in front of me arrive one by one, only the eyes are hungry. The only thing that can alleviate this helplessness is to watch the skills of the masters and the food of the gourmets. It was also a rather interesting performance, no matter how many times I watched it, I didn't get bored.
The grill master, with the dim light on the back of the knife, opens a neat flower knife on the grilled sausage or fish steak. Scoop out the dried beans that have sucked enough juice, twist it into the shape of an orchid, pour out pepper, pepper, pepper, cumin in bottles and cans, and the fragrance smudges the whole night sky...
Juice dripping snails
Eating snails is a different situation, diners fish out the juice of the snails, and then pick out the small snails in the shell with toothpicks, which are as delicate as threading needles. The snail meat soaked in the soup for a long time is delicious, spicy and delicious, and sometimes it can be dipped in a little mustard, even if the mouth and nose are spicy and almost suffocated, it is still addictive. That spicy and refreshing feeling, I don't know how many repeat customers have been attracted.
Sometimes Another egg fried rice is required, the scrambled egg wraps the rice grains, evenly wrapped in a layer, to the egg white wrapped like the first snow, the egg yolk like a warm sun, enjoyed together, enough to make the summer night more colorful, the winter night is warmer.
When a large bowl of freshly cooked flavored shrimp arrives, it is naturally not suitable for eating alone, and it is more suitable for friends to lead a night talk around the stove, laughing and making trouble. During the day, Changsha people live in temples, worry about work, be meticulous, and at night escape into the rivers and lakes, talk about the content of the three religions and nine streams, all-encompassing, more is the country's people's livelihood major affairs, diplomatic field of vertical and horizontal, temples and rivers and lakes, so in Changsha people to achieve a subtle unity.
Hu Peng led the companion to eat shrimp together
In fact, if you explore the history of Changsha's shrimp, you will find that this set of shrimp cooking skills is most likely from Yueyang, which is rich in fish and shrimp on the edge of Dongting Lake. So far, many old Changsha flavor shrimp shops will also be marked with the brand of "Yueyang Jianghu Cuisine". And when Fan Wenzhenggong wrote the "Record of Yueyang Lou" that year, if he thought that his words "if you live in the height of the temple, you are worried about the people, and if you are far away from the rivers and lakes, you are worried about the king", in such a wonderful way, it was fulfilled on the liquor restaurants in Hunan, and projected in the hearts of every Huxiang disciple who was in a hurry, he would probably be able to smile.
A shop at Cha Yan Yue Long County Middle School
If the colorful heroes of the night market stage a good drama, then the tea is like a smoke wind, bringing a beautiful dream. Tea Yan Yue is the main Chinese style of milk tea shop, to the greatest extent to restore the flavor of "tea drink", freshly brewed tea, slightly astringent mouth is quite fascinating, unlike most milk tea shops make milk tea into a mixture of tea bags, milk and flavor.
In the tea color of the night, the first feeling is "exquisite", a variety of tea drinks are served in bone china cups, the cup is painted with twelve kinds of patterns, from the peony pavilion to the overlord Bieji, and so on. Looking at each kind of tea alone, there are also many mysteries: the Orchid Latte is the signature of the store, and the creamy tea aroma is accompanied by sweet cream and crunchy nuts. Fengqi green gui is a model of simplicity, the shape is simple, green tea floating milk bubbles, the entrance is the alcohol of tea, the aftertaste has the fragrance of flowers, it is very fresh. The sound of oolong is more emphasis on tea flavor, with oolong tea as the base, and the milk foam is rich. Matcha is milk bubble + raisin + matcha, reminiscent of "The Legend of the Archery Hero" in the twelve times Huang Rong for Hong Qigong to do "who's jade flute listen to the falling plum", a flat cup of tea, but drank countless tastes, like a fantasy but realistic dream.
Cha Yan Yue color has launched the Mid-Autumn Festival series of porcelain cups
However, the more you go, the freshness will always be diluted, and something different will be tasted. The delicacy of the tea is different from the mannerisms of some "tea ceremonies"—those things that Mr. Cai Lan approved, saying, "Everywhere you see young girls performing in tea houses." Fixed gestures are not counted, there are words in the mouth, and it is all clichés of what is one bubble, what is two bubbles, and what is three bubbles. A good woman, become a vulgar. "Tea is more of a comfort, cups, milk lids, tea leaves, sugar, always to the customer feel appropriate, not so many unfathomable exquisite, more of a friend to fellowship casual, more of a tea tasting night "true" meaning.
If Cha Yan has the ability to "create dreams", then this dream probably removes the artificial disguise, but the natural mountains and rivers are absolutely beautiful
Tea-colored drink
Baodian noodles have never been the director of southern snacks, how did Deyuan become one of the four old brands in Changsha with its buns and continue to flourish so far? I thought that the buns in Deyuan were the most "buns". In other words, if the "theory of ideas" in Plato's philosophy is true, and there is indeed a "concept of buns" in the world, then the big bag of Deyuan must be the closest to the existence of ideas.
Deyuan big bags have been renovated so far, but what I appreciate most is the classic fresh meat bun and shiitake mushroom meat bun. The skin of the bun is thin and filling, the material is solid, the first bite opens the white and soft bun skin, only to feel the smell of the face, the taste is elastic; the second bite even belt filling in the mouth, thick taste, juice overflowing... After eating the Deyuan big bun, the other buns are not so "buns".
Shiitake mushroom meat bun from Deyuan
As a century-old brand, Deyuan is to spend countless tragedies and joys with Changsha people, especially in the era of material scarcity, if you get an oily, soft bun after a day's hard work, whether it is filling your stomach or capturing the heart of your female companion, it is the best choice. Such feelings are difficult to replace by any other snack, in a sense, Changsha people's deep love for deyuan big bags, it is precisely because a small bun almost covers their lives, participating in the shaping of every life moment.
When I was in high school in Changsha, I used to pass by Yali Middle School, and there was a Large Bag of Deyuan nearby, and the business was booming, and everyone couldn't stop. I suddenly thought that Yali Middle School was Mr. Jin Yuelin's alma mater, and I couldn't help but speculate that Mr. Jin might have been a loyal customer of Deyuan Dabao, if not, how could there be a philosophical brain and an obsessive heart?
Changsha is a gathering place for all kinds of Hunan rice noodles, among which "Changdejin Beef Noodles" is even more supportive of half of the country, with good taste, many shops, and the deepest fate with me.
In high school, I had to study at school every night until late at night, and I didn't leave until after eleven o'clock. There is a zaka shop on the road from the school to the rented community, all of which are open on the roadfront, and inside the door is the kitchen and restaurant, including a small restaurant selling "authentic Changdetsu beef noodles", which is my favorite.
Beef noodles from Changdejin City
Rice noodles are very plain, six dollars of beef noodles. Add another dollar to add a fried egg; add some money, and you can also pick up a few pieces of dried orchid and put it in.
Especially after the winter, the winter in Hunan is quite wet and cold, and sometimes there is even a little rain. Walking alone on the way home, even if the coat is tightly wrapped, it can not stop the cold around it, and it can't cover the roar of hunger, when a bright yellow light suddenly dangles in front of you, and in the halo, I see this rice noodle stall rising and steaming, and the fried egg scorching, I am afraid that few people can resist such a temptation.
The night before I left home, that happened to be the case. A few friends who live in the same neighborhood walked here, feeling that the things they ate for dinner had probably been digested, hungry, and I didn't know who proposed to use a bowl of rice noodles for me to "feed".
For a while, I was surrounded by mourning emotions, and I didn't say a few words along the way, but my friends were shaking out the paragraphs at the bottom of the pressure box to make me happy.
After talking for about ten minutes, a bowl of flour was almost finished. But in this short section of the road, because of the company of this bowl of rice noodles and friends, more full stomach, less cold, the mood is different, as if a person's grievances have an outlet, and the hard work has been comforted.
After that, there were many winter nights on the road, looking at the darkness ahead, I always couldn't help but think back to the night before the winter camp, the aroma of Beef Powder in Changdejin City and the faces of friends came to mind, no matter how depressed the moment before, the next second rekindled the longing and happiness.
Warm beef noodles
The author introduced several representative Hunan snacks in this article, it should be noted that because the types and eating methods of Hunan snacks are extremely diverse, the author's introduction can only be a peeping leopard in the tube, which errors and omissions may be inevitable, if there are foodies who want to further understand, but also need to experience it personally. Just as the so-called "my life also has an end, and eating has no end", food and foraging begin with the love of life, it never ends. I wish all of you a pleasant foodie experience.