Eating is one of the most important themes of travel, Hunan cuisine is varied in style, and it contains a lot of national characteristics, which makes people salivate!
Tujia heirloom wine - Tujia wine
The Tujia wine brewing process is divided into five steps:
The first step of the process: harvesting the source of the plum blossom ancient spring living water. Mysterious Xiangxi, the middle of Wuling, the scenery is beautiful, and a thousand years of Tujia culture trickles from the ancient spring of plum blossoms.
The second step of the craft: the traditional craft of passing on the Tujia wine is the Dragon Boat Festival, Chongyang feeding. One production cycle a year, and then after more than three years of aging cellar storage, plus raw materials into the factory, the total storage of at least 5 years to produce products. After a long period of brewing, we can cultivate the unique personality of the unearthed family wine, so that the Tujia wine appears elegant and delicate, and the coordination is rich.
The third step of the process: the tujia liquor is fed twice a year, which is different from other general liquor four-season feeding. Every year in September, the Ninth Yang Festival is a good time for the first feeding; a month later, the second material is invested, and the annual release is completed.
The fourth step of the process: steaming tujia wine with the same batch of raw materials to go through 9 times of cooking, 8 times of koji, accumulation of fermentation, fermentation into the pool, 7 times to take the wine, lasted for one year, and each time before entering the cellar to spray a "tail wine", forming a unique and scientific winemaking technology.
The fifth step of the process: out of the Tujia wine using high temperature koji making, high temperature accumulation, high temperature into the pool, high temperature fermentation, high temperature lubrication, high temperature according to the wine, low sugar koji, low wine yield, low alcohol concentration and other processes.
Order of the Phoenix Meal
Eating community rice is a folk custom that has been passed down in Phoenix for a long time. This custom is a relic of the ancient society. Eating community meals is mainly carried out on the society day (that is, the fifth day after the spring of the spring), which is commonly known as "passing the society", "blocking the society" and so on. The community meal of the Phoenix people is the sacrifice offered to the land god by the ancients during the Spring Society. This is undoubtedly a product of religious culture, which has now become a national food culture. The meal of the Phoenix Society is made by chopping and drying the fresh and tender artemisia on the hillside with a knife; digging up the fragrant wild onions on the mountain, cutting the winter bacon into cubes, squeezing out the oil slightly, and then putting the artemisia and wild onions in. This becomes the ingredient for making social meals. The kind of rice cooked by the company is often made in an iron pot, the kind with a pot lid, and the rice produced by the firewood fire is very fragrant. The food is delicious, fragrant, soft and delicious, suitable for all ages.
Paulownia leaf
Kirito leaf dumplings are made of glutinous rice, rice, and rice and rice, and are filled with bacon, salt vegetables, sesame seeds, red beans, and sugar, and then wrapped in tung leaves! Tung leaf rice is an innocent green food. Tong Ye Tang is sweet and soft, delicious and delicious, is one of the famous traditional foods in Phoenix, and is also the best gift for the Miao people to visit relatives and friends during the New Year's Festival!
Handmade dragon whisker candy
Dragon whisker sugar is rumored to have been circulated in the folk for two thousand years, when the Zhengde Emperor traveled to the people, he found this sugar, known as silver silk sugar in the folk, the entrance is very fragrant, so he felt very special about this thing, so he ordered it to be brought back to the palace, and named dragon whisker candy, and then introduced to the folk, also known as dragon whisker sugar, has been passed down to this day, is a food loved by people!
Dragon's whisker sugar is named for its white and dense appearance, as thin as a dragon's whiskers. Dragon's whisker sugar color milky white, filaments, clear layers, rich nutrition, crisp and sweet taste, crisp and delicious, melt in the mouth. Dragon's whisker sugar is based on refined wheat flour, white sugar, cream, sesame and other raw materials, through seven processes and finally drawing, the process is precise, the formula is unique, and the taste is excellent.
Xiangxi rice dumplings
The traditional gifts of the Tujia and Miao people in western Hunan province to celebrate the New Year and send relatives and friends and red and white happy occasions to return gifts to relatives and friends are diverse; white is glutinous rice, yellow is millet (yellow rice) rice, baogu (corn) rice, red is sorghum, and green is artemisia. There are various varieties, including the "New Year", the "Happy Rice" for marrying the bride, the "Shou Cun" for wishing for the birthday celebration, the "Weeping Wedding Stick" for women to go out of the boudoir, and the "Shangliang Rice" for building the Huatang. Its main raw materials are: glutinous rice, millet, sorghum, corn, wild artemisia grass, etc., all handmade.
Lamp nest
Lantern is a special snack in the Xiangxi Mountains, with rice and soybean pulp plus onion and water mixed into a pulp, and then pour the pulp into a spoon, put into the oil pot slowly fried, and so the oil pan noodles slowly become golden yellow, it is clipped up and placed in the leaky net to filter the oil, the drained oil can be eaten. Because the spoon is flat bottom similar to the tung oil lamp lamp at that time, it is named the lamp nest. Lantern nest to eat fragrant is not greasy, thick outside soft, thin outside crisp, very flavorful, spread in Xiangxi for more than a hundred years, has become a cheap and good special snack.
Xiangxi sour radish
The pickled radish in Phoenix City and Countryside has a unique flavor.
In the past, because of poverty and lack of salt, sauerkraut was basically the staple food of Phoenix City and Countryside. Therefore, the sour taste affects all aspects of the Phoenix diet, and the pickled radish is loved by the Phoenix people because of its simplicity. Wherever there are crowds, there are stalls selling pickled turnips. Phoenix, whether men, women, young or old, literati and peasants, like to eat pickled radish slices and sour radish stalks with bright red spicy juice. There are many ways to brew pickled radish, each family has its own tricks never passed on, well done sour in the sweet, sweet with incense, coupled with the spicy taste of pepper, this taste can only be tasted, indescribable ...
Secretly instigated snails
Select high-quality river snails and stir-fry and stew with more than a dozen high-quality Chinese herbs, and then put in the ancestral secret pulp, plus raw soy sauce, chicken essence, sesame oil, green onions and other spices and mix well.
There are some skills in eating snails, people who do not master well will often eat a bite of sediment, and the snails sold outside often do not spit out the contents of the intestines, and the skills that are not mastered well will send the snail meat into the mouth with the intestines. In fact, eating the snail is really not about eating what is in the stomach, it is precisely in the process of eating.
Phoenix cool powder
Cold powder is a refreshing snack that is eaten in the summer. In the summer, the streets are full of cold powder stalls. Cool powder is a crystal clear lump, which is simply the same as the common jelly, but it is softer than jelly. Xiangxi cold powder, people like to eat, not only delicious, but also can clear the heat, more rich in vitamins and other nutrients, is a low calorie energy high dietary fiber healthy food. Phoenix's cool powder resembles jelly, crystal clear, like water, generally add brown sugar water can be eaten.
Bloody duck
The main ingredients of the bloody duck are duck and glutinous rice, the ingredients are mainly chili peppers and sweet sauce, blood rice refers to the glutinous rice pieces mixed with duck blood, mix the duck blood with the glutinous rice, and then dry and slice and then fry. Then there is the duck method, the duck should remove the internal organs, head, feet, neck and spine, chop into lumps and stir-fry, and when the duck is almost cooked, it will make its gravy thicker after simmering.
Bacon the following year
The next year's bacon in Xiangxi is very different from the bacon we usually eat in the wax month. The meat of the next year's bacon mostly chooses pork, sometimes people use chicken, dog meat, first rub it with salt and then use a rope to hang above the stove, and then let it dry, generally need to dry for half a month, the longer the time, the better the taste and texture of the meat.
Phoenix sour fish
Phoenix sour fish mostly use carp, the carp is cleaned, placed on the acid altar, and then evenly sprinkled with pepper noodles, salt, mixed with ginger, garlic, spices and other condiments, so marinated for three or four days, before taking the fish out of the acid altar, laying a layer of glutinous rice at the bottom of the acid altar, and then a layer of fish and a layer of glutinous rice, each layer should be compacted, and then sealed, to be isolated from the air...
Yin rice and sugar powder
Yin rice and sugar scatter is only the name of Xiangxi people, because yin rice is dried after sand is fried, so some people call yin rice fried rice, but after Baidu, I found that xiangxi people do yin rice and Baidu fried rice has a big difference, from Baidu pictures to see that fried rice is golden yellow, it looks relatively hard, and the yin rice made by Xiangxi people is white, a bit like popcorn, the taste is also a combination of the advantages of rice and fried rice, crispy and crispy.
Bun grain sour stir-fried bacon
Baogu acid is the name of the Xiangxi people, and it is also called "miscellaneous spicy seeds" in some Tujia areas in Longshan County, Xiangxi Prefecture. My hometown is on the Bamian Mountain in Longshan County, Xiangxi Prefecture, and every year after the autumn harvest, the local people will make baogu acid. The production of glutamic acid is particularly simple, but it also has its own characteristics. When making, the corn kernels are first ground into flour with stone grinding, although every household now has a rice beater, but people still think that the corn ground with stone grinding does not lose its original taste. The ground corn flour is mixed with a little salt and pepper, which completes the first process.
Rice tofu
A traditional flavor snack of the Tujia and Miao ethnic minorities in Hunan. The effect of the film "Furong Town" starring Liu Xiaoqing at that time, so the rice tofu produced in Furong Town is the most famous.
Oily rice
Oil dumplings are a snack suitable for all ages in Western Hunan Province. Soaked soybeans and sticky rice, then refined, pulped in an iron scoop, wrapped in sauerkraut, chili, dried tofu or rotten meat, fried golden brown, full of oil, crisp and refreshing, often used to accompany wine, or add soup to cook.