Changsha people love face, there are chickens and ducks he thinks this is called the seat, will be polite to talk about pomp, Changsha eight bowls that is at that time, the old Changsha people in the 60s to the 80s, marriage and funeral, streets and alleys eat flowing water mat. Huang Wenlei, Changsha eight bowls of memory inheritors, eight bowls is a main body, eight bowls have more than 20 dishes, just these 20 dishes according to the season to pick out eight dishes called old Changsha eight bowls, this season to do Changsha eight bowls, there are Dong'an zi chicken, hemp seed crispy chicken, old Changsha chowder, sour and spicy hoof tendons, old Changsha belly slices, farmhouse sauce pepper steamed square meat, braised mandarin fish, squid shoots.
Why doesn't the square meat cut it off, because it cuts off the steaming will disperse, so the skin can not be cut off, the consumption level in the eight bowls has a certain change, the original old practice is grass carp, the age of diners is high, not very fond of spitting on the braised crucian carp.
Originally there were five round steamed chicken in the eight bowls, but it was sweet, and now there are more diabetic diners, just on the Dong'an zi chicken, Dong'an zi chicken is also one of the classic traditional Hunan dishes, Chairman Mao used this dish to entertain US President Nixon.
Hemp seed crispy duck, this is what the old square does with a pound and a half of water duck, slaughtered for about 12 hours after marinating, generally the next day to use, and then steamed for 45 minutes to an hour or so, so that it can separate the flesh and bone, and then tear them apart by hand, and then cut the duck meat into strips, add fat shreds, and then spread them on the duck skin and then fry.
The key to the first oil temperature is very important, is to weave out the fat silk oil aroma, qin into the duck its fragrance is heavy, and then the shape is taken out immediately, beat the egg bubble beard, evenly smeared on the duck that has been fried, and then fried, this frying to ensure its crispness, the key is these two processes, some dishes may be a step key, but the hemp seed crispy duck It is not in place, the whole dish is tasteless, it is the most troublesome.
Although the current ingredients have changed a lot from the original ingredients, but still made according to the old method is completely preserved, Xiang coriander is the test of time, its existence is justified in the old taste, has its charm. Pay attention to the small editor to take you to eat all over the world.