"The moon is sticky, there is a daddy in the belly, the father comes out to buy vegetables, the belly sits in the belly, the grandmother comes out to embroider the flowers, embroiders the miscellaneous rice, the rice dumplings fall into the well, and the toads become miscellaneous..." Hearing this nursery rhyme, I think of Changsha, Hunan, this haunting city of food.
Not just stinky tofu, is equivalent to not having come to Changsha. The outer layer of tofu is fried crispy, poke a hole in the middle, pour a rich secret garlic chili sauce, and take a bite of the juice overflowing, which is called a delicacy. The color is inky black, the outside is burnt and tender, fresh and spicy. It is crisp but not sticky, tender but not greasy, smells smelly at first, and smells rich and fragrant.
Sugar oil rice is a special snack of old Changsha, made of rice, sweet and soft, crisp on the outside and tender on the inside, which can be bought in ordinary streets and alleys. When I was a child, I used sugar oil and rice dumplings as breakfast, and now sugar oil cane has become a favorite snack. Changsha sugar oil canon represents the Li Gong Temple and the Fire Palace.
The dry pot yellow duck is called, and the "yellow duck call" method in Orange Island is nothing more than braised and boiled. The braised pork is spicy and rich, and the boiled fresh and fragrant is rich, each with its own flavor. Eating yellow duck in Orange Island, while watching the Xiangjiang River go north, there is no hustle and bustle in the ears, only to feel that the clouds are stretched, which is a kind of freehand life.
Changsha flavor shrimp is a traditional snack in Changsha, belonging to the Hunan cuisine family, its main ingredient is crayfish, the ingredients are dried peppers, salt, pepper. Summer is the golden age of eating flavor shrimp, Changsha flavor shrimp color red, tender meat, spicy and fragrant, with ice cold soda drink, is undoubtedly a delicacy in the summer evening, but also a golden snack in Changsha summer night street stalls.
Speaking of duck, Beijing has Peking roast duck, Nanjing has duck blood vermicelli soup, and Changsha is not to be outdone, and the sauce plate duck is a must. It is a specialty of Changsha, a kind of air-dried meat product, dark red color, rich sauce and tender meat. Its production process is complicated, it needs to be soaked in more than 30 kinds of precious Chinese medicine, more than 10 kinds of spices are dried, baked, etc., it is precisely because of this careful production that it will be sought after by many diners.
Changsha braised pork knuckle is a traditional dish. Cheng Jianshan of the Qing Dynasty once said that "the rich family in the Red Chamber is like a rich family, and the pig's trotters are rotten and cooked to persuade Lang to taste" is what he said. The vegetables are ruddy and fatty but not greasy. Pig's feet are rich in collagen, which makes people's skin delicate and moist after eating, and has the functions of passing the breast, filling the kidney, strengthening the waist, strengthening the feet, and nourishing the blood.
Dragon fat pig blood is a traditional snack in Changsha, Hunan Province, commonly known as sesame oil pig blood, the book contains dragon fat pig blood is the most famous. Dragon fat pig blood refers to the processed pig blood is particularly tender and smooth, as delicious as dragon liver wind fat. Dragon fat pig blood is made of fresh pig blood flavored raw material. The prepared pork blood is supplemented with dried peppercorns, winter steaks and sesame oil, which is slightly spicy and crispy, smooth and tender, and very delicious. Especially in winter, eating a steaming bowl of pig blood can warm the whole body and use the five intestines. Pig blood should not be eaten with soybeans.
The veteran stir-fried meat, mellow earth pork, marinated in an exclusive secret sauce before being next in the pot, not only tastes but also tastes richer! Cooking over a low heat, slowly emitting the aroma of meat, and supplemented with sauce chili peppers and wood ear silk to make the base, it is really mouth-watering
Steamed fish with soy sauce is a traditional dish in Changsha, Hunan Province, which belongs to the Hunan cuisine family. This dish belongs to the Hunan flavor. Hunan uses more freshwater fish, and this "steamed fish with soy sauce" also uses grass carp, of course, pomfret can also be used. Fish that are usually used for steaming are white and very fresh, and depending on the number of people, the whole fish is used. When steaming fish, if you want to taste more delicious, you can put some Chinese ham, or sprinkle some green onions after steaming and pour more than a tablespoon of hot oil.