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Helper sister said: Applause for the gold medalist!
Recently, Changsha has won the gold award again!
And this group of Xiangjun players everyone knows!
They're --
Sugar oil rice dumplings, rice cakes, artemisia seeds, Yaoshan oil tea
Changde rice noodles, strange flavored tofu, shallot oil rolls, sugar oil bergamot
On November 18th, the first "China Gold Medal Tourism Snacks" award ceremony jointly organized by the China Tourism Association and the China Tourism Hotel Industry Association was held in Beijing, and 200 Chinese gold medal tourist snacks won the "gold medal". Among them, Hunan has 8 snacks "picking gold"!
Dear foodies,
How many of these snacks have you tasted?
Come and see your hometown snack on the list?
1
Changde rice noodles
Changde rice noodles are the essence of centuries-old sedimentation in classic Hunan cuisine snacks, symbolizing auspicious reunion.
Its yard selection is rigorous, the material is fine, and it is secretly made by adding good condiments such as large materials and spices;
The soup is a broth made of beef and beef barrel bones with ancestral secret recipes, which is fresh and nourishing, strengthens the body and beauty, and ensures the quality of rice noodles;
The next powder is very exquisite, first the rice noodles are shaken in cold water, and then the water is passed twice in boiling water, and then the long chopsticks are combed into a comb back, covered with yards, which is both beautiful and refreshing.
2
Specialty sugar oil 粑粑
The main raw materials of sugar oil rice dumplings are ningbo glutinous rice flour and sugar, and the production process is exquisite and has a special manufacturing process.
Golden crisp and tender, sweet but not thick, oily but not greasy, soft, soft, seductive color, healthy and nutritious, appetizing.
3
Pan-fried traditional rice cake
Pan-fried traditional rice cake is an easy-to-learn home-cooked pasta made from fermented rice from liuyang countryside.
Its color is white, soft and sweet, the powder meat is delicious, it is a seasonal snack in summer and autumn, with a unique flavor and high nutritional health function.
4
Shennong Artemisia
Shennong Artemisia annua is mainly refined from artemisia and rice flour.
First, the artemisia seeds collected from the low-hill field are mashed, soaked, de-juiced, dried, and mixed with glutinous rice flour and water to make a round flat rice dumpling.
During the preparation process, eggs, minced ginger, minced pesto, crushed red peppers, etc. can be added to personal taste, steamed in a steamer until soft inside and out, or fried in a pan until the edges are golden brown.
Hot and cold food can be eaten, the taste is soft and fragrant, the taste is fresh and beautiful, and at the same time, it has the effect of lowering three highs, moisturizing the intestines and moisturizing the lungs, which is the most local food.
5
Hibiscus flavored tofu
Hibiscus tofu has a delicate, tender texture, shiny, pure taste, delicious and delicious.
The above good lactone tofu is the main ingredient, rich in protein, fat, carbohydrate.
The use of high temperature frying, the production process is exquisite, in order to reduce protein loss, so that the water retention rate of tofu is improved, clean and hygienic, excellent taste.
Regular eaters, beneficial to the qi, clear the lungs and skin.
6
Huayue shallot oil roll
Huayue shallot oil rolling technology is exquisite, and the batter preparation and frying are very exquisite.
First, mix the high gluten flour, glutinous rice flour, sticky rice flour, sugar, baking powder, salt, eggs, green onions and water to make a battery, then put the peanut oil into the pot and heat it to 70%, spoon the batter into a special mold, fry until golden brown and fish out the plate.
Its color is yellow and bright, the green onion is fragrant and oily, the outside is crispy and the inside is crisp, and it is ready to eat, suitable for all ages.
7
Sugar oil bergamot
Sugar oil bergamot is made of flour as the main ingredient, accompanied by lard brown sugar with moderate consistency, taste sensitivity and color ratio.
No preservatives, no coloring, no impurities, rich in protein, carbohydrates, vitamins and minerals such as calcium and iron.
The finished sugar oil bergamot is shaped like a bergamot, soft and delicious, with a long aftertaste.
8
JiangYong Yao mountain oil tea
Jiangyong Yao mountain oil tea is the favorite food of the Jiangyong Yao people, and it is also the best quality of the warm hospitality of the Yao people.
To make oil tea, the tea leaves picked from the mountains are first stir-fried and baked, and then mixed with suitable lard, ginger shreds, garlic cloves, bean paste, mushrooms, etc. in the tea pot and stir-fried;
Repeatedly hammer with a tea pestle until rotten, the taste and essence are exhausted, and then add the sweet mountain spring water to boil into tea, and put it into a bowl sprinkled with green onions, fried rice, peanut rice, and oil tea fruits;
Paired with delicious dim sum, it becomes a unique flavor and aroma of oil tea, which has the function of repelling dampness and avoiding miasma, eliminating food and awakening the stomach.
These gold medal snacks,
All are traditional cuisines from all over Hunan
With a taste of history and age
And in Changsha,
Some of the old shops are also full of history and a sense of age!
"Yang Yuxing's noodles, QifengGe's ducks, Deyuan buns are really good", this is a song widely circulated in Changsha. Changsha people are delicious and will eat for a long time, and some century-old shops that Changsha people talk about have been preserved in the changes of the times, and their reputation is far and widespread and grounded, and the craftsmanship is exquisite and easy to do.
old
shop
Yulou East Restaurant
Founded in: 30 years of Qing Guangxu (1904 AD)
Is a state-owned large two-type catering enterprises, has been known as the birthplace of authentic Hunan cuisine, enjoy the reputation of Hunan cuisine "Huangpu Military Academy", is the only "national special level restaurant" and "national top ten restaurants" in Hunan Province, is a prestigious, well-known century-old famous store in Sanxiang.
At the end of the Qing Dynasty, Xiangxiang Hanlin Zeng Guangjun (grandson of Zeng Guofan) went upstairs to eat, leaving behind a good sentence of "spicy chicken soup bubble belly, people often remember YulouDong".
Main: Hunan cuisine
Recommended dishes: sauce elbow, chai mandarin fish, hair silk beef blind leaf, dragon boat Zaiding, Maojia braised pork, Dongting turtle and sheep, goldfish play lotus, etc
Fire Palace
Founded in: Qianlong 12th year of the Qing Dynasty (1747 AD)
Fire Palace, in the past was a temple dedicated to the fire god, also known as "Qianyuan Palace", is a public place in Changsha that integrates Han folk culture, fire temple culture and food culture, a well-known "Chinese time-honored brand" enterprise at home and abroad, where you can eat a variety of Changsha and Hunan snacks.
Every year on June 23 of the lunar calendar, a large-scale festival is held, and on this day, the fire palace is bustling with people and bustling.
Staples: Flavored snacks
Eight snacks: stinky tofu, dragon fat pig's blood, boiled steamed buns, eight treasure fruit rice, sister dumplings, Dutch pink, braised hoof flowers, triangle tofu
Twelve dishes: 100 pages of hair, honey ham, Xiaoxiang turtle and sheep, sauce elbow, steamed with wax flavor, shark fin soup of The Group, palace tofu, Dong'an zi chicken, braised water fish skirt claw, red simmered beef hoof tendon, Maojia braised pork, braised dog meat
Yang Yuxing
Founded in: Guangxu 20th year of the Qing Dynasty (1893)
The founder Yang Xintian was the Daji of Tuli City, named Yang Yuxing. In 1937, his son Yang Jucun became the owner and added soup noodles, which became famous in the city and became a famous noodle restaurant in the province.
The noodles made pay attention to reasonable selection of materials, seiko production, and exquisite seasoning. Noodles pay attention to freshness, the water for cooking noodles pays attention to width, clarity and openness, and the noodle code pays attention to making it on the go, fresh and delicious. The shop pioneered handmade egg noodles, often referred to as "under the knife of the gods".
Main: Noodles
Recommended dishes: fresh noodles, sauce noodles, shrimp noodles, egg noodles, marinated noodles, chowder noodles
DeYuan
Founded in: late Qing Guangxu year
The name is taken from the "Left Biography" "There is virtue and music, and music can last for a long time". Deyuan's master chef has always been a highly skilled teacher, making the bag with a thin skin, large filling, white color, soft texture and elasticity.
Deyuan bun has five series, more than 300 varieties, there are "out of the cage hot spray, white skin noisy, rose sweet and fragrant, shiitake mushrooms refreshing and tender" folk praise.
Main: Buns
Recommended dishes: "Eight famous bags": rose white sugar bun, shiitake mushroom fresh meat bun, white sugar salt dish bun, crystal white sugar bun, hemp bun, golden hook fresh meat bun, Yaozhu fresh meat bun, char siu bun.
Gan Changshun
Founded in: 9th year of Qing Guangxu (1883)
Because of the meaning of "long rule and long shun", the name of the noodle restaurant is "Gan Chang Shun". In 1918, Gan Shoupeng, the son of Gan Changlin, took over, and after vigorous rectification, paying attention to quality, paying attention to materials, adhering to thin profits, and enthusiastic service, the "Gan Changshun" brand was revitalized.
There is a self-created noodle code called "chicken silk fire", that is, chicken shredded with ham shredded, delicious and abnormal, deeply loved by the former Hunan overseer Tan Yan once used "chicken silk fire" to "opium smoke", but also made Gan Changshun's reputation rise.
Main features: flour, noodles
Recommended dishes: crab yellow noodles, cold mushroom noodles, Yao column noodles, eel one-sided
Hot halogen Liu
Founded in: The Eleventh Year of Qing Guangxu (1885)
Li Hesheng is the most famous for simmering beef, clear soup, fresh taste, rotten meat is characteristic, the owner Li Guoan personally made hair hundreds of pages, red simmered beef hoof tendons, braised beef brain marrow, was praised as "three masters of cattle". The "Three Masters of the Cow" is exquisitely cooked and has a strong national flavor, and the poet Guo Moruo recorded the scene of tasting the "Three Masters of the Cow" in the famous book "Hongbo Qu".
Main: Hot halogen four in one
Recommended dishes: 100 pages of hair, red simmered beef tendons, braised beef brain marrow, beef shredded beef, beef brain juice, beef tendons, cow whip
Silver Garden
Founded: Early 19200s
In recent years, the company has taken seafood consumption as an emerging leading industry and developed into a comprehensive medium-sized second-grade catering enterprise with seafood as the leader, Hunan cuisine, Xiangdian and Xiangfeng snacks flying together. The company's purpose is "to promote a hundred years of tradition, tree a hundred years of brand, make friends of the people"
Main: Hunan cuisine, Hunan dim sum
Recommended dishes: "Dongpo Square Meat", "Silver Garden Gold Medal Duck", "Dong'an Zi Chicken", etc., and the special dim sum includes "Silver Garden Fresh Meat Bun", "Crystal Bag", "Rolling Crispy Big Oil Cake", "Mandarin Duck Pie" and so on
Double swallow ravioli
Founded in: the last year of the Qing Dynasty
Known as changsha's first wonton shop, wontons taste excellent, its own pie. The original crumpled yarn wontons, with a thin skin and filling, are soft and transparent, and the wontons are placed in a bowl, like light yarn soaked in water, and the soup is delicious and delicious.
Main: Wontons
Recommended dishes: crumpled ravioli, fried ravioli
Liu Defang tangyuan
Founded in: Qing Daoguang (1821-1850) period
Liu Defang Tangyuan is a famous Han snack in Changsha, Hunan Province, which is exclusively operated by Liu Defang Tangyuan Shop.
Because of its large, sticky cake, more filling, both meat and vegetarian, salty and sweet, non-stick lips, not greasy, long aftertaste, won the majority of diners appreciate. Zuo Zongtang once gave Liu Defang Tangyuanguan the link of "coming from the belly of the orange, asking for the price; from the heart, I also salivate".
Main: TangYuan
Recommended dishes: cake sticks, various stuffed tangyuan
Qifeng Court Restaurant
Founded in: 1937
The traditional Hunan cuisine "one duck and four eats", with roast duck as raw materials, uses different ingredients and spices for duck skin, duck meat, duck rack and duck oil, and after careful cooking, it is made into a delicious dish with different flavors, which has become a brand-name product of Qifeng Pavilion. At the same time, it also took the lead in restoring nearly 100 kinds of traditional Hunan dishes such as the famous traditional Hunan dish "Three Jies of Cattle" (hair hundred leaves, braised beef brain marrow, roast beef hoof tendons) in the Changsha catering industry, so the customers were overflowing.
Main: Traditional Hunan cuisine
Recommended dishes: "one duck and four eats", "toast duck", "steamed water fish skirt claw", "hydrangea sea cucumber", "eight treasure glutinous rice chicken", "iron plate goose paw" and so on.
Senior foodies in Changsha,
Which century-old shops have you visited?
Do you have an old shop that you like?
Let's leave a message to tell the helper~
With the helper,
Let's enjoy a double experience of tongue and culture!
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