When it comes to Shaoyang's cuisine, people often think of the cross-talk actor Dabing's sentence "Take a sip, Shaoyang old wine", but in fact, in Shaoyang, in addition to wine, there are many gourmet snacks, so people can't stop at all, let's take a look at which delicacies it is!
<h1>Takeoka tofu</h1>
There are more than 20 varieties of Wugang tofu, such as brine dried tofu, dried tofu, fried tofu, water tofu, wrapped tofu, bamboo woven tofu and so on.
<h1>Good silk louvers</h1>
As a classic dish in Hunan cuisine, Haosi Baiye has a strong mountain and rural flavor. Main ingredients: raw beef blinds, wet starch, water hair magnolia slices. Taste and flavor: delicious taste Method: Cut into shreds and stir-fry
<h1>Sweet wine soup pills</h1>
Sweet wine soup pills are a Xinning folk delicacy with a long history, sweet but not greasy, which is a superb product.
<h1>Blood sauce duck</h1>
It is a traditional specialty snack in Wugang, Hunan Province, and has long enjoyed a high reputation
<h1>Fern powder</h1>
Fern flour is a coarse grain nutrient, made of wild fern root pressed, air-dried, and then made into a vermicelli strip, and with some soybeans, peanuts and other condiments and made, the nutritional effect is great.
<h1>Wonton eight fresh</h1>
Yunto Eight Fresh is a classic Hunan dish, full of color and flavor, full of eye-pleasing and mouth-watering.
Main ingredients: Squid, sea cucumber, southern tofu, shrimp, fresh shellfish, crab meat, shiitake mushrooms, fish skin, cucumber, etc.
Preparation: Boil the squid, sea cucumber, southern tofu, fish skin, and shiitake mushrooms in boiling water. Cut the cucumber into hob pieces, and sizing the shrimp and scallops with starch. Heat the oil and remove the fresh scallops and shrimp from the pan. Pour the main ingredients into the pot and simmer the seasonings and chicken broth for a while. At the same time, put the south tofu into the sand pot, and finally add the cucumber out of the pot.
Taste characteristics: multi-material and flavorful, rich in nutrition.
<h1>Pig blood balls</h1>
Pig blood balls, also known as blood dumplings, are the traditional food of Longhui County, which began in the Kangxi period of the Qing Dynasty and has been passed down from generation to generation, and has a history of hundreds of years. The main raw material of pig blood balls is tofu, first use gauze to filter the moisture in the tofu, and then crush the tofu, and then cut the fresh pork into diced meat or strips, mix with an appropriate amount of pig's blood, salt, paprika, five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame seeds and other condiments, stir well, make a steamed bun size oval shape of the ball, put in the sun for a few days, and then hang on the wood stove to let the fireworks dry, the longer the smoking time, the stronger the wax flavor. Pig blood balls are good color, aroma, taste, spicy and delicious, enhance appetite, and easy to preserve, at least half a year will not deteriorate, but also easy to carry, cooked and cut into slices can be eaten, is an appetizing cold dish when feasting.