VisitIng Hunan, everyone must not miss Zhangjiajie, right? After coming to Zhangjiajie, I know what is fun and forgetfulness, and I will marvel at the magic of nature, indulge in the magic of a fairyland, and fall into the three thousand strange peaks, which are not artificially carved in the natural beauty.
Zhangjiajie is not only picturesque, but also has many unforgettable delicacies, whether you are a traveler or a foodie, you will fall in love with this place. Today, as a foodie, Xiao Xi will share with you that there are 6 kinds of special foods that must be eaten to travel to Zhangjiajie, and I really feel sorry for the tour fee when I eat less. Curious baby, check it out!
Tujia under three pots
When we get to Zhangjiajie, this dish is something we must taste, that is, tujia under the three pots. People who should have been to Zhangjiajie, no one will not know, right? This dish is generally dry pot and soup pot. If you dry the pot, there is no soup in it, but the spicy taste is a little stronger.
The side dishes are tripe, lamb tripe, pork trotters or fat sausages to choose three of them according to your own taste. Then give it to the chef, he will help you through some special processing, put the three things together to cook, if cooked well, according to the dry pot or soup pot you want to help you ingredients.
But the dry pot is more spicy, even if the order deliberately emphasizes "please put a little spicy, small spicy is good", but to the table of dry pot is still enough spicy to the people in other provinces frequently drink water, so if you can not eat spicy, or choose a spicy and friendly soup pot.
Slag
This second dish, I want to introduce to you is hesa, which is a home-cooked dish that the locals often eat. Roughly understood as an omitted version of tofu, so they called this dish lazy tofu.
The specific manufacturing process takes out the beans that are soaked in water in advance, puts them on the grinders and grinds them into soy milk, and then... Then there is no then, the boss only said so much, ha ~ anyway, the bean flavor is mellow, the seasoning is rich, different from the general tofu dish, is a quite Hunan characteristics of the dish is.
Chicken stew with rock ear
The third course we are going to talk about is the rock ear stewed chicken! Many people hear this name and feel that this dish must be very delicious, but what they can't quite understand is what rock ear is, in fact, it is a rare ingredient, each stone ear takes six or seven years to grow, it is said that it is very nutritious.
The appearance of the rock ear looks very similar to the cloud ear we usually eat, so that Xiao Xi once argued with the same thing that this is the cloud ear, but the boss has always emphasized that "different, different, this nutritional value is many times higher." But I am still half-convinced, I don't know if you know whether the rock ear is a cloud ear? Please leave a message to let us know!
If you want to make a perfect rock ear stew chicken, it is actually very simple, that is, put the whole chicken and this stone ear together and stew it, stew it out of the pot and add seasoning according to your preference. However, Xiao Shi felt that its seasoning was very precise, and it was very flavorful, and it was a good choice for provincial people who could not eat spicy.
Tujia la flavor
This fourth dish, we are going to talk about the Tujia's lak taste.
Everyone should know that the most abundant bacon in Hunan is bacon, and it is based on the tujia flavor, which is made by the Tujia family by smoking with firewood.
Varieties include pork liver, bacon, and game meat. These smoked bacon are black and red, the surface is very dry and hard, but the meat inside is very sweet, steamed and fried are delicious, and it is also very in line with the taste of Cantonese people.
Tamales
The fifth dish to recommend to everyone is a Miaojia tamales. We probably have eaten this dish in our daily lives.
This dish is to pick some millet to soak in advance, and then steam it in water wrapped in marinated fat pork. After steaming, there are also some places where the production method is to sprinkle a layer of white sugar on it, but fortunately, the one we eat does not have this method, otherwise, how to eat the fat meat with sugar? It doesn't feel right to think about it.
Xiangxi rice dumplings
Next this snack must be eaten, although I am sorry for this journey, this dish is Xiangxi rice dumplings!
It is actually an "auspicious food" belonging to Xiangxi. Generally, Xiangxi people will often eat it in winter, and before the Spring Festival, then each family will start to play some rice dumplings, which is both a dessert and a staple food.
The shape is large and small, the large rice dumplings generally weigh three or five pounds, sometimes even weigh more than ten pounds, like to make such a big general need men to fight, two people stand opposite, one person rubs one person to beat. Even in this cold winter, playing sticks will make you sweat.
After the brown sugar is slightly fried, and then poured a circle of syrup before the plate, it is eaten on the outside and fragrant, and the inside is smooth and soft, and I feel that how to eat it is not enough!
Some restaurants will also deliberately give diners on the spot, which is also very novel for travelers who have never seen the production process, and it can also be said that it is an interesting scenery during the journey.
Xiao Xi shared the Zhangjiajie cuisine here today, are you reading this article have you traveled to Zhangjiajie? What do you think is the most memorable food there? Looking forward to your message to share!