Changsha, a god-level old shop specializing in Tujia cuisine, has finally opened a new store, just in Jiefang West

Hunan's food culture is broad and profound, and tujia cuisine that is different from the Central Plains makes traditional Hunan cuisine come alive and fragrant.

Mostly distributed in the Wuling Mountains, the Tujia family, the geography is rugged and steep, the products are rich and diverse, the characteristics of living in the mountains, relying on the mountains and eating the mountains are cooked into a variety of cuisines on the table.

Chicken, duck, fish and meat are the first protagonists, and snacks such as cold powder, amaranth flour and triangle rice are the white moonlight on the tip of the Tongue of the Tujia family.

And if you want to find this tujia flavor in Changsha, you have to go to changsha Tujia cuisine originator "eat the emperor". After all, here, eating is a bigger thing than the sky.

1. Hand tear flat shoulder chicken

The souls of the Tu family are all torn apart in a hand-torn chicken.

When I was a child, I noisily went to the market, and I was hungry for this bite sold by the grandfather who carried a flat burden in the market.

If you want to become a qualified hand-torn chicken, you have to go through nine-nine-eighty-one levels.

Opening the stomach and breaking the belly is the first test; pickling and frying are the only magic weapons to lock in the tenderness of chicken.

Hanging water and drying is to accept the gifts of time and nature, and grilling and hand-torn sauce on the spot are the keys to a soul.

Hand-torn chicken into small slices, each texture dipped in a thick secret chili sauce. The meat is tender and fiberless, the chicken skin is slightly charred and not greasy, and the heart is settled when the chopsticks go down.

Well, the old taste of the memory is correct.

2

Cats of the mountain of the little cattle

A pot of stunning four-seat scalpers pays attention to the presence of ingredients.

The little yellow cow wading from the main peak of Guilin Wuling Mountain, Mao'er Mountain, is smaller than the average cow, and an adult can pick it up. You can imagine how tender the meat is.

On-site stir-frying, that is, the operation of making and eating is more likely to cause strong onlookers at neighboring tables.

After the pot is heated, the roasted pepper sauce, small yellow beef, beef face meat, celery, and chili peppers are put into the pot in turn, and the stir-frying sound of Si La la is the most hypnotic background music.

Stand patient and simmer for two minutes. Stir the pot to let you know how tender the beef really is.

The meat is smooth and refreshing, the taste is numb and fresh, and when you take a bite, you can't think of other adjectives except ironing.

3. Firewood, rice grass, grass, flowers, fish

In addition to the chickens and cows running on the ground, the Tujia family also has a lot of experience in fish cooking. Accustomed to the taste buds of sea fish, lake fish and river fish, you must not miss the rice flower fish that grows up in the terraces of the Wuling Mountains.

Two freshly killed grass flower fish, bundled with straw, simmered slowly in a sand pot in the ming stall, and simmered until the soup is white and the fish bones are soft.

Lifting the lid, the fresh wrapping of fish swept in with the aroma of rice, cut off the straw, and before the chopsticks were moved, the heart had flown to the Tujia village in the Wuling Mountains.

The properly simmered fish is exceptionally tender, but the more eye-catching supporting role is the sticky rice hidden in the belly of the fish.

It is full of essence, soft and sticky teeth, and also rubbed a body of fish meat, the best supporting role of the year is none other than it.

4. Soil luo bu dried stir-fried bacon

In the past, the Tujia family lived in the mountains, fresh food was easy to rot, and the bacon sausages that were easy to preserve became a silhouette of mountain life.

Thousands of years have passed, food has been updated and iterated, but the aroma of bacon has remained on the tip of the local tongue.

If you say that the earth pig bacon purchased by the Xiangxi farmers is the number one helper of this dish into the soul. Then the red-skinned radish that grows in the snowy peak mountains with a huge temperature difference between day and night is its delicious trick.

Dried dried radish, containing sugar from the whole winter, stir-fried with bacon, the aroma of bacon and the aroma of radish overlap, slightly sweet, evoking the memories of countless native families.

5. Mixed Yuan, Shen Gong, Beef Meat

A dish of beef stew can best reflect the divine skill of Tujia chef's stew.

The soup is beef, beef bones, herbs boiled all night long, in order not to waste the delicious soup base, the Tujia family also creatively added small wontons.

Small chaotic skin is thin, no flour texture, thick flesh, fat and lean ratio matched well, no greasy feeling. Well, it's the taste.

6. Tujia hand break firewood, fire, bean rot

Baiyang tofu brewed with local mountain spring water has always been praised by the world as an intangible cultural heritage of the Tujia family, and can be called a must among tofu.

No matter how long the broth is simmered, the tofu is still not scattered, but the more it is cooked, the more fragrant it is, and the more it is cooked, the more flavorful it is.

The moment you enter your mouth, all the patience you have waited for before is not enough to mention.

7. Old brown sugar osmanthus flower cool powder

Cold powder is a simple snack, taro balls, peanuts, osmanthus flowers, brown sugar, ingredients are just these, the most important intention.

Instead of local brown sugar, handmade old brown sugar shipped from Guizhou is blended with the fragrance of osmanthus flowers, sweet but not greasy, and it is best to consume food.

Not to mention the summer meal after a bite, the relief is excellent.

8. Yellow gold triangle

Fermented snow white rice milk poured into the triangle iron box, heated out of the pot, seemingly simple process, more than ten years of persistence, only to have such a good taste at home.

Steaming hot, soft and sweet, just one sip, the childhood memories hidden in the heart rush out like a gushing river.

This should be the power of food.

9. Grandma burned handicraft powder

The grandma of the Tujia family always hides the most powerful craftsmanship, and this handmade flour is like this.

Such an ordinary ingredient as sweet potatoes will also become a warm home flavor in Grandma's hands, and the sweet potato powder that has sucked up the broth is crystal clear, and it is full of appetite just by looking at it.

Don't say more, don't shoot first, eat while hot is the most important thing.

10. Tujia Emperor Cake

Each emperor cake is made to order, and the aunt from the Tu family skillfully kneads the dough, wraps the filling, and puts it in the oven to bake. Repeating the action a thousand times a day is the trick to keeping it delicious.

Once on the table, the aroma is overflowing, and the rustic-looking cake is full of small surprises of pickles, with a crispy crust and a salty inside.

Every time I am full, I still want to eat one more.

Ten dishes in a row

I can't say enough about the breadth and depth of Tujia cuisine

In the past few years, Emperor of Eating has been praised by various food bloggers as "the best spokesperson for Tujia cuisine".

However, the most convincing praise was the courage to open a third branch to Jiefang West, and the foodies who came to forage for food after word of mouth.

Ingredients that fly from distant Xiangxi every day, Brother and Sister who wear silver jewelry and national costumes in the shop, and the earthen bowl hanging stove that only existed in the countryside when I was a child...

This situation alone has already pulled the memory of the Tujia family back to the distant Xiangxi.

People are very forgetful, but the taste they ate as a child will never be forgotten.

In the meal Emperor Da, with the original Taste of Tujia cuisine, soothed the stomach of every Tujia in a foreign land.

Eating is a bigger thing than the sky, and eating a good meal is not only a fervent instruction from My Aunt, but also a sense of ceremony to live an ordinary life seriously.

For the Tujia family, whose culture is to eat, the taste of food is the taste of home.

Eat the emperor big

-Jiefang West Road Store Address-

Jiefang West Road Wangfujing Commercial Building 4th Floor (former Windsor KTV)

-Meixi Lake store address-

BBK Meixi Lake Xintiandi Shopping Plaza 3rd floor

-Wujiang Tianjie Store Address-

No. 48 Qutang Road, Yuhua District (near the intersection of Shuling Road)