Changsha Ning Township has an ancient town called Daolin Town, with a history of more than 1100 years, an important place for ancient merchants and merchants, with profound cultural heritage, and once had the reputation of "Little Nanjing". However, this is no longer the case in the past, and now the ancient town has long lost its former prosperity. However, there is a small street specializing in silver carp in the ancient town, but it has aroused the interest of many people, as long as people who travel to the ancient town, they can't help but go here to see.
This small street is very inconspicuous compared to the small streets of the ancient town full of various signs, and it is easy to miss if it is not led by someone. In addition to selling silver carp, there are also various wax products such as chicken, duck, bacon, and ribs. Buy other wax products according to the recount, only this wax silver carp does not need to weigh, pay by strip, silver carp is at least 8 two or more, each price of 12 yuan, the price is also cheap, in fact, the naked eye will find that these silver carp whether it is dry and wet, or the size is different, but only sell a price is also rare.
<h1 class="pgc-h-arrow-right" > silver carp is a special dish of Ningxiang
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Silver carp is a relatively common wax product on the table of Ningxiang people, which is a local specialty food. Hunan is rich in silver carp, silver carp in the four big fish price is the cheapest, in addition to more than ten pounds of silver carp, fresh to eat because the meat is thin and thorny, not for the people like, called "silver shell", but with smoke to eat, the situation is different, tobacco incense can directly penetrate all levels of silver carp meat, meat from the outside to the inside are golden yellow, incense can be smelled from afar.
After the winter, Ningxiang can see the scene of green smoke and smoked silver carp everywhere, and the bamboo poles are neatly hung with smoked silver carp, which is a good harvest scene with a large area of mature rice in the distance. The fuel of smoked silver carp is exquisite, mainly chaff, adding sun-dried tea oil fruit shells, orange peels, peanut shells, etc., so that smoked out is the Ningxiang silver carp with a bone-through fragrance.
According to the locals of the ancient town, although the small street sells silver carp is cheap, but it is not smoked by the stall owners themselves, they are all imported from other places in Ningxiang, I carefully looked at the silver carp from several stalls, the fish meat is all a silk, which shows that its freshness is high, but the aroma is still lacking, there is no smoke aroma that comes out of the face, presumably it is a batch of smoked after grilling, and the fuel is not exquisite, which may be one of the reasons for the cheap price.
<h1 class="pgc-h-arrow-right" > "a silver carp" became popular in Hunan
There is a person named Cheng Yinglong who started with stinky tofu, who opened a "Cheng Shifu La Silver Carp" shop in Changsha last year, which was the first restaurant in Hunan to be named after the carp. Featuring silver carp and driving the consumption of other cuisines, the storefront of only 80 square meters, soon after opening, suddenly became popular, and diners crowded the huts, queuing up every day to wait. Now Changsha has opened more than 20 branches, Zhuzhou, Xiangtan and other places Master Xiong La silver carp shop, Chen Shifu La silver carp shop, Feng Shifu La silver carp shop, etc. have risen from the ground, blossoming everywhere, and the business is booming, a silver carp has revitalized the catering industry in Hunan.
The silver carp shop represented by Master Cheng, they sell a whole silver carp at a unified price of 38 yuan, because of the cheap and under the rice, very close to the consumption concept of Hunan people, in today's global economic downturn stands out, has become the heart of many diners in the heart of the Internet red dish, star dish.
Silver carp bought from the ancient town is generally salty, which is a common disease of wax products purchased in the market, because it is afraid of preserving the fish for a long time and deteriorating, and it is often made to increase salt to prevent corrosion. Therefore, before eating, be sure to soak in water for more than 3 hours, remove excess salt, and then fry it slightly in oil, add dried paprika and tempeh and steam for 15 minutes, the aroma goes straight to the bottom of the nose, it is simply too much rice!
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