Stinky Tofu The well-known stinky tofu has a history of nearly a thousand years, and its most beautiful time can be traced back to the Xuantong period of the Qing Dynasty. Empress Dowager Cixi named it "Fang Qing", which made stinky tofu immediately famous in the world. According to historical research, Empress Dowager Cixi also had a hobby of eating Shaoxing stinky tofu and listed it as imperial food. Changsha stinky tofu smells bad and tastes delicious. Some people stay at a respectful distance from others, while others regard it as a hobby. I have to mention the fire palace, a century-old shop. 1958, when Mao Zedong visited Changsha, he also went to the Fire Palace to eat stinky tofu. In addition to the Fire Palace, many individual stalls scattered in folk alleys taste quite good.
Tasty shrimp: Tasty shrimp is a special snack that rose in Jiaoyu Street and South Gate of Changsha a few years ago, and then spread to the whole city and even the whole province, and flourished from then on. Tasty shrimp is brightly colored, and the soup is thick and spicy, which is deeply loved by Changsha people with heavy taste. At first, delicious shrimp was served in the form of midnight snack. Now there are many special restaurants in Changsha that specialize in delicious shrimp, such as "Si _ _" in the south gate, "Shengji" and "Meiyuan" under Bayi Bridge.
Fish head with chopped pepper Strictly speaking, fish head with chopped pepper is not a traditional Hunan cuisine, but an innovative Hunan cuisine, which was created and flourished in recent years. But there is no doubt that it is indeed the hottest Hunan cuisine on the table today, and it is also the signature representative of Hunan cuisine. Wash the fat fish head, chop it, sprinkle a little vegetable oil, cooking wine and shredded ginger on the fish head, evenly add Hunan chopped pepper, put it in a steamer, steam it on high fire for 10 minute, and sprinkle chopped green onion on the pan, which is sour, spicy and fresh. In particular, this spicy dish makes you spicy enough, and by the way, you can taste the taste of fresh fish, especially the juice of chopped pepper seeping into the fish head, which is simply wonderful. Fish head with chopped pepper can be eaten in almost any restaurant in Changsha. The key is to see your acceptance of spicy food.
Sister jiaozi: Sister jiaozi originated in the early 1920s. A pair of sisters named Jiang are selling jiaozi at the Fire Palace Market. The jiaozi they made was beautiful and delicious. The color is China white, small and exquisite, the sugar stuffing is sweet but not greasy, the meat stuffing is tender and delicious, and the skin outside is waxy and soft, so sister jiaozi is famous.
Sugar and oil Baba is the most famous snack in Changsha, and sugar and oil Baba is one of them. Walking on the streets of Changsha, you can smell the refreshing taste of sugar and oil at any time and see the stalls of fried sugar and oil. There is only a stove, a pot, a cart and a wooden support. Although the cost of sugar oil Baba is low, the main raw materials are white flour and sucrose, but its production process is exquisite and has a special production process. And be sure to eat it while it is hot, or it will lose its flavor when it becomes hard, so don't be afraid of scalding when eating sugar and oil Baba. Because it is fried with sugar and oil, it tastes sweet but not greasy, but people with diabetes should eat it carefully, and people with bad stomach need proper amount.
Yang Yuxing noodles: Yang Yuxing noodles taste flexible, and cooking noodles pay attention to wide soup, clear water and rolling away; The soup is made of pig bone and old hen. From the popular shredded pork noodles and hot and sour noodles that locals like to eat, to the high-grade crab roe and Yao cylindrical surface, everything is available, and the ingredients are delicious. Yang Yuxing noodle restaurant has many customers who eat noodles from morning till night.