Changsha stinky tofu is a traditional snack in Changsha, Hunan Province, which belongs to Hunan cuisine.

Changsha stinky tofu is cooked with stinky tofu and other ingredients. It is dark in color, tender outside, fresh and spicy, crisp but not sticky, tender but not greasy, smells bad at first, and is fragrant and attractive.

2. Delicious shrimp

Also known as spicy crayfish, Changsha tasty shrimp, spicy crayfish and so on. , a traditional dish in Hunan Province, belongs to Hunan cuisine. This dish is made of crayfish, spicy and delicious, bright red in color, smooth and tender in texture and full of spicy taste.

At the end of the 20th century, it spread all over the country and became a classic snack in street beer stalls on summer nights. Lobster, as the main ingredient, originated in North America. It was introduced to Japan from the United States in 19 18, and then introduced to China from Japan in 1929, and grew in rivers and lakes in southern China.

3, sugar and oil Baba

It is a traditional famous food in Changsha, Hunan Province, and belongs to Hunan cuisine. Its cost is low, the main raw materials are glutinous rice flour and sugar, but the production process is exquisite and has a special production process.

Although it can't be elegant and can't compete with delicacies, shark's fin and bear's paw, it is precisely because of its cheap status that it can enter and leave ordinary people's homes, be deeply loved by the people and become a snack that people often never tire of eating.

4. Changsha rice noodles

Changsha rice noodle is a traditional food in Changsha, Hunan Province, which belongs to Hunan cuisine. This dish is one of the favorite foods of Changsha citizens. This dish is made of rice flour, shredded pork, salt, monosodium glutamate, soy sauce, pork bone soup, chopped green onion, cooked lard and so on.

5. An Deyu steamed stuffed bun

An Deyu steamed stuffed bun is one of the traditional snacks in Changsha, Hunan. The ingredients are carefully selected and the sugar filling is sweet and refreshing. The meat stuffing is pork or lean meat, with seasonings such as mushrooms, dried bamboo shoots, onion ginger and frozen oil, which are oily but not greasy.

The master in charge of this case in An Deyu has always been a skilled master. When the dough is fermented, "baking powder" will never be added. The prepared dough is thin, thick, fragrant, white in color, soft and elastic, and has a unique chewy taste.

An Deyu is characterized by a "four-eye bag" with four small holes, and the "silver coil" of An Deyu's bag point is also a representative work of Hunan Point.