What are the famous snack places in Hengyang?

1, Yulin fragrant waist: Yulin fragrant waist, also known as "pagoda fragrant waist".

Features: steamed, fried, fried pork tenderloin and fish. The finished dishes are shaped like pagodas, with diverse materials, different preparation methods and different flavors. Technology: peeled taro, cut into rhombic slices, marinated with wine and salt, fried in oil pan and put in a big bowl as the bottom; Pork belly is cut into thick slices, pickled with soy sauce and wine, steamed in a cage, taken out and placed on taro; Cut the fat into mud, add water chestnut powder, star anise powder and salt, mix well, squeeze into pills, fry in oil pan, and arrange them on the pork belly; Cut fat lean meat into triangular pieces, add wine, salt and star anise powder, marinate, paste, fry in oil pan, take out and put on water chestnut pills; Beat eggs, add dry starch and water, stir well, spread them into lotus leaves in a pot, add salt and wine to the fat and lean meat paste, mix well, wrap the egg skin with meat paste, wrap it into an egg roll, steam, diagonally cut into 12 pieces, and put it on the fried meat; Cut fish and fat into fine mud, add egg white, salt and onion ginger juice and mix well to make olive fish balls, steam them and put them on egg rolls; Add clear soup and seasoning, steam in a cage 1 hour and take out. Wash pork tenderloin, cut it into thin slices, mix well with humidified starch and refined salt, cook it in oil and take it out. Leave a little oil in the pot, stir-fry Flos Magnoliae, mushroom, tenderloin and onion, add seasoning and a little fresh soup, bring to a boil, thicken with wet starch, sprinkle with pepper and sesame oil, and pour into a large bowl of steamed dishes.

2. Hengyang lotus leaf rice: traditional flavor food in rural areas. Legend has it that it has a history of more than 1000 years.

The preparation method is as follows: high-quality rice is mixed with water and raw oil, steamed into rice, and cooled. Slice eggs, chop shallots, diced lean meat, barbecued pork, shrimps, chicken, duck and mushrooms, mix with salt, wrap with loose rice, wrap with fresh lotus leaves and steam in a cage. The rice is yellow and white, shiny, fragrant, soft and delicious, oily but not greasy. Has the effects of quenching thirst, promoting fluid production, refreshing mind, clearing away heart fire, benefiting lung, and stimulating appetite. It is a kind of medicated diet health food with unique flavor, more than when lotus leaves are flourishing in summer. "Pan Heye made a lotus pond, and the sisters were busy picking it. Don't pick lotus leaves, which are more fragrant than flowers. " It is a true portrayal of Cai He's cooking.

3, fish head tofu: Hengyang flavor famous dish. The preparation method is as follows: silver carp head with half a piece of fish (most of them use the fish head on the forehead now), wash and chop off the snout, cut several times every once in a while, spread soy sauce on the front and bean paste on the side, fry in a pot of tea until both sides are golden, add soy sauce, sugar and water, cook the fish for a while, and then add tofu, mushrooms and ginger powder. Put into the pot, sprinkle with chopped green onion and monosodium glutamate and pour in. Eat it while it is hot, and the soup is delicious and refreshing.

4. jiaozi: Hengyang snacks. Method: Soak the rice, wash it, add water and grind it into slurry, put it in a medium-hot pot, add salt and spiced powder, cook it, cool it a little, rub it thoroughly by hand repeatedly, make it into thick round strips of bamboo chopsticks, and cut it into sections about 1 cm long, that is, glutinous rice balls. Put it in a boiling pot, add salt, cook it, spoon the soup into a bowl, sprinkle with chopped green onion and white pepper, and serve. The soup is clean and the pills are soft and spicy.

5, snail: local flavor snacks. Also known as "drinking snails". Methods: Snails or snails with uniform size were placed in a clear water basin, and Jamlom was dripped with tea oil to make it spit out impurities and dirt. After two or three days, wash it with cold water, mix the lean meat paste with water, pour it into a basin to make the snails full, clip off the snail tail, add a little salt and rub it repeatedly, stir-fry it with a wok until the water is slightly dry, add tea oil and stir-fry until the fragrance is overflowing, and then add salt and Shaoxing wine to stir-fry. Stir-fry with ginger, pepper and soy sauce. Onion, garlic, monosodium glutamate and other condiments are boiled in a bone soup pot. When eating, scoop it out, hold the snail to your mouth, inhale and sip (drink) it. The snail meat belongs to people, hence the name "sip (drink) the snail". This soup is delicious, crispy, appetizing and refreshing.

6. Changning bean jelly: food with unique flavor in Changning. It has a history of 1300 years. It is made from the core of jelly vine produced in the local mountain. The preparation method comprise peeling, cut open, drying in that sun, placing in a cloth bag, soaking in clear wat, and kneading repeatedly until all the gum in the fruit is squeezed out; Take out the bag, and after about half an hour, all the juice will condense into crystal clear jelly. When eating, cut into strips or slices, and mix in seasonings such as sugar, vinegar, garlic paste and pepper. The bean jelly is crystal clear, and there is a 3 cm thick powder block in the hand. You can see the fingerprint through the powder block, so it is called "six children in the snow" and "crystal jelly".

7. Nanyue vegetarian diet: it is a kind of food provided by Nanyue scenic spot for people from all over the country to worship in Nanyue. All the jungles and restaurants in the town are good at making eggplant and beans. Flour, gluten, lily, grasshopper, lotus root, red and white radish and various melons and vegetables are used as raw materials to imitate chicken, fish, meat and eggs. From the appearance, it has reached the level of confusing the fake with the real. Sweet and tender. South Guangdong vegetarian food has a fragrant taste. Two degrees of plum (mildew), three fresh soup, four seasons green, five lights (stew) club, six children companion, seven floors, eight bowls and nine wishes, ten views and so on. Ten of them are the most abundant, so you can enjoy all the flavors of vegetarian banquets.

8. Nanyue vegetarian tofu: one of Hengshan traditional Buddhist fast food. There are many kinds of vegetarian dishes in Nanyue, but tofu products are the main ones with strong local flavor. There are mainly home-made tofu and casserole tofu. Tofu balls. Sandwich tofu, cold tofu, oily tofu, oily tofu, spiced tofu, etc. It has various techniques of frying, stewing, steaming, boiling and frying. It is sour, sweet, salty, spicy and fragrant, and the food has endless aftertaste.

9. Nanyue goose mushroom: Nanyue specialty condiment. It is made by frying goose mushrooms, hence the name. There are many wild mushrooms in Nanyue, with the best quality. Goose ear was born in March and August of the lunar calendar every year, that is, when Hongyan moved south and flew over Hengshan Mountain. This fungus is light brown, umbrella-shaped, as small as a copper coin and as big as a vegetable bowl. Meat fat is homogeneous and loose, and it is used for soup and barbecue. It is fresh, sweet and delicious, smooth and delicious. But the most unique way to eat is to make mushroom oil. Take fresh and unexpanded Pleurotus ostreatus, remove its pedicel, wash it, drain the water, stir-fry the tea until all the water evaporates, cool it, soak it in an oil tank and store it for several years. The finished product is orange in color, resembling a copper buckle, elegant in luster, crisp and tender in meat, rich in nutrition, sweet and delicious, and is known as a delicious dish.

10, Nanyue Guanyin bamboo shoots: Nanyue specialty flavor food. There are many bamboos on Nanyue Mountain, and all the monks and Taoists in the temples on the mountain are vegetarians. They are very particular about the production of bamboo shoots, such as frying, frying, pickling and boiling, with various patterns. The most distinctive is the oil bamboo shoots. It is said that before and after Guanyin Bodhisattva's birthday (February 19th of the lunar calendar), a fresh and plump small bamboo shoot in the mountains was picked, shelled, washed, boiled, dried, soaked and stored in tea oil. The longer the time, the better the quality and the more fragrant the taste. The finished product is strip-shaped, forming a phoenix tail, with light yellow and shiny color, tender meat, crisp and refreshing, and exotic fragrance. Take it out when eating, add a little salt and pepper, it's delicious. There are also small salt water bamboo shoots cooked in salt water, which are dried and steamed several times and stored in an altar, and also have a special flavor. Others call it "a jar of bamboo shoots". When bamboo shoots come out of the ground, they cover them with a jar and press stones. When other bamboo shoots grow new leaves, they grow all over the basin, white, tender and sweet, and can be fried as bamboo shoots. You can also cook bamboo shoots, mash them into bamboo shoots, and mix them with ingredients to make bamboo shoots cakes and slices, each with its own flavor.

In addition, there are Zhajiang rice noodles, fake mutton and West Lake wine. My mouth is watering. I'm homesick. It's a pity that Hunan restaurants in Beijing are too expensive.