What are the interesting places in Changsha, Hunan Province? Go to a place not to be missed in Hunan? Do you have any special snacks?

all my recommendations are authentic Hunan characteristics, haha

Scheme 1: You can go to Yuelu Mountain and Yuelu Academy in the morning, and the total tickets for the two places are about one person around 4 yuan. (Take Peng Lishan from the railway station to Hudaxia) After the tour at noon, you can go to Tianma No.1 production team on the river to eat authentic Hunan local dishes. You can also choose to eat in a small restaurant around Taozi Lake, and recommend the former. The price is not bad, but it is spicy. In the afternoon, take a bus from Huda to the Ferris wheel, get off at Houjiatang (take 22) and then go to Tianxin Pavilion nearby. Dinner can be settled in Wuyi Square or Pedestrian Street on Wuyi Road, where there are many places to eat and visit. Before and after dinner, you can also visit the scenic area along the Yangtze River, and the scenery is very good, especially in the Jiangge area of Du Fu (you can have Hunan snacks at the Fire Palace for dinner, which is in Pozi Street). There is Jia Yi's old home next to the Fire Palace

Scheme 2: Window of the World (7 yuan or 35 yuan/person) and Underwater World (8 yuan/person).

As for the snacks in Hunan, I'll tell you all about them:

Spicy Chicken-it was first created in Yuloudong Restaurant in Changsha, with a history of nearly a hundred years. Spicy chicken is made of about 5g of mother and son chicken as the main material, with big red pepper or Chaotian pepper and flower pepper as the auxiliary materials. It is made by frying in tea oil, cooking with Shao wine, yellow vinegar, garlic and various seasonings. Because of its golden color, tender outside and delicious taste, it is very popular. A diner once wrote an impromptu poem: "Spicy chicken soup makes people often remember Yuloudong". Later, the chef of Xiaoxiang Restaurant improved the preparation of spicy chicken, and some diners praised it: "Spicy chicken is tender in the outside, golden in color and new in taste. If you ask where the restaurant is good, Xiaoxiang is better than Yuloudong." Now famous restaurants all show their abilities, and make innovations and improvements in ingredients and cooking, making spicy chicken by going up one flight of stairs.

one duck eats four-the so-called one duck eats four, that is, roast duck pancakes, diced duck sauce, duck rack tofu soup and steamed eggs with duck oil. It is a traditional dish of Xu Changxing.

Roast duck pancake: Tear off the roasted duck skin, cut it into pieces 3 cm long and 2 cm wide, dip it in sweet noodle sauce, add scallion, and roll the pancake made of flour to eat. The skin is crisp and fragrant, with Zhejiang flavor.

diced duck sauce: cut the peeled duck into 12mm square dices, stir-fry with garlic, red pepper and magnolia slices, add a little duck stock, boil it, thicken it with a little flour, and drizzle with sesame oil. It is Hunan flavor.

Duck rack tofu soup: Cut the duck rack into 15mm square pieces, stir-fry with tea oil, add duck broth and small pieces of tofu, boil in a earthen bowl, and add refined salt, monosodium glutamate, pepper, onion and sesame oil.

Steamed eggs with duck oil: Stir the eggs, add the cold duck soup, cooked duck oil, monosodium glutamate and refined salt, stir well and steam. Put a little soy sauce after taking it out, which is especially fresh and tender.

Three outstanding people in cattle-refers to three dishes, namely, a hundred pages of hair, braised tendon and bovine brain marrow. It is one of the famous dishes in the Muslim restaurant "Li Hesheng". "Li Hesheng" is an old shop with a history of nearly a hundred years, which is famous for its beef cooked food.

Hairy baiban is made of beef baiban as the main raw material, with the tip of water-made magnolia slices, soy sauce, tea oil, sesame oil, glutinous rice flour, chives, monosodium glutamate, water bean powder and refined salt.

Braised beef tendon is a famous dish made of beef tendon and cabbage heart. First, boil the beef tendon until it is 9% rotten, cut it into long strips, stir-fry it with tea oil, add the original soup, and stir-fry it with high heat until the soup is thick. When it is oily, add seasoning, and then release the cooked cabbage heart.

Bovine brain marrow is a very distinctive dish made of bovine brain marrow, water-soaked mushrooms, water-magnolia slices, ginger, yellow vinegar, water tofu, onion, soy sauce, sesame oil and monosodium glutamate.

Braised dog meat in casserole is made of fresh dog meat as the main material, cinnamon, aconite, Shaoxing wine, garlic, dried ginger, dried red pepper, chives, refined salt, etc. It is made by stewing in casserole, and the food cooked in casserole has no side effects, which can ensure its pure taste. Dog meat is a winter tonic, which has the function of strengthening the body and kidney. It is a traditional winter delicacy in Changsha.

Steaming with preserved meat-preserved meat products are widely used in Hunan cuisine. They can be used as cold dishes and all kinds of preserved meat dishes. Their taste is flexible but not greasy, salty and delicious. Steaming preserved chicken, preserved carp and preserved pork in one bowl, adding cooked lard, meat broth, monosodium glutamate, lobster sauce and dried pepper and steaming. This dish is more delicious because of the combination of chicken, fish and meat, and it is a delicacy with strong local flavor.

huofang winter bamboo shoot tip-a dish made of ham as the main raw material and tender winter bamboo shoots with rich nutrition. Ham has the characteristics of Huang Liang color, rich aroma, crisp and tender, and smooth knife work. Winter bamboo shoots are superior raw materials. Sun Simiao, a famous doctor in the Tang Dynasty, said in Qian Jin Yao Fang that "bamboo shoots are sweet in taste, slightly cold, nontoxic, and can be consumed for a long time." Li Shangyin, a poet in the Tang Dynasty, left a famous poem after eating bamboo shoots: "A tender and fragrant bud has just come out of the forest, and Yu Ling's price is as heavy as gold. The imperial capital, land and sea, should be countless, and endure an inch of Lingyun's heart? " It shows that the tip of the winter bamboo shoots in the fire side is not only a delicacy, but also has certain medical value.

Mushroom-free egg-its processing feature is to drill the egg with shell, take out the egg white and yolk, remove the yellow, add chicken soup, lard, salt and other auxiliary ingredients, mix well, re-inject into the eggshell, steam, peel into whole eggs, and cook with mushroom. Eggs are tender, nutritious and suitable for cardiovascular patients. Diners taste, I don't know the details: why are eggs yellow? It shows that the production is exquisite.

glutinous rice chicken in oil is a traditional dish of Hunan cuisine. It requires high production skills, and it is necessary to peel off the whole skin of the fat hen, without missing or breaking it. It can still restore the fullness of the original chicken by pouring the processed glutinous rice chicken, and then steam it at high temperature, fry it in the pan, and the skin is crisp and fragrant, and the meat oil inside is stuffy and fresh, with endless aftertaste.

Take the fire unicorn-it is developed and innovated from the traditional Hunan cuisine "sweet and sour crispy fish". It takes about 3 kg of mandarin fish or carp as raw materials, and it is processed into sweet and sour crispy fish. When processing, pay attention to its shape, make it look like Kirin, put it in a basin, pour it with soju, light it when serving, and the fish will emit a blue flame, just like Kirin breathing fire, which symbolizes that all four seats are shocked. This dish is ingenious in conception, peculiar in shape, beautiful in color, sour, sweet and crisp, and is often used as a mat for receiving distinguished guests.

soak the belly with mushroom soup-cut the tip of the fat pig's belly into the shape of fish ribs, soak it in wine and salt, soak it in boiling hairy soup, fish it into a plate, then boil the original chicken soup, add the mushrooms, cabbage, etc., and serve together. Pour the tip of the belly into the chicken soup on the table, that is, soak the belly with soup. The soup is crisp, fragrant and refreshing.

Huogong Snacks

Located in the Huoguan Temple in the middle of Pozi Street, it is an official-style snack bar. The traditional snacks here have a long history and are famous far and near, and customers are full. It used to be a place to worship Vulcan, also known as the Vulcan Temple. Every year, on Vulcan's birthday, there are temple fairs, big plays and tourists gathered here. They like to have meals on the spot and taste snacks sold on the stalls after watching the drama, which has long been famous. There is a jingle: "the fire official hall has everything, and the food and snacks are hot and sweet." Fried tofu is fragrant, and the number of sister dumplings is two ginger; The soggy twist is crisp and the pig's blood hoof flower tastes delicious; All kinds of snacks can't be tasted, and diners are happy to laugh. "

after liberation, a two-story building was built here, which centralized the scattered food stalls in the past and still maintained the characteristics of snacks. In recent years, the shop has been renovated, quaint and chic, and operates dozens of snacks such as fried stinky tofu, sister dumplings, dragon fat pig blood, fried seeds, braised pig's feet, beef offal soup pot, eight-treasure fruit rice and fairy bowl rice.

fried stinky tofu-water tofu made of soybeans is soaked in special brine for half a month, then fried with tea oil, supplemented with sesame oil and hot sauce. It has the characteristics of "black as ink, fragrant as alcohol, tender as crisp, soft as velvet", and is named after stink, which is different from other bittern. Smells stinky, tastes fragrant, and is crispy on the outside and soft and delicious on the inside. This is because there are many excellent raw materials such as fresh winter bamboo shoots, Liuyang douchi, mushrooms, and fine white wine in the brine, so the taste is particularly fresh and fragrant.

sister dumplings-another famous snack in the Fire Palace. It is made of glutinous rice as the main raw material, divided into sugar stuffing and meat stuffing, and the sugar stuffing is made of Beiliu sugar, osmanthus sugar and jujube meat. The meat stuffing is pork with pork belly and mushrooms, and the meat stuffing is shaken with water soaked in mushrooms, so it tastes mellow and delicious. In modeling, the meat dumplings are pomegranate-shaped, and the sugar dumplings are flat peaches. In case of festive days, sprinkle some red silk on the sugar dumplings, which is very pleasing to the eye with the white dumplings.

Dragon Fat Pig Blood-Dragon Fat Pig Blood is named after its meticulous processing, which is like dragon oil and chicken fat. It is another famous snack in the Fire Palace. The selected pig blood is the blood of slaughtered pigs by hand, accompanied by dried pepper powder, winter vegetables and sesame oil, which is spicy and fresh, smooth and delicious.

Zanthoxylum Bunge-also one of the famous snacks in Huogong Palace-takes refined flour as the main raw material, supplemented by pepper, suet, fine salt and sugar. The silk strips are even in thickness, crisp in texture, sweet and salty in taste, unique in shape, fan-shaped and pillow-shaped, which are both snacks and food.

Hutchison Rice Noodle

Rice noodle is a kind of flavor food made from rice. Changsha citizens often use it for breakfast. Its processing process is soaking white rice, grinding and scalding, then shredding the vermicelli, boiling it in a pot, and adding lard, monosodium glutamate, chopped green onion, soy sauce, Chili powder (oil), shredded pork, pork bone soup, etc., enjoying the reputation of "white as jade and soft as silk". Xiangchun Street and Hutchison Rice Noodle are among the best noodle shops in Changsha. The made vermicelli is softer and tougher than other shops, and it is neither broken nor rotten. The oil code is serious and the price is cheap, which is very popular.

Deyuan Steamed Bun

Deyuan Tea Hall is located in the downtown area of Huangxing South Road. The steamed buns made here pay attention to the selection of materials, and the stuffing of sugar packets is accompanied by white sugar or sweet-scented osmanthus sugar, which tastes sweet. The meat package is stuffed with pork and lean meat, accompanied by mushrooms, frozen stuffing, monosodium glutamate, etc., which tastes oily but not greasy and is very fresh and tender. The production is also very finished. The skin is thin, the stuffing is big, and the appearance is beautiful. Once it is steamed, it has a white color and is elastic. The varieties are meat stuffed buns, pickled cabbage buns, three fresh buns, yaozhu buns, assorted buns, barbecued pork buns, shrimp buns and so on. The silver silk brain pulp volume is exquisite and unique, and it is especially commendable. Deyuan steamed stuffed bun has a business history of more than 1 years. Changsha people have the phrase "Yang Yuxing's noodles, Xu Changxing's ducks, and Deyuan's steamed buns taste good" and praise the famous snacks of these restaurants.

Wonton with wrinkled yarn

Wonton with wrinkled yarn comes from the "Shuang Yan" Wonton Shop at the south gate. It uses Fuqiang powder as raw material, and the skin is finely rolled. It is as thin as paper and as soft as satin, and it is tough to eat. The stuffing is made of fresh pork leg lean meat, with appropriate amount of fat meat, ground into a paste, and then a certain proportion of water, salt, monosodium glutamate, etc. are added, and the meat is vigorously stirred until the paste is full of water. The stuffing made in this way is crisp but not rotten, tender and loose. The wrapped wonton, once cooked, has wrinkled skin and tightly wrapped stuffing. Because the skin is as thin as gauze, it is called wrinkled wonton. Its soup is broth, accompanied by winter dishes, which is delicious. Now the storefront has been renovated, and customers are constantly coming.

Yang Yuxing Noodles

Yang Yuxing Noodle Restaurant is located in Jiefang Road, and its noodles have long enjoyed a high reputation. It is characterized by paying attention to reasonable selection of materials and meticulous production: paying attention to seasonings. For example, noodles pay attention to freshness, the water for cooking noodles is wide, clear and open, and the noodles are made on demand, fresh and delicious. There are varieties such as Zhajiang, Sauce, Shrimp, Crab Yellow, Yaozhu, Sanxian, Shredded Chicken, Hot and Sour.

glutinous rice zongzi

is a folk flavor snack, consisting of 1g glutinous rice, 3g soda ash, 5g fresh Polygonum cuspidatum leaves and appropriate amount of sugar. First, the glutinous rice is washed, soaked for half an hour, and then taken out and mixed with alkali. Then, the fresh Polygonum hydropiper leaves were boiled in boiling water for 1 minutes, the pedicels were cut off, the large and small leaves were matched and folded into a cross-shaped frame, tied into bundles with ropes, and soaked in clear water for four or five hours to remove the astringency. Then the Polygonum leaves are folded into a triangular bucket shape, filled with glutinous rice, wrapped into a water chestnut shape, tied tightly with fine hemp rope, boiled in a pot for about two hours, cooked thoroughly and eaten with white sugar, which is fragrant and delicious. Now there are many varieties such as mung beans, red beans, lotus seeds and ham meat. Zongzi is a festival food for the Dragon Boat Festival in May in Changsha. Eating zongzi is also a traditional custom to commemorate the great patriotic poet Qu Yuan, and it is a memorial to Qu Yuan.

Maren toffee

is mainly made of white sugar, glucose syrup, cream, milk powder, sesame, cocoa butter, monosodium glutamate, salt, vanilla powder, etc., through the main processes of dissolving sugar, boiling sugar, cooling and molding. The surface of the sugar body is white, the middle is yellow, the texture is loose and slightly tough, the packaging is exquisite and the color is bright.

Liuyang fennel cake

is a famous traditional product in Liuyang with a history of more than 3 years. It adopts a unique production method of crispy sugar bag and baking in a separate oven, with flour, tea oil, white sugar and maltose as main ingredients, and kumquat flower, wormwood fragrance, cooked sesame, cinnamon oil and broken rock sugar as auxiliary materials, and is refined through more than ten processes, such as mixing the skin with the core, rubbing the oil with the core, tearing the navel to wrap the cake, opening the skin and filling the core, forming and baking. The finished product is beautiful in appearance, slightly convex in face, golden and bright in fire color, crisp in surface, crisp in lippi, full in stuffing, soft and refreshing, and sweet but not greasy in oil. It has natural fragrance of fennel, cinnamon and sesame.

Liuyang Douchi

The "Tianma" brand fermented soya beans produced in Liuyang County is delicious, fragrant, free from hardness, impurities, odor and ash, and it is a good seasoning. And it is rich in nutrition, including sugar, protein, amino acids, fat, enzymes, nicotinic acid, vitamin B1B2, etc.

Liuyang lobster sauce has a long history. The lobster sauce ginger unearthed from Mawangdui Han Tomb is similar to Liuyang lobster sauce, which is 2 years ago. In the Tang Dynasty, Daowu Mountain, Shishuang Temple and other big temples in Liuyang were full of incense, and monks from all directions came to the DPRK. They tasted the delicious aroma of lobster sauce in vegetarian dishes and traveled in bags, so Liuyang lobster sauce became famous all over the world, and it is still enduring today.

Baisha liquor

is a famous liquor with maotai flavor made from Baisha well water in Changsha winery. Because of its good flavor and quality, it sells well all over the country and is a famous wine in Hunan. Its characteristics are: colorless and transparent, rich in Qu flavor, outstanding in sauce flavor, combining the strengths of Maotai and Huzhou, unique in style, mellow and soft, and sweet in aftertaste.

Liuyanghe Xiaoqu

Liuyang County Winery inherits the traditional craft, adopts scientific methods, selects the first-class raw materials, and is made by seiko. The wine is colorless and transparent, full of fragrance, full of alcohol and long aftertaste, and sells well in urban and rural markets. In 1984, he won the National Silver Award.

Three Fresh Hotpots of Furong

Hotpots are a traditional diet in Hunan. It has a history of more than 1 years. According to historical records, it can be traced back to the Eastern Han Dynasty. There are two kinds of hot pot materials, one is made of copper, which is used to rinse mutton such as sheep, chicken and pig; One is to use a small stove with charcoal fire in it and a ceramic casserole on it. It is all fresh and old, so it can be cooked by guests, warm and helpful, so it is named "Warm Pot".

Xiangbin spring rolls

Spring rolls, a traditional food among Changsha people, have a history of thousands of years.

Spring rolls are crispy, soft, juicy and tender. The stuffing can be changed according to one's own taste. The specific preparation method is as follows: first, mix the flour with clear water in the basin and knead it repeatedly to form a water dough. Then heat the pan with low fire, grab the water dough with your right hand and keep throwing it, then bake it into a round thin cake with a diameter of 12 cm in the pan, take it out after flipping it with your left hand, and continue to throw the water dough with your right hand, and then bake another one. The baked dough should be neatly stacked and covered with a clean wet cloth to prevent the skin from drying up. Roll it into a flat tube shape of about 6 cm and seal it with thin batter. Then vote one by one.