Introduction of three-day tour of Changsha cuisine

Changsha, the capital of Hunan Province, has a very long cultural history and is one of the early cities of the Chinese nation. The modern history of Changsha is also brilliant, and Hunan cuisine is famous all over the country. The following is a three-day tour of Changsha cuisine.

Sitting on the green leather train mat, four people played poker for a while and ate some odds and ends. Until that day, they arrived at the hotel and did not make a detailed travel guide.

When it comes to local characteristics, the first thing that comes to mind is local scenic spots and folk snacks, and' eating', as one of the most concerned issues of human beings, is undoubtedly the main road to be solved first as a foodie. As the saying goes,' food is the most important thing for the people', and we don't worship ourselves when eating.

Breakfast on the first day was in a small noodle restaurant near the hotel and Changsha Railway Station. The whole store is relatively narrow, mainly made of wood. I ordered a bowl of beef noodles myself, and the other three also ordered beef soup powder in the same place.

I have to complain that the weight is not enough to support its price, perhaps because I chose a place with a train station nearby. At that time, I was a little shocked and surprised by the high consumption level in Changsha. It was not until the next day that we searched all the streets and urban areas that we realized the regional differences and levels of the catering and food industries in this city for different consumer groups.

Speaking of the taste of this bowl of noodles, it can be summed up in one sentence as' rough and tasteless'. What's more, it is a poor bowl that looks brighter than the picture, and the taste of noodles and the ingredients of soup are at a disadvantage. It's no exaggeration to give this store a one-star bad review.

Of course, I am not a one-sided person. Maybe I just haven't found the right place.

Changsha stinky tofu is probably the most famous stinky tofu in China.

It's still early to come back from orange island. I walked past several shops along Exit 2 of the subway station and came to Temple Street. The feeling is that every street stall in Changsha must have some folk snacks-black stinky tofu, which is really everyone's oral partner on the street.

This is a very ordinary old Changsha stinky tofu shop. The price is not expensive, but the taste is not as exquisite as expected. But then we went to Pozi Street and compared it with the famous' Luoji Stinky Tofu', only to know that its level was not high enough.

Luo Ji's stinky tofu is very tasty, with moderate salinity, and the spicy taste of the tofu sandwich is very delicate, which is not the' dry and spicy' feeling of Hunan as everyone said.

It is suggested that when traveling in other places, you must find the best local old shops. While satisfying your appetite, you can really enjoy the local specialty snacks.

Changsha's old stinky tofu has a characteristic, which of course does not rule out the wrong conclusion of our group: it is not smelly, but it has bad breath.

This is completely contrary to my previous impression of stinky tofu, but strangely, I don't reject this opposite taste, because surprisingly, this taste has not had any negative impact on its taste. On the contrary, this smell is full of Chili water and chewy tofu layer, but it brings people a wonderful experience.

At four o'clock in the afternoon, the group reached a half-dead moment. We came to an alley in the commercial pedestrian street, and then chose a special restaurant with' Today's Special' written on it, where the shopkeeper and his family were playing poker.

We sat down and ordered a flower jacket, a grilled fish, a teppanyaki and cabbage.

Selecting two representative dishes from the above picture, it can be clearly found that the surface is sprinkled with chopped raw peppers, but the peppers are not spicy. When you taste them, you can feel that pepper water and meat are infiltrating and bonding with each other. This tastes similar to Sichuan food, but it is not addictive.

And four dishes are usually salty. I am a rare Sichuanese with mild taste in Southwest China, and my demand for salt is slightly secondary, although I also admit that the importance of salt in cooking and seasoning is paramount.

However, if the people who taste these four dishes are all middle-aged and salty, then the results will definitely be enough to satisfy you and give it a high score.

Breakfast the next day was in Taiping Street, which was highly recommended by every Changsha diners.

As shown in the picture, I ate a dried salted plum pie, which was also sold in Wuhan. The weight was out of proportion to the price. Of course, this has a lot to do with our visit to Wuyi Square, a Changsha snack market with local characteristics, which is at the top of the city's consumption level.

But apart from this, the taste of the cake is very authentic, which is different from the Guo Kui in Wuhan. Its taste is sweet, which seems to be closer to the local taste preference in Zhejiang, where it originated. In addition to not being full, the crisp and fluffy taste of the cake is actually quite good.

So later we found another noodle restaurant, which was delicious. The picture above shows beef, miscellaneous sauce noodles and noodle soup ordered by two roommates. I ordered a cup of high-priced soybean milk and an ordinary fried dough stick (although the taste of soybean milk is really pure), and then the whole result was really unsatisfactory. Although the noodles tasted smoother than the first day, I just had to spit them out again. Changsha people are really not very skilled in the ingredients of soup.

A roommate who loves spicy food added a little millet spicy, and then magically upgraded the taste of this noodle to a new level, including the soup base. So, I began to think more and more how important pepper is to Changsha cuisine.

Coming down from Yuelu Mountain, I went to Hunan University of Economics and Business on the way to Meixi Lake Music Festival. When I arrived at the canteen, I bought a coveted 10 Changsha sausage (unified price outside 13 RMB). Why are flowering sausages that are a little bigger than ordinary sausages so expensive?

According to the local people, its meat is delicious and authentic, and there is absolutely no adulteration of flour.

The bite I took really proved this fact. Glittering white spherical fat sandwiched in pink lean meat reminds me of a 3-yuan roast coarse sausage in a street in Wuhan, but the taste is not so greasy.

In addition, its outer layer is hard and has a burnt texture, but it is only attractive in appearance.

On the first night in Changsha, I saw countless tourists talking about folk snacks in Changsha on the app. Besides stinky tofu, sugar and oil will definitely be mentioned. As shown in the figure, the color is golden and the whole is oblate. The first time I saw this thing, it reminded me of the daily Chinese fast food-avocado. Don't hesitate to buy it and have a bite. It was soft glutinous rice. The sugar sprinkled on the outside of the fried layer and the sticky taste in the mouth really have a sweet and playful comfort, just like biting a sugar gourd when I was a child.

The last day in Changsha ended with a bowl of braised beef and miscellaneous sauce noodles. I have to emphasize again that Changsha cuisine attaches great importance to salt. -the taste is really not ordinary salty.

By the way, I sent a salted duck to Sichuan when I came back. It happened that my classmates bought a bag and tasted it. Incredibly, it tastes like fire whip beef. This feeling is probably what Sichuanese like.

The last practical lesson and suggestion: be sure to prepare enough food when you go out, or your wallet will suffer.

Changsha is dominated by Hunan cuisine. After all, it is the birthplace of Hunan cuisine. But since modern times, all kinds of gourmets from all over the country have gathered in Changsha. There are many kinds of food here, so you can eat whatever you want.