Some information about Hunan?

Hunan specialties: Hunan’s agricultural and forestry specialties are rich and colorful, mainly including Hunan lotus, Hunan tea, camellia oleifera, pepper, ramie, citrus, Hunan yellow chicken, Xupu goose, Ningxiang pig, Hunan noodles, Hunan rice noodles, etc. . Xianglian is a famous specialty product of Hunan with a history of more than 3,000 years. It is rich in starch, protein, fat, carotene and inorganic salts. It has the functions of nourishing the spleen, nourishing the heart, astringent intestines and solidifying essence. It is an important export material of Hunan, and its output ranks among the top. First in the country. Almost all cities and counties in Hunan produce tea. It is one of the four major tea-producing provinces in China and the largest dark tea producing area in the country. Silver Needle Tea from Yueyang Junshan Tea was designated as a tribute tea by Emperor Qianlong of the Qing Dynasty. Famous Hunan tea products include Dayong Guzhang Maojian, Changsha Gaoqiao Yinfeng and Hubo Green, Yuanling Jietan tea, etc. Hunan is the largest production area of ??Camellia oleifera, a specialty product in my country, with the largest number in the Xiangjiang River Basin. Hunan seedless tangerines contain a variety of vitamins, and Shaoyang, Huaihua, Lingling, Changsha, Yiyang, Yuanjiang and other places have the most. Famous specialty varieties include Jiyang and Lanshan kumquats, Xuefeng tangerines, Qianyang rock sugar oranges, Anjiang pomelo, etc. Hunan embroidery is the most popular specialty handicraft in Hunan, and together with Jiangsu, Guangdong and Shu embroidery, it is one of the four famous embroideries in China. Others include Xiangxi Tujia brocade, Liuyang linen, Liling underglaze colored porcelain, Shaoyang bamboo carvings, Yiyang water bamboo mats, Liuyang fireworks, chrysanthemum stone carvings, Changsha, Shaoyang down products, etc. Specialties include Hunan vermicelli, Hunan rice noodles, chili oil, etc. Hunan cuisine, which is dominated by Changsha flavor, focuses on sour, spicy and tender cuisine and is one of the eight major cuisines in China.

The specialties eaten in Hunan are very rich, mainly including: dried chili peppers, braised tofu, dried tofu, molded tofu, stinky tofu, blood balls, dried sweet potatoes, dried bamboo shoots, dried bacon,...

Have you ever watched "Qiu Ju's Lawsuit"? There are strings of brightly red red peppers inside, which are really beautiful, but they are only for people to see. The dried peppers here are genuine Hunan specialties. They are not only beautiful, but also delicious and strong. Of course, if you are from Hunan, you may be able to eat them. It has to be spicy! I didn’t expect that there are so many ways to eat tofu. There are several varieties from Hunan that taste so good that you’ll be drooling if you don’t eat them. Some smell good, some smell bad, but they all taste delicious, crunchy, and refreshing. It's refreshing and smooth. Of course you have to be able to eat chili peppers, otherwise don't blame me if your mouth bursts into flames. After eating, you will be so satisfied that your forehead is hot and sweaty, and your body is dripping with sweat, but you are still shouting: "One more...,..." If you don't believe me, try it.

Braised tofu is braised with fresh tofu, then roasted and hardened. When eating, it is cooked, cut into pieces, and put in chili sauce (homemade, the main ingredient is chili, inside There are also many unknown seasonings. This is an ancestral recipe and will not be leaked.) Dip it in, or add some chili sauce to mix well. It will taste delicious and you can eat it as a whole piece or put it on other meat. It's equally delicious when fried inside.

Dry tofu is not braised. Add some salt and slowly smoke it over fire. Of course it will become hard. The eating method is similar to braised tofu.

Stinky tofu, needless to say, is sold in the streets and alleys of Guangzhou. The smell is far away and passers-by avoid it. In fact, it tastes delicious, and the one in Changsha, Hunan It is the authentic product, it smells good (and of course smells bad), and tastes even better. Come and try it!

I have never heard of moldy tofu. Every household in my hometown makes it. It is usually made before the Chinese New Year when the weather is relatively cold. The tofu is fermented first, and then the mold grows several inches long. Then take it out piece by piece and dip it in chili powder, add chopped green onion, ginger, wine, etc., then put it in a jar (can be large or small) and seal it for two or three days, then you can take it out and eat it. The taste will be good, smooth, and smooth. Jin, there’s no way to play!

Blood balls are also made of tofu, but with pork added inside. The method is: drain the water first, the tofu is often as hard as an iron plate, then crush it with your hands, chop the meat (half fat and thin, otherwise, it will be too fat, greasy, and too thin and tasteless) and put it inside , add pig blood and mix well, form into balls, smoke them over fire for more than ten days, take them out and cook them, cut them into pieces, you can eat them directly or stir-fry them with other meat or vegetables. It can be said to be the most local snack.

I believe everyone has eaten dried sweet potatoes, dried bamboo shoots, and bacon, so I won’t go into details, but these are authentic products from Hunan. Dried bamboo shoots are also called magnolia slices!