What are the specialties in Hunan?

Hunan specialties: Hunan's agricultural and forestry specialties are rich and colorful, mainly including Xianglian, Xiangcha, Camellia oleifera, Chili, Ramie, Citrus, Huang Xiang Chicken, Xupu Goose, Ningxiang Pig, Lake Powder and Hunan Rice Noodles. Xianglian is a famous specialty with a history of more than 3,000 years in Hunan. It is rich in starch, protein, fat, carotene and inorganic salts. Has the effects of invigorating spleen, nourishing heart, astringing intestine and solidifying essence. It is an important export material in Hunan, and its output ranks first in the country. Almost all cities and counties in Hunan produce tea, which is one of the four major tea-producing provinces in China and the largest black tea producing area in China. Yueyang Junshan Yinzhen Tea was once designated as tribute tea by Emperor Dilong of Qing Qianlong. Hunan famous teas include Dayong Guzhang Maojian Tea, Changsha Gao Qiao Yinfeng Tea, Lake Dew Tea and Yuanling Tanjie Tea. Hunan is the largest producer of camellia oleifera, a specialty of China, with the largest number in Xiangjiang River Basin. Hunan seedless tangerine contains many vitamins, most of which are produced in Shaoyang, Huaihua, Lingling, Changsha, Yiyang and Yuanjiang. Famous specialty varieties include Jiyang, Blue Mountain Kumquat, Xuefeng Tangju, Qianyang Tangju and Anjiang You Xiang. Hunan's characteristic handicrafts are the first to promote Xiang embroidery, which, together with Suzhou embroidery, Guangdong embroidery and Sichuan embroidery, is also called China's four famous embroideries. Others include Tujia brocade in Xiangxi, Xiabu in Liuyang, glazed porcelain in Liling, bamboo carvings in Shaoyang, bamboo mats in Yiyang, fireworks in Liuyang, chrysanthemum stone carvings in Changsha and Shaoyang, and down products. Special food Hunan vermicelli, Hunan rice flour, Chili oil, etc. Hunan cuisine is one of the eight major cuisines in China, with Changsha flavor as the main flavor and paying attention to sour, spicy and tender.

Hunan is rich in specialties, mainly including dried Chili, marinated tofu, dried tofu, moldy tofu, stinky tofu, blood cells, dried sweet potatoes, dried bamboo shoots, dried bacon, ...

Have you seen The Story of Qiu Ju? There are strings of red peppers in it, which are very nice, but they are for people to see. The dried peppers here are authentic Hunan specialties, which are not only beautiful, but also delicious. Of course, if you are from Hunan, you can eat spicy food. I didn't think there were so many ways to eat tofu. Some foods in Hunan are delicious. If you don't eat them, you will drool. Some smell good, others smell bad, but they all taste fragrant, crisp, cool and smooth. Of course, if you can eat Chili, don't blame me for spitting fire. After eating, I'm sure you're addicted. Your forehead is sweating and you're sweating, but you're still shouting "Another string ......................................................................................................................................

Marinated tofu is pickled with fresh tofu, dried and roasted with fire. When eating, it is cooked, cut and put in Chili sauce (homemade, the main ingredient is Chili, and there are many unknown seasonings in it. This is an ancestral formula, and it won't be leaked. ) Dip it in, or add some Chili sauce and mix well. It tastes good and can be eaten. You can also eat it whole, or fry it in other meat, which is equally delicious.

Dried tofu has no halogen, add some salt and smoke it slowly with fire. Of course, it also hardens, and it is similar to marinated tofu.

It goes without saying that stinky tofu is sold in all the streets and alleys of Guangzhou. The smell is so wide that passers-by can't avoid it. Actually, it's delicious. It's authentic in Changsha, Hunan. It smells good (of course) and tastes even better. Come and have a try!

Never heard of moldy tofu. In my hometown, every family cooks this dish. It is usually made when the air is cold the day before the Spring Festival. First of all, it is fermented with tofu. When it grows to a few inches long, take it out and dip it in Chili powder, add chopped green onion, ginger, wine and so on. And then put it in a jar (big or small) and seal it for two or three days, then you can take it out and eat it. That smell, refreshing, refreshing.

Blood balls are also made of tofu, but there is pork in them. The practice is: drain the water first, tofu is often as hard as iron plate, then crush it by hand, chop the meat (half fat and half thin, otherwise it is too fat and too greasy, too thin and tasteless), mix it with pig blood, make meatballs, smoke them with fire for more than ten days, take them out and cook them, cut them into pieces, and eat them directly or stir-fry them in other meat or vegetables. ...