When foreigners went to Changsha, they knew what else was delicious, stinky tofu and shrimp.

"Simiao Tasty Shrimp", the veteran of Tasty Shrimp, talked about the name "Simiao Tasty Shrimp", not to mention the local people in Changsha, but even outsiders have heard about it for a long time. Although Sihua started from a food stall in the south gate, it is sought after by many diners because of its good shrimp. It can be said that it is surrounded by the boss of the Nanmenkou supper stall, and it is the veteran of Changsha as a delicious shrimp. The "Siba Duck" store was established in May 1 0983 at the south gate, and its unique taste is deeply loved by the people, especially the fresh shrimp, dry pot and seafood series of Siba Duck, which are well known and many foreigners come here to taste. The real name of Simin is Gong Ermao, a very neighborhood name. "Simiangmin" is a famous "Jianghu" not only in the south gate, but also in Changsha, Hunan and even the whole country.

Changsha milk cake

Changsha milk cake is the only mellow product in Hunan Chinese pastry, which has a history of more than 70 years. As a new popular food with unique flavor, it was immediately favored by the public, so that shops only sold it at night to attract other businesses and promote the prosperity of the night market. It became the "fist" product of Hunan pastry industry at that time.

Shefan

Social dinner is a festival meal that Tujia people must eat every February. Its practice is to pull wild onions and social vegetables from the mountains before the festival, wash and chop them up, and put them in a pot to dry. When cooking, first stir-fry the fat bacon and shovel it out for use. When cooking, mix 3% glutinous rice with 1% glutinous rice, add glutinous rice when the glutinous rice is half cooked, then filter the rice soup, add social vegetables, shallots and bacon, stir well and simmer in the dark. When the lid is lifted, the fragrance fills the room and the taste is wonderful.

Changsha milk cake

Changsha milk cake is a kind of fat cake made by Jiang Hengshou, the founder of Jiang Yongshoutang, in 19 10 (the second year of Qing Dynasty). It is made of high-quality rice flour, white sugar and malnourished sugar. Sweet and delicious, easy to digest, with fat and insect repellent effects. As a dairy product, it is very popular. The main food workshops in Changsha compete for imitation production and become a major food in the pastry industry. The cake is square, white in color and delicate in texture, containing soybeans, milk powder and rice flour. It is rich in flavor and nutrition, convenient to carry, transport and store, and easy to digest and absorb when it is brewed with boiling water.

Pork blood porridge

Pork blood porridge is a special food with special purpose and significance in special occasions such as Tujia sacrifice and ancestor worship. Every year in March, it is the birthday of "King Bai Di", and Tujia people kill pigs for sacrifice. Boil pig blood porridge in the temple and offer it to God. All the people who sacrifice should share a bowl of pig blood porridge. In addition, during the Chinese New Year, pigs are killed to worship ancestors, and pig blood porridge is also cooked. Everyone in the stockade can scoop a bowl to eat. If there are guests from afar, please have a bowl.

Paidong cuisine

Paidong cuisine is named after harvesting and processing fresh paidong cuisine (also known as mustard and fresh potherb mustard) in winter. With the historical habit of Hunan people's love of soup dishes, winter dishes with unbroken chlorophyll, green color and fresh flavor have emerged. It can be used as tofu soup for breakfast, an indispensable seasoning for wonton shops and an auxiliary material for steamed meat. Because of its special nutrition to human body, it is more than dehydrated leafy vegetables, and it is regarded as a treasure in mountainous mining areas where vegetables are scarce for many years. This variety is an old traditional product in Changsha, Hunan.

Family photo: This is the traditional first dish of family dinner, showing the joy and happiness of the whole family. The materials used for family photos are relatively simple. General ingredients are: fried meatballs, egg rolls, water-fried pigskin, clean vegetables and winter bamboo shoots, water-fried bean bamboo shoots, water-fried auricularia, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on. Accessories include: refined salt, monosodium glutamate, pepper, onion, soy sauce, starch powder, fresh meat soup and so on. It is relatively easy to make: after the above main and auxiliary materials are prepared, first put the winter bamboo shoots into the boiling water pot.

Boil for about five minutes, take it out, cut it into willow slices, then cut the bean sprouts into one inch long, then wash and tear the fungus into domino slices, slice the chicken gizzard and liver, cut the cuttlefish into one inch square slices, put the meatballs and egg rolls into a steamer for steaming, and take them out and put them back into the big soup pot when serving.

A hundred birds fly at the phoenix: it is a traditional famous dish in Hunan, symbolizing gathering and being happy. Slaughter a fat hen, remove blood and hair, remove the mouth shell and foot skin, cut the chicken skin about one inch long between the neck and wings with a knife, and take out the esophagus, food bag and trachea; Then cut an incision about one and a half inches long from the anus, take out the rest of the chicken's internal organs and clean them, so that the whole body of the chicken will not be damaged. Then steam the whole chicken with high fire until the chicken is soft, then add the shelled cooked eggs and steam for about 20 minutes, that is, take out the original soup from the steamer and steam it, pour it into a clean pot, turn the chicken over and turn it into a sea bowl, take out the ginger slices, boil the original soup, add Chinese cabbage and mushrooms, put it into a chicken bowl when it is boiled again, and sprinkle with appropriate amount of pepper. At this time, it has become a delicious dish, the chicken is bulging, and eggs and cabbage hearts emerge around the whole chicken.

Anzu shark's fin: also known as braised shark's fin, is a traditional dish in Hunan. The shark fin in the temple is exquisite in materials and unique in production. It is necessary to select the ridge wings, remove the rough and extract the essence; In addition, use a hen, a pig elbow, shrimp, scallops, mushrooms and other seasonings. At the same time, the hen and the pig elbow are cooked on medium heat and simmered on low heat to make soup. After the shark's fin expands, it is steamed with animal soup, and then simmered with seasonings such as shrimp, scallops and mushrooms. This dish has a mellow taste, soft shark's fin and rich nutrition, which is really a treasure in the dish. Before liberation, Qu Yuan Restaurant operated this dish, which was quite appreciated by diners.

Zi Long defoaming: a traditional Hunan cuisine with eel as the main ingredient. Because eels need to go through the processes of breaking fish, deboning, decapitation and peeling. In the production process, especially the peeling of eels looks like the undressing of ancient military commanders, so this dish is named Zilong undressing. Before liberation, when Li Zongren was acting president of the Republic of China, he hosted a banquet in Qu Yuan's Nanjing branch. During the dinner, Zilong was full of praise for taking off his robe. Therefore, Qu Yuan was once famous as the ancient capital of Jinling. Zi Long's undressing method is not only unique, but also the name of the dish is novel and intriguing, which has always attracted many celebrities. For example, Qi Baishi, Wu Han and Tian Han have all been to Qu Yuan and tasted this dish. After liberation, Qu Yuan's old chef was also called to Zhongnanhai to perform for President Mao Zedong. At present, only another country hotel, Lotus Hall, is reserved for production and supply.

Farewell My Concubine: Traditional Hunan cuisine, produced in the late Qing Dynasty. In this century, restaurants such as Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan in Changsha often exist. Farewell My Concubine is made of soft-shelled turtle and chicken as the main raw materials, supplemented by mushrooms, ham, cooking wine, onions, ginger, garlic and other seasonings, which are first boiled and then steamed and refined. The method is exquisite, the eating method is unique, the taste is delicious and the nutrition is rich. I tasted it once, and it is still fragrant between my teeth. It is a good product at the banquet.

Three-layer chicken set meal: traditional Hunan cuisine, one of the famous dishes that Changsha famous chef Liu Sanhe is good at. In the late 1920s, Mrs Sha, who was in charge of Hunan in Ludiping, suffered from headache. The doctor recommended a sparrow, a turtledove and a black-bone chicken to be steamed with gastrodia elata to treat the disease. According to the formula, Liu Sanhe could easily put a pigeon in the hen, a sparrow in the pigeon, gastrodia elata and medlar in the sparrow, and make a three-layer chicken suit, which was famous for a while and was deeply appreciated by the upper class. When He Jian was in Hunan, he often entertained guests at Sanhe Restaurant.

Changsha crispy duck is a masterpiece boldly introduced by senior chef Stone in Changsha. This dish is soft, crisp, tender and delicious, and has won praises from guests from all over the world. This dish uses excellent varieties of fat ducks. When cooking, put peanut oil in the pot, heat it to 60%, add Mamen Duck Crisp, fry it until the hemp layer is golden, pour off the oil, sprinkle pepper powder, pour sesame oil, take it out and cut it into strips, put it neatly on a plate, and put the head, wings and palms together to show that the duck is seated. Coriander is placed around, with beautiful shape, soft color, crisp fragrance and endless aftertaste.

Mushroom without yellow eggs: a traditional dish in Changsha, which was famous as early as the 1930s. The key to the production of mushroom yellow eggs is to master the heat and steam, but not to let the egg white flow out and destroy the shape. Cai Haiyun's eggs are yellow, smooth and not fragile, and the texture is particularly fresh and tender. Customers often marvel at this kind of egg without yolk.

Three outstanding cows: Three outstanding cows were once outstanding representatives of Li Hesheng restaurants. The so-called "three unique cattle" refers to: sending a hundred pages of cattle, braising beef tendon and braising beef brain. When Tian Han, a famous playwright, was in Hunan, he had a special affection for Niu Zhongjie of Li Hesheng Beef Restaurant. One day, when Tian Han was drinking with Xiangxiang celebrity Deng Youyuan, Deng Jiuhan blurted out a couplet: Muslims jointly opened a beef restaurant; Tian Han answered: Boss Li kindly gave money to Hunan drinkers. Li Hesheng just plugged in, Li Daxi brought a pen and inkstone, and asked Tian Hanshu to send it as a souvenir, which was passed down as a beautiful talk. The loose knot in the cow is made by seiko. Wool-cut beef pages should use the creases on the inner wall of tripe, finely cut like hair, with gorgeous color, sour and spicy taste, crisp and tender texture and five flavors: sour, spicy, salty, fresh and crisp. Braised beef tendon is made of beef tendon, cinnamon, Shaoxing wine, onion and ginger slices. It's soft and delicious.