All places have their own classic delicacies, either from ancient times, passed down, or invented by modern people. No matter what, in China's thousands of years of development, specialty delicacies have been constantly emerging. Today, Xiaobian will share with you a wave of Changsha food guides. I hope everyone who eats food will remember to collect it!!

1: Stir-fried pork with pepper

Many people are very interested in the source of fried pork with chili pepper, because no matter where it is, there are not many records of this dish. It is as if it appeared out of thin air and then somehow became a representative of Hunan cuisine in the minds of Hunan people. In "Chu Ci·Summoning the Soul", there is such a description of Hunan,"Hunan people have been using spicy food to appease people to ward off the cold for more than 2,000 years." At the end of the Ming Dynasty, at the beginning of the Qing Dynasty, peppers began to be introduced to Hunan. It also brought to friends in Hunan the history of "having no pepper mustard, and having loved pepper for 300 years." If you want to say that chili peppers are the simplest and most perfect expression in the hands of Hunan people, you can use chili peppers to stir-fry meat as a representative.

Chef Fei (stir-fried pork with chili pepper)

We all know that Hunan cuisine focuses on spicy food, fresh food, and soft and tender food in terms of dishes and taste, and fried pork with pepper perfectly contains these.

"High-end" ingredients often require only the simplest cooking methods

Only stir-fry by the chef, it is very fragrant and goes well with the rice

As a very common home-cooked dish in Hunan cuisine, the ingredients for stir-fried pork with chili are the most common and the method is simple, so the price is cheap and the sense of value is not high. Chef Fei redefined fried pork with chili by selecting ingredients, changing the presentation form, and adding to the dishes.

The key to selecting ingredients and improving the value of ingredients is: chili, pork, and soy sauce.

1. Chili peppers should not be too spicy. If they are too spicy, they will not taste sweet or appetizing; they are too old or too tender. They are too old and have skin, and they are too tender and bitter. To this end, they specifically consulted Zou School, the "King of Chinese Chili Chili", and finally selected the one most suitable for making fried chili meat among nearly 30 pepper varieties.

High-quality and fresh ingredients

2. The well-known Ningxiang local pig is selected for pork and fed with grain for about 300 days. Compared with ordinary pork, this pig has more fat meat and less lean meat. When fried with green pepper, it is easy to produce oil and is just right to serve with rice.

Ningxiang local pig

3. Soy sauce is the key core that determines the taste of stir-fried pork with chili. Chef Fei asked the supplier to formulate a special "stir-fried pork soy sauce", which is made from non-genetically modified soybeans and brewed through traditional techniques, which can make the flavor of the gravy purer and thicker.

Regarding the quality control of ingredients, Chef Fei requires that his peppers be freshly picked; black pork is a selection of black pigs that have been slaughtered for about 300 days and delivered to the store in about 6 hours; all fresh ingredients are not allowed overnight.

freshly picked

Under the guidance of Hunan local brands represented by Chef Fei (Chili Fried Meat), the home-cooked dish of Chili Fried Meat has been carefully upgraded step by step, thereby promoting the texture of the dish. It can be said that the pulse of contemporary people's demand for high-quality life has made Chili Fried Meat more popular among Hunan people. Chef Fei is very popular, and many people praised it after eating it. There is a whirlwind of fried meat with chili peppers in Changsha.

Popular (you have to eat even in line)

Recommended store: Chef Fei (stir-fried pork with chili pepper).

2: Changsha stinky tofu

Changsha's stinky tofu actually does not need to be recommended. It is very famous and is sold everywhere. Almost everyone who comes to Changsha will taste Changsha's authentic stinky tofu. Stinky tofu was once a delicious food in Changsha personally nominated by the great Chairman Mao, which shows the status of stinky tofu in the hearts of Changsha people. Fry the stinky tofu in an oil pan until crispy on the outside and tender on the inside. Add the prepared sauce, sprinkle with pepper, diced radish, coriander, etc., and a bowl of stinky tofu with aroma is ready. With one bite, the sauce bursts between your lips and teeth, which is unforgettable. Nowadays, Changsha's most famous stinky tofu is not only Huo Palace, but also black classics. The stinky tofu on the roadside at the foot of Yuelu Mountain is also good.

Recommended shops: Black Classics, Luojia Stinky Tofu, Wenheyou, etc.

3: Sugar and oil cake

If stinky tofu ranks second, then the third place must be sugar and oil cake. Sugar and oil cake is a traditional snack in Changsha. It is made of glutinous rice. It is fragrant, sweet, glutinous and soft, crispy on the outside and tender on the inside. It can be bought in ordinary streets and alleys. When I was a child, people still used sugar-oil cake for breakfast. Although it was fried in an oil pan and wrapped in syrup, it didn't feel greasy when eaten. The more famous ones are the sugar oil Baba and Huo Palace in Li Gong Temple. The freshly cooked sugar-oil cake is wrapped in golden sugar coating. It is soft and waxy on the entrance, sweet but not thick, oily but not greasy, and has an attractive color. You must eat sugar and oil cakes slowly, otherwise you will be scalded by the steaming sugar and oil cakes if you are not careful. I start to miss the sugar and oil cakes made by the old man on Lushan South Road (drooling).

Recommended shops: Ligongmiao Sugar Oil Baba, Liuji Sugar Oil Baba, etc.

4: Flavor shrimp

In Changsha, it is almost "no summer without crayfish", which shows how much Changsha people love to eat flavored shrimp. At night snack stalls in summer, crayfish can be seen on almost every table as viewed with the naked eye. The crayfish in Changsha are spicy and fragrant, with a red and bright color. The tight shrimp meat is soaked in the spicy soup, which makes people can't stop. It is an indispensable classic snack for night snacks on the streets of Changsha. Diners are sweating profusely and have spicy mouths every time they eat, but they still shout that they are addicted. In the hot summer, stir-fry a bowl of flavored shrimp, have a bottle of cold beer, and open your arms to chat all night.

Recommended shops: Xiangjiang Wharf, Tianbao Brothers, Laomeiyuan Prawn City, etc.

5: Field snail

Suluo is also one of the standard snacks for Changsha people. On midsummer nights, everyone flocked to roadside stalls to eat snails and drink beer. Add perilla leaves, a large amount of pepper, and beer to season the snails. The taste is fresh, fragrant and spicy, and does not contain a muddy smell. With a gentle inhalation, the snails will come out. When eating saoluo, veterans usually hold the saoluo with their fingers or chopsticks, put their mouths together and gently "saoluo", and the meat of the snails comes out. They then bite it off with their teeth, and eat it together with the soup, one after another., making people unable to stop. However, Xiaobian thinks that Changsha's saoluo is too spicy (you can't eat very spicy stars) Hahaha, don't let go of friends who love spicy food ~

Recommended shops: No. 7 Restaurant, Yipinsan Wharf, etc.

6: Shaving jelly powder

This snack is spread all over the streets and alleys of Changsha. We have all eaten jelly powder, which is the kind of jelly shape. Eating Changsha jelly powder alone is the real jelly powder. It is also different from the cold noodles and jelly noodles we eat, mainly because the flour is too delicious.

This snack looks white and smooth on the outside, a bit like turning a rice bowl upside down and buckling it on a plate. After cooking, it is placed in a sarong, and then added in turn with pickled mustard, soy sauce, shallot and other seasonings. It smells very fragrant just!

Recommended shops: Zou Ji Cold Noodles, South China Snacks, Xinhua Building, etc.

7: Mao's Braised Pork

This is one of the indispensable dishes in Hunan cuisine. Our great Chairman Mao particularly liked this dish at that time, so now Hunan restaurants all over the country have this dish, and Mao's braised pork is the signature dish. One of the dishes.

Because this dish belongs to a special Hunan dish, it is indispensable that there are some peppers in the dish, but it does not affect its delicious taste. On the contrary, it will make people feel sweet with a little salty inside, and salty with a little spicy inside, making it sweet and not tired, I want another piece after eating it.

Recommended shops: Huo Palace, Maojia Hotel, Yulou East, etc.

8: Powder

For so many years, the morning in Changsha has always been woken up by the sentence "Sike fan". What are there in Changsha that is enough to arouse your taste buds? Today, let's take a look

Why can these stores in Changsha wake you up?

The meat is cut into long strips and arranged in a large amount. The surrounding area is enough to add to the aroma, and the soy sauce color is just right.

The beef is stewed with tendons until soft and rotten, and the original soup is very thick. I was really amazed when I saw the shredded pork. It was super big! Is this still silk? It will not be very firewood, but very tender ~

Traditional Changsha flavor, the original soup used for soup powder, the peppers and other ingredients are added by yourself, and then added to the cover. The price is not high, and it will definitely be good after eating it.

For Changsha people, 30% of the energy at the beginning of the day is entirely supported by a bowl of powder.

Recommended shops: Liu Longzi Noodle Restaurant, Zhouji Noodle Store, Bus Xincun Noodle Store, etc.

9: Soiled duck

Soiled salted duck is actually not a specialty of Changsha, but Changsha people's love for soiled salted duck cannot be underestimated. When Xiaobian visited the supermarket, he saw many vacuum-packed soiled ducks. Soiled duck is generally boiled with Chinese herbal medicines, spices, marinades, etc., then air-dried and baked. Nowadays, you can pack and take away all pickled salted ducks, so if you come to Changsha to eat delicious pickled salted salted ducks, you can buy a few to go home, and you no longer have to worry that you can't eat them if you leave Changsha.

Recommended shops: Youwei Shop, Wenheyou, etc.

10: Barbecue

The barbecue in every city has its own characteristics, as does the barbecue in Changsha.

String is the basic form of Chinese barbecue. Meat is the common theme of human barbecue. Changsha people's love for barbecues cannot be dissipated even by a magnitude 8 typhoon.

The most important thing is that the barbecue in Changsha must be spicy enough. Otherwise, how could the Changsha people, who enjoy spicy food, eat it? Summer is the best season to eat barbecue. Barbecue and beer are also a signature combination. It is the best to chat and watch football while eating barbecue.

Come to a cup of Qingdao pure raw food, paired with freshly cooked meat kebabs, a group of friends, and a dark blue sky, and the most beautiful memory of the summer will be born.

Recommended shops: Mengzhong Barbecue, Sanmao Barbecue, 1911 Beef Kebabs

In this huge spectrum of choices, many people love to do things in the streets and alleys. There are fireworks here, as well as oily vitality, more delicious food check-in places, and the message area is waiting for you to add.