Western Hunan is a region with many ethnic groups. It is located at the junction of Hunan, Guangxi, Guizhou, Chongqing and Hubei. Its strategic location has formed its unique food culture and many delicacies. When you come to Xiangxi, you must try Xiangxi rice noodles, cured meats, barbecue and Xiangxi grandma’s dishes. 1. Xiangxi Rice Noodles
Hot and sour is the soul of Xiangxi cuisine. Xiangxi people say that "peppers are used as salt and pickled vegetables are used as rice." This style is also integrated into "Sao Noodles".
Dry pickled noodle is a specialty of Xiangxi. It is a chewy round noodle with various pickles such as sour pepper, sour beans, sour radish, etc., plus pig's feet, shredded pork, fatty intestines, etc. Different types of noodles, topped with chili oil, sprinkled with chopped green onion, picked out with chopsticks, covered with side dishes, and you can eat a whole universe in one bite.
Recommended shop
Jinsha Mutton and Goose Noodle Restaurant (Fenghuang, 10 yuan per person)
A noodle shop that the locals like very much, only sells breakfast, after noon No longer open for business. The store only sells goose meat powder and mutton powder, and you can mix it with Xiangxi Huoshao spicy food, so you can immerse yourself in the spicy life of the locals early in the morning.
Cili Rice Noodles Old Shop (Zhangjiajie, 15 yuan per capita)
This is a time-honored rice noodle shop in Zhangjiajie. It tastes good and is often visited by locals. The environment is average, and you can get your own food. 2. Cured meat
Curinated fish and bacon are a must-have dish for every household in Hunan. The variety of cured meat in western Hunan is especially rich, and the aroma of cured meat smoked on the fire pit is fragrant. Cured meat, cured chicken, cured duck, cured fish, cured goose, cured sausage, there is no meat that cannot be smoked and cured. A good piece of bacon is alternately fat and lean, cut into crystal clear pieces, stir-fried with local dried radish, and the classic Hunan cuisine dried radish bacon is ready. It probably only needs three bowls of rice.
A good partner for bacon is not only dried radish, but also bracken in spring, bamboo shoots in winter, and even a simple bowl of new rice. The aroma of the mountains and the flavor of the preserved meat are intertwined, creating a perfect match. each other. Bacon is a must-have dish in almost every restaurant, and you can eat it wherever you want. 3. Barbecue
Xiangxi Xiaochuan is one of the three well-known barbecue production areas in Hunan. It ranks shoulder to shoulder with the big brother barbecue in Northeast China. Spring onions are the finishing touch), they are not sold by "string", but by "hand", some places have 5 skewers per hand, and some places have 10 skewers per hand. The three treasures of Xiangxi barbecue are butter, yellow throat and palm treasure.
The butter is not as greasy as the name suggests. It is beef breast, grilled to a crisp. When you bite into it, the fat blooms in your mouth. At that moment, your soul becomes one. Yellow throat is a must-have in Sichuan hot pot. The texture when grilled is no worse than that of "seven up and eight down", crisp and chewy. The zhangzhongbao is the small meat pad in the middle of the chicken feet, which is very chewy and chewy. Generally, when grilling the zhangzhongbao, one or two pieces of chicken fat will be put on a skewer. When grilled, the chicken fat penetrates into the zhangzhongbao and the aroma is overflowing. 4. Xiangxi Grandma's Cuisine
Grandma's Cuisine, also known as Wancai, is a home-cooked dish in Xiangxi, Hunan. The raw materials are prunes, dried radish, beans, sauerkraut, seasonal wild vegetables, etc. It is made with traditional folk preparation methods in Western Hunan. It is sun-dried and marinated in a jar without adding any pigments or preservatives. It is added with minced meat, chili peppers, vegetable oil, salt, etc. It is a rare and fashionable Hunan dish. It has an excellent taste, is chewy and enjoyable. fragrant. 5. Duck with blood cake
If you eat duck blood in autumn, your face will look like peach blossoms. Bloody duck is a well-deserved delicacy in western Hunan. Before making, the glutinous rice is soaked for a period of time. When the duck is killed, the duck blood is poured into the glutinous rice. After the duck blood solidifies, it is steamed over high heat. The cut blood cake is stir-fried with duck meat, added with soup and simmered. The surface of the blood cake is hard and crispy, the inside is fragrant and glutinous, the meat is tender and fresh, and the flavor is rich.