Changsha, also known as Star City, is the capital of Hunan Province and an important central city in the middle reaches of the Yangtze River in China approved by the State Council; a national "two-oriented society" comprehensive supporting reform pilot zone and an important grain production base in China. There are too many traditional famous dishes in Changsha. The editor will recommend them below. Please see below for details. 1 Spicy Chicken
Spicy Chicken was created during the Tongzhi period of the Qing Dynasty. It is one of the famous Hunan dishes with strong local flavor. Spicy chicken is usually made from hen chicken as the main ingredient, with chili as the auxiliary ingredient, stir-fried in edible oil, and then cooked with Shaoxing wine, yellow vinegar, garlic and other seasonings. When cooked, the chicken will be golden in color, crispy on the outside and tender on the inside, and taste delicious. 2 Mushrooms without yolk eggs
Mushrooms without yolk eggs is a traditional famous dish in Changsha, Hunan, and belongs to Hunan cuisine. In the 1930s, Quyuan Restaurant was famous for making this dish. The "Changsha Guide" at that time introduced several famous dishes, including mushrooms and yolk-free eggs. This dish became famous as early as the 1930s. Knock a small hole in the lower end of the raw egg, take out the egg white and egg yolk, remove the egg yolk, leaving the egg white, then add the same amount of chicken broth, lard, salt, MSG, etc. as the egg yolk to the egg white, and then inject it into the empty egg shell. Then put it on the steamer and steam it. After peeling it off, it is still a complete egg, but without the yolk. Then add mushrooms and other seasonings to cook. The taste is fresh and tender, and the preparation is exquisite.
The key to making mushroom-free yolk eggs is to control the heat. It must be steamed but the egg white cannot flow out and ruin the shape. The yolk-free eggs made by Cai Haiyun are smooth and unbroken, and the texture is exceptionally tender. 3 Crispy Sesame Duck
Crispy Sesame Duck is a famous dish in Hunan Province. It belongs to Hunan cuisine. It pays attention to craftsmanship and modeling, and pays attention to the combination of raw materials. It has beautiful shape, soft color, loose foam, crispy, and It is soft, tender and delicious, and is very popular among guests from all over the world. 4 Sauce elbow
Sauce elbow is a traditional famous dish created during the Guangxu period of the Qing Dynasty and belongs to Hunan cuisine. The sauced elbow is made from pork elbow and marinade as the main ingredients, first braised and then simmered. When cooked, the meat is rotten and fragrant, fat but not greasy. During the Guangxu period of the Qing Dynasty, Ma Mingde opened a cooked meat shop on Mawang Street in Changsha, and named the shop "Ma Mingde Tang" after himself. Ma specializes in cooked dishes based on elbows and braised pork using secret recipes passed down from his ancestors. Among them, "sauce elbows", "tiger skin elbows" and "crystal elbows" are the most famous. The unique "elbow" was ranked among the top ten famous products of Qingshijing at that time. The aroma of the meat is pure, oily but not greasy, melts in the mouth, and lasts for a while. 5-mouth mushroom soup tripe
Soup tripe is a traditional local dish in Hunan, which belongs to Hunan cuisine. This dish is white and green, the mushrooms are soft and tender, the tip of the belly is crisp and tender, the soup is clear and mellow, and the taste is refreshing. It was first created by "Yuloudong" in Changsha in the late Qing Dynasty. This dish has since spread to various places. Ma Kai Restaurant in Beijing, which specializes in Hunan-style dishes, once became famous in Beijing for this dish. Xu Jichuan, a famous drama researcher, left an impromptu poem behind after the old man had eaten: "I feel ashamed to play a triumphal song while leaning on the horse. I try to pour the wine but I don't know how drunk I am butchering the Su. The taste of Yi Ya means Hunan flavor. The soup soaks my belly and crowns the capital." 6 Hair Silk Leaf
Haired beef louver, also known as haired louver, was created in the 1920s. It is a famous Hunan dish made from shredded beef louver and stir-fried. White, shaped like hair, crisp and tender in texture, combining salty, fresh, spicy and sour. Haired Beef Shredded Leaf is a traditional Hunan dish, white in color, shaped like hair, crisp and tender in texture, combining salty and fresh. 7 Changsha Farewell My Concubine
Farewell My Concubine is a famous traditional Hunan dish that came out in the late Qing Dynasty. It is said that Farewell My Concubine of Hunan cuisine is the same as Farewell My Concubine of Western Chu. It is related to the story of Xiang Yu and Yu Ji. It uses soft-shell turtle (turtle) and chicken as the main raw materials, supplemented with mushrooms, cooking wine, garlic and other seasonings, and is refined by the cooking method of first boiling and then steaming. , Quyuan, Xiaoxiang and Laoyiyuan restaurants are often available.