Changsha, you're really good good good
in the Dongting Lake, an ancient and beautiful Star City - Changsha
filed Changsha, first flashed in your head Mao Yeye is described by " independent cold autumn, the Xiangjiang River to the north, orange Isle "?
or "no contact Ding Bai," the Yuelu Academy ?
or "happy Camp, every day, good fun," the mango ?
If you only knew Changsha these, then you are one-sided!
In fact, Changsha has not lost Chengdu, Chongqing cuisine, is a downright City gourmet !
From mixed with alcohol and betel nut flavor Liberation Road, buried to the street to eat small table, set a number of ambitious people lose weight in the city " fall "up!
"eat" the word has been a part of the bone marrow Changsha, become the character of the city, it is no exaggeration to say that. " no one can lean forward out of Changsha ".
authentic scenery says " I left Changsha, from life Guadan wonders "
today you see sister took probe to explore this with numerous " gourmet business cards " in Changsha in the end is what taste!
Changsha pyrotechnic gas, repetitious starting powder
Speaking of " winded powder ", we are not the first reaction is "notorious" snail powder, but in fact, Changsha pink is the originator!
"a Bite of China," Chen Xiaoqing once said: " Changsha pink like a girl's chest, while Beijing powder only count on silica gel "
every Changsha, there are rice complex . How many people back to Changsha, luggage hold, go to a bowl of flour winded.
two powder Changsha, one kind of powder round a flat powder . Changsha flat powder is most people's choice. hand made rice , winded up soft and smooth, with a touch of rice flavor. But Changsha minds are aware, although it is "repetitious powder," in fact "deliberate, not pink."
to know rice itself is no taste, thanks to the soup to taste. So soup bowl of rice is the soul of !
on the soul from Changsha rice called " codons "stuff.
There are two distinctly different, one is a cover code, one is scrambled code . The so-called Cover Code is completely different well in advance, directly after the powder out of the well covered in the above codon;
and scrambled code , by definition, is the point when the powder out of the temporary Guochao small dishes, such codon and fresh taste better, it is more expensive than the cover code.
If you first come to Changsha, is still the most recommended classic pork code, finger thick pork simmer very bad, pine reveals a loose soft meaty, light saliva think it stayed!
there are beef completely different is the love of the locals, each store has its own unique offerings halogen material, but equally delicious!
this is a bowl of rice, pour a spoonful of freshly baked completely different, hot, direct n represents Changsha personality! No wonder Changsha rice is wandering out of "nostalgia"!
secretly tell you, if you want a little more or a little more flour completely different, you can tell when to buy flour you have to store frivolous heavy pick , or light weight cover lid . Qingtiao is a little less flour, heavy cover is completely different Gedo point!
Apart from hot, Changsha taste can be described as assembly of the corners of the country! Take " flavors " to describe Changsha food can be described as the most appropriate enough, Changsha is the ups and downs of character!
/ Changsha not afraid of hot /
Changsha people to hot obsession gene may be born in it, even every household are all kinds of landscape planting small multicolored peppers! With dry hot Jiangxi, Sichuan spicy difference is that Changsha is a spicy fresh and fragrant, level taste!
As the saying goes " do not eat shrimp taste, not equivalent to Changsha ", we can see, taste shrimp position in Changsha!
the most authentic old Changsha taste shrimp, with only pliers and shrimp tail , before prawns, sucking a the front, basil and garlic with a sweet taste spicy poured into the mouth, the tongue began to hot all over the body, turned into a bit of sweat, only a "cool" words can describe!
Finally eat, and then under a water surface, only a bowl of water surface covered with red oil sauce you'll feel this meal is considered complete!
Well there are miles Yixing favorite chili Pork must remember to get a taste!
chili, pork plus soul tempeh , boiling oil over high heat flavor burst, Huanen a little soy sauce color of meat and red and green peppers glowing shiny, cool tongue with every bite of lingering spicy, eat more fragrant!
/ Changsha afraid of acid /
Changsha people like spicy food, world famous, known as the chili is not no food, no people do not love spicy. In fact, Changsha people eat sour jealous longer history , Cuchao, mix vinegar, vinegar ...... varied, and so forth!
dragon fat pig is downright Changsha traditional snacks, sesame oil, also known as pig's blood. The end of the pepper, rows of vegetables in winter, stars green onion, a few drops of sesame oil, or add a little pepper, light enough to tantalize the soup.
although the material is simple, yet savory, crunchy, hot jubilation, pig meat and bones to make a turn around in the soup boiled in , then pour vinegar soul, a pot of soup instantly dyed color, really delicious ah!
Because of Changsha subtropical, summer is very hot, people do not provoke appetite, skilled Xijie will open the kimchi road .
crisp sweet and sour pickled radish was on the table in Changsha indispensable to rice dishes, not just radish, each kinds of vegetables can be made into pickles, can be described as varied, only you think, no Xijie do!
/ Changsha sweet /
Changsha people eat sweet it? eat! But most of the Changsha sweets followed the " absolutely no taste to " This old saying, wonderful in the not too sweet, sweet faint, just right!
school gate a few dollars a bunch of sugar, oil Baba seemingly cheap, but it is behind Changsha hot, most soothing warmth.
glutinous rice flour and sugar mixture, there are no precise attention to the process, after the lower boiling oil frying random rub, golden skin, inside soft waxy, fragrant sesame oil.
go hot, then a bowl within the Rummy , sober Bozi, white Sang Sang the rice grains were soaked with wine sauce shallow, impressively keep a hole in the middle, round, emitting a sense of mystery.
there are fermented red eggs, likes to eat the fermented rice must try, full of soft rice waxy, refreshing drink up catchy, is not fishy, very suitable for girls!
If not enough cool, have another glass of red network " tea Yan Yue color ", do not know since when, this tea shop just opened in Changsha, frequently boarded hot search list of the major platforms, abruptly self-inflicted Changsha specialty , or even city landmarks !
tea with the general market is different teas Yan Yue color on raw materials, use the original tea and milk and other raw materials better, more emphasis on tea texture !
Green Mountain excessively fed retention fresh and sweet tea wild sprinkle concentrated cranberry, pecan nuts and the like, and oolong tea restrained alcohol faction , a touch of milk is enough aftertaste, so distinctive in taste!
No wonder someone special " hit fly " this came to buy a cup of tea!
Recommended signs " Orchids latte ", as well as limited season " Osmanthus Lane ", let they open the N cup of tea you fall it!
/ Changsha love suffer /
" Pa man " is a concentrated expression of Changsha, Changsha spirit. Is a hard working, uncompromising spirit of quality! However Changsha people love may suffer more than reflected in the spirit!
bitter broiled fish in Changsha is the highest courtesy to guests!
thick cream soup broth from rolling, steaming steaming. A thin layer of oil floating in the golden surface of the soup, bitter green slices in the cooking pot and with the fish.
a taste, mellow taste without the botheration a Qinxin feeling.
no snacks, no Changsha
Changsha as a " City gourmet ", countless snacks Canglongwohu, twenty or thirty years old all over the streets.
as Changsha heart love - stinky , you do not need to look with your eyes, smell the smell along with the nose on the line!
once, Look sister read a street interview and asked what the favorite foreign friends to eat Chinese food, the results are eye-popping. This thought would be hot pot, barbecue like, ten people did not think eight people are said to be tofu , is also named Changsha stinky!
Well Changsha Where does the magic of tofu? Just let us always say eat "Dark cuisine" foreign friends are folded back!
Look sister specifically checked a lot of information, seems to know a little stinky, the production process is extremely sophisticated !
by the flowing water mushrooms, fresh bamboo shoots, liquor, fermented liuyang made Laid fermentation water, then immersed in old moderate tenderness tofu, over 10 days and then removed with a small finish frying pan over low heat, and then poured spoonful of chili oil, bite, soared straight juice, hot salty flavor. Features
This is tofu First smell smelling odor, smell fine aroma attractive , both fresh white bean refreshing, another aromatic crispy fried tofu, it is no wonder that foreigners never forget the!
eating tofu and then eat string sugar, oil Tuotuo , a one, in the housing Ruannuo crispy mouth look like a knife, tofu mother adults experience. Good appetite can also collect treasures rice ( sugar dumplings, shallot Baba )!
course Kushiage also essential, ribs, chicken wings, loin sprinkled cumin, topped chili oil, adding a can of beer, lose weight or something that does not exist!
to point to the finished oil pigment, Changsha dish is now the preferred xiaonianqing craving, dish many types, as long as five to Larry can, fresh vegetables plus secret sauce, fresh and refreshing, people appetites!
If you feel this is not enough, we might then winded alley bowl scratch jelly . A pouring sesame, peanuts a plus, is the daughter would not trade delicious!
the way, then you can also pack a aunt Mao chicken , their family's chicken really claw entrance, people can not stop!
By the way, I almost forgot East melon mountain Big three - "East melon mountain sausage, lard mixed with the powder, basil peach ginger "
chorizo exciting moment crunchy, not the kind of sense starch, must be sure to eat spicy dip!
tells us to go next to " Dandan hot halogen shop " to buy a bowl of lard mixed with powder , Jiji glutinous rice and beans very fine spicy aroma mixed with lard, a chopsticks down, fragrant lips and teeth!
Finally, again on a " happy taste " basil ginger peach, sounds weird, but peach crisp coupled with sweet basil, there is an unexpected harmony!