What are the specialties of Hengyang, Hunan?

Hengyang Specialty 1:Pai Lou Soup Dumplings

Lou Soup Dumplings is a traditional snack in Hengyang, Hunan. With rice as the main raw material, it is made into soup dumplings with traditional production technology, and then accompanied by five-spice powder, white pepper and green onion. The made soup dumplings are bright and white, soft and slightly spicy.

Hengyang Specialty 2:Fish Flour

Fish flour is a traditional snack in Hengyang, Hunan province with a very long history. It became very famous in the 20th century and is now one of the rice noodles often eaten by Hengyang people for breakfast. Its production process is delicate, using fresh fish and rice noodles as the main ingredients. The soup should be thick and the temperature should be moderate. The fish noodles produced are rich in nutrients, flavorful and the soup is delicious.

Hengyang Specialty 3:Shihuoyao Baklava

Shihuoyao Baklava is a traditional snack in Hengyang, Hunan Province, with a very long history. According to records, it has a history of more than 100 years. It is made with fine workmanship, flour and sugar as the main ingredients, and made in the traditional way. The baklava is crispy and delicious, and also contains rich nutrition.

Hengyang Specialty 4:Hengyang Lotus Leaf Covered Rice.

Leaf rice is a traditional snack in Hengyang, Hunan province, with a very long history. According to records, it has a history of thousands of years, and the production method is complicated. Rice and lotus leaves are used as the main ingredients, together with lean meat, barbecued pork, shrimp, chicken and duck. It is made by traditional production methods. The lotus leaf covered rice produced is oily, fragrant, soft and refreshing.

Hengyang Specialty Five: Changning Cold Noodles

Changning Cold Noodles is a traditional famous food in Hengyang, Hunan Province. According to historical records, Changning cold noodles have a history of more than 1,000 years, the production process is very delicate. It is made from the kernel of the jelly vine produced in the local mountains. When you eat it, you can mix it with sugar, vinegar, garlic paste, chili and other seasonings. It tastes spicy, sour and delicious.

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