Introduce the composition of Youxian specialty snacks.

Youxian rice noodle is a specialty of Youxian County, Zhuzhou, Hunan Province. Youxian rice flour is a kind of local characteristic rice flour in Youxian County, Zhuzhou City, Hunan Province. Its taste is delicate, refreshing and tender, and its eating methods are diverse, which is very popular. Youxian powder, commonly known as rice noodles, is also made in this way. Mainly using rice as raw material, it is made into small strips through soaking, cooking, layering and other processes. Its texture is flexible and elastic, it doesn't paste soup when cooking, and it is not easy to break when frying. It is smooth and delicious when cooked or dry-fried with various dishes or soups.

Second, Youxian tofu

Tofu in Youxian County is very famous, such as dried fragrant fruit, tofu with peach leaves, tofu with water in Huangtuling and oily tofu in Yajiangqiao. It is popular because it is fresh, tender, smooth, fragrant and delicious.

Three. Youxian Xiangganbo

Xiang-Gan-Bo in Youxian County is a local specialty. Xianggan is a kind of dried bean curd, which is made of pure soybeans. It is said that there is no additive, and it is made by traditional technology. Cooking is made of pottery bowls, and it is said that the dry fragrance produced by this method is more mellow. The main ingredients of this dish are local pork, green pepper, red pepper and celery. Spicy and chewy.

Four, Youxian blood duck

Slaughter the strongest and freshest ducks in the area, and let duck blood drip into the bowl filled with cooking wine. The duck is shaved and cut into pieces, then fried with ginger, red pepper and garlic cloves in an oil pan, stewed with fresh soup until dry, and finally the whole duck blood is poured on the duck block, fried while pouring, and then put into the pan. Duck blood is smooth, clear fire is toxic, and duck meat is extremely fresh and tender.

"Youxian blood duck" is a delicious dish made from Youxian duck. Take the ducklings whose growth period is only about two months, and draw blood well when they are slaughtered. There are also exquisite methods. First put the right amount of water and salt in the bowl, and the amount of salt must be just right. Because of less salt, duck blood is hard to thicken, and more salt is salty and black. The cook cut the duck's neck, hung the duck's feet upside down and let the duck bleed into the bowl. After the duck blood is exhausted, it should be stirred immediately to achieve the blending of water, salt and blood. Chopsticks can stir up the sticky duck blood.

Five, Youxian Chili sauce

Hot sauce originated from Hunan and Hubei, and is a common seasoning in Hunan and Hubei cuisine. The traditional production method is to clean fresh red pepper, air-dry its surface moisture, chop it into fine particles, then add a certain proportion of ginger rice and refined salt, mix well, put it in a jar, and seal it for about half a month. In recent years, hot sauce has been widely used in major cuisines, resulting in a series of chopped pepper dishes, such as steamed fish head with chopped pepper, eggplant with chopped pepper, tofu with chopped pepper and so on.