Who is the "king" of Hunan cuisine? (below)

Crossing the bridge rice noodles and wordy rice noodles are the same code name for Hunan people. On weekdays, I heard more than one Hunan friend sigh and want to go home. It seems that all their thoughts about their hometown are in a bowl of rice noodles.

The first thing they have to do when they get home is to put on comfortable clothes and pants and talk about powder in the street. Changde is most famous for its raw flour represented by Changsha.

The typical Changsha shredded pork powder is a kind of underwater powder cooked in a boiling pot, which has no spicy taste before serving. A spoonful of bright red broth shows the sweetness of chicken soup. The owner of every noodle restaurant is very tolerant and gives the decision to the diners. Several cans of chopped pepper, pickled mustard tuber and sour beans were quietly taken away by the counter. There is a sense of freedom and relaxation from the inside out.

Changde rice flour is squeezed with essence, beef is soft and rotten, pigs are chewy, and spices can't cover up the taste of meat. On the contrary, the meat is full of rice flour, which is still a little sweet and accurately delivered to the entrance. Occasionally, it will be wrapped with some green onions, which tastes by going up one flight of stairs.

The practice of fried noodles in Liling, Zhuzhou focuses on the temperature of a chopstick. Pour the cold oil into the eggs, then fry them quickly, followed by the bean sprouts. Stir-fry with Chili powder, salt and soy sauce after half-cooked, and sprinkle a handful of onions before boiling. A fried powder is sacred.

Du Qifeng fish meal in Chenzhou is famous for its cool breeze.

But in fact, it is very intense and hot. A bowl of fish meal soup makes people sweat. Coupled with the silver carp stew killed first, five local L-7 peaks pass through the fish meal, which is famous for its cool breeze, but it is actually very fierce and hot. A bowl of fish meal soup makes people sweat. Add the silver carp soup that was killed first, with five claws facing the sky. Chili oil fried with Chili powder and two spoonfuls of tea oil are the bottom of fish soup, as well as fish meal in Hengyang, reed powder in Yongzhou and sphygmomanometer powder in Xiangxi. If you want to list, I'm afraid you have to list dozens. No matter which bowl, Hunan rice noodles are the softest part in the hearts of every Hunan person, lingering homesickness. China is hot because of Hunan, and life is hot because of coriander. What kind of food can best appreciate the local flavor in your heart? Talk to Naomi in the comments section.

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