Changsha xian gourmet

Xiang Lian silk, liu de Fang glutinous rice balls, fragrant powder, raw smoked large yellow croaker, kumquat cake, dry pot duck Jiao, winter vegetables, etc. 1. Silk Xianglian: Silk Xianglian is a delicious traditional name and belongs to Hunan cuisine. 2. Liu Tangyuan: Liu Tangyuan is a famous snack in Changsha, which is exclusively operated by Liu Tangyuan Store.

The food in Changsha County includes shredded pork with Xianglian, liu de Fang glutinous rice balls, Hunan powder, raw smoked large yellow croaker, kumquat cake, dry pot duck Ming and winter vegetables.

1. Silk Xianglian: Silk Xianglian is a delicious traditional name and belongs to Hunan cuisine.

2. Liu Tangyuan: Liu Tangyuan is a famous snack in Changsha, which is exclusively operated by Liu Tangyuan Store.

3. Hunan powder: also known as Nanfen, named after its origin in Hunan. Xiangfen is as famous as Shandong Longkou fans and Beijing Qinghe fans, and sells well in domestic and foreign markets.

4, raw smoked large yellow croaker: raw smoked large yellow croaker is a famous Hunan dish, a famous dish, smoked with fresh yellow croaker, fresh and tender, good color.

5. Kumquat cake: Kumquat cake, also known as kumquat flower, belongs to the candied fruit category and is one of the traditional famous products in Liuyang, Hunan. Money orange cake smells delicious and retains the original ingredients of fresh kumquat.

6, dry pot yellow duck call: yellow duck call is a wild fish in Xiangjiang River, Hunan Province. The local place name in Hunan is also called "Huang Yagu" (Huang Yagui is often written in Hunan works). Some places are also called small yellow croaker. Because it made a sound like a yellow duck when it was fished out of the water, it was given such a name that had nothing to do with fish.

7. Paidong cuisine: Paidong cuisine is named after harvesting and processing fresh Paidong cuisine (also known as mustard and fresh potherb mustard) in winter. With the historical habit of Hunan people's love of soup dishes, winter dishes with unbroken chlorophyll, green color and fresh flavor have emerged.