What delicious snacks are there in Hunan?

Hunan is a city that means a lot to us in China. Our great leader Chairman Mao has a close relationship with Hunan. In our impression, Hunanese people like spicy food. Even during the Anti-Japanese War, Hunanese people still loved spicy food. Without chili peppers, even the food would lack flavor. Whether it is fresh peppers or dried peppers, peppers are indispensable in cooking. When it comes to Hunan snacks, the one we are most familiar with is definitely stinky tofu, which tastes delicious. So what other delicious snacks are there in Hunan?

Hunan snacks not only have a long history and unique taste, but also a wide variety. The fried stinky tofu, triangular dried tofu, scallion oil cakes, fried dough sticks, double swallow wontons, etc. that we usually like to eat are all representative of Hunan's special snacks. Today we will review Hunan’s famous snacks.

1. Stinky tofu is a fermented tofu product that is popular throughout China and even other parts of the world, but the production and eating methods vary greatly from place to place. Stinky tofu has always been a very popular snack. You can smell its stench from far away on the street and you can see its presence. But it tastes delicious in the mouth. The characteristics are crispy on the outside and tender on the inside, with a fresh, fragrant and slightly spicy taste.

2. Sugar-coated baba is a famous snack in Hunan . Although it is cheap, it has become part of ordinary people's homes and has become a snack that people never get tired of eating, although it cannot be compared with delicacies from land and sea, shark fins and bear paws. But it seems that Changsha people have a special feeling for it. No matter whether they are rich or poor, they have all eaten the three-cent sugar-coated glutinous rice cake and felt that it was so wonderful.

3. Double-eyed wonton is a famous snack in Changsha, Hunan . It is named so because the meat filling is made of fresh pork chop and leg meat, and the wonton skin is rolled as thin as gauze and shaped like a swallow's tail. The wontons cooked in the pot are swollen with meat fillings, and the tails are wrinkled with gauze-like folds. They taste fresh and tender, and are a good match for meat and vegetables. They melt in the mouth. The wontons served on the table are wrapped with wonton skins as thin as cicada wings, with fresh and tender red wonton fillings floating in the bowl. They are crystal clear and tender, just like the skin of a concubine, someone joked.

Flavored shrimp, also known as Changsha flavored shrimp, spicy crayfish, spicy crayfish, thirteen-spice crayfish, or even simply called Ma Xiao. It belongs to Hunan cuisine, which is developed from local cuisines such as the Xiangjiang River Basin, Dongting Lake area and western Hunan mountainous area. The color is bright red and the taste is spicy and fresh.

This is how the sister dumpling got its name. It is porcelain white in color, crystal clear, and small and exquisite. The sugar-filled dumplings are sweet and fragrant but not greasy, while the meat-filled dumplings are fresh and tender. It tastes glutinous and soft, with a unique flavor.

It is made of glutinous rice as the main ingredient, and is divided into two types of fillings: sugar filling and meat filling. The sugar filling is made of Beiliu sugar, osmanthus sugar, and red dates; the meat filling is made of fresh pork belly, paired with shiitake mushrooms, and the meat filling is shaken with the water used to soak the shiitake mushrooms, so it tastes mellow and delicious. In terms of shape, the meat-filled dumplings are in the shape of pomegranates, while the sugar-filled dumplings are in the shape of peaches. On festive occasions, some red silk is sprinkled on the sugar-filled dumplings, which contrasts with the white color of the dumplings and is very pleasing to the eye. If you use rock sugar, it will have a stronger heat-clearing effect.