Hunan, one of China's eight major culinary It has a long history, has been formed as early as the Han Dynasty, cooking skills have a very high level. Hunan dishes are good fragrant hot and sour, rich flavor, while people are sweating at the same time too spicy while hooked in the Western trip, we naturally can not miss the food here, eat this food will catch it on the road.
Changsha's century-old Huogongdian Changsha is a hot sauna day to meet us, get off the train in the cool at the moment it has been hot and wiped out the first day does not seem smooth, the car first, then we would somehow not a bad start, so and so on for twenty minutes transfer; morning program is to Mawangdui, the result because it is summer, the museum left a lot of votes to students, can only lead us to the time of the vote received three p.m., and we went to the afternoon Zhangjiajie helpless, and the body of a woman missed the Mawangdui The first morning so later, a little depressed, but think of the first Dayton Hunan noon, and I feel good up lunch in Changsha, the century-old - - Huogongdian.
Dry tofu To Changsha, how can less tofu dry? This stuff smells foul, tastes fragrant, and Beijing's tofu with the same purpose.
Fish head Second non-fish head is none other than heavyweight dishes. After every meal almost every dish, but do taste but each is different, have their own characteristics. Huogongdian do is double- color fish head, red and green colors give viewers a appetite.And although the green and red peppers are hot, but the taste is distinctive.
Sugar Baba Oil I will introduce a more distinctive dishes: sugar, oil Baba. Sweet and waxy, very much.
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This chapterfrom the:China Travel and Tourism Guide (http://www.u86.net),visit the above web site.