Hunan, one of China's eight cuisines. 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, while spicy, while hooked. In the Western trip, we naturally can not miss the food here, in this way to eat the food will catch it.
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, first take the car somehow we have not switched on the bad, and so on for twenty minutes then transfer; morning program is to Mawangdui, the result because it is summer, the museum left a lot of votes to students, led us to three in the afternoon when only the votes received, and we went to the afternoon of Zhangjiajie. Frustration, and missed the Mawangdui woman's body. So passed on the first morning, a little depressed. But think of first Dayton Hunan noon, and I feel good together. Lunch is in Changsha, the century-old - Huogongdian.
tofu dry to Changsha, how can less tofu dry? This thing smells foul, and taste fragrant, and Beijing's tofu with the same purpose.
fish head second heavyweight dish is none other than non-fish head. After every meal almost every dish, but do taste but each is different, have their own characteristics. Huogongdian do is color fish head, red and green colors make people read the appetite. The green and red peppers are hot though, but the taste is distinctive.
sugar, oil Baba re-introduce a more distinctive dishes: sugar, oil Baba. Sweet and waxy, very much.
Photo source: the_air Sina blog
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