Fried stinky tofu-water tofu made of soybeans, soaked in special brine for half a month, then fried with tea oil, supplemented by sesame oil and hot sauce. It has the characteristics of "black as ink, fragrant as alcohol, tender as crisp, soft as velvet", and is named after its odor, which is different from other brines. Smells bad, tastes good, and is crisp outside and tender inside. This is because there are many excellent raw materials such as fresh winter bamboo shoots, Liuyang douchi, mushrooms and fine liquor in the brine, so the taste is particularly fresh and fragrant. Another famous snack in the Palace of Fire-Sister jiaozi. It uses glutinous rice as the main raw material, which is divided into sugar stuffing and meat stuffing. The sugar stuffing is made of Beiliu sugar, osmanthus sugar and jujube meat. The meat stuffing is pork with pork belly and mushrooms. The meat stuffing is shaken with water soaked in mushrooms and tastes mellow and delicious. Modelling, jiaozi with minced meat is pomegranate-shaped, and sugar dumplings are flat peach-shaped. On festive days, sprinkle some red silk on the sugar dumplings to match with the white jiaozi, which is very pleasing to the eye. Dragon fat pig blood-Dragon fat pig blood is named after its special and meticulous processing. Like dragon oil and chicken oil, it is another famous snack of Huogong Palace. The selected pig blood is hand-slaughtered, with dried pepper, winter vegetables and sesame oil, which is spicy, delicious, smooth and delicious. Jiaozi with salt and pepper-one of the famous snacks in Huogong Palace-takes refined flour as the main raw material, supplemented by pepper, sheep fat, refined salt and sugar. The silk strips are uniform in thickness, crisp in texture, sweet and salty in taste, unique in shape, fan-shaped and pillow-shaped, and are both snacks and food. Heji rice flour is a kind of flavor food with rice as the main raw material. Changsha citizens often use it for breakfast. Its processing technology is soaking white rice, grinding and scalding, then shredding vermicelli, boiling in a pot, adding lard, monosodium glutamate, chopped green onion, soy sauce, Chili powder (oil), shredded pork, pork bone soup, etc. , enjoy the reputation of "white as jade, soft as silk". Xiangchun Street and Heji Rice Noodles are the best noodle restaurants in Changsha. The vermicelli made is softer and tougher than those in other stores, and it is not broken or rotten. The oil code is serious, the price is cheap and it is very popular. An Deyu Steamed Bun An Deyu Tea House is located in Huangxing South Road, downtown. The steamed buns made here pay attention to the selection of materials, and the stuffing of sugar packets is accompanied by white sugar or sweet-scented osmanthus sugar, which tastes sweet. Meat buns are stuffed with pork and lean meat, with mushrooms, frozen stuffing and monosodium glutamate. It tastes oily but not greasy, very fresh and tender. The production is also very complete. Thin skin and big stuffing, beautiful appearance. Once steamed, its color is white and elastic. The varieties include meat stuffed buns, pickled cabbage buns, three fresh buns, yaozhu buns, assorted buns, barbecued pork buns, shrimp buns and so on. The silver silk brain pulp roll is exquisite and unique, especially valuable. An Deyu steamed stuffed bun has a business history of 100 years. Changsha people have a saying that "the noodles in Yang Yuxing, the ducks in Xu Changxing and the steamed buns in An Deyu taste good", praising the famous snacks in these restaurants. Wonton Wonton Wonton Wonton Wonton Wonton Wonton Store is in the south gate. It uses Fuqiang powder as raw material, and the skin is rolled very thin. It is as thin as paper, as soft as satin, and it tastes tough. The stuffing is made of fresh pork leg lean meat, with appropriate amount of fat, ground into paste, and then mixed with a certain proportion of water, salt and monosodium glutamate. Add the meat and stir it vigorously until the paste is filled with water. The stuffing made in this way is crisp but not rotten, tender and loose. Wrapped wonton is wrinkled and tight when cooked. Because the skin is as thin as gauze, it is called wrinkled wonton. Its soup is clear soup with winter dishes, which is delicious. Now that the store has been renovated, customers are constantly coming. Yang Yuxing Noodles Yang Yuxing Noodle Restaurant is located in Jiefang Road, and its noodles have a long-standing reputation. It is characterized by paying attention to reasonable material selection and fine production: paying attention to seasoning. For example, noodles pay attention to freshness, the water for cooking noodles is wide, clear and open, and noodles are made on demand, fresh and delicious. There are fried sauce, sauce, shrimp, crab roe, scallop, three fresh, shredded chicken, hot and sour and other varieties. Glutinous rice zongzi is a folk snack, which consists of glutinous rice 1000 g, 3 g of soda ash, 500 g of fresh Polygonum cuspidatum leaves and a proper amount of sugar. First, clean the glutinous rice, soak it for half an hour, and then remove it and add alkali. Then blanch the fresh leaves of Polygonum hydropiper in boiling water 10 minute, cut off the pedicels, fold the large and small leaves into a cross-shaped frame, tie them into bundles with ropes, and soak them in clear water for four or five hours to remove the astringency. Then the Polygonum leaves are folded into triangular barrels, filled with glutinous rice, wrapped in water chestnut shape, tied tightly with fine hemp rope, boiled in a pot for about two hours, cooked thoroughly, and eaten with white sugar, which is fragrant and delicious. There are many varieties of mung beans, red beans, lotus seeds, ham and so on. Zongzi is a festival food for the Dragon Boat Festival in Changsha in May. Eating zongzi is also a traditional custom to commemorate the great patriotic poet Qu Yuan. Labor Square: Wang Wu's Son.