China News Service, September 17th, an outdoor food fun reality show "Check in!"
"Food Group" is currently on the air.
In this episode, the food group came to Changsha, Hunan, which is full of spicy and delicious flavors. Ding Yuxi, Liu Yuxin, Yang Di, Zheng Kai and guest Meng Jia will embark on a two-day and one-night gourmet check-in trip here.
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Speaking of Changsha, what do you think of first?
The first thing that comes to mind must be the spicy and delicious dishes that strike the taste buds.
Stinky tofu, flavored shrimp, and Changsha rice noodles are all over the world. This is the deepest impression many people have for Changsha cuisine.
In the minds of Changsha people, a bowl of rice noodles for breakfast is definitely one of the "wake-up powers". Changsha rice noodles have also developed many ways to eat them, such as soup noodles, fried noodles, mixed noodles, braised noodles... from soup to yard. From the production of rice noodles to cooking, every step before the rice noodles is served is absolutely unambiguous, and every detail contains the spirit of the old Changsha: to have rules and be truthful.
Another snack in Changsha also runs through this program, which is Changsha stinky tofu.
The trio of Yang Di, Zheng Kai and Meng Jia, who holds the stinky tofu card, tried to use the name of passersby to name the stinky tofu, but made frequent mistakes; while Ding Yuxi and Liu Yuxin were surrounded by stinky tofu.
As a snack all over the country, stinky tofu has many methods. Among them, Changsha stinky tofu is a well-known method in the country. Changsha stinky tofu is fresh and spicy, crispy but not sticky, tender but not greasy. , The soup poured in it is the finishing touch to the whole snack.
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In Changsha, pepper is definitely an indispensable condiment for Hunanese cooking. "Spicy" is a main flavor of Hunanese's diet. It forms the fragrance represented by chopped pepper fish head, hot pepper fried pork, sauced duck, etc. Spicy and tender Hunan cuisine flavor.
In addition to the spicy flavor of Hunan cuisine, there are actually other cooking methods that are not known to ordinary people.
Just as Changde Bozi Dishes broke this inherent impression. The soup conducts heat, and the way of cooking food is like a hot pot. This ancient cooking method ensures the color, fragrance, taste, and flavor of the dishes. It retains the simple legacy of the ancient ancestors "dining food culture".
In this program, the members of the food group were moved by the enthusiasm and vitality of Changsha. During the check-in process, they gradually increased their understanding of Changsha cuisine and local culture, enough to allow everyone to see the charm of Changsha cuisine and culture.