Shaoyang Featured Food:
Baoqing Pork Blood Balls
it is a traditional dish of Shaoyang. It starts from Kangxi Period in Qing Dynasty, and has a history of several hundred years. The major material of Baoqing pork blood balls is bean curd. Dry the bean curd with gauze. Crumb it. Cut the fresh pork into sticks or cubes. Add some pork blood, salt, pepper, sesame oil, monosodium glutamate and sesame. Mix them and make balls as big as steamed bread. Dry them under the sunshine for several days. Smoke them with wood fire. The longer it is smoked, the more delicious it is. Some people make a hob and set on fire wood powder, grain husk, chaff or charcoal. The balls can be eaten when they are day. It can be preserved at least in half a year. Cook them and cut it into pieces, it is a good dish of cold cuts when treating guests.
it is one the eight precious vegetables in China. According to Chinese Academy of Medical Sciences, the daylily flower in Shaodong has rich content of proteid, fat, carbohydrate, autunite, phosphor, iron, carotene, lactoflavin, which are higher than that of tomato and other common vegetables. Daylily flower is good for stomach and eyes. Cook soup or pork with daylily flower is very delicious. Maternity recipe always has steamed crucian with daylily flower and braised chicken with daylily flower.
clear the intestines of the shrimp, cut the antenna and claws, cut the shrimp into two or three parts and fry it in oil until done. Add garlic and fry it. Add tomato juice and seasoner. Serve it in plate.
Salt Fish Head And Bean Curd Soup
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