Xiangtan Featured Food:
People in Xiangtan, Xiangxiang, Shaoshan all have a tradition of making bacon. it goes as following: After midwinter, slice the fresh meat into bars, first preserve them with salt for two or three days, then air them, finally bake them into yellowness with the smoke by burning the bran, shriveled grain, wood bits, peanut shell. December is the best time to make the bacon, which is also called winter bacon. Winter bacon is fragrant and tasteful, for it is not as fat as fresh meat. It is very popular with consumers.
Family Mao Dish And Leader Feast
The cookbook and menu include residential dishes as mussel baked with green mushroom, vegetable heart favored by Mao Zedong, Zhou Enlai, Liu Shaoqi, Zhu De, Chen Yun, and Ye Jianying; Zhejiang Cuisine as Crab-powdered Lion Head, Dried vegetable braised pork, Beancurd cooked in box which were favored by leaders; traditional grossness snacks as millet congee, little battercakes, baked pachyrhizus; and famous dishes such as peal crab, arhat shrimps, crab power soup which were ever served in Hangzhou to state guests such as Kim Il-sung, Ho Chi Minh, Nixon. Family Mao Hotel now has a good reputation all over the world and its dishes are becoming increasingly popular.
Snack In Shaoshan
There are plenty of rivulets and ponds everywhere in Shaoshan, where grows quantities of fishes as carps, Big Head Fish, herrings, grass fish, turtles, shrimps, Wuchang Fish favored by Chairman Mao, loaches, eels. The famous snacks in Shaoshao are Fried Loach, Loach with Towel gourd, Stir-fried Eel with Celery, Stir-fried mud frog with chilli, Crucian baked over a slow fire, Braised Furong Fish, smoked fish, and braised turtle which is most rare and famous.
It is also a very common cole in every local family of Shaoshan. The local people like hot and acid sour food, so every family has a jar to sore pickle, the sour water is made of the cooling boiled water added into salt, sugar, rice wine then ferments.
Stewing Bamboo Shoot And Mushroom With Oil
This dish got group gold cup prize in the fourth national cooking competition. First cook the tips of the winter bamboo shoot and cut them into a shape of palm, wash the mushroom. Then add seasoning. Finally stew in soup for 20 minutes. It combines the delicateness and freshness of the bamboo shoot tips and the pure fragrance of mushroom.
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