Shennong Artemisia sinensis is mainly made from artemisia and rice flour. First, the artemisia seeds collected from the low-land wilderness are minced, soaked, juiced, dried, and mixed with glutinous rice flour and water to make a round blemish. In the production process, according to personal taste, add eggs, ginger, garlic, red pepper, etc., steamed in a steamer to the inside and outside to soften, or fry in a pan to the edge of the golden brown. It can be eaten cold and hot, tastes soft and fragrant, tastes fresh and beautiful, and has the effect of lowering the three high, moistening the intestines and moistening the lungs. It is the most local food.

Huayue Scallion Roll is made with fine craftsmanship, and the surface preparation and frying heat are very particular. First prepare high-gluten flour, glutinous rice flour, sticky rice flour, sugar, baking powder, salt, egg, chopped green onion and water into a paste. Then put the peanut oil into the pan and cook until it is 70%. Put the noodle into a special mold and fry. To the golden yellow to remove the plate. Its color is bright yellow, the onion is fragrant and oily, and the outside is crispy and crispy. It is now eaten now, suitable for all ages.

Furong Qiwei tofu texture is delicate and tender, shiny, pure taste, delicious and delicious. The above good lactone tofu is the main material, rich in protein, fat and carbohydrate. It is made of high-temperature frying, and the production process is exquisite to reduce the loss of protein, so that the water retention rate of tofu is improved, clean and hygienic, and the taste is excellent. Regular eater, good for the gas, clear lung and health.

Pan-fried traditional rice cake is an easy-to-learn homemade pasta made from a selection of rice from the Liuyang rural rice. Its color is white, soft and sweet, and the meat is delicious. It is a snack in summer and autumn, with unique flavor and high nutrition and health care functions.

The main raw material of the characteristic sugar oil glutinous rice is Ningbo glutinous rice flour and sugar. The production process is exquisite and has a special manufacturing process. Golden crisp, sweet but not thick, oil but not greasy, soft, soft, attractive color, healthy nutrition, attracting appetite.

The sisters are made from glutinous rice and ground into fine powder. They are stuffed with fresh meat, mushrooms, sesame oil and other raw materials. They are made into a long flat cone with a pointed top. After steaming, it is like a delicate white jade pagoda. The fragrance is not greasy, the meat stuffing is fresh and mouthful, and has a unique flavor;

The brain pulp is a famous local traditional snack in Changsha, Hunan. The stuffing heart made of half-fermented dough wrapped with pork fat and white sugar is steamed. The product originated in Xiangtan City. Because of its sweet and mellow taste, soft texture and excellent taste, it was welcomed by consumers. Afterwards, it was widely used in various places in Hunan. Although its name is not a brain, it is actually a lard, not a real brain, the entrance is instant, and the cheeks are fragrant.

Hunan stinky tofu is a famous name for Changsha, and local people in Changsha are also known as stinky. The color is black, the outside is tender and tender, fresh and spicy. Crisp and not sticky, delicate and not greasy, the first smell of odor, scent and scent.

Sugar tart is a traditional place in Changsha City, Hunan Province. The price of sugar oil is cheap. The main raw materials are glutinous rice flour and sugar, but its manufacturing process is exquisite and has a special manufacturing process. Although it can't be elegant, it can't compete with Shanzhen seafood and shark's fin bear. But because of its cheap identity, it can enter and exit the ordinary people's home, and it is loved by the people and becomes a snack that the folks never eat.

Hunan rice noodles refer to the characteristic rice noodles in Hunan Province. It is easy to store, delicious, and easy to cook. It is one of Hunan's favorite breakfasts. It has four major mainstreams: Changde rice noodles, Changsha rice noodles, Xiangxi rice noodles and Xiangtan original stone grinding rice noodles.