Chenzhou, known as the “City of Linyi” in southern Hunan Province, not only attracts visitors from all over with its beautiful landscapes but also enchants people with its unique and rich food culture. Each delicacy is a vivid footnote to Chenzhou’s history and culture. Now, let’s explore the mouth – watering must – try foods in Chenzhou.
Qifengdu Fish Noodles
Qifengdu Fish Noodles are the “top dish” of Chenzhou cuisine, well – known and loved by everyone in the local area. It has a long history, rumored to be related to Pang Tong in the Three Kingdoms period. The making of this fish noodle is extremely particular, with the key lying in the simmering of the fish soup. Fresh silver carp or grass carp is selected. After cleaning the fish, it is fried in a hot oil pan until both sides turn golden brown. At this time, the fish skin is slightly charred, and the aroma is overwhelming. Then a large amount of water is added, along with seasonings such as ginger slices and Chinese prickly ash, and the fish soup is boiled to a milky white color over high heat. This milky – white fish soup is rich and delicious, the soul of the fish noodles. The noodles used in the fish noodles are mostly wet noodles handmade locally, with a smooth and chewy texture. When eating, put the cooked noodles in a bowl, pour on the scalding and delicious fish soup, and then add crispy fried soybeans, tender vegetables, and a little chopped chili peppers. With one bite, first comes the smoothness of the noodles, followed by the freshness and deliciousness of the fish soup spreading in the mouth. The crispness of the soybeans, the freshness of the vegetables, and the slight spiciness of the chopped chili peppers intertwine, creating a rich taste that makes people unable to stop. In the streets and alleys of Chenzhou, Qifengdu Fish Noodle shops can be seen everywhere. The price of a bowl of fish noodles is usually around 10 – 20 yuan, which can not only satisfy the appetite but also start a vibrant day.
Jiahe Blood Sausage
Jiahe Blood Sausage is a special delicacy in Jiahe area of Chenzhou, carrying the unique local food culture. When making this dish, first mix fresh pig blood evenly with an appropriate amount of glutinous rice, salt, five – spice powder, and other seasonings. Glutinous rice plays a crucial role here. While absorbing the pig blood, it adds a soft and glutinous texture to the blood sausage. Then, pour the well – mixed pig blood and glutinous rice mixture into the cleaned pig small intestine. Be careful not to over – fill it to prevent it from bursting during the cooking process. After filling, put the blood sausage in a pot and cook it slowly over low heat. The cooked blood sausage has a ruddy color and exudes an attractive aroma. When eating, it can be sliced and then fried, stir – fried, or steamed. The fried blood sausage has a slightly charred outer skin and a soft and glutinous interior, with a fragrant smell. The stir – fried blood sausage, paired with side dishes such as green peppers and garlic sprouts, has a strong flavor. The steamed blood sausage retains its original flavor to the greatest extent, with a soft and glutinous texture and a mellow taste. In local restaurants or markets in Jiahe, this special food can be tasted. The price of a portion of Jiahe Blood Sausage is about 25 – 40 yuan.
Linwu Duck
Linwu Duck is a well – known delicacy in Linwu County, Chenzhou, with a long history of breeding and consumption. Linwu Duck has tender meat, a low fat content, and is rich in nutrition. There are various cooking methods, among which the most classic are marinating and roasting. Marinated Linwu Duck is made by putting the processed duck into a brine made from a variety of spices such as star anise, cinnamon, bay leaves, and Chinese prickly ash, and simmering it over low heat for several hours. The marinated duck has an attractive color, a strong aroma, and the duck meat is well – seasoned. Every bite can feel the mellow taste of the perfect combination of spices and duck meat. Roasted duck is made by pickling, air – drying, and other processes, and then putting it into a special oven for roasting. The roasted Linwu Duck has a crispy outer skin, showing an attractive golden color, and the inner meat is tender and juicy, with a crispy skin and tender meat, and a fragrant smell. Whether it is marinated Linwu Duck or roasted duck, they are both delicious dishes on the dining table and excellent gifts for relatives and friends. In Linwu and major markets and restaurants in Chenzhou, Linwu Duck can be purchased or tasted. The price of marinated or roasted duck generally ranges from 30 – 80 yuan depending on the size of the duck.
Dongjiang Fish
Dongjiang Fish comes from Dongjiang Lake in Zixing City, Chenzhou. The excellent water quality of Dongjiang Lake provides an excellent environment for the growth of fish. Therefore, Dongjiang Fish has fresh and delicious meat and is rich in nutrition. There are diverse ways to make Dongjiang Fish, such as smoking, frying, and steaming. Smoked Dongjiang Fish is made by pickling the fish with salt, Chinese prickly ash, and other seasonings, and then smoking it with fruit wood. The smoked fish has a unique smoky aroma, firm meat, and the more you chew, the 更香 it becomes. It is a favorite snack for many people to go with alcohol. Fried Dongjiang Fish is fried until golden and crispy, and even the fish bones can be chewed. It is crispy and delicious, very suitable as a casual snack. Steamed Dongjiang Fish retains the original flavor of the fish to the greatest extent. The tender fish meat, paired with shredded green onions, ginger, and steamed fish soy sauce, tastes fresh and is nutritious. Around Dongjiang Lake and in the markets of Chenzhou, there are a wide variety of processed Dongjiang Fish products. The price varies according to the type of fish and the processing method. Generally, the price of bagged Dongjiang Fish snacks is about 10 – 30 yuan, while the price of steamed Dongjiang Fish in restaurants is about 30 – 60 yuan.
Anren Dou Chili
Anren Dou Chili is a characteristic home – cooked dish in Anren, Chenzhou. Although it seems simple, it has a unique flavor. When making it, first wash the fresh chili peppers and stir – fry them dry in a pan. Stir – frying dry can remove the raw and astringent taste of the chili peppers and stimulate their aroma. When the chili pepper skins are slightly charred and become soft, take them out and put them in a mortar. Then, use a special wooden stick or spoon to mash the chili peppers, which is the “dou” process. During the process of mashing the chili peppers, add an appropriate amount of salt, minced garlic, fermented soybeans, and other seasonings. The mellow taste of the fermented soybeans, the pungency of the minced garlic, and the chili peppers blend perfectly. Then pour on a little hot oil, and instantly the aroma fills the air. Anren Dou Chili is spicy and delicious. It can be served as a single dish with rice or paired with other ingredients to make more delicious food. This dish can often be seen on the dining tables of local families in Anren. The cost of making it at home is not high, and the price of a portion of Anren Dou Chili in a restaurant is about 15 – 25 yuan.
These delicacies in Chenzhou are like business cards of the city. Each one exudes a unique charm and tells the story of Chenzhou. Whether it is the fresh and fragrant Qifengdu Fish Noodles, the mellow Jiahe Blood Sausage, the various – flavored Linwu Duck and Dongjiang Fish, or the spicy Anren Dou Chili, they are all worth tasting in person to experience the unique charm of Chenzhou on the tongue.
