Changsha features snack Liuyang Steamed vegetables
Changsha in Hunan Liuyang steamed is a traditional cuisine, according to legend originated in the Ming Dynasty, after 500 years of development. To evaporate wax cuisine, basic dishes are: dry wax beans steamed diced, steamed ham, chop pepper steamed potatoes, steamed wax Tujia meat, steamed egg, steamed eggplant, steamed dried beans, steamed taro, white and steamed tofu, dried tofu, tofu yellow, black tofu, tofu, tofu white sand, halo curd, steamed green pepper and the like. Liuyang steamed practice quite a lot.
According to legend, Sun Simiao of the Tang Dynasty, Sun hidden mountain hermit Liuyang, the "Prescriptions", "Qian Jin Yi Fang", like eating steamed vegetables, but also silly study the nutritional value and efficacy of steamed live 101 years old; and fireworks founder Li Tin, also steamed dinner to watch fireworks folks. And according to legend, in 1927, the city of Liuyang text home to fellow "Liuyang steamed" in honor of Mao Zedong and the Autumn Harvest Uprising realignment of forces; in 1955, 1 in honor of the generals to the Liuyang steamed Tianshan "eight thousand Hunan Women."
As the saying goes, where there Liuyang fireworks, there is Liuyang steamed! Liuyang man known as "free food is not steamed," said. Liuyang tempeh, made out of delicious steamed chopped hot pepper, has been accepted by more and more people. In recent years, the number of restaurant Liuyang steamed significant increase. Currently, the city of Changsha Liuyang steamed restaurant has more than 1,000, Tan Area of more than 3,000 business outlets, and even Beijing, Hubei, Jiangxi, Guangdong and other places are active in Liuyang steamed figure. Small steamed Liuyang, made a turnover of 260 million yuan of large industry.