When Visiting Hengyang in Spring, Don’t Miss These 4 Snacks – Missing Any One Is Like Wasting Your Trip
Seeing spring almost halfway through, are you still regretting not implementing your travel plans? Don't worry, the upcoming Qingming Festival will give everyone a chance to relax. Yesterday, my colleague went to Hengyang for a trip to experience the scenery and delicacies of Hengyang. So, do you know which famous snacks you shouldn't miss when traveling to Hengyang in spring? Basically, if you miss any of these kinds, your trip to Hengyang would have been in vain,
Sea Eggs ()
First of all, let's talk about Hengyang's Sea Eggs. Many people might find it strange – Hengyang isn't by the sea, so how could there be 'Sea Eggs'? Let me explain. Hengyang's Sea Eggs aren't made with seafood; they're made of duck eggs, wood ear mushrooms, shredded fatty pork, lotus root, and shredded winter bamboo shoots. The name 'Sea Eggs' comes from the fact that the ingredients are incredibly diverse, symbolizing 'a sea that can hold everything',
Lotus Leaf Rice ()
Secondly, there's Lotus Leaf Rice. This snack has a very long history in Hengyang. According to records, Lotus Leaf Rice appeared as early as over a thousand years ago. Although its taste was not as rich as it is today, it was still quite good. Because of the immaturity of the old craftsmanship, Lotus Leaf Rice was simply made of rice and vegetable oil. Nowadays, Lotus Leaf Rice has many meat fillings, making its taste richer,
Crispy and Thin Mooncakes ()
Next is Crispy and Thin Mooncakes. Those who know Hengyang well should be familiar with Crispy and Thin Mooncakes. It has a history of nearly a hundred years. Every Mid-Autumn Festival, Hengyang's Crispy and Thin Mooncakes shine brightly. However, besides the Mid-Autumn Festival, you can also eat Crispy and Thin Mooncakes when you visit Hengyang, and the taste is even better, and the price is even cheaper. So, when you travel to Hengyang in spring, don't forget Hengyang's Crispy and Thin Mooncakes,
Master Chu Chili ()
Do you feel that the name is a bit strange? It's actually related to its inventor. The inventor's real name was Wang Chuan Shan, also known as Master Chu. Because of the extremely difficult living conditions, he researched a food himself. He fried rice flour, then ground it, and added a little seasoning before putting it in chili peppers, then sealed it for storage. When he wanted to eat it, he took a piece out and fried it golden brown in oil. Although it wasn't a meat dish, it was as delicious as any fish and meat we eat today. Can you imagine ignoring such a delicious food when you're in Hengyang?,
Source: Old Tang Goes Around the World
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