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Episode4-- Changsha, stinky tofu & crayfish
S: Hello, everyone, this is The foodie road！We are Sunny and
L：Lucia！
S: So~ Lucia, What were you looking at? So infatuated.
L: I am drawn to the live broadcast on TikTok, and this TikToker is visiting the food street and there are a lot of delicious food!
S: Wow, sounds fantastic, so Is it the morning market in Northeast China? Or is it the night market in Changsha?
L: It's the night market in Changsha! There are huge crowds of people. The streets were humming with life, and the whole street is filled with all kinds of delicious food and snacks! Have you ever been to Changsha before?
S: Of course I have! It's very close to my hometown and can be reached in an hour and a half by plane.
L: Actually, Changsha is also not far from my hometown, It is very convenient whether take the high-speed train or the plane.
S: That's right, as the capital city of Hunan Province, Changsha has very convenient transportation and many geographical advantages. Changsha is one of the most important transportation hubs in China, so every peak tourist season, Changsha will definitely becomes the first choice for everyone in China to travel.
L: Yes, but I haven't been there once. So, Sunny, have you been to any places in Changsha that left a deep impression on you?
S: Sure! At that time, I went to the HuangXing Road Pedestrian Street. It is one of the busiest and most beautiful walking streets in Changsha, where you can find all the Changsha cuisine that you could imagined about.
L:Then you must had the Stinky tofu right? That’s the signature food in Changsha.
S: Of course! As a traditional snack in Changsha, I saw at least ten different shops selling the stinky tofu in that food street!
L: Oh my goodness! However, when I first learned about Stinky tofu, I was very resistant, because can you believe this, guys? the cover of the Stinky tofu is black! and I thought it smelled very awful and tasted weird.
S: Ha ha ha, that’s because black soy beans are added to the Stinky tofu when it is cured. It is not completed until the tofu becomes gray, which is why Changsha stinky tofu is black. As for why does it smells strange? It's because its brine is made from seasonings such as winter bamboo shoots, Luzhou-flavor liquor, and shiitake mushrooms. Then soak the hairy tofu in the brine to ensure that the Stinky tofu has a strong taste. After pickling, the tofu is fried in an oil pan, which requires a high level of skill from the chef. Because it is necessary to make the surface of tofu crispy while keeping the inside of tofu tender and smooth. After many little bubbles appear on the skin of the Stinky tofu, it can be plate.
L: Ew... sounds gross......And we are gonna eat it directly after it's fished out?
S: Of course not. The Stinky tofu after cooking needs to be matched with sauce to taste more delicious. The production of ingredients is also very meticulous, including capsicum frutescens, white sesame, scallions, sesame oil, and chili oil. If you like to eat cilantro, you can also add some.
L: Oh no! I am cilantro hater! But for the delicious Stinky tofu, I can try once ha ha ha! By the way, the crayfish in Changsha is also very famous. Sunny, I believe you must have tasted it, haven't you?
S: Sure thing! The most classic is Changsha taste crayfish. Paired with perilla leaves and fried lotus root strips, it's spicy and delicious, very satisfying. I still often miss that taste even now!
L: What about tourists who can’t handle the spicy food? Do you know any other flavors to recommend?
S: Sure it does, the second most famous flavor is the garlic crayfish. Firstly, chop the garlic into paste. Put oil in the pot, then add garlic and stir fry until the garlic puree turns golden yellow. Turn off the heat. Finally, add soy sauce and oyster sauce, mix well to form garlic sauce, pour over the crayfish, and the delicious garlic crayfish is done! Usually, after finishing the crayfish, there is still some garlic sauce left on the plate. Changsha’s local people usually choose to boil a bowl of clear water and pour the garlic sauce on the noodles, making it another delicacy. Crawfish and Stinky tofu are moreish. I don’t think I could ever get sick of them, so I even eat them almost every day when I was in Changsha.
Silent...
S: Hey, Lucia, are you listening ?
L: Oh! Sorry! I am booking a train ticket to Changsha. Could you repeat what you just said?
S: Oh, come on! After the end, listen to the podcast once! Let's wait for you to experience the rest yourself in Changsha!
L: Okay. Then, guys! We have prepared a surprise for the next podcast, which is...
S: Okay, let's end today's podcast here! See you next time!
L: Ha ha ha, see you next time! Goodbye!
S: See you!
Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode
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By Sunny & LuciaS: Hello, everyone, this is The foodie road！We are Sunny and
L：Lucia！
S: So~ Lucia, What were you looking at? So infatuated.
L: I am drawn to the live broadcast on TikTok, and this TikToker is visiting the food street and there are a lot of delicious food!
S: Wow, sounds fantastic, so Is it the morning market in Northeast China? Or is it the night market in Changsha?
L: It's the night market in Changsha! There are huge crowds of people. The streets were humming with life, and the whole street is filled with all kinds of delicious food and snacks! Have you ever been to Changsha before?
S: Of course I have! It's very close to my hometown and can be reached in an hour and a half by plane.
L: Actually, Changsha is also not far from my hometown, It is very convenient whether take the high-speed train or the plane.
S: That's right, as the capital city of Hunan Province, Changsha has very convenient transportation and many geographical advantages. Changsha is one of the most important transportation hubs in China, so every peak tourist season, Changsha will definitely becomes the first choice for everyone in China to travel.
L: Yes, but I haven't been there once. So, Sunny, have you been to any places in Changsha that left a deep impression on you?
S: Sure! At that time, I went to the HuangXing Road Pedestrian Street. It is one of the busiest and most beautiful walking streets in Changsha, where you can find all the Changsha cuisine that you could imagined about.
L:Then you must had the Stinky tofu right? That’s the signature food in Changsha.
S: Of course! As a traditional snack in Changsha, I saw at least ten different shops selling the stinky tofu in that food street!
L: Oh my goodness! However, when I first learned about Stinky tofu, I was very resistant, because can you believe this, guys? the cover of the Stinky tofu is black! and I thought it smelled very awful and tasted weird.
S: Ha ha ha, that’s because black soy beans are added to the Stinky tofu when it is cured. It is not completed until the tofu becomes gray, which is why Changsha stinky tofu is black. As for why does it smells strange? It's because its brine is made from seasonings such as winter bamboo shoots, Luzhou-flavor liquor, and shiitake mushrooms. Then soak the hairy tofu in the brine to ensure that the Stinky tofu has a strong taste. After pickling, the tofu is fried in an oil pan, which requires a high level of skill from the chef. Because it is necessary to make the surface of tofu crispy while keeping the inside of tofu tender and smooth. After many little bubbles appear on the skin of the Stinky tofu, it can be plate.
L: Ew... sounds gross......And we are gonna eat it directly after it's fished out?
S: Of course not. The Stinky tofu after cooking needs to be matched with sauce to taste more delicious. The production of ingredients is also very meticulous, including capsicum frutescens, white sesame, scallions, sesame oil, and chili oil. If you like to eat cilantro, you can also add some.
L: Oh no! I am cilantro hater! But for the delicious Stinky tofu, I can try once ha ha ha! By the way, the crayfish in Changsha is also very famous. Sunny, I believe you must have tasted it, haven't you?
S: Sure thing! The most classic is Changsha taste crayfish. Paired with perilla leaves and fried lotus root strips, it's spicy and delicious, very satisfying. I still often miss that taste even now!
L: What about tourists who can’t handle the spicy food? Do you know any other flavors to recommend?
S: Sure it does, the second most famous flavor is the garlic crayfish. Firstly, chop the garlic into paste. Put oil in the pot, then add garlic and stir fry until the garlic puree turns golden yellow. Turn off the heat. Finally, add soy sauce and oyster sauce, mix well to form garlic sauce, pour over the crayfish, and the delicious garlic crayfish is done! Usually, after finishing the crayfish, there is still some garlic sauce left on the plate. Changsha’s local people usually choose to boil a bowl of clear water and pour the garlic sauce on the noodles, making it another delicacy. Crawfish and Stinky tofu are moreish. I don’t think I could ever get sick of them, so I even eat them almost every day when I was in Changsha.
Silent...
S: Hey, Lucia, are you listening ?
L: Oh! Sorry! I am booking a train ticket to Changsha. Could you repeat what you just said?
S: Oh, come on! After the end, listen to the podcast once! Let's wait for you to experience the rest yourself in Changsha!
L: Okay. Then, guys! We have prepared a surprise for the next podcast, which is...
S: Okay, let's end today's podcast here! See you next time!
L: Ha ha ha, see you next time! Goodbye!
S: See you!
Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode