Changde Beef Noodle
The busiest thing on the streets of Changde in the early morning is always the noodle shops that exude a white aura. Using local water buffalo hind leg meat, simmering for eight hours with over twenty spices, the soup has a rich and mellow base that can hold the tip of chopsticks. Rice noodles is made from aged early rice by fermentation. It is white and pliable. It falls behind three times in the hot bone soup. It is sprinkled with bright red beef topping, and then sprinkled with a handful of chopped coriander. Foodies will add an extra spoonful of butter to make the aroma more aggressive. According to the Records of Changde Mansion, this "Liyang Rice noodles" has become the standard configuration of the post station business as early as the Ming Dynasty. Now it has more than ten flavors, such as spicy beef, braised beef, etc. The "Yangyongxing Rice Noodle House" located on Wuling Avenue still retains the ancient method of cooking soup with firewood stoves.
Hanshou turtle
The unique rice turtle symbiotic system in Hanshou County allows the turtles here to have both the tightness of wild game and the richness of domesticated meat. The treasure of the "Zhou's Turtle Restaurant" is the "Farewell My Concubine". Five year old turtles are stewed with local chickens, and the golden soup formed by collagen can stick to the lips. In 2025, the local area will launch the "Turtle Feast", which includes twelve innovative dishes such as turtle sashimi and turtle dumplings. Among them, turtle blood steamed eggs have become a new favorite among health enthusiasts due to their high selenium content.