馓子在我国有千余年历史，宋代大文豪苏轼曾为一位做馓子的少妇写了一首诗：“纤手搓来玉色匀，碧油煎出嫩黄深，夜来春睡知轻重，压扁佳人缠臂金。”旧时，馓子在长沙叫“焦盐馓子”。

火宫殿肉丝馓子是上世纪40年代在火宫殿经营馓子的张桂生所创新。他选用上等面粉，用八十目萝筛过筛，和面要九搓八压，拉丝要柔顺如棉，油炸时的火候掌握得当，才能让炸出的馓子松脆。馓子经滚烫肉汤冲沸后，更加落口消溶，回味无穷。

特点：酥脆芳香    落口消溶

        Deep-fried Noodles has a history over a thousand year. Su Shi, a literary giant in Song Dynasty, composed a poem for a woman who lived on selling deep-fried noodles, which is: “Delicate hands knead the dough, deep-fry it until golden, it is like a gold armlet woman wears in her deep-sleep.” Deep-fried Noodles was called Deep-fried Noodles in Spiced Salt in old Changsha.

        Zhang Guisheng, who was the innovator of Deep-fried Noodles with shredded meat, sells deep-fried noodles in Huogongdian in the 1940s. He chose the superior flour, sieved with a bamboo sieve, then twisted and pressed it for several times and drew it into threads as smooth as cotton. During deep-frying, fire has to be strictly controlled for crispy deep-fried noodles. After boiled by scalding broth, it can just melt in your mouth and linger on your tongue.