Introduction: Spicy chicken, a famous dish, fully embodies the local characteristics of Hunan: First, Hunan has a humid climate and is prone to rheumatism, so it has formed the habit of eating Chili and ginger; Second, Hunan chicken is rich in yield and nutrition.

Color: golden in color and shiny in sauce.

Incense: The combination of the aroma of pepper and other spices, coupled with the delicate flavor of chicken, leads to people's lives.

Taste: It tastes spicy, fragrant, salty and fresh.

Taste: the texture is tender and smooth.

Origin: Spicy chicken is the most famous restaurant in Yuloudong, a century-old shop in Changsha. At the end of the Qing Dynasty, Zeng Guofan's grandson and Hunan Hanlin once went upstairs for dinner, leaving a famous poem "Spicy chicken soup soaked in belly often reminds people of Yulou Cave". After that, the chef of Changsha Hunan Restaurant made it carefully and tasted better. There is also a jingle among the people: "Spicy chicken with tender outside is golden in color and new in taste. You ask where the restaurant is good, and Hunan is better than Yuloudong. "

Shi Mao braised pork

Color: The color is red and bright.

Xiang: It belongs to a compound flavor, which combines various flavors such as star anise, cinnamon, pepper, tsaoko, onion, ginger and garlic.

Taste: salty and fragrant, much more memorable than the braised pork we usually eat.

Taste: fat but not greasy, it can really melt in the mouth.

Origin: It is said that because Chairman Mao made soy sauce at home when he was a child, the by-products in the unique production process of soy sauce cast a lingering shadow on him, so he ate braised pork without soy sauce, but slowly boiled it with sugar.

Steamed multi-cured ham

Introduction: There are mainly pigs, cows, chickens, fish, ducks and other varieties. Steaming three kinds of bacon together is called "steaming bacon together".

Color: The color is red and bright.

Bouquet: rich in wax.

Taste: salty and sweet, slightly juicy and complementary in taste, which is the first choice for sending meals.

Taste: flexible and not greasy.

Origin: Legend has it that the fame of bacon steaming is related to a beggar. Once upon a time, in a small town in Hunan Province, Liu Qi, a former restaurant owner, went to other places to collect debts. One day, because of the recent customs clearance, people sent him some pickled fish and broilers at home. Seeing that it was getting late, Liu Qi steamed all the bacon together. Unfortunately, it was discovered by a large family following the smell. After tasting it, I greatly appreciated it. I took him back to my restaurant to cook and hung up the menu of "Steamed Bacon". Since then, "Steamed Bacon" has been handed down as Hunan cuisine.

Dongan Chicken

Introduction: Dong chicken, also known as Dong chicken, is a traditional dish of Han nationality in Hunan. It was named Donganzi Chicken because it was cooked with new hens.

Color: This dish is white, red, green and yellow, and its color is simple and fresh.

Xiang: Delicious.

Taste: Chicken tastes sour and delicious. When the food is cold, the next meal will have a different flavor.

Taste: unusually fat and tender.

Origin 1: According to legend, during the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, some merchants were hungry on the way and ate in a small restaurant in Dong 'an County, Hunan Province at night. The old woman, the shopkeeper, caught the chicken, killed it and cooked it now because there was no food for her. Because the food was delicious, the guests praised it everywhere. When the magistrate heard about it, he personally went to the store to taste it. As expected, it was called "Donganzi Chicken".

Origin 2: It was called "aged vinegar chicken" in the Western Jin Dynasty. In the first year of Emperor Yongxi of the Western Jin Dynasty (290), a county named Angelababy County was established on the bank of Shui Ying. At that time, the county magistrate hung a plaque for the county government, held a grand celebration ceremony, called the old people in each village to congratulate them, and invited local famous chefs to give a big banquet. According to the custom at that time, the fifth course of the formal banquet was chicken, which was called "opening chicken". That time, the "chicken mouth" tasted a little sour, which opened the appetite of diners. After the banquet, the county magistrate called the chef and asked him how he came up with the idea of adding vinegar to the chicken. The cook knelt on the ground and said, "my Lord, forgive me!" I didn't mean to. At that time, I used my quick wits and mistook mature vinegar for cooking wine. But in order to get rid of the vinegar, I immediately added some pepper and ginger. It won't happen again, please forgive the magistrate! " The magistrate laughed and said happily, "forgive me for what I have done!" Get up! Get up! Everyone says vinegar chicken is delicious! I called you here to reward you! " Who knows that a coincidence has created a famous dish. Since then, the practice of "aged vinegar chicken" has spread among the people.

Anzu shark's fin

Introduction: Anzu shark's fin, also known as braised shark's fin, is a traditional dish of Han nationality in Hunan. Bright color, mellow fragrance and rich nutrition are really treasures in dishes.

Color: This dish is light yellow in color and fresh in juice.

Xiang: mellow and delicious.

Taste: fresh and salty, mellow and palatable.

Taste: soft and glutinous.

Origin: According to legend, this dish is a famous dish of Tan family banquet in Hunan in the late Qing Dynasty, and Tan Zi is a famous gourmet. His chef, Cao, has followed Mr. Tan for many years and knows his delicious food like the back of his hand. He often refurbishes his shark fin dishes, which have a unique flavor and are deeply appreciated by Tan.

Pingjiang huobei fish

Introduction: Grilled fish is a traditional dish of Han nationality in Xiangtan, Hunan. Unlike stiff dried fish and salted fish, grilled fish is semi-dry and semi-wet, with yellow outside and fresh inside, which combines the freshness of live fish, dried fish and salted fish. This kind of fish is not only delicious, but also easy to carry and collect.

Color: gold.

Taste: fresh live fish, salted fish.

Taste: intact, non-sticky, non-burnt and non-withered.

Nutritional value: According to scientific research, the loss of vitamins B2, B6, A and E in grilled fish is very small, and only vitamin B 1 is slightly lost. At the same time, the contents of calcium, potassium and magnesium in fish meat increased obviously after barbecue.

Production: gut the small fish, put it in a pot, let it cool, and bake it with chaff, peanut shell, orange peel, sawdust, etc.

Fried bacon with winter bamboo shoots

Introduction: Fried bacon with winter bamboo shoots is one of the traditional dishes of Han nationality. Bacon and winter bamboo shoots are the main ingredients, which are typical cooking dishes in Hunan cuisine.

Color: Dark brown and light green alternate with each other, making the dishes comfortable and appetizing.

Taste: light and salty, spicy and delicious, seeping into the heart and spleen, wonderful.

Nutritional value: Bacon is rich in phosphorus, potassium and sodium, and also contains elements such as fat, protein and carbohydrates. Has the effects of stimulating appetite, dispelling cold and promoting digestion.

Bamboo shoots are tender, fresh, crisp and refreshing, and contain trace elements such as protein, various amino acids, vitamins, calcium, phosphorus, iron and rich cellulose. Can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer.

Steamed fish head with diced red pepper

Brief introduction: Fish head with chopped pepper is a traditional dish of Han nationality in Xiangtan, Hunan and the border area between Hunan and Jiangxi. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor.

Color: The food is red and bright.

Flavor: The flavor is rich. The umami taste of fish head is preserved in the meat as much as possible by steaming, and the flavor of chopped pepper just penetrates into the fish.

Taste: the "salty" and "spicy" of chopped pepper penetrate into the fish head.

Taste: the meat is tender, fat but not greasy, soft and waxy, salty and slightly spicy.

Origin: Fish head with chopped pepper is also called "good luck" and "good start".

It is said that during the Yongzheng period of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan to stay with farmers in order to avoid the literary inquisition. The farmer's son caught a river fish and went home. The hostess put salt in the fish to make soup, then chopped up the peppers and steamed them with the fish head. Huang Zongxian thought it was delicious. After the evacuation, he asked his chef to improve it, which became today's famous Hunan cuisine, chopped fish head with pepper.

Yongzhou blood duck

Introduction: Yongzhou blood duck is a traditional dish of Han nationality in Yongzhou, Hunan Province. There are many kinds of blood ducks in Yongzhou, including Daoxian, Xintian, Ningyuan and Lanshan. In the local area, almost every household can cook this dish.

Color: Duck blood is brown and black, bright and bright, and reddish in secret.

Aroma: The aroma of spices masks the fishy smell and leads to umami.

Taste: spicy and tender, salty and palatable, suitable for wine and meals.

Origin: According to legend, in the early days of the Taiping Heavenly Kingdom Uprising, the founder Hong Xiuquan led all the soldiers to attack Yongzhou City and ordered the chef to prepare meals before dark. Because time was tight, the chef poured all the duck blood into the pot in order to take care of the overall situation and save his life. As a result, everyone had a big appetite and ate like a war drum. So "Yongzhou Blood Duck" got its name.

Xiangxi sour meat

Introduction: Xiangxi sour meat is a traditional food of Miao and Tujia people in Xiangxi, and it is best made in Xiangxi Autonomous Prefecture, hence the name Xiangxi sour meat.

Color: This dish is yellow.

Aroma: spicy and slightly sour.

Taste: spicy, slightly sour and unique in flavor.

Taste: Fat but not greasy, with thick juice.

Origin: Sour meat is a traditional dish with unique flavor of Tujia and Miao people in western Hunan. Whenever a guest comes to the door, Tujia and Miao people take out the pickled sour meat on the altar and fry it in the oil pan. Corn flour stuck to sour meat turns golden yellow after frying, giving off a burst of fragrance and smelling.