the representative dishes of Hunan cuisine are represented by Tuan 'an Hunan cuisine, such as Tuan 'an tofu, Tuan 'an shark's fin, etc. Representative dishes of folk Hunan cuisine include chopped pepper fish head, stir-fried Chili meat, Xiangxi Waipo, Jishou sour meat, beef powder, Hengyang fish meal, Qifengdu fish meal, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon, sister dumplings, Ningxiang tasty snake, Yueyang ginger spicy snake and so on.

Tuan 'an Hunan cuisine was founded by Tan Yankai, a famous person in Hunan from the late Qing Dynasty to the Republic of China, and his chef. Zuan Hunan cuisine has won people's favor with the food concept of "excellent selection of raw materials, fine knife processing, exquisite cooking skills and accurate taste", and is known as the "source of Hunan cuisine". Zuan Hunan cuisine is a famous series and important genre in Hunan cuisine.

shark's fin in Zuan

The main famous dishes of Hunan cuisine are Dong 'anzi Chicken, braised shark's fin with red sauce, steamed bacon, whole duck with bread, spicy winter bamboo shoots, roasted chestnut, five-yuan fairy chicken and Jishou sour meat. Among them, "braised shark's fin in red", also known as "Zuan shark's fin", is a famous local dish in Hunan. The cooking method is to use shark's fin, chicken soup, soy sauce, etc., and simmer it with low fire. The juice is thick and delicious, and it is famous for its freshness and softness. During the Guangxu period of Qing Dynasty, Jinshi Tan Zuan liked this dish very much, so his chef improved the method of braised shark's fin in yellow, and cooked chicken, pork belly and shark's fin together, making the shark's fin softer, waxy and smooth, and the soup more mellow and delicious. Tan Jinshi was praised for his food and became famous all over the world. Therefore, the dish was created by Tan Yankai and his chef, so it is called "Zuan shark's fin".

shark's fin

shark's fin

shark's fin, also called braised shark's fin, is a traditional dish in Hunan. The shark fin in the temple is exquisite in materials and unique in production. It is necessary to select the ridged wings, remove the rough and extract the essence; In addition, use a hen, a pig's elbow, shrimp, scallops, mushrooms and other seasonings. Hen and pig elbow are boiled over medium heat at the same time, and simmered over low heat to get soup. After the shark's fin swells, it is steamed with animal soup, and then simmered with shrimps, scallops, mushrooms and other condiments. This dish is mellow in taste, soft in shark's fin and rich in nutrition, which is really a treasure in the dish. Before liberation, Quyuan Restaurant operated this dish, which was quite appreciated by diners.

Family portrait

Family portrait is the traditional first course of family banquet to show the joy and happiness of the whole family. The materials used for family photos are relatively simple. Generally, the main ingredients are: fried meatballs, egg rolls, water-fried pork skin, clean winter bamboo shoots, water-fried bean bamboo shoots, water-fried fungus, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on. The auxiliary materials are: refined salt, monosodium glutamate, pepper, onion, soy sauce, starch powder, fresh meat soup, etc. It's easy to make: after the above-mentioned main and auxiliary materials are well prepared, first put the winter bamboo shoots into a boiling water pot and cook for about five minutes, then take them out, cut them into willow slices, then cut the bean bamboo shoots into one inch long, then wash and tear the fungus, cut the meat into domino pieces, cut the chicken gizzards and liver into thin slices, cut the cuttlefish into one inch square slices, buckle the meatballs and egg rolls into a steamer and steam them, and then take them out when serving.

a hundred birds at the phoenix

a hundred birds at the phoenix

a hundred birds at the phoenix

a hundred birds at the phoenix is a traditional Hunan dish, symbolizing a happy gathering. Slaughter a fat hen, remove the blood and feathers, remove the mouth shell and foot skin, cut the chicken skin about one inch long between the neck and wings with a knife, and take out the esophagus, food bag and trachea; Then cut a hole about one and a half inches long from the anus, take out the rest of the chicken's internal organs and clean them, so that the whole chicken's body is not damaged. Then steam the whole chicken with strong fire until the chicken is soft, then add the shelled cooked eggs, and steam for about 21 minutes, that is, take it out of the steamer and steam it, pour out the original soup into a clean pot, turn the chicken over and turn it into a sea bowl, remove the ginger slices, boil the original chicken soup, add Chinese cabbage, mushrooms, and put it into the chicken bowl when boiling again, and sprinkle with appropriate amount of pepper. At this point, it has become a delicious dish with a bulging chicken body, eggs and cabbage hearts emerging around the whole chicken.

zilong undressing

zilong undressing is a traditional Hunan cuisine with eel as the main ingredient. Because the eel needs to go through the processes of breaking fish, deboning, decapitation, peeling, etc. in the production process, especially the eel peeling, which looks like an ancient military commander undressing, so this dish is named Zilong undressing. Zilong undressing is not only a unique method, but also a novel and intriguing dish name, which has always attracted many celebrities.

Farewell my concubine

Three-layer chicken

Three-layer chicken

Farewell my concubine, a traditional Hunan cuisine, came out in the late Qing Dynasty. In this century, Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan restaurants in Changsha are often available. Farewell My Concubine is made from soft-shelled turtle and chicken as the main raw materials, supplemented by mushrooms, ham, cooking wine, onions, ginger, garlic and other seasonings, and refined by cooking first and then steaming. The method is exquisite, the eating method is unique, the flavor is delicious, and the nutrition is rich. Once tasted, the teeth are still fragrant, which is a good product at the banquet.

Three-layer chicken

Three-layer chicken traditional Hunan cuisine is one of the famous dishes that Changsha famous chef Liu Sanhe is good at. In the late 1921s, Mrs Sha, who was in charge of Hunan in Lu Diping, suffered from headache. The doctor recommended a sparrow, a turtledove and a black-boned hen to treat the disease by steaming and drinking soup with gastrodia elata. According to the formula, Liu Sanhe is easy to put a pigeon in the hen, a sparrow in the pigeon, gastrodia elata, medlar and the like in the sparrow, and make a three-layer chicken suit, which is famous for a while and is well appreciated by the upper class.