1. Zuan Hunan cuisine
was founded by Tan Yankai, a celebrity in Hunan from the late Qing Dynasty to the Republic of China, and his chef. Anxiang cuisine has won people's favor with the food concept of "excellent selection of raw materials, fine knife work, exquisite cooking and accurate taste", and is known as the "source of Hunan cuisine". Group Anxiang cuisine is a famous series and important genre in Hunan cuisine.
2. Fish head with chopped pepper
A traditional dish in Hunan Province belongs to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in the Qing Dynasty. It is usually steamed with bighead carp fish head and chopped pepper as the main ingredients, with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.
3. Stir-fried meat with Chili peppers
A dish with Chili peppers and pork belly as main ingredients and lobster sauce, garlic seeds, soy sauce, oil and salt, monosodium glutamate and ginger as auxiliary materials. It tastes spicy.
4. Waiwocai in Xiangxi
A common local home-cooked dish in Xiangxi, the raw materials are selected from a variety of wild vegetables in Xiangxi. Such as: purslane, diced radish, big leaf vegetables, Xiangxi native vegetables, meat foam and so on.
5. Jishou sour meat
Ingredients: fat pork, refined salt, pepper powder, corn flour, dried red pepper, green garlic and peanut oil. Precautions when frying meat, you should constantly turn the spoon and turn the pot. One is anti-sticking pan, and the other is anti-uneven coloring. Stir-fried corn foundation oil should not be too much, such as oil can be poured out. Meat broth is put in the same level as the raw materials in the pot, and it is too light and not easy to dry.
Baidu Encyclopedia-Hunan Cuisine
Baidu Encyclopedia-Grouping Hunan Cuisine
Baidu Encyclopedia-Chopped Pepper Fish Head
Fried Pepper Meat
Baidu Encyclopedia-Xiangxi Waipo
Baidu Encyclopedia-Jishou Sour Meat