1, Donganzi chicken
Donganzi chicken is a traditional dish in Hunan, also known as Donganzi chicken. It was named Donganzi Chicken because it was cooked with new hens. It is one of the national banquet recipes and the first of the eight Hunan dishes. According to legend, there was a small restaurant in Dongan County, Hunan Province during the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty. Several business guests came one night. At that time, the food in the restaurant had been sold out. The shopkeeper took two live chickens, slaughtered them immediately, washed them, cut them into small pieces, added seasonings such as onion, ginger and pepper, stir-fried them in hot oil, stewed them with salt, wine and vinegar, and poured sesame oil out of the pot. Chicken is delicious and delicious. Diners from all walks of life come to this small shop to eat chicken, so this dish is gradually becoming famous. Grandpa from Dongshou County, who got wind of it, also went to the store to taste it. It has been named "Dong 'an Chicken" for more than 1000 years and has become a famous dish in Hunan.
Step 2 steam bacon
Steamed bacon is a traditional dish of Han nationality in Hunan, belonging to Hunan cuisine. It is made by putting bacon, chicken and fish in a bowl, adding chicken soup and seasoning, and steaming in a pot. Steaming three kinds of bacon together means "steaming bacon together", which is the earliest popular specialty dish in Hunan. Hunan bacon has a long history and began to make bacon more than 2000 years ago. As early as the Han dynasty, Hunan people used bacon to make delicacies, and by the Qing dynasty, such dishes had become very famous. Origin of famous food allusions: the fame of steamed bacon is related to a beggar. Once upon a time, in a small town in Hunan Province, Liu Qi, who used to be a restaurant owner, was forced to beg outside because of debt collection. One day, a family brought him some pickled fish and broilers. 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.
3. spicy chicken
Spicy chicken was founded in Tongzhi period of Qing Dynasty, and it is one of the authentic Hunan dishes with strong local flavor. Taking out the internal organs, there is a saying that "if you eat spicy chicken, you will eat Hunan cuisine." Spicy chicken is the most famous restaurant in Yuloudong, a century-old shop in Changsha. Origin of famous food allusions: Zeng Guofan's grandson and Xiangxiang Hanlin once went upstairs to eat, leaving a well-known poem "Spicy chicken soup soaked in belly often reminds people of Yulou Cave". After that, the chef of Hunan restaurant in Changsha made it carefully, and it tasted better. There is also a jingle among the people: "Spicy chicken with tender outside is golden in color and new in taste. If you ask where the restaurant is good, Hunan is better than Yuloudong.
4, group of shark fins
Anzu shark's fin is also called braised shark's fin. Hunan official dish is a famous dish and a traditional dish of Han nationality in Hunan. Bright color, mellow fragrance and rich nutrition are really treasures in dishes. Origin of famous food allusions: 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 Chenjing, has been with Mr. Tan for many years. He has thoroughly understood Tan's delicious food and often renovated it. Anzu's shark fin dishes have a unique flavor and are deeply appreciated by Tan.
5. Fish head with chopped pepper
Fish head with chopped pepper is a traditional dish of Han nationality at the junction of Xiangtan and Hunan and Jiangxi. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor. Fish head with chopped pepper is also called "lucky strike" and "Getting Started". Origin of famous food allusions: According to legend, during the Yongzheng period of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan and lived with farmers. 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.
6. Yongzhou blood duck
Yongzhou blood duck is a home-cooked dish in Hunan cuisine and a traditional famous dish in Yongzhou, Hunan Province. Has the characteristics of delicious taste, appetizing and cooling blood. Almost every household in Yongzhou can cook this dish. Origin of famous food allusions: The origin of this dish is related to the Taiping Heavenly Kingdom Uprising. Hong Xiuquan led the troops to attack Yongzhou City and rewarded the three armies. When the cook cooked the duck, he found that the duck feathers were not pulled clean, so he used his quick wits and poured all the duck blood when he killed the duck into the pot. As a result, everyone had a big appetite and ate like a war drum. Naturally, they won a great victory at dawn. At the celebration dinner, someone asked the chef what he cooked last night, and the old chef was tongue-tied. Finally, Hong Xiuquan's sister Hong said: Just call it "Yongzhou Blood Duck". So "Yongzhou Blood Duck" got its name and has been passed down to this day. After careful study by the elite of Yongzhou kitchen industry in past dynasties, "Yongzhou blood duck" is famous for its unique taste.
7, Shaoyang pig blood balls
Shaoyang pig blood meatball is a traditional famous dish in Shaoyang, Hunan Province, belonging to Hunan cuisine series. Origin of famous food allusions: According to legend, in the Song Dynasty, there lived a couple of orphans and widows in Shaoyang. In order to make her son have a strong body, the mother sent her son to Yunshan Temple to practice martial arts with the monks. Because the temple is a vegetarian, the mother is distressed to see her child getting thinner day by day. I want to make some meat dishes to improve my son's life, but I'm afraid the monk won't allow it. One day, she used her quick wits to think of adding pig's blood to tofu, and then kneading the tofu into a ball, which made Kaoru Miki. Later, after studying martial arts in the mountains, the mother's son went to the imperial court to recruit soldiers and won the martial arts championship in one fell swoop. At this time, the kind mother told everyone that her black stuff is not only made of tofu and water, but also contains pig blood. After the news spread, Shaoyang people made this black thing, named "blood cake", which has been handed down.
8. Farewell My Concubine in Changsha
Farewell My Concubine is a traditional Hunan cuisine, which originated in the late Qing Dynasty. In the 20th century, Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan restaurants in Changsha often supplied goods. Farewell My Concubine is made of soft-shelled turtle and chicken as the main raw materials, supplemented by mushrooms, ham, cooking wine, onions, ginger, garlic and other seasonings, which are first boiled and then steamed and refined. The method is exquisite, the eating method is unique, the taste is delicious and the nutrition is rich. I tasted it once, and it is still fragrant between my teeth. It is a good product at the banquet. It is said that Farewell My Concubine by Hunan cuisine is related to the story of Xiang Yu and Yu Ji, the overlord of Xi Chu.
9. Xiangxi sour meat
Xiangxi sour meat is a traditional food of Miao and Tujia people in Xiangxi, and it is best made in Xiangxi Autonomous Prefecture, so it is named Xiangxi sour meat. 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. Sour meat originated in the Sui Dynasty and was shaped in the Ming Dynasty. There is also a big saying about the origin of sour meat in Xiangxi, that is, a long time ago, everyone was busy with farm work and worked for a living from dawn to dusk. Labor is very exhausting and needs to be supplemented with enough nutrition, and most of the nutrition can only supplement nutrition but can't fill our stomachs, so the clever housewife thought of supplementing nutrition with large pieces of meat.
10, traditional home cooking
The traditional family portrait dish is one of the traditional famous dishes with the characteristics of Hunan cuisine, which is often used as the first course of high-end banquets. It is said that in more than 200 BC, Qin Shihuang listened to the slanderers of Prime Minister Lisi and burned books to bury Confucianism. Confucian scholar Cai Fang was forced to leave his wife and children and live in exile. A few years later, Qin Ershi ascended the throne, but two years ago, there was a rare flood in his hometown, and his wife and children didn't know where to live. He tried to commit suicide and was saved by a fisherman. The fisherman told him that he also saved a teenager named Fang and recruited him as a son-in-law. The fisherman took Cai Fang to his home. When Cai Fang saw the fisherman's son-in-law, he immediately recognized that he was the real son he was looking for everywhere. The father and son wept bitterly. With the help of the fisherman, Cai Fang found his wife and daughter living on the streets again. In order to celebrate their family's narrow escape and happy reunion, the Fang family cooked a sumptuous family dinner, and the chef painstakingly cooked a dish called "Family Portrait" for them. After the villagers ate it, they were full of praise and spread widely, becoming a famous court dish.