Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to sour and spicy taste, fragrant and fresh, soft and tender; The making method is called stewing, stewing, waxing, steaming and frying. Representative dishes of folk Hunan cuisine include Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, steamed bacon, sister dumplings, Ningxiang delicious snake, Yueyang ginger spicy snake, and fish head with chopped pepper.
Hunan cuisine has always attached importance to the collocation of raw materials and the mutual penetration of tastes. Hunan cuisine is particularly hot and sour. Due to the geographical location, Hunan has a mild and humid climate, so people like to eat peppers to refresh themselves and get rid of dampness. The dishes cooked with pickled vegetables as seasoning and pepper are appetizing and refreshing, which are favored by people and become a unique local eating custom. At the same time, stir-frying is also a major feature of Hunan cooking.
It has a long history. Among the three cooking techniques: hot cooking, cold cooking and sweet blending, there are only a few of each technique, and there are dozens of others. Relatively speaking, Hunan cuisine is better at stewing meat, almost reaching the point of perfection. Stew can be divided into red stew and white stew in color change, and clear soup stew, thick soup stew and milk soup stew in seasoning. Slow stew, original flavor. Some dishes are crystal clear and mellow, some dishes are pure and nourishing, some dishes are soft and delicious, some dishes are crisp and delicious, and many stews have become famous dishes in Hunan cuisine.
The main famous dishes of Hunan cuisine are Dong chicken, braised shark's fin, steamed bacon, whole duck cake, spicy winter bamboo shoots, braised chestnuts, five-yuan fairy chicken and Jishou hot and sour meat. Among them, "Braised shark's fin", also known as "Anzu shark's fin", is a famous dish in Hunan. Cooking methods are shark's fin, chicken soup, soy sauce and so on. Simmer with a small fire. Juice is delicious and famous for its freshness and softness. During the Guangxu period of Qing Dynasty, Jinshitan liked this dish very much, so his chef improved the method of braised fish wings, cooking chicken, pork belly and shark fin together, making the shark fin softer and more mellow and delicious.
Farewell My Concubine
Farewell my concubine, a traditional Hunan cuisine, came out in the late Qing Dynasty. In this century, restaurants such as Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan in Changsha often exist. 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.
For example, Changsha Maren crispy duck
Changsha crispy duck is a masterpiece boldly introduced by Shi, a first-class chef in Changsha. This dish is soft, crisp, tender and delicious, and has won praises from guests from all over the world. This dish uses excellent varieties of fat ducks. When cooking, put peanut oil in the pot, heat it to 60%, add Mamen Duck Crisp, fry it until the hemp layer is golden, pour off the oil, sprinkle pepper powder, pour sesame oil, take it out and cut it into strips, put it neatly on a plate, and put the head, wings and palms together to show that the duck is seated. Coriander is placed around, with beautiful shape, soft color, crisp fragrance and endless aftertaste.