It is said that the origin of chopped pepper fish head can be traced back to the Yongzheng period of the Qing Dynasty, when Huang Zongxian, an anti-Qing scholar, fled because he was afraid of literary inquisition.

On the way, I passed a small village in Hunan and lived with a poor farmer. The farmer caught a chubby fish from the pond, and the peasant woman entertained Huang Zongxian with cooking. After the fish is washed, cook it with salt, then chop it with homemade peppers and steam it with the fish head. I don't want Huang Zongxian to think it's delicious and unforgettable.

2, Chili fried meat

Stir-fried shredded pork with Chili is a dish made of Chili and pork belly as the main materials, and lobster sauce, garlic seeds, soy sauce, oil and salt, monosodium glutamate and ginger as the auxiliary materials. It tastes very spicy. Stir-fried meat with pepper is a signature "local dish" that every household in Hunan must eat, and it is one of the most representative Hunan dishes.

3. Waiwo cuisine in Xiangxi

The crooked dishes in western Hunan are delicious. Motherwort was originally a common local home-cooked dish in Xiangxi, and its raw materials were selected from various wild vegetables in Xiangxi. Such as: purslane, diced radish, leafy vegetables, Xiangxi native vegetables, minced meat and so on.

Extended data:

Development history

A large number of exquisite pottery vessels and wine vessels unearthed from the Neolithic sites in Hunan Province, as well as the remains of grains and animal bones unearthed with these pottery, confirm that Xiaoxiang ancestors broke away from the original state of eating animals and cooked food as early as 89,000 years ago. During the Spring and Autumn Period and the Warring States Period, Hunan was mainly a place where Chu people and Yue people lived together, with many nationalities living together, different eating customs and prevailing sacrificial rites.

References:

Baidu encyclopedia-Hu' nan cuisine