Hunan local famous dishes. 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. Tan Jinshi is highly praised for his delicious food and is famous all over the world. Therefore, this dish was created by Tan and his chef, so it is called "Anzu shark's fin".

2. Family photos

Family photo is the traditional first course of family dinner, showing the joy and happiness of the whole family. The materials used for family photos are relatively simple. General ingredients are: fried meatballs, egg rolls, water-fried pigskin, clean vegetables and winter bamboo shoots, water-fried bean bamboo shoots, water-fried auricularia, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on.

3. Birds fly to Phoenix

As a traditional Hunan dish, a hundred birds fly towards the phoenix, symbolizing a happy gathering. Full of color, smell and taste. The main ingredients are tender chicken and pork, and the main cooking technology is stew. The finished product looks like a hundred birds facing the phoenix, with bright color, rotten chicken bones and mellow taste.

Zilong took off his robe.

Zi Long defoaming is a traditional Hunan cuisine with eel as the main ingredient. Because eels need to go through the processes of breaking fish, deboning, decapitation and peeling. In the production process, especially the peeling of eels looks like the undressing of ancient military commanders, so this dish is named Zilong undressing. Zi Long's undressing method is not only unique, but also the name of the dish is novel and intriguing, which has always attracted many celebrities.

5. Farewell my concubine

Farewell my concubine, a traditional Hunan cuisine, came out in the late Qing Dynasty. 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.

6, three layers of chicken

Three-layer chicken traditional Hunan cuisine is one of the famous dishes that Changsha famous chef Liu Sanhe is good at. It is famous for putting a pigeon in the hen, a sparrow in the pigeon, gastrodia elata and medlar in the sparrow, steaming in three plates and making a three-layer chicken plate, which is appreciated by the upper class.

7. 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. Beautiful appearance, soft color, crisp fragrance and long aftertaste.

8. Mushrooms have no yellow eggs.

Changsha's traditional famous dish, mushroom without yellow eggs, was famous as early as the 1930s. The key to the production of mushroom yellow eggs is to master the heat and steam, but not to let the egg white flow out and destroy the shape. Cai Haiyun's eggs are yellow, smooth and not fragile, and the texture is particularly fresh and tender. Customers often marvel at this kind of egg without yolk.

9. Fish head with chopped pepper

The traditional famous dishes in Hunan Province belong to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in Qing Dynasty. Generally, the head of bighead and chopped pepper are the main ingredients, and steamed 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.

Crocodile in Xiangxi 10

Crouching vegetables are common local dishes in western Hunan, and the raw materials are selected from various wild vegetables in western Hunan. Such as: purslane, diced radish, leafy vegetables, Xiangxi native vegetables, minced meat and so on. According to legend, when every daughter in Xiangxi got married in ancient times, the elders at home would cook a dish for her to get married.

Because it is difficult for a married daughter to go back to her parents' home to visit relatives, this dish that is away from home contains various flavors such as salty, sour, spicy, crisp and sweet.

Baidu encyclopedia-Hu' nan cuisine

Baidu Encyclopedia-A Hundred Birds Toward the Phoenix

Baidu encyclopedia-Duojiao fish head

Baidu Encyclopedia-Waiwai Cuisine in Xiangxi