Hunan cuisine has a long history, fine production, wide range of materials, diverse tastes and varieties, heavy oil and heavy color, and emphasis on efficiency; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying. However, Hunan cuisine gives people a rather ambiguous feeling. Not as spicy as Sichuan cuisine, but something seems to be missing, because Hunan cuisine exists in the eight major cuisines and is also controversial by many people. So who are the representatives of Hunan cuisine? The next four seasons will answer your questions.

Fish head with chopped pepper: Fish head with chopped pepper is one of the top ten classic dishes in Hunan Province, with bright red color, fragrant taste and tender meat. It tastes fat but not greasy, soft and waxy, fresh and spicy. It is a dish that Hunan people must eat on holidays.

Fried pork with Chili: It is the most famous home-cooked dish in Hunan, with Chili and pork belly as the main raw materials. Is prepared from fermented soybean, garlic, soy sauce, salt, monosodium glutamate, ginger, etc. It tastes spicy and refreshing, with endless aftertaste.

Jishou Sour Meat: The spicy taste of Hunan cuisine is well known. Jishou hot and sour meat is a dish famous for its spicy taste. It is made of fat pork, refined salt, pepper powder, corn flour, green garlic and peanut oil as main raw materials. It tastes spicy and slightly sour, fat but not greasy, and has a unique flavor.

Dong 'an Chicken: Dong 'an Chicken, also known as vinegar chicken, originated in the Tang Dynasty and is one of the national banquet recipes. It is a traditional famous dish in Hunan, the first in Hunan cuisine. Originated in the Tang Dynasty. Bright color, fresh and tender meat, sour and refreshing, fat but not greasy, never tired of eating more.

Goldfish playing lotus: Goldfish playing lotus is a traditional famous dish in Hunan Province, which is made of squid as the main raw material. Squid rolls are shaped like goldfish, and they are named after the lotus groups refined from eggs, shrimp and green beans.

Steamed bacon: Steamed bacon is a traditional dish in Hunan, because Hunan has a low terrain and a warm and humid climate. Fresh meat is not suitable for storage, but bacon can be stored fresh. Gradually, people also developed the eating habit of eating bacon. As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. By the Qing Dynasty, this dish had become very famous. "Steamed bacon" is one of many bacon dishes. Usually, cured fish, chicken and bacon are used as the main ingredients, and chicken soup is used as the bottom to steam in the pot. Simple and delicious.

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Nowadays, with the rapid development, the definition of traditional dishes is not so elegant, such as kung pao chicken, sweet and sour carp and many other dishes will change with local tastes. This is the formation of a new food culture.