1, perilla snail
Perilla snail is a traditional local dish in Hunan Province, belonging to Hunan cuisine. The main ingredients are snails, perilla leaves, and a little pepper, garlic, lobster sauce and so on. Stir-fried snail with perilla leaves can not only remove the muddy smell of snail itself, but also bring out the fresh flavor of snail. As soon as you enter, you can smell a strange smell, hot and sweet. Some foreign diners don't like snails, especially the taste of perilla. It takes time to get used to this delicious food.
2, spicy belly silk
Spicy shredded pork belly is a famous dish of Han nationality and belongs to Hunan cuisine. This dish is spicy, delicious, tender and refreshing. Some of the flavors and capsaicin contained in it can stimulate the secretion of saliva and gastric juice, stimulate appetite, help digestion, strengthen spleen and appetite, promote intestinal peristalsis, promote absorption and enhance physical fitness. But many people can't accept the taste of pork belly, so there is no happiness to enjoy.
3. Steamed frog with chopped pepper
Steamed frog with chopped pepper is a traditional dish in Hunan province, which belongs to Hunan cuisine, also known as steamed frog with chopped pepper? Toad ",the scientific name is" China Frog ". Characterized by delicious meat, tender and refreshing. There is a tradition of eating frogs in many parts of our country. For those who have never eaten this kind of game, they really don't know how to eat it.
4, and slag
Hehe slag, a delicacy of Tujia nationality, is simple to make, and Tujia people call it "Tuhe slag". They first soak soybeans, then grind them into soybean milk, then mix them with water and put them in a pot. Then they add shredded leeks, green vegetables or radish leaves and cook them together to make them milky white with green "and slag". When you make tofu, you should filter the bean dregs, and the bean dregs are cooked with the bean dregs without filtering. This delicious food has its own flavor. I didn't get used to it at first, but I liked it after eating it a few times.
5. Meishan Sanhe Tang
Meishan three-way soup is a traditional local dish in Meishan, which is favored by many people in restaurants or nightingale stalls in and around Loudi city. Tasting three soups can not only satisfy your breath, but also appreciate the profoundness and magic of Meishan culture. The choice of ingredients for the three soups is very particular. It is best to use the blood of buffalo and the thick belly and tenderloin of yellow cattle as the main materials. The beef should be cut horizontally, and the tripe should be shaken clean, which can be washed only a few minutes before frying. If the black skin is removed, the sweetness and unsweeteness are gone. According to historical records, this kind of food existed in the Southern Song Dynasty. If you can't accept the taste of tripe, you won't be able to taste this delicious food.
6, Xiangxi sour meat
Xiangxi sour meat, a traditional food of Miao and Tujia people in Xiangxi, is spicy and slightly sour, named after Xiangxi Autonomous Prefecture. This dish is yellow, spicy, slightly sour, fat but not greasy, thick and thick, and has a unique flavor. Those who like sour and refreshing must try it.
7. Yulin Xiangyao
Yulin Xiangyao is a traditional local dish in Hengyang, Hunan Province, and it is the first bowl of dishes in the banquet. Peng Yulin, a famous chef in Hengyang in Qing Dynasty, created it on the basis of local snacks such as fish balls, yellow bird balls and pot-roasted balls, hence its name, also known as Baota Xiangyao, with pork loin, taro, water chestnut, lean pork, fat pork and pure mandarin fish as the main ingredients. Pork loin itself tastes very heavy, even if it is cleaned, it can be eaten. You can eat whatever you like, and avoid it if you don't like it.
8. Spicy stinky tofu
Spicy stinky tofu is a classic local snacks in Hunan Province. This vegetable sauce is fragrant and fragrant. Different from stinky tofu in Changsha, spicy stinky tofu is cooked with pork stuffing and various seasonings, and its taste is better. Local people like this kind of food very much, but for foreign diners, many people still need to eat more times if they want to accept the smell of stinky tofu.
9. Spicy chicken gizzards
Spicy chicken gizzards are local traditional dishes in Hunan Province, belonging to Hunan cuisine. Chicken gizzard is also called "chicken gizzard". One of the miscellaneous chicken products is chicken gizzards, which are burned in a fume hood with red charcoal, and then smoke when sawdust is put on it. Smoke the chicken gizzards until golden brown. Waxed chicken offal has its own characteristics. Steamed in a cage, sliced and topped with sesame oil.
10. Sweet and sour fish Dong people in Hunan especially like pickled home cooking, among which pickled sweet and sour fish is a treasure in Dong cuisine. The sweet and sour fish made by this method can be preserved for several years, and it is delicious only when entertaining guests or welcoming weddings and funerals. Its characteristics are ruddy fish, sour, salty and delicious. Some bottled pickled fish often need to be pickled for three to five years, and some even need to be pickled for twenty years. After such a long period of pickling, pickled fish can always be delicious when entertaining VIPs or holding weddings and funerals.