All the pictures are original. Forgive me for being a little lazy recently, so I'm too lazy ~
I feel that in other places, radish skin is rarely taken out to make a dish alone, but in Hunan, it seems to be regarded as a normal appetizer since childhood. Sour vinegar flavor with red millet pepper, and then pour some fresh soy sauce. The taste is sour and refreshing, spicy and crisp, and the color is warm and moist. It is perfect as an appetizer.
As a land of plenty, fish is of course indispensable. There are more than one kind of fish in this pot. What is unusual is Huang Yaming, whose scientific name seems to be yellow-tailed fish. The shape of yellow duck skin is very distinctive, the meat is very fat and there are few thorns. It's delicious to cook in a dry pot. Yellow duck skin is a must-eat dish every time I go back to Hunan, because I think it is either less or less.
Barbecued pork is probably only available in Hunan. The barbecued pork here should have less sugar in the curing process, so it is not very sweet, so it will have a unique flavor with hot sauce. The meat is very thick and worth tasting.
Fried oil residue should also be regarded as a typical dish in Hunan cuisine. Like fried meat with Chili peppers, whether this dish is spicy or not depends on what kind of green pepper is put in it. People in many places can't get used to oil residue, because it's really the first time to eat it, and it will taste strange, but when they get used to it, the greasy oil in the oil will be filtered out in the process of stir-frying, leaving only crispy. As for why this is on, you will know after tasting it ~
Maybe this is not the same as the iron squid you remember. Indeed, this pot looks a bit like spicy chicken, but this dish is characterized by a layer of oil at the bottom, a layer of raw leeks, and a layer of peppers and squid at the top. The function of raw leek is to absorb the spicy and greasy food on it, so that squid will be more refreshing. The leek will be cooked after a short fire, so it is very common in a snack stall.
Perilla frutescens, as a spice, is as controversial as coriander. Hunan people prefer perilla and like to use perilla to cook and make candied fruit. Adding perilla to Hu Aishan's sauce is also a good match, but don't let go of those who are not used to perilla ~
Thousand silk cakes are not a specialty of Hunan, but they are really my favorite dish. I like the crispy feeling of eating it in one bite ~ sweet but not greasy, it seems to be sold on Taobao, so I think it's not bad to eat it directly on Taobao next time and then go back and fry it myself ~
Ok, that's all for today's introduction. Every time I write about sharing, I find that my appetite is really big. Haha, but it's a blessing to eat. Welcome everyone to exchange food experience with me ~
I returned to Hangzhou. Next time I go out to eat and share Zhejiang cuisine with you ~
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