The top ten famous dishes of Hunan cuisine are as follows:

1. Fish head with chopped pepper

Fish head with chopped pepper is a traditional famous dish of Hunan Province. It belongs to Hunan cuisine. It is said that the origin is related to the Qing Dynasty scholar Huang Zongxian. It is usually steamed with bighead carp head, chopped pepper as the main ingredients, and supplemented with soy sauce, ginger, onion, garlic and other auxiliary ingredients. The dishes are bright red in color, rich in flavor and tender in texture. Fat but not greasy, soft and waxy, fresh and spicy.

2. Steamed Cured Meat

Steamed Cured Meat is a traditional local dish in Hunan and belongs to Hunan cuisine. It is made of cured pork, cured chicken, cured fish, chicken soup and seasonings, steamed in a pot. It is simple to make, has a strong waxy aroma, is salty and sweet, is flexible and not greasy, and has the functions of appetizing, dispelling cold, and digesting. Hunan has a low terrain and a warm and humid climate. Fresh meat is not suitable for storage, but smoked bacon is antiseptic and durable. Gradually, people also developed the eating habit of eating bacon. As early as the Han Dynasty, the ancestors of Hunan used bacon to make delicacies. By the Qing Dynasty, such dishes were already very famous, and "steamed cured meat" was one of many cured meat dishes.

3. Dong'an Chicken

Dongan Chicken, also called Dong'an Chicken and Guanbao Chicken, is a local traditional dish and belongs to Hunan cuisine. It is named because it is cooked with Dong'an new hens. The finished Dong'an chicken dish is red, white, green and yellow in color. The chicken is fat and tender, and tastes sour, spicy and fragrant. This dish was selected into the list of four traditional Hunan dishes at the 2010 Shanghai World Expo. =The production steps are roughly as follows: slaughter the chicken, put it into a soup pot and cook it. When it is seven times cooked, take it out and let it cool, then cut it into small strips. Heat the oil in the wok until it is 80% hot, add chicken strips, shredded ginger, vinegar, minced Sichuan peppercorns, etc. and stir-fry, then add fresh meat soup and simmer until the soup is dry, add green onions, sesame oil, etc., remove from the pan and serve.

4. Spicy Chicken

Founded during the Tongzhi period of the Qing Dynasty, it is one of the authentic Hunan dishes with strong local flavor. There is a saying that "if you eat spicy chicken, you will eat Hunan cuisine". For spicy chicken, Yuloudong Restaurant, a century-old restaurant in Changsha, is the most famous. Spicy chicken was first created in Changsha Yuloudong Restaurant during the Tongzhi period. The chef uses about 500 grams of hen chicken as the main ingredient, and cooks it with chili, yellow vinegar, garlic and various seasonings. It is delicious and very popular. At the end of the Qing Dynasty, Zeng Guangou, the grandson of Zeng Guofan, went up to the building to have a meal and wrote an impromptu poem: "Soaking your belly in spicy chicken soup makes you always remember Yu Loudong." Later, the chefs of Changsha City's Zuxiang Restaurant worked carefully and the taste was even better. There is also a limerick circulated among the people: "Spicy chicken is burnt on the outside and tender on the inside. It is golden in color and tastes new. If you ask which restaurant is better, Zuxiang is better than Yulou. East.

5. Taste Snake

Taste Snake is a traditional famous dish in Hunan Province. Among them, Ningxiang Snake is the most famous. It is a well-known dish in Changsha and belongs to Hunan cuisine. This dish is an indispensable flavor dish in restaurants of all sizes in Changsha. This dish uses high-protein, low-fat, tender local snakes as raw materials, and is prepared with a taste that is characterized by freshness, fragrance and spiciness. The cholesterol content of snake meat is very high. It has a certain effect in preventing and treating vascular sclerosis. It has a delicate texture, delicious taste, and high nutritional value. It is a popular delicacy.

6. Yongzhou Blood Duck

Yongzhou blood duck is a local traditional dish in Yongzhou, Hunan. There are many types of Yongzhou blood duck, including Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dong'an, Shuangpai and so on. Almost every household in the local area makes this dish, which is delicious, appetizing and cooling the blood. After generations of Yongzhou culinary elites have painstakingly prepared it, "Yongzhou Blood Duck" is famous for its unique taste.

7. Xiangxi Grandma's Cuisine

Xiangxi Grandma's Cuisine is a delicious dish. It is a common home-cooked dish in Western Hunan. The raw materials are selected from a variety of wild vegetables in Western Hunan, such as purslane. , diced radish, big-leaf greens, Xiangxi native vegetables, minced meat, etc. It tastes great, is chewy and fragrant, and has the effect of appetizing rice and nourishing the face.

8. Mao's Braised Sauce. Meat

Mao’s Braised Pork, also known as Mao’s Braised Pork, is a traditional dish that is full of color, flavor and flavor. It belongs to Hunan cuisine. The main ingredient of Mao’s Braised Pork is pork belly, with white sugar and cooking wine as colored seasonings. When cooked, it has a golden color and is oily but not greasy. When cooked, it has a bright red color and a rich flavor without being greasy. Because a little chili is added during the cooking process, it tastes sweet and salty. Salty and spicy, sweet but not greasy.

9. Zuan Shark's Fin

Zu'an Shark's Fin, also known as red braised shark's fin, is a traditional local dish in Hunan Province and belongs to Hunan cuisine. This dish is light yellow in color, bright and juicy, soft and silky, has a delicious salty taste, and is mellow and delicious. The ingredients used in this dish are unique, and the shark fin is soft and nutritious. It is truly a treasure of liberation. Recently, Quyuan Restaurant used this dish, which was highly praised by diners.

10. Chili Fried Pork

Chili Fried Pork uses chili and pork belly as the main ingredients, and uses black beans and garlic seeds. , soy sauce, oil, salt, MSG and other auxiliary ingredients are used as a dish. It tastes spicy. Stir-fried pork with chili is a signature "local dish" that every household in Hunan will eat, and it is one of the most representative Hunan dishes.