Steamed fish head with diced red pepper
Brief introduction: Fish head with chopped pepper is a traditional dish of Han nationality in Xiangtan, Hunan and the border area between Hunan and Jiangxi. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor.
Color: The food is red and bright.
Flavor: The flavor is rich. The umami taste of fish head is preserved in the meat as much as possible by steaming, and the flavor of chopped pepper just penetrates into the fish.
Taste: the "salty" and "spicy" of chopped pepper penetrate into the fish head.
Taste: the meat is tender, fat but not greasy, soft and waxy, salty and slightly spicy.
Shi Mao braised pork
Color: The color is red and bright.
Xiang: It belongs to a compound flavor, which combines various flavors such as star anise, cinnamon, pepper, tsaoko, onion, ginger and garlic.
Taste: salty and fragrant, much more memorable than the braised pork we usually eat.
Taste: fat but not greasy, it can really melt in the mouth.
Steamed multi-cured ham
Introduction: There are mainly pigs, cows, chickens, fish, ducks and other varieties. Steaming three kinds of bacon together is called "steaming bacon together".
Color: The color is red and bright.
Incense: a strong wax fragrance,
Taste: salty and sweet, slightly juicy and complementary in taste, which is the first choice for sending meals.
Taste: flexible and not greasy.
Dongan Chicken
Introduction: Dong chicken, also known as Dong chicken, is a traditional dish of Han nationality in Hunan. It was named Donganzi Chicken because it was cooked with new hens.
Color: This dish is white, red, green and yellow. The color is simple and fresh: delicious.
Taste: Chicken tastes sour and delicious. When the food is cold, the next meal will have a different taste.
Taste: unusually fat and tender.
Anzu shark's fin
Introduction: Anzu shark's fin, also known as braised shark's fin, is a traditional dish of Han nationality in Hunan. Bright color, mellow fragrance and rich nutrition are really treasures in dishes.
Color: This dish is light yellow in color and fresh in juice.
Xiang: mellow and delicious.
Taste: fresh and salty, mellow and palatable.
Taste: soft and glutinous.
Pingjiang huobei fish
Introduction: Grilled fish is a traditional dish of Han nationality in Xiangtan, Hunan. Unlike stiff dried fish and salted fish, grilled fish is semi-dry and semi-wet, with yellow outside and fresh inside, which combines the freshness of live fish, dried fish and salted fish. This kind of fish is not only delicious, but also easy to carry and collect.
Color: gold.
Taste: fresh live fish, salted fish.
Taste: intact, non-sticky, non-burnt and non-withered.
Yongzhou blood duck
Introduction: Yongzhou blood duck is a traditional dish of Han nationality in Yongzhou, Hunan Province. There are many kinds of blood ducks in Yongzhou, including Daoxian, Xintian, Ningyuan and Lanshan. In the local area, almost every household can cook this dish.
Color: Duck blood is brown and black, bright and bright, and reddish in secret.
Aroma: The aroma of spices masks the fishy smell and leads to umami.
Taste: spicy and tender, salty and palatable, suitable for wine and meals.
Xiangxi sour meat
Introduction: Xiangxi sour meat is a traditional food of Miao and Tujia people in Xiangxi, and it is best made in Xiangxi Autonomous Prefecture, hence the name Xiangxi sour meat.
Color: This dish is yellow.
Aroma: spicy and slightly sour.
Taste: spicy, slightly sour and unique in flavor.
Taste: Fat but not greasy, with thick juice.
trash
Introduction: Spicy chicken, a famous dish, fully embodies the local characteristics of Hunan: First, Hunan has a humid climate and is prone to rheumatism, so it has formed the habit of eating Chili and ginger; Second, Hunan chicken is rich in yield and nutrition.
Color: golden in color and shiny in sauce.
Incense: The combination of the aroma of pepper and other spices, coupled with the delicate flavor of chicken, leads to people's life.
Taste: It tastes spicy, fragrant, salty and fresh.
Taste: the texture is tender and smooth.
Fried bacon with winter bamboo shoots
Introduction: Fried bacon with winter bamboo shoots is one of the traditional dishes of Han nationality. Bacon and winter bamboo shoots are the main ingredients, which are typical cooking dishes in Hunan cuisine.
Color: Dark brown and light green alternate with each other, making the dishes comfortable and appetizing.
Xiang: The smell of winter bamboo shoots is mixed with the smell of bacon. Bamboo shoots are delicious and bacon is very thick. When added to douchi, it is meaningful and unusual.
Taste: light and salty, spicy and delicious, seeping into the heart and spleen, wonderful.