Xianglian is big and full, white and round, delicate in texture, fresh and sweet in fragrance, and has the functions of lowering blood pressure, strengthening the spleen and stomach, calming the heart and calming the nerves, calming the lungs and clearing the heart. Historically known as "Gonglian", it has been planted for two or three thousand years. It is a traditional local product of Hunan Province.

Hunan pickled three samples

Features: salty, spicy, crisp, good with food, cheap and good quality.

Method:

(1) Eggplant, beans and peppers are soaked in boiling water to soften, then dried and salted.

(2) Take it out in a few days and fry it in oil, which is a side dish of porridge.

Xiangxi vegetable tofu

Features: spicy and tender, often used as dishes, but also can replace food.

Method:

(1) Tofu is cooked with slow fire and steamed with pumpkin flowers, vegetables and shallots.

(2) Stir-fry Chili powder with oil and mix with it.

Tujia Youxian County

Tujia and Miao people have created various snacks with distinctive national and local colors. There are many kinds of snacks in western Hunan, such as "oil stuffing", "wick nest", "snowballing", "mung bean head" and "oil tea soup". "Oil cake", known as "oil string" in the local language, is very common in the market.

Xiangxi Chili

Xiangxi people eat Chili as a dish, not as seasoning, which is the dietary custom of local ethnic minorities.

Method:

(1) Red pepper is diced and seeded, mixed with glutinous rice flour or corn flour, mixed with salt, sealed in a jar for a period of time, and ready to eat.

(2) Because of different ingredients, it is called "glutinous rice hot and sour seeds" or "corn hot and sour seeds", which are fried and made into oil peppers with different colors and tastes.

Features: smooth, bright red, beautiful, sour and slightly sweet, which helps appetite and is a regular dish for the people.

Hunan flavor fangrou

Barbecued square meat is a high-class and traditional dish in China.

Method:

(1) Remove the tendons from Chinese meat, cut off the irregular edges, and make it into rectangular pieces.

(2) Use a bamboo stick or barbecue fork to puncture a number of small holes in the direction of abdominal muscles (but not penetrating the skin), and then puncture a number of small holes from the inner layer of the cross section. This is convenient for evaporating water and exhausting gas during barbecue.

(3) Pierce and fix the fork from China lean meat. After the crock catches fire, hold the fork handle with both hands and lay it flat on the edge of the crock for barbecue, and turn the roast fork at any time, paying attention to the uniformity of the heat, the change of size and meat color.

(4) If bubbles appear on the skin during the barbecue, immediately prick with a bamboo stick to release gas from the muscle surface corresponding to the bubbles.

(5) When eating, cut the hot crispy square skin into four pieces, then cut into rectangular pieces with a length of 4 cm and a width of 3 cm, put them on the original square meat, and serve them with lotus leaf clips or double biscuits, sweet noodle sauce, green onions, chopped green onions and chicken soup.

Features: golden skin color, crispy meat, crisp and delicious.

Dongan Chicken

Donganzi chicken is one of the traditional famous dishes in Hunan, which is found in almost all Hunan restaurants all over the country. Overseas, some Chinese restaurants in North America, Canada, and the United States, such as Dong 'e An Zi chicken and beef tripe, are representative dishes of China. As long as it is a Hunan restaurant, there are Dong Chicken.

Method:

(1) Cut the whole chicken and cook it for a while until chopsticks can be inserted.

(2) Take out the chicken, hold the knife by hand and cut it down. Generally, it is in the shape of a large block, so that it can be spliced into the shape of a chicken after cutting.

(3) Pour the chicken soup mixed with vinegar, ginger, pepper and salt, buckle it with a large bowl, and pour it several times repeatedly until the seasoning flavor basically penetrates into the chicken.

Features: delicious, tender and smooth, thick but not greasy, fragrant but not turbid, tender but not rotten, crisp but not firm, sour and spicy, appetizing.