1, chopped fish head with pepper
Fish head with chopped pepper is one of the top ten classic dishes in Hunan, and it is a very appetizing dish. Cooking generally chooses fat fish heads, because fat fish heads are generally larger. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor.
2. Yongzhou blood duck
Yongzhou blood duck is a famous dish in Yongzhou City, Hunan Province, which belongs to Hunan cuisine. There are many kinds of blood ducks in Yongzhou, including Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dongan and Shuangpai. In the local area, almost every household can cook this dish, which is very popular among local people. Blood duck is a characteristic traditional dish in Yongzhou, which is famous for its ruddy color, crisp taste, spicy and salty taste. China on the Tip of the Tongue once called blood duck a must in Yongzhou, and no one is good at eating ducks.
Step 3 steam bacon
This is a local traditional dish in Hunan, belonging to Hunan cuisine. It is made of preserved meat, preserved chicken, preserved fish, chicken soup and seasoning by steaming in a pot. The method is simple, its wax fragrance is rich, salty and sweet, flexible and not greasy. Steamed bacon was rated as "Chinese cuisine" and one of the top ten classic dishes in Hunan. It is a must-eat human delicacy for the Yao people in Luoxi, Dongkou, Hunan Province. It is really delicious.
4. Dongan chicken
Dong chicken is a traditional dish of Han nationality in Hunan cuisine. Named after cooking with Dongan hens. Donganzi Chicken originated from Dongan County, Hunan Province, formerly known as vinegar chicken. According to legend, during the Kaiyuan period of the Tang Dynasty, Dongan people began to cook Dongan chicken-vinegar chicken. Dong 'an chicken is bright in color, fresh and tender in meat, sour and refreshing, fat but not greasy, and not greasy after eating too much. It is listed as one of the national banquet recipes and the first of the eight Hunan dishes.
5. Waiwaicai
Xiangxi crooked dish is a delicious dish with Xiangxi flavor, which belongs to Hunan cuisine series and is also a common home-cooked dish in Xiangxi. The raw materials are kohlrabi, white radish, cowpea, sword bean, eggplant and so on. Dry it with the traditional folk production method of Xiangxi and pickle the altar. Waipocai originated from a beautiful legend: "It is said that in ancient times, when the daughters of every household in Xiangxi got married, the elders at home would cook a dish for their daughters."
This dish has been handed down from generation to generation because of the mother's love for her daughter.