1 Spicy Chicken Spicy Chicken was founded in Tongzhi period of Qing Dynasty, and it is one of the famous dishes of Hunan cuisine with strong local flavor. Spicy chicken is usually made of chicken as the main material, pepper as the auxiliary material, fried with food, cooked with Shao wine, yellow vinegar, garlic and other seasonings. The cooked chicken is golden in color, tender in the outside and delicious.
2 The mushroom has no yellow eggs. Mushrooms have no yellow eggs. It is a traditional famous dish in Changsha, Hunan Province, and belongs to Hunan cuisine. In the 1930s, Qu Yuan Restaurant was famous for cooking this dish. Among the famous dishes introduced in Changsha Guide at that time, there were mushrooms with yellow eggs. This dish was famous as early as the 1930s. Knock a small hole at the bottom of the raw egg, take out the egg white and yolk, remove the yolk to leave the egg white, then add chicken soup, lard, salt and monosodium glutamate equal to the yolk to the egg white, pour it into the empty eggshell, and steam it in a steamer. After peeling, it is still a complete egg without yolk. Then cook it with seasonings such as mushrooms. The taste is fresh and tender, and the production is exquisite.
The key to the production of mushroom yellow eggs is to master the heat and steam, but not to let the egg white flow out and destroy the shape. Cai Haiyun's eggs are yellow, smooth and not fragile, and the texture is particularly fresh and tender.
3 Maren crispy duck Maren crispy duck is a famous dish in Hunan and belongs to Hunan cuisine. Because it pays attention to process modeling and raw material collocation, it is beautiful in shape, soft in color, soft, crisp, tender and fragrant, and is deeply loved by guests from all over the world.
4 sauce elbow sauce elbow is a traditional famous dish founded in Guangxu period of Qing Dynasty, belonging to Hunan cuisine. Sauce elbow is made of pork elbow and marinade, which is marinated first and then simmered. After cooking, the meat is rotten and fragrant, fat but not greasy. During Guangxu period of Qing Dynasty, Ma Mingde opened a cooked butcher shop in Mawang Street, Changsha, and named it "Ma Mingde Hall" after himself. Horse's specialty is elbow and braised pork. The secret recipe has been passed down from generation to generation, among which "sauce elbow", "tiger elbow" and "crystal elbow" are the most famous. The unique "elbow" ranked first among the top ten famous products of Qingshijing at that time. The meat is pure, oily but not greasy, and it melts in the mouth, which is very popular.
5 mushroom soup soaking belly soup soaking belly is a traditional local dish in Hunan, belonging to Hunan cuisine. This dish is white and green, the mushrooms are soft and tender, the belly is crisp and tender, the soup is mellow and the taste is refreshing. It was initiated by the Yulou Cave in Changsha in the late Qing Dynasty. This dish has spread all over the country, and Ma Kai Restaurant, which specializes in Hunan cuisine in Beijing, was once famous for this dish in Beijing. Xu Jichuan, a famous drama researcher, left an impromptu poem after dinner: "Lean on the horse, be ashamed to play the Arc de Triomphe, want to get drunk in Tu Su, taste elegant and delicious, and soak the belly in soup to crown the capital."
6 Hairy Venetian Venetian Venetian Venetian Venetian, also known as Hairy Cattle Venetian, was founded in the 1920s of 19 and is a famous dish in Hunan. Hair venetian blinds and beef venetian blinds are fried together and shredded. After the dish is cooked, it is white in color, hairy in shape, crisp and tender in texture, salty, spicy and sour. Braised tripe is a traditional dish in Hunan, with white color, hair-like shape, crisp texture and rich flavor, which combines salty, fresh, spicy and sour flavors.
7 Farewell My Concubine in Changsha is a famous dish of traditional Hunan cuisine, which originated in the late Qing Dynasty. It is said that "Farewell My Concubine" in Hunan cuisine is related to the story of Xiang Yu and Yu Ji, the overlord of the western Chu Dynasty. It is made of soft-shelled turtle (soft-shelled turtle) and chicken as main raw materials, supplemented by seasonings such as mushrooms, cooking wine and garlic, which are first boiled and then steamed and refined. In the 20th century, Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan restaurants in Changsha often supplied goods.