Peasant stir-fried meat belongs to Hunan cuisine or Sichuan cuisine, which is a home-cooked dish. The farmer's small fried meat is fried with pork belly and green pepper as the main ingredients, garlic and Hunan chopped pepper as the auxiliary materials. The finished dish is spicy, tender, spicy, fragrant, smooth and palatable.

2. Wowo cuisine

Waicai, also known as Wancai, is a home-cooked dish in Xiangxi, Hunan. The raw materials are kohlrabi, white radish, cowpea, kidney bean and eggplant, which are dried by traditional folk production methods in western Hunan and pickled in jars. No pigments and preservatives are added. After successful pickling, you can eat fried pepper, persimmon pepper, dried pepper, vegetable oil, salt and garlic.

3, chopped pepper fish

Chopped pepper fish is a traditional dish in Xiangtan, Hunan Province, which belongs to Hunan cuisine. It combines the "fresh" taste of fish and the "spicy" taste of chopped pepper, and has a unique flavor. In particular, the oil used in this dish is tea oil. Chopped pepper fish in Xiangtan, Hunan, can be eaten in restaurants and hotels of all sizes in the streets.

4. Fish head with chopped pepper

Fish head with chopped pepper is a traditional Hunan dish, which belongs to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in Qing Dynasty. Generally, the head of bighead and chopped pepper are the main ingredients, and steamed with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.

5, Changsha stinky tofu

Changsha stinky tofu is a traditional specialty of Changsha, Hunan, and Changsha locals also call it stinky tofu. Black in color, tender outside, fresh and fragrant. Crisp but not sticky, tender but not greasy, smell the stench at first sight, smell the fragrance at first sight.