Fish head with chopped pepper is a famous Sichuan dish. Chopped peppers can be cooked more than once, and can be kept in a sealed container for a long time. Take it out with a spoon that doesn't touch water when eating, and wipe the fish head evenly with some seasonings in advance, which can not only remove some peculiar smell, but also give the fish head a basic bottom taste. In addition, the chopped pepper must be carefully chopped when making, and the taste will be better.

Classic Hunan cuisine is the essence of modern Hunan cuisine, which was very popular in the past, but it is rarely circulated in the market because of the complicated production process. Local Hunan cuisine is a banquet dish with rural or urban characteristics represented by cooking methods, raw material characteristics, cooking utensils or cultural characteristics, and it is the bud of modern Hunan cuisine.