1, chopped fish head with pepper

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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.

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Step 2 steam bacon

Steamed bacon is a local traditional dish in Hunan, which belongs 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 waxy fragrance is rich, salty and sweet, flexible and not greasy, and it has the effects of appetizing, dispelling cold and promoting digestion. Hunan has a low terrain and a warm and humid climate. Fresh meat is not suitable for storage, but bacon can be stored fresh. Gradually, people also developed the eating habit of eating bacon. As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. By the Qing Dynasty, this dish had become very famous. "Steamed bacon" is one of many bacon dishes.

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3. Donganzi chicken

Dong chicken, also known as Dong chicken and chicken, is a local traditional dish and belongs to Hunan cuisine. Named after cooking with Dong 'an new hen. Dong cuisine has four colors: red, white, green and yellow. The chicken is tender, sour and delicious. This dish was selected as one of the four traditional Hunan cuisines in the 20 10 Shanghai World Expo. The production steps are roughly as follows: slaughter the chicken, put it in a soup pot and cook it, take it out when it is seven ripe, air-cool, and cut it into small strips. Heat oil in wok to 80% heat, add chicken strips, shredded ginger, vinegar, pepper, etc. and stir fry. Then stew the fresh meat soup until the soup is dry, add the onion and sesame oil and serve.

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4. spicy chicken

Founded in Tongzhi period of Qing Dynasty, it is one of the authentic Hunan cuisine with strong local flavor. Taking out the internal organs, there is a saying that "if you eat spicy chicken, you will eat Hunan cuisine." Spicy chicken is the most famous restaurant in Yuloudong, a century-old shop in Changsha. Spicy chicken was first created in Yuloudong Restaurant in Changsha during Tongzhi period. The chef chooses about 500 grams of mother and son chicken as the main material, and cooks it with pepper, yellow vinegar, garlic and various seasonings. It's delicious and popular. At the end of the Qing Dynasty, Ceng Guang, the grandson of Zeng Guofan, went upstairs for dinner and improvised a poem: "Spicy chicken soup makes people often miss Yulou Cave." After that, the chef of Hunan restaurant in Changsha made it carefully, and it tasted better. There is also a jingle among the people: "Spicy chicken with tender outside is golden in color and new in taste. If you ask where the restaurant is good, Hunan is better than Yuloudong.

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5. Delicious snake

Taste snake is a traditional dish in Hunan province, among which Ningxiang taste snake is the most famous, and it is a famous dish in Changsha. It belongs to Hunan cuisine and is an indispensable flavor leading dish in Changsha restaurants. This dish takes local snakes with high protein, low fat and tender meat as raw materials, and concocts a fresh, fragrant and spicy taste. The cholesterol content of snake meat is very low, which has certain effect on the prevention and treatment of arteriosclerosis. Snake meat is delicate in texture, delicious in taste and rich in high nutritional value. It is a delicious food deeply loved by people.

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6. Yongzhou blood duck

Yongzhou blood duck is a traditional local dish in Yongzhou, Hunan Province. 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. It has the characteristics of delicious taste, appetizing and cooling blood. After careful study by the elite of Yongzhou kitchen industry in past dynasties, "Yongzhou blood duck" is famous for its unique taste.

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7. Waiwo cuisine in Xiangxi

The crooked dishes in western Hunan are delicious. Motherwort was originally a common local home-cooked dish in Xiangxi, and its raw materials were selected from various wild vegetables in Xiangxi. Such as: purslane, diced radish, leafy vegetables, Xiangxi native vegetables, minced meat and so on. Excellent taste, chewy, fragrant, with appetizing, reducing blood fat, softening blood vessels, caring skin and other effects.

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8. Shi Mao braised pork

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Shi Mao braised pork, also known as Maojia braised pork, is a famous traditional dish and belongs to Hunan cuisine. Braised pork with pork belly as the main material and white sugar and cooking wine as colored seasonings. After cooking, the color is golden, oily but not greasy. After cooking, the color is bright red, the meat is fragrant, and there is no greasy feeling. Because a little pepper is added in the firing process, it tastes sweet and salty, salty and spicy, sweet but not greasy.

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9. Group of shark fins

Anzu shark's fin, also known as braised shark's fin, is a local traditional dish in Hunan and belongs to Hunan cuisine. This dish is light yellow in color, bright and shiny in juice, soft, waxy and smooth, fresh and salty. The shark fin in the temple is exquisite in materials and unique in production. This dish tastes mellow, the shark's fin is waxy and soft, and it is rich in nutrition. It's really a treasure in the plate. Before liberation, Qu Yuan Restaurant operated this dish, which was quite appreciated by diners.

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10, Chili fried meat

Stir-fried pork belly with pepper as the main material, with lobster sauce, garlic seeds, soy sauce, oil and salt, monosodium glutamate and other accessories to make a dish. It tastes very spicy. Stir-fried meat with pepper is a signature "local dish" that every household in Hunan must eat, and it is one of the most representative Hunan dishes.

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1 1, Farewell My Concubine in Changsha

Farewell My Concubine is a famous traditional dish in Hunan. Among Hunan cuisine, Farewell My Concubine, a century-old traditional Hunan cuisine, has a long history and appeared in the late Qing 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. I didn't expect to eat this very authentic famous dish here. In the 20th century, Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan restaurants in Changsha often supplied goods. It is said that Farewell My Concubine by Hunan cuisine is related to the story of Xiang Yu and Yu Ji, the overlord of Xi Chu.

12, Shaoyang pig blood balls

Pig blood meatballs, also known as blood-soaked tofu, are traditional home-cooked dishes in Shaoyang, Hunan. It is in 1 1 month and1February every year that almost every household makes this product for several months. It is a traditional food in Shaoyang, which began in the Kangxi period of the Qing Dynasty and was handed down from generation to generation. It has a history of hundreds of years. The main raw material of Baoqing pig blood meatballs is tofu. First, filter the water in the tofu with gauze, then crush the tofu, then cut the fresh pork into diced meat or strips, and mix in proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate and sesame seeds. Stir well, make into oval balls the size of steamed bread, dry them in the sun for a few days, and then hang them on a firewood stove and smoke them with fireworks. There is also an iron shelf under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the heat, and it should not be rushed or too fierce, otherwise it will taste bad. Meatballs can be eaten after being smoked. Pig blood meatballs are good in color, smell and taste, spicy and delicious, stimulating appetite, easy to store, and will not deteriorate for at least half a year. At the same time, it is convenient to carry and can be eaten after being cooked and sliced. They are an appetizing cold dish when entertaining guests.

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13, Xiangxi sour meat

Sour meat is a traditional dish with unique flavor of Tujia and Miao people in western Hunan. Whenever a guest comes to the door, Tujia and Miao people take out the pickled sour meat on the altar and fry it in the oil pan. Corn flour stuck to sour meat turns golden yellow after frying, giving off a burst of fragrance and smelling. This dish is spicy and slightly sour, and Xiangxi Autonomous Prefecture is the best, hence the name. Tourists can often taste this unique food in restaurants in Zhangjiajie tourist area in western Hunan. Xiangxi sour meat is a traditional delicacy of Miao and Tujia people in Xiangxi. It tastes spicy and slightly sour, which is the best in Xiangxi Autonomous Prefecture, hence the name. This dish is yellow and spicy, slightly sour, fat but not greasy. The thick juice is thick and unique in flavor.

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14, centaur crispy duck

Mamen crispy duck is a famous local dish in Hunan, which belongs to the innovative famous dish of Hunan cuisine. Because this dish pays attention to craft modeling, raw material collocation, beautiful modeling, soft color, set loose foam, crisp, tender and delicious in one, deeply welcomed by guests from all over the world.

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15, traditional family dishes

Family photo is the traditional first course of family dinner, showing the joy and happiness of the whole family. The materials used for family photos are relatively simple. General ingredients are: fried meatballs, egg rolls, water-fried pigskin, clean vegetables and winter bamboo shoots, water-fried bean bamboo shoots, water-fried auricularia, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on. Accessories include: refined salt, monosodium glutamate, pepper, onion, soy sauce, starch powder, fresh meat soup and so on.