Fish head with chopped pepper is a traditional dish in Hunan Province, 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.

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. 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.

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. 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.

4. spicy chicken

Founded in Tongzhi period of Qing Dynasty, it is one of the authentic Hunan cuisine with strong local flavor. Choose about 500 grams of mother and son chicken as the main material, with pepper, yellow vinegar, garlic and a variety of spices to cook, delicious.

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.

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.

8. Shi Mao braised pork

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.

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.

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. 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.