1. Yongzhou Dongan Chicken
Yongzhou Dongan Chicken is a delicious food with a long history and is well-known at home and abroad. It is listed as one of the national banquet recipes and the first of the eight Hunan dishes. "Dong 'an Chicken" has experienced the evolution of three dynasties. It was called "old vinegar chicken" in the Western Jin Dynasty, "official chicken" in the late Qing Dynasty and "Dong 'an chicken" in the Republic of China.
Yongzhou Dongan chicken
Dong 'an Chicken, which enjoys a good reputation, is one of the traditional famous dishes in Hunan. It is beautiful in appearance, bright in color, rich in nutrition, fragrant, sweet, sour, spicy, tender and crisp. Dong 'an Chicken is named after its cooking method originated in Dong 'an County. According to relevant recipes, as early as the Kaiyuan period of Xuanzong in the Tang Dynasty, Dong 'an people began to make Dong 'an chicken, which was later introduced to Southeast Asia and North America, with a history of 1200 years.
Braised shark's fin with red sauce
Zuan shark's fin is also called braised shark's fin.
Also known as Zuan shark's fin, Zuan shark's fin is also called braised shark's fin, which is a local traditional dish in Hunan Province and belongs to Hunan cuisine. This dish is light yellow in color, bright and shiny in juice, soft, waxy and smooth, fresh and salty, and mellow and palatable. 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 is really a treasure in the dish. Before liberation, Quyuan Restaurant operated this dish, which was quite appreciated by diners.
3 la Wei he Zheng
steamed multiple preserved hams
Steamed bacon is a local traditional dish in Hunan, belonging to Hunan cuisine. It is made of preserved pork, preserved chicken, preserved fish, chicken soup and seasoning by steaming in a pot. The method is simple, its wax fragrance is strong, salty and sweet, flexible and not greasy [1], and it has the effects of appetizing, dispelling cold and promoting digestion.
4 Yongzhou blood duck
Yongzhou blood duck
Yongzhou blood duck is a local traditional 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 will make this dish. It has the characteristics of delicious, appetizing and cooling blood.
In fact, there are many folk Hunan cuisine dishes. The representative dishes of folk Hunan cuisine include chopped fish head with pepper, fried meat with pepper, Xiangxi Waipo, Jishou sour meat, beef powder, Chenzhou fish powder, Dongan chicken, goldfish playing lotus, Yongzhou blood duck, steamed bacon, sister dumplings, Ningxiang tasty snake, Yueyang ginger and spicy snake, etc. Friends who like food are welcome to taste authentic Hunan cuisine.
In addition, Mao Shi braised pork, do you recognize it as Hunan cuisine?