Ten famous dishes of Hunan cuisine

1. Chop Pepper Fish Head

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Chop bell pepper fish head is a traditional dish in Hunan Province, belonging to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in the Qing Dynasty. It is usually steamed with bighead carp fish head and chopped pepper as the main ingredients, 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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2. Steamed with preserved meat

Steamed with preserved meat 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, 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 food is not suitable for storage, but smoked bacon can be preserved and stored. Gradually, the 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 kind of dishes had become very famous. "Steamed with preserved meat" was one of many preserved dishes.

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3. Donganzi Chicken

Donganzi Chicken, also known as Donganzi Chicken and Guanbao Chicken, is a traditional local dish and belongs to Hunan cuisine. It is named because it is cooked with Dong 'an new hen. Dong 'anzi chicken dishes are red, white, green and yellow. The chicken is tender, sour and delicious. This dish was selected as one of the four traditional Hunan dishes in the 21 Shanghai World Expo. The production steps are roughly as follows: slaughter the chicken, cook it in a soup pot, take it out when it is seven ripe, let it cool, and cut it into small strips. Heat oil in a wok to 8% heat, stir-fry chicken strips, shredded ginger, vinegar, minced pepper, etc., then stew fresh meat soup until the soup is dry, add onion and sesame oil, and serve.

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4. Spicy chicken

was founded in Tongzhi period of Qing Dynasty, and it is one of the authentic Hunan dishes 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 in Yuloudong Restaurant, a century-old shop in Changsha. Spicy chicken was first created in Yuloudong Restaurant in Changsha during Tongzhi period. The chef chooses about 5 grams of mother-child chicken as the main ingredient, and cooks it with pepper, yellow vinegar, garlic and various seasonings. It is delicious and very popular. In the late Qing Dynasty, Zeng Guanggou, the grandson of Zeng Guofan, went upstairs to have dinner, and wrote an impromptu poem: "Spicy chicken soup makes people often remember Yuloudong." After that, the chef of the Hunan Restaurant in Changsha City carefully crafted it, and the taste was better. There was also a doggerel among the people: "Chicken with tender spicy chicken in the outer coke 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. Tasty snake

Tasty snake is a traditional famous dish in Hunan Province, among which Ningxiang Tasty Snake is the most famous, and it is a well-known dish in Changsha, which belongs to Hunan cuisine and is an indispensable flavor leading dish for restaurants in Changsha. This dish uses local snakes with high protein, low fat and tender meat as raw materials to prepare a taste characterized by freshness, fragrance and spicy taste. The cholesterol content of snake meat is very low, which has a certain effect on preventing and treating 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 local traditional dish in Yongzhou, Hunan. 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. After intensive study and careful cooking by the elites of Yongzhou kitchen industry in past dynasties, "Yongzhou Blood Duck" is famous for its unique taste.

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7, Xiangxi Waicao

Xiangxi Waicao is a delicious dish. Motherwort was originally a common local home-cooked dish in western Hunan, and its raw materials were selected from various wild vegetables in western Hunan. Such as: purslane, diced radish, big leaf vegetables, Xiangxi native vegetables, meat foam and so on. Excellent taste, chewy and fragrant, with the effects of appetizing, reducing blood fat, softening blood vessels and nourishing face.

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8. Mao Shi Braised Pork

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Mao Shi Braised Pork, also known as Maojia Braised Pork, is a traditional dish with full color and flavor, belonging to Hunan cuisine. Braised pork with pork belly as the main ingredient, white sugar and cooking wine as colored seasonings. After cooking, it is golden in color, oily but not greasy. After cooking, the color is bright red, the meat is fragrant and has 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. Zuan shark's fin

Zuan shark's fin, also called braised shark's fin, 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.

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1. Stir-fried meat with Chili peppers

Stir-fried meat with Chili peppers and pork belly is a dish made with lobster sauce, garlic seeds, soy sauce, oil and salt, monosodium glutamate and other accessories. It tastes spicy. Stir-fried meat with Chili peppers 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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11. Farewell My Concubine in Changsha

Farewell My Concubine is a famous dish of traditional Hunan cuisine. 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 (turtle) and chicken as the main raw materials, supplemented by mushrooms, cooking wine, garlic and other condiments, and refined by cooking first and then steaming. I didn't expect to eat this very authentic famous dish here. In the 2th century, Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan restaurants in Changsha were often supplied. It is said that the farewell concubine of Hunan cuisine is related to the story of Xiang Yu and Yu Ji, the overlord of the western Chu Dynasty.

12. shaoyang pig blood meatballs

pig blood meatballs, also known as blood-soaked tofu, are traditional home-cooked dishes in shaoyang, Hunan. It is in November and December 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 Qing Dynasty and was handed down from generation to generation by the people. It has a history of several hundred years. The main raw material of Baoqing pig blood meatballs is tofu. First, the water in the tofu is filtered with gauze, then the tofu is crushed, and then fresh pork is cut into diced meat or strips, mixed with proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate, sesame seeds, etc., stirred evenly, made into oval meatballs the size of steamed bread, dried in the sun for a few days, and then hung on a firewood stove to be smoked dry by fireworks. There is also an iron frame, under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the temperature, and you can't be too hasty or too fierce, otherwise it will taste bad. The meatballs can be eaten after being smoked. Pork blood meatballs are good in color, fragrance and taste, spicy and delicious, stimulating appetite, and easy to preserve, and will not deteriorate for at least half a year. At the same time, they are 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. Sour meat in Xiangxi

Sour meat is a traditional dish with unique flavor of Tujia and Miao families in Xiangxi. Whenever guests come to the door, Tujia and Miao people take out the pickled sour meat from the altar and stir-fry it in the oil pan. The corn flour adhered to the sour meat turns golden yellow after being fried, emitting bursts of fragrance and smelling it. This dish is spicy and slightly sour, and it is best made in Xiangxi Autonomous Prefecture, hence the name. Visitors can often taste this unique delicacy in restaurants in Zhangjiajie tourist area of western Hunan. Xiangxi sour meat is a traditional delicacy of Miao and Tujia nationalities in Xiangxi. It tastes spicy and slightly sour, and it is the best made in Xiangxi Autonomous Prefecture, hence the name. This dish is yellow and spicy, slightly sour, fat but not greasy. Thick juice is thick and has a unique flavor.

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14. Crispy duck with Maren

Crispy duck with Maren is a famous local dish in Hunan, which belongs to an innovative Hunan dish. Because this dish pays attention to craft modeling, raw material matching, beautiful shape, soft color, set loose foam, crisp, soft and tender, delicious in one, deeply welcomed by guests from all over the world.

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15. Traditional family portrait dishes

Family portrait is the traditional first dish of family banquet to show the joy and happiness of the whole family. The materials used for family photos are relatively simple. Generally, the main ingredients are: fried meatballs, egg rolls, water-fried pork skin, clean winter bamboo shoots, water-fried bean bamboo shoots, water-fried fungus, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on. The auxiliary materials are: refined salt, monosodium glutamate, pepper, onion, soy sauce, starch powder, fresh meat soup, etc.