Xiang Lian is big and full, white and round, delicate in texture, fresh and sweet in fragrance, and has the functions of lowering blood pressure, strengthening the spleen and stomach, calming the heart and calming the nerves, moistening the lungs and clearing the heart. Historically known as "Gonglian", it has been planted for two or three thousand years. It is a traditional local product of Hunan Province.

Hunan pickled three samples

Features: salty, spicy and crisp, good with food, good quality and low price.

Method:

(1) Eggplant, beans and peppers are soaked in boiling water to soften, then dried and pickled.

(2) Take it out in a few days and fry it in oil. This is a side dish of porridge.

Xiangxi vegetable tofu

Features: spicy and tender, often used as dishes, but also can be eaten instead of dishes.

Method:

(1) Cook tofu with slow fire and steam it with pumpkin flowers, vegetables and shallots.

(2) Stir-fry Chili powder with oil and mix with it.

Tujia Youxian County

Tujia and Miao people have created various snacks with distinctive national and local colors. There are many kinds of snacks in western Hunan, such as "oil stuffing", "wick nest", "snowballing", "mung bean head" and "oil tea soup". "Oil cake" is called "oil string" in the local language and is very common in the market.

Xiangxi Chili

Xiangxi people eat Chili as a dish, not as seasoning, which is the dietary custom of local ethnic minorities.

Method:

(1) Red pepper is chopped and seeded, mixed with glutinous rice flour or corn flour, mixed with salt, sealed in a jar for a period of time, and ready to eat.

(2) It is called "glutinous rice hot and sour seed" or "corn hot and sour seed" because of different ingredients, and it is made into oil peppers with different colors and tastes after frying.

Features: smooth, bright red, beautiful, hot and sour, slightly sweet, which helps to stimulate appetite. It is a regular dish for the people.

Hunan flavor fangrou

Barbecued square meat is a high-class and traditional dish in China.

Method:

(1) Remove ribs from Chinese meat, cut off irregular edges, and make into rectangular blocks.

(2) Use a bamboo stick or barbecue fork to puncture some small holes in the direction of abdominal muscles (but not through the skin), and then puncture some small holes from the inner layer of the cross section. This facilitates evaporation of water and discharge of gas during barbecue.

(3) Pierce and fix the fork from China lean meat. After the crock catches fire, hold the fork handle flat on the edge of the crock for barbecue, and turn the roast fork at any time, paying attention to the uniformity and size of the fire and the change of meat color.

(4) If bubbles appear in the skin during the barbecue, please immediately use a bamboo stick to puncture and release gas from the muscle surface corresponding to the bubbles.

(5) When eating, cut the hot crispy square skin into four pieces, then cut into rectangular pieces with a length of 4 cm and a width of 3 cm, put them on the original square meat, and serve them with lotus leaf clips or double sesame cakes, sweet noodle sauce, green onions, chopped green onions and chicken soup.

Features: golden skin color, crispy meat, crispy and delicious.

Dongan Chicken

Donganzi chicken is one of the traditional famous dishes in Hunan, which is served in almost all Hunan restaurants all over the country. Overseas, some Chinese restaurants in North America, Canada and the United States, Dong Shi An Zi chicken and beef tripe are all representative dishes of China. As long as it is a Hunan restaurant, there is Dong Anzi chicken.

Method:

(1) unhairing and slicing the whole chicken and cooking for a while until chopsticks can be inserted.

(2) Take out the chicken, hold the knife by hand, and cut down. Generally, it is a big block, so that it can be spliced into the shape of a chicken after cutting.

(3) Pour the chicken soup mixed with vinegar, ginger, pepper and salt, buckle it with a large bowl, and pour it several times repeatedly until the seasoning flavor basically penetrates into the chicken.

Features: delicious, tender and smooth, thick but not greasy, fragrant but not turbid, tender but not rotten, crisp but not firm, sour and spicy, appetizing.