19 of Hunan’s most famous dishes, spicy and delicious, a collection of special Hunan dishes. Have you tried them all?

Hunan cuisine is one of the eight famous cuisines in China. The eight major cuisines in China are: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine. Hunan cuisine represents Hunan cuisine.

The taste of Hunan cuisine is mainly fragrant, spicy, salty, etc.

Hunan people are famous for eating spicy food, so what are the Hunan dishes? After my collection, there are 19 most famous dishes in Hunan, including 10 classic Hunan dishes and 9 special dishes.

1. Fish head with chopped pepper Fish head with chopped pepper is one of the top ten classic dishes in Hunan. This dish is indispensable in various Hunan restaurants. Many people also know and have eaten fish head with chopped pepper.

The fish head of chopped pepper fish is usually made from the head of silver carp, because the head of silver carp is larger than the fish body, so it is very suitable for making fish head with chopped pepper.

The taste of the fish head with chopped pepper: fragrant, spicy, salty, very delicious.

How to make fish head with chopped pepper: wash the fish head, cut it in half and lay it flat on a plate, put chopped pepper and minced ginger on the fish head, put it in a pot and steam it until cooked, take it out and drizzle with steamed fish soy sauce.

Sprinkle with chopped green onions and drizzle with hot oil.

2. Mao's braised pork Mao's braised pork is one of the top ten classic dishes in Hunan. Compared with other Hunan dishes, this dish is very unique because it is not spicy.

Mao's Braised Pork uses thick and alternate pork belly as the raw material. Cut it into square pieces, stir-fry it with rock sugar. Add the pork belly and stir-fry until it gets brown. Pour it into a casserole, add an appropriate amount of water and spices, and bring to a boil over high heat.

Turn to low heat and simmer slowly, then turn to high heat to reduce the juice.

The taste of Mao's braised pork: salty and slightly sweet, fat but not greasy, melts in your mouth, very delicious.

3. Steamed Cured Meat. Steamed Cured Meat is one of the top ten classic dishes in Hunan. It is made of bacon, cured fish, and cured chicken, topped with chicken soup, and steamed together with black bean paste, so it is named "Chinese Cured Meat".

The taste of steamed cured meat: salty and slightly spicy, soft and chewy, very delicious.

How to steam the cured meat: wash the cured chicken and chop it into small pieces and put it in a bowl. Wash the cured fish and put it in a bowl. Wash the cured meat and slice it and lay it flat on the cured fish. Pour on the chicken soup, sprinkle some tempeh and put it on top.

Steam in a pot over high heat for about 50 minutes, take it out, sprinkle with chili powder, and drizzle with a small amount of hot oil.

4. Haired beef louvers Haired beef louvers is one of Hunan’s traditional famous dishes.

Haired beef louvers are made by washing fresh beef louvers, cutting them into thin strips, as thin as hair, adding chili peppers and seasonings and stir-frying over high heat.

Because the beef louver is as thin as a hair, it is named hairy cow louver.

The taste of the hairy beef louvers: spicy and salty, very chewy and delicious.

5. Zuan Shark’s Fin Zuan Shark’s Fin is one of Hunan’s local special traditional dishes.

Zuan Shark's Fin is made by putting fresh shark's fin into a casserole, adding seasonings, stock, and red oil and slowly simmering it over high heat, so it is also called red stewed shark's fin.

Zu'an shark's fin is light yellow in color, translucent and very beautiful. Its taste is soft, waxy and smooth, fresh and salty, mellow and delicious, and very delicious.

6. Yongzhou Blood Duck Yongzhou Blood Duck is one of the top ten classic dishes in Hunan and a traditional dish in Yongzhou City.

Yongzhou blood duck is bright red in color and tastes spicy and salty. The mixture of duck meat and duck blood has a very special taste and tastes very good.

Yongzhou blood duck is made by washing and mincing the duck meat into small pieces, stir-frying it in an oil pan, adding ginger and pepper and stir-frying evenly, adding fresh duck blood and stir-frying it, then pour it into a casserole, add a small amount of water and simmer over low heat.

Simmer until cooked, then sprinkle with chopped green onion at the end.

7. Spicy Chicken Spicy Chicken is a Hunan specialty. It uses hens that have never laid eggs, wash them and cut them into small pieces. Pour a lot of cooking oil into the pot, fry the chicken pieces until golden brown, take them out and put them on a plate.

Pour cooking oil into the pot, add dried chili segments and Sichuan peppercorns, stir-fry ginger over high heat until fragrant, add fried chicken pieces, add salt, light soy sauce seasoning, stir-fry until cooked and serve.

8. Dong'an Chicken Dong'an Chicken is a Hunan specialty dish and a local traditional dish of Dong'an.

Dong'an Chicken uses new chickens raised locally, which are hens that have never laid eggs. Wash and chop them into small pieces. Pour cooking oil into the pot, add the chicken pieces and stir-fry evenly. Add an appropriate amount of chicken soup, dried chili peppers, ginger, and high heat.

Bring to a boil, then reduce to low heat and simmer for about 30 minutes. Add light soy sauce, salt, pepper and other seasonings and stir-fry until flavourful.

9. Xiangxi Grandma’s Cuisine Xiangxi Hunan Grandma’s Cuisine is one of Hunan’s characteristic traditional dishes.