1. Poems praising Hunan cuisine

Journey to Jishan (Lu You) Jishan is so majestic, Zhejiang is full of water and vast wilderness, and Goujian is a deserted place.

The spring rain is green with mulberry trees, and the autumn wind is fragrant with japonica rice. Crabs and lindens are being made in every village, and fish beams are being built everywhere.

There are ten thousand ducks in the Pei, and thousands of gingers cover the garden. The sound of pounding the drum is like thunder, and the private debt exceeds the official warehouse.

The Yu Temple competes for sacrifices, and the Orchid Pavilion drinks wine. Watch the ferry race in the empty alleys, and watch the theater with the community in ruins.

The red bayberries in Xiangli are ripe, and they are busy picking them day and night. The green baskets are all over the mountain roads, and there are countless lychee baskets. Stars gallop into the Hou family, and the pity is rewarded with gold. When water shield comes out in Xianghu, the sellers go around Sanxiang.

How to cook the sea bass three feet long. When Fangxian is first launched on the market, goat cheese is no match for it.

There is a lot of water in Jinghu Lake, and there have been no drought locusts since the Han Dynasty. The heavy towers and curved sills illuminate the lake.

The boat serves as a carriage, and a small umbrella covers the new makeup. In a small street in a shallow square, I am playing with silk springs late at night.

I have always recounted this poem and followed the ancient music in vain; I hate not listening to it for a long time. Only when the winds of the great country are strong do I drink Changsha water and eat Wuchang fish. --Chairman Mao's "Shui Tiao Ge Tou".

Swimming". 2. Find a good sentence to praise Hunan cuisine

Hunan cuisine

is a local flavor with a long history in my country. Hunan cuisine pays special attention to seasoning, especially spicy, sour, salty, fragrant and fresh. Summer is hot, and its taste is light and fragrant. Winter is wet and cold, and the taste is hot, spicy, and fresh.

In "Historical Records", it was recorded that Chu's "terrain is fertile and there is no risk of famine."

According to historical records, Hunan cuisine existed before the Han Dynasty. By the Western Han Dynasty, Changsha was already a major city where politics, economy and culture were concentrated in the feudal dynasty. It was rich in specialties, had a developed economy, and cooking technology had developed to a certain level. In 1974, many materials related to cooking techniques were discovered in ancient tombs of the Western Han Dynasty unearthed in Mawangdui, Changsha. Among them are the earliest batch of bamboo slip menus to date, which record 103 kinds of precious dishes and nine cooking methods including stewing, stewing, simmering, roasting, stir-frying, frying, frying, smoking and waxing. During the Tangxue period, Changsha was also a gathering place for literati. By the Ming and Qing Dynasties, Hunan cuisine had new developments and was listed as one of the eight major cuisines in my country.

Hunan cuisine is mainly composed of three local flavors from the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan. The cuisine in the Xiangjiang River Basin is centered in Changsha, Hengyang and Xiangtan. Its characteristics: extensive use of materials, fine preparation, and wide variety; the taste focuses on freshness, sourness, and tenderness, and is famous for its production methods of simmering, stewing, steaming, and stir-frying. The dishes in Tongting Lake District are famous for cooking river fresh food, poultry and livestock. They mostly use stewing, roasting and waxing methods. They are characterized by thick gravy, salty, spicy and soft taste. Xiangxi cuisine is good at making wild game, smoked bacon and various cured meats. The taste focuses on salty, fragrant, sour and spicy. Because Hunan is located in the subtropics, the climate is changeable, with golden rain in spring, hot summers and cold winters.

Therefore, Hunan cuisine pays special attention to seasoning, especially spicy, sour, salty, fragrant, and rich. Summer is hot, and its taste is light and fragrant. Winter is wet and cold, and the taste is hot, spicy, and fresh. Hunan cuisine has a unique flavor. Its main famous dishes are "Dongan Chicken", "Zu'an Shark's Fin", "Steamed Cured Meat", "Whole Duck with Bread", "Spicy Chicken", "Turtle Sheep Soup", "Ji Shou Sour Pork" ", "Five Yuan Immortal Chicken", "Rock Sugar Hunan Lotus" and hundreds more 3. Main contents of 300 classic Hunan dishes

1. Main contents of 300 classic Hunan dishes:

1) Stir-fried:

Olive green kale, shredded lettuce with mixed sauce, fried yam with colorful pepper and fungus, dace and cabbage, golden sand pine nuts and corn, small stir-fried river shrimp, stir-fried crispy bamboo shoots, stir-fried shrimp with Guanyin tea , fried eggplant with green beans, cumin cauliflower, Jinsha eggplant, rich gold bars, kimchi noodles, stir-fried shredded duck feet, white pepper and coriander shredded beef, fried green beans and potatoes, stir-fried Youxian dried peppers, stir-fried bacon pork belly with smoked bamboo shoots, stir-fried crispy bones , Hot and sour crispy tripe, Dutch stir-fried barbecued pork, twice-cooked pork, poached eggs with green pepper, fried rice with soy sauce and egg yolk, stir-fried dried squid with bamboo shoots, stir-fried shredded lotus root, stir-fried duck with purple oil and ginger, stir-fried native chicken with green pepper, stir-fried pig's trotter skin, stir-fried green beans , fried caviar with laba beans, stir-fried shredded beef, fried meat with garlic sprouts, crab roe chicken and shark fin. Fried cuttlefish with pickled pepper, stir-fried eggplant with green pepper, stir-fried bacon with head, spinach stalks with spicy bean oil residue, stir-fried braised lotus root with leek, stir-fried local fish with green pepper, stir-fried eel with Sichuan beans, spicy sausage, Maggi chicken cartilage, spicy field snail meat, tip Stir-fried goose intestines with pepper, Hunan-style kimchi frog, scrambled eggs with wolfberry, shredded fresh squid with golden needles, stir-fried yellow beef, stir-fried shredded pork with cabbage stalks, scrambled eggs with tomatoes, shredded leek and lettuce, ginger and onion meat crab, coriander yellow throat, Xiangxi style stir-fried pig Liver, stir-fried black goat, green pepper Liuyang fire-roasted fish, Laoganma stir-fried kidney, and hand-shredded cabbage.

2) Steaming:

Steamed minced fish meat, steamed tofu with shrimps, steamed hairy crabs with glutinous rice, steamed large slices of bacon, farm dumplings, steamed pumpkin with red dates and lilies, steamed eggs with shouwu , steamed eggs with black bean sauce and dace, appetizing shrimps, emerald loofah rolls, scallops, steamed pigeon with American ginseng, steamed pork with sauerkraut, steamed taro with chopped pepper, local meat with bamboo pickled vegetables, steamed laba bean residue, spicy bean Steamed golden loach, steamed dried edamame, steamed farm chicken, pearl meatballs, steamed salted fish meatloaf, steamed chicken with pickled vegetables, steamed chicken with yellow pepper wood barrel, steamed bacon with laba beans, steamed fish with white pepper, and steamed taro with bacon.

Dried lentils steamed with oil residue, steamed pork ribs with black bean sauce, steamed pork belly with sharp peppers, steamed dried chopped peppers, steamed frogs with pickled peppers, steamed wind-blown fish with spicy bean paste, steamed cured beef with black bean peppers, steamed salt fish with chopped peppers, chopped peppers Steamed pork blood, bamboo chop glutinous chicken wings, steamed pork trotter skin with appetizing pepper, steamed red and white tofu with chopped pepper, steamed pork belly with fermented bean curd, steamed crucian carp with bean paste, steamed yellow duck with pickled pepper, steamed Xishi egg, three fresh winter melon sandwich, salty Steamed double white meat, gold and silver pork elbow, steamed beef in small cup, steamed pork with lotus leaf powder, steamed duck with brown spice powder, steamed fat sausage with Tulong powder, steamed water fish, lotus spiced oxtail, steamed old duck with cordyceps, steamed sausage with tea oil, pickled pork Steamed Wuchang fish and drumstick mushroom steamed meat.

3) Pan-fried:

Pan-fried cod, fried squid, pan-fried fish offal, pan-fried Tai Chi, yellow croaker omelette, pan-fried croaker, fried bacon, dry-fried river Shrimp, pan-fried wax dog meat, pan-fried pork ribs, pan-fried pork ribs, pan-fried large slices of potatoes, pan-fried green peppers, pan-fried crabs with shells, pan-fried beef tenderloin, pan-fried pork chops with juice, pan-fried chicken breasts with crab roe, pan-fried steak, pan-fried beef patties, Pan-fried luffa with minced meat, pan-fried yam, pan-fried eggplant in hometown, pan-fried tofu in country, pan-fried five-spice fish, pan-fried yellow croaker, pan-fried salt fish, pan-fried You County fragrant dried, pan-fried tofu with crab roe, pan-fried winter melon, pan-fried braised egg, pan-fried bitter gourd by Laoganma , Pan-fried winter bamboo shoots, pan-fried bamboo steak tofu, pan-fried cucumber with perilla, pan-fried cured fish, pan-fried crucian carp with perilla, and pan-fried loach.

2. "300 Examples of Classic Hunan Cuisine":

Created by Chinese cooking masters Tan Zhaoyuan and Huang Ziqiang, and Chinese cooking master Wang Yanfeng. As skilled craftsmen who have been stir-frying, frying, and stewing Hunan cuisine on the stove for a long time, their meticulous work has been praised and praised by countless gourmets. In order to compile the book, the creators conducted a comprehensive analysis and research on the popular mainstream Hunan cuisine in China from the perspective of Hunan cuisine cooking techniques, and carefully excavated and organized the mainstream Hunan cuisine based on their own experience as chefs. They selected the essence of popular Hunan cuisine on the market, inherited the basic skills of group Hunan cuisine, the techniques of classic Hunan cuisine, and the style of fashionable Hunan cuisine. On the basis of realizing innovations in raw materials, seasonings, cooking techniques, etc., for the first time, they followed the steps of stir-frying, steaming, and frying. It introduces the new mainstream Hunan cuisine by using commonly used basic cooking techniques such as cooking, roasting, stewing, and braising; for the first time, it decomposes and describes the key technical elements according to the process of making the dish; for the first time, it uses small pictures and large photos to describe the color of the dishes according to the characteristics of the dishes. , shape, texture, and cooking techniques are displayed in detail, presenting the aesthetic conception of mainstream Hunan cuisine that values ??nature as beauty, uniqueness as beauty, clever combination as beauty, taste as beauty, and nourishment as beauty. It is really beautiful. , extremely beautiful. This is a wonderful debut of Hunan cuisine towards a new food civilization. It is a pioneering work, a courage and a strength of the new generation of Hunan chefs.

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The personality of Hunan cuisine is usually considered spicy. Hunan people are famous throughout the country for their love of spicy food, even more so than Sichuan people who also love spicy food. But just saying that Hunan cuisine is spicy is not entirely correct, because spicy food is popular in southwest China, and their spiciness is different: Sichuan is spicy, Guizhou is spicy, Yunnan is spicy, Shaanxi is salty and spicy, and Hunan is sour and spicy. . This acid is different from vinegar, it is mellow and soft, and combines with the spiciness to form a unique flavor. 4. What are the classic Hunan dishes?

Classic Hunan dishes include: Hunan lotus with rock sugar, bighead carp head in casserole, chicken balls in clear soup, braised pork with dried vegetables, spicy lettuce, red braised square pork, mushroom tripe soup, and spicy lamb Shredded tripe, grilled duck in clear soup, spicy braised catfish and eggplant, stir-fried bacon with dried radish, steamed pork with lotus leaf powder, spicy and sour shredded squid, steamed cured meat, fish in soup, roasted pepper preserved egg, steamed pork ribs with lotus powder, roasted fatty fish with bean paste, Soak tripe in duck paw soup, stir-fried duck with young ginger, Dong'an chicken, shredded louver, black pepper pen squid, spicy frog legs, Lao Mazi hairtail fish, spicy winter bamboo shoot tips, stir-fried double silver, fried vegetarian side, chestnut braised cabbage heart, Salt and pepper crispy lotus root balls, fried pork with fermented black bean sauce, meat sticks stuffed with bitter gourd, sour and spicy cabbage, braised bitter gourd sausage, sesame tofu, spicy chicken, egg yolk braised with egg yolk, braised beef tendon, fish fillet with silver needle chicken sauce, red stewed Water fish, spicy cabbage, Xiaoxiang pork trotters, stewed loach with bacon, spicy and sour green beans, vinegar-braised pork belly and cabbage, stewed milk fungus with tomato and white fungus, eel segments with black bean pepper, stir-fried bacon with winter bamboo shoots, steamed black pepper fish.