Throughout its development history, the reason for the formation of Maojia cuisine is "three specialties":
Specific historical position. One side of the soil and water support one side. As a revolutionary leader, Mao Zedong still has the true colors of working people, and his life is dull. Three meals a day are the flavor of hometown, such as: preserved fish, preserved meat, labadou, lobster sauce pepper, pepper fried bitter gourd, loach boiled tofu and Shaoshan grilled fish. In his life and diet, he thinks "braised pork" and "bighead carp" are the most nutritious brain-nourishing foods. During President Nixon's visit to China in February, Chairman Mao entertained him with "braised pork" and other dishes in his hometown. Maocai reflected a specific historical position.
Special diet structure. Xiangyin, Xiangsu and the memory of this great man. After the death of Chairman Mao, people in China often remember and admire him by eating hairy vegetables, which is the simplest and simplest way.
It has a special flavor. As an important pillar of Hunan local cuisine, Maojia cuisine is mainly local, with freshness first, purity first, spicy first, supplemented by smoked wax. The original ecology inherits the traditional classic dietary structure principle of China people recorded in Huangdi Neijing: "Five grains are for nourishment, five fruits are for help, five animals are for benefit, and five dishes are for filling." See the special in the soil, see the elegance in the vulgar, and the vegetarian dishes are suitable, which is loved by the world. Fan Zhongyan, a celebrity in the Song Dynasty, said a wonderful thing about China's diet: home-cooked meals are delicious. Maojia cuisine is a home-cooked dish often eaten by Shaoshan people. The tenacity and heroism of Hunan folk customs are all concentrated in the exciting taste.