First dip the noodles with the fragrant new ants, chicken and light hawthorn salt.

The spiciness of cinnamon and chili pepper is not surprising, but I know that Wu people like sweetness.

When you read this poem, did it appear in your mind: fresh ants have just appeared, and small domestic chickens are mixed with a touch of hawthorn salt. If you are not curious about the spicy taste of Guangxi peppers, you know that people who know that this is Hunan cuisine like sweetness. What about such a picture?

That’s right, this poem is to describe Hunan cuisine. Speaking of Hunan cuisine, everyone must be familiar with it, including Qu Yuan’s poems and Mao Zedong’s poems, which all praise Hunan cuisine. What attracts everyone’s attention Is the first word "spicy"? But the spiciness in Hunan is different from the spiciness in other places. One dish is spicy and the other is spicy!

Hunan cuisine, also called Hunan cuisine, is one of the eight major Han cuisines with a long history in China. It has been formed as early as the Han Dynasty. There are three main local flavors: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

Hunan cuisine is carefully prepared, uses a wide range of ingredients, has varied tastes, and has a wide variety of varieties; the color is oily and rich, and it pays attention to affordability; the taste pays attention to spicy, fresh, soft and tender; the preparation method is based on Simmering, stewing, curing, steaming, and stir-frying are all famous methods.

Hunan cuisine has always attached great importance to the combination of raw materials and the mutual penetration of flavors. Hunan cuisine is particularly spicy. Due to its geographical location, Hunan has a mild and humid climate, so people like to eat chili peppers to refresh themselves and remove dampness. At the same time, stir-frying is also a specialty of Hunanese cooking.

At the same time, Hunan cuisine has a long history. Among the three major categories of cooking techniques: hot cooking, cold cooking, and sweet cooking, each type of cooking techniques ranges from a few to dozens. Relatively speaking, the simmering skills of Hunan cuisine are even better, almost reaching the level of perfection. Simmering can be divided into red simmering and white simmering in terms of color changes. In terms of seasoning, there are clear soup simmering, thick soup simmering and milk soup simmering. Simmer over low heat for authentic flavor. Some dishes are crystal clear and mellow, some have pure and nourishing juices, some are soft and waxy, and some are crispy and fragrant. Many simmered dishes have become famous delicacies in Hunan cuisine.

As for its taste, "when spicy and powerful meet, it will beat countless people in the world." After the pepper seeds spread widely in the southwest, northwest and southeast regions, they began to officially settle in the fertile land of Hunan. The moist land quickly took root, blossomed, and bore fruit, and multiplied and expanded, winning the love of the people on this land. As a foreign product from the West, peppers were not rejected in Hunan, or suffered the same fate as onions, peppers and other crops. Instead, they received special courtesy and sparked sparks of passion.

Then I will introduce some classic Hunan dishes to you, so you can see if you can eat them in your daily life.

Fish head with chopped pepper: Fish head with chopped pepper is a traditional famous dish in Hunan Province and belongs to Hunan cuisine. It is said that the origin is related to the Qing Dynasty scholar Huang Zongxian. It is usually steamed with bighead carp head, chopped pepper as the main ingredients, and supplemented with soy sauce, ginger, onion, garlic and other auxiliary ingredients. The dishes are bright red in color, rich in flavor and tender in texture. Fat but not greasy, soft and waxy, fresh and spicy.

Dong'an Chicken: Dong'an Chicken, also called Dong'an Chicken and Guanbao Chicken, is a local traditional dish and belongs to Hunan cuisine. It is named because it is cooked with Dong'an new hens. The finished Dong'an chicken dish is red, white, green and yellow in color. The chicken is fat and tender, and tastes sour, spicy and fragrant.

Spicy Chicken: Created during the Tongzhi period of the Qing Dynasty, it is one of the authentic Hunan dishes with strong local flavor.

Chili Fried Pork: Chili Fried Pork is a dish made with chili peppers and pork belly as the main ingredients, and tempeh, garlic seeds, soy sauce, oil, salt, MSG, etc. as auxiliary ingredients.

As one of the eight major cuisines, Hunan cuisine is well-deserved. Have any of you tried the dishes mentioned above? As a Fujianese, I don’t like spicy food in the eyes of outsiders, but after being influenced and cultivated by national cuisines, I can tolerate various tastes. Therefore, I often cook and eat Hunan cuisine, sometimes with a bowl of rice. Stir-fried pork with chili peppers, etc. are already very satisfying;

After reading these, do you know any other delicious Hunan dishes that you would like to recommend?