1. Steamed bacon

is the earliest popular special flavor dish in Hunan, and its fame is related to the production of bacon in Hunan. The advantage of this is that all kinds of preserved meat can complement each other, and it also avoids eating only one kind and falling into a monotonous situation. The cured chicken and duck absorbed the fat oil of bacon and became fuller; Bacon, because it lightens the greasy, is also refreshing at once.

2. Spicy chicken

Usually, chicks are used as the main material, supplemented by peppers, which are fried with edible oil, and then cooked with Shao wine, yellow vinegar, garlic and other seasonings. The color is oily and gorgeous, the smell of pepper is rich, the diced chicken is tender and delicious, and the taste is salty and spicy.

3. Small fried meat

is a classic home-cooked dish in Hunan cuisine. Small stir-fried meat is made of pork foreleg, green pepper, garlic and so on. It is spicy and refreshing, fresh and tender, and full of meat flavor. It is a good dish for drinking and eating. Pork is stained with the fiery passion of Chili, and Chili is wrapped in the mellow aroma of pork. When I take a bite, the spicy tip of my tongue is crisp and crisp, but the mouth is full of meat, but I don't want to stop.

4. stinky tofu in Changsha

Changsha people are also called stinky tofu. Although its name is tacky, stinky tofu has a long history, but it is a unique leisure flavor. In particular, the stinky tofu in Changsha Fire Palace is dark in color, tender in the outside and fresh and spicy. Crispy but not sticky, tender but not greasy, smelling the stench at first sight, and smelling the fragrance at first sight.

5. Fish head with chopped pepper.

No matter which Hunan restaurant you go into, this "fish head with chopped pepper" is always on the menu. The fish head with chopped pepper combines the "freshness" of the fish head with the "spicy" of chopped pepper, which has a unique taste. Burning red chopped pepper, covered with white and tender fish head meat, braved the hot and fragrant aroma. The spicy temptation of Hunan cuisine is perfectly reflected in the "fish head with chopped pepper".

6. Poached belly

Many Hunan dishes are very fresh and not spicy, such as the traditional dishes in this group of temples. It is famous for its rich raw materials, delicious, crisp and waxy. Fill the pork belly with stuffing made of scallops, Tricholoma, winter bamboo shoots, ham, coix lachryma-jobi rice, chicken, lard, monosodium glutamate and Shaoxing wine, steam them on the drawer and serve them.

7. Turtle soup

This is a hard dish for many Hunan people to entertain their guests. The distinguished guests and relatives have come, and serving turtle mutton soup is a very kind hospitality. The best turtle soup is very particular about taking ingredients. Wild mountain turtles from Wulingyuan are used as turtles, and black goats from Liuyang are used as sheep. The stewed turtle mutton soup is as clear as a mirror, fragrant, fresh and mellow, and it tastes warm and wonderful.

8. jar meat.

Many people in Hunan like to cook jar meat, which is spicy and delicious. The meat is neither oily nor greasy. The longer it is stored, the more mellow it tastes.

9. Waiwaicai

is a home-cooked dish in Xiangxi, Hunan Province. The raw materials are a variety of wild vegetables and native dishes of Xiangxi, such as purslane, diced radish, big leaf vegetables, native dishes of Xiangxi and minced meat, which are dried in the sun by the traditional folk production method of Xiangxi and put into the jar for pickling. It can cook when it can't afford meat, and it can season when it is full of meat dishes. Whenever, Waiwaicai is an indispensable role.

1. Ningxiang Tasty Snake

is a famous Hunan dish. Ningxiang local excellent snake with high protein, low fat and tender meat is selected as the dish, and the raw materials are carefully developed to prepare the taste with fresh, fragrant and spicy characteristics. Fresh and spicy snake meat with strong sauce, full of red peppers, the fat snake section has been soaked red and shiny, and the snake meat is tight and transparent.