Hunan cuisine is actually subdivided, which is developed from the local dishes in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.

The cuisine in Xiangjiang River Basin is centered on Changsha, Hengyang and Xiangtan, and it is the main representative of Hunan cuisine. In the preparation method, it is famous for simmering, stewing, waxing, steaming and frying. ? It is characterized by heavy oil color and strong taste. ?

The dishes in Dongting Lake area are good at cooking seafood and poultry, and cooking methods such as roasting, stewing and waxing are often used. It is characterized by thick oil, salty, spicy and fragrant. ?

Xiangxi cuisine is good at cooking delicacies, smoked meat and all kinds of cured meat, with Yu Xian, fragrant, sour and spicy flavors. Wood charcoal is often used as fuel, which has a strong mountain flavor.

but in any case, these are hot and sour. Let's talk about some home-cooked dishes.

1. Fried meat with Chili

This is the most common dish in Hunan. Local screw peppers are selected to match the hind leg meat of local pigs. The peppers are slightly spicy, and the hind leg pork is tender and tasty.

2. Steaming with preserved meat

Hunan's preserved meat is famous all over the country, mainly in preserved pork, preserved beef, preserved chicken, preserved fish, preserved wild duck and so on. "Steaming with preserved meat" means steaming preserved meat, preserved chicken and preserved fish, peeling, deboning and scaling them respectively, cutting them into long strips, stacking them face down in a large bowl, adding cooked lard, sugar, monosodium glutamate and meat broth, steaming them in a drawer, and taking them out and flipping them in a large soup plate. The finished dish is deep red in color, strong in bacon, salty and sweet, and it is one of the famous dishes with traditional flavor in Hunan.

3. Fish head with chopped pepper

As the name implies, the representative dishes in Hunan are fish head and chopped pepper. Sandwiched with a piece of fish, it is fresh and tender, and has the faint altar fragrance of old altar peppers. If you savor the aftertaste carefully, you will feel really different.

4. Steamed egg dumplings

Concentrated version of Shaoyang steaming basin. Chestnut as the base, covered with chicken, ribs and egg dumplings, stacked layer by layer, shaped like a pagoda, a bowl full of color, fragrance and taste. The soup is rich in flavor and nourishing.

5. Golden garlic falls in love with shrimp

After watching Hunan Satellite TV's "Taste" column, you will know that the dishes that can be on this column must be original and classic. It was the star dish of Taste, which of course led to numerous imitators later. The shrimp meat is tender and tender, and the fresh shrimp is peeled off and covered with fragrant and mature golden garlic, which is really fascinating and appetizing.

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