1. Stinky tofu

Changsha’s famous snack is a unique food. “It smells bad but tastes delicious” is its biggest feature. Many other snacks from other provinces People were full of praise after tasting it. The stinky tofu in Changsha is the best fried at Huogong, a centuries-old restaurant. It is slightly crispy on the outside and soft on the inside and tastes delicious. For more than 100 years, everyone who has visited Huogong has eaten stinky tofu. When Mao Zedong was studying in Changsha, stinky tofu was his favorite food. It was cheap, delicious and went well with meals. In 1958, when Mao Zedong inspected Changsha, he went to the Fire Palace to have a meal of stinky tofu. The stinky tofu at Fire Palace is carefully made and the ingredients used are particular. Generally speaking, high-quality Liuyang tempeh should be boiled with winter bamboo shoots, shiitake mushrooms, koji wine, etc. to make brine, and then the tofu embryos with good texture should be soaked in the brine. After three to five hours, take them out, rinse them with clean water, and drain them. , heat the fine tea oil, add the stinky tofu embryos, and fry them over low heat. Put the fried stinky tofu on a plate, add chili oil, sesame oil, soy sauce and other seasonings, and an alluring aroma will hit your nostrils.

2. Baoqing Pig Blood Meatballs

Baoqing Pig Blood Meatballs is a traditional food in Baoqing. It began during the Kangxi period of the Qing Dynasty and has been passed down from generation to generation to this day. It has a history of hundreds of years. Pig blood meatballs contain plant protein and a variety of amino acids needed by the human body. It is moderately salty, has a delicious waxy aroma, is easy to preserve, and is convenient to eat. It has distinctive local characteristics and is especially loved by people in Baoqing (Shaoyang).

3. Tujia Gong Liquor

Tujia Gong Liquor is carefully brewed through traditional techniques using unpolluted mountain springs, corn, sorghum, etc. from Tujia Village as raw materials. , the wine tastes pure and sweet, warm but not dry, mellow and infinitely mellow, and has the fragrance of bamboo. It has been a good gift for native folks in the past. This bamboo has undergone processes such as bamboo removal and steaming, which can effectively prevent bamboo cracks and mildew. A small amount of bamboo is allowed to settle in the barrel. Long-term storage will cause volatilization, so it should be consumed in a timely manner.

4. Dongting Wild Duck Strips

Dongting Wild Duck Strips are a famous flavor in the Dongting Lake area. Dongting Lake is rich in wild ducks, and wax making is a unique local technique. Dongting waxed wild duck strips are made from smoked wild duck as the main raw material, boneless and cut into strips, accompanied by condiments such as cress, ginger, refined salt, and sesame oil. The dishes are soft yet tough and have a rich aroma.

5. Dragon fat pig blood

Dragon fat pig blood refers to the processed pig blood that is particularly tender and smooth, as delicious as dragon liver fat. Dragon fat pig blood uses fresh pig blood flavor raw materials. The prepared pig blood is supplemented with minced dried peppers, winter cabbage and sesame oil. It is slightly spicy and crispy, smooth and tender, and very delicious. Especially in winter, eating a bowl of steaming pig blood can warm the whole body and benefit the five internal organs.

6. Reunion dishes

Reunion dishes, also known as "combination dishes", are special dishes that every Tujia family in western Hunan must make during the New Year. It is said that during the Jiajing period of the Ming Dynasty, the chieftain of western Hunan sent troops to fight against the Japanese pirates, and the battle lasted until the Chinese New Year. The battlefield conditions were simple and did not allow for a large table of dishes as usual, so the Huotou Army simply put radish, tofu, cabbage, shallots, pork, red pepper, etc. into a large pot and cooked it. The taste was extremely delicious. After a good meal, the soldiers fought bravely against the enemy and finally won a great victory. Since then, people in Xiangxi have cooked "mixed vegetables" every New Year. In addition to the delicious taste, it also has a profound meaning. It symbolizes a good harvest, family reunion and reflects the Tujia people’s glorious tradition of never forgetting their ancestors.

7. Dongting whitebait

Dongting whitebait not only has tender meat, but also has high protein content and is very nutritious. The "three delicacies of whitebait" at the Yueyang Banquet are delicious and popular.

9. Qifengdu Fish Meal

Qifengdu Fish Meal is a specialty snack in Qifengdu Town, Suxian District, Chenzhou City, Hunan Province. When talking about Qifengdu fish meal, anyone from Chenzhou will subconsciously smack their lips and swallow their saliva. Then, a strong fish aroma and spicy taste will linger in your mouth, full of arousal. appetite.

10. Maojia Braised Pork

Maojia Braised Pork is a specialty of Shaoshan City, Xiangtan City, Hunan Province. Maojia cuisine is famous for its hometown of Chairman Mao, and Chairman Maojia Braised Pork was full of praise. The authentic Maojia Restaurant is located in Shaoshangchong, Xiangtan. The braised pork here is pork belly. The five-layered belly pork is steamed and fried with rock sugar, star anise and cinnamon, and then put into the pot with black bean sauce. The cooking method is very particular and complicated. . The cooked Maojia braised pork is golden and bright in color, fat but not greasy, and very fragrant and delicious.

Hunan is so big that it has 13 prefecture-level cities, 1 autonomous prefecture, 34 municipal districts, 16 county-level cities, 65 counties, and 7 autonomous counties. And we all know that Hunan is very diverse, and each place has its own food culture. Today, let’s talk about the special food of 14 cities and states.

Changsha: There are still many delicacies in Changsha, such as flavored shrimp, stinky tofu, etc. Of course, if you want to rank first, it should be stinky tofu. It may be a big regret not to eat stinky tofu in Changsha. .

Xiangtan: Of course, when it comes to Xiangtan, you can’t miss the fish head with chopped peppers, red peppers, and fish heads. They are full of color, flavor, and taste, but they are quite spicy.

Zhuzhou: Salted Duck with Liling Sauce, it tastes strong and many people like to eat it. Especially locals, they have to eat some when they go out to play mahjong.

Hengyang: When talking about Hengyang, many people must think of Hengshan. Anyone who has been to Hengshan must have eaten Nanyue vegetarian tofu, which tastes good. But that’s not what we’re talking about today. Today we’re going to talk about fish head tofu, which is also a famous dish in Hengyang. It consists of silver carp head, half a piece of fish meat, tofu, seasonings, etc. It's really refreshing and refreshing to take a sip.

Shaoyang: Shaoyang is also a famous city through the ages. When it comes to Shaoyang delicacies, many people must think of Wugang braised vegetables. It is said to be reserved for the royal family of the Qing Dynasty and a palace tribute. Today, let’s talk about Wugang Copper Goose Bar. The geese used in Wugang Copper Goose are also different. They are all fed with kudzu leaves, rye grass, lettuce, grass feed, etc. If you go to Shaoyang, there are many places with special Wugang Bronze Goose restaurants, which are worth a try.

Yueyang: Let’s talk about Yueyang Sanzi. The Sanzi is paired with reasonable beef, meatballs, and pumpkin in various flavors.

Changde: Changde rice noodles should be quite famous. You can see them in many places. Changdejin rice noodles are also very delicious.

Yiyang: Speaking of Yiyang, Datong Lake hairy crabs are indispensable. Nowadays, Chinese people are obsessed with eating crayfish and hairy crabs.

Chenzhou: There are still many delicacies in Chenzhou, such as Yaojia bacon, Mangshan bitter bamboo shoots, Dongjiang salmon, etc. Today I’m going to talk about Qifengdu Fish Meal because I like the Three Kingdoms. It is said that this dish is related to Feng Chu Pang Tong during the Three Kingdoms period. Fresh and spicy, appetizing and refreshing.

Yongzhou: Yongzhou is relatively remote in the southwest of Hunan. There are a lot of delicious wild vegetables, bamboo rats, porcupines, etc. here. Today we are talking about Yongzhou blood duck. A plate of blood duck is paired with a bottle of cold beer. It is a combination of water and fire.

Huaihua: Huaihua Zhijiang should be considered relatively famous. The Battle of Zhijiang was one of the most famous battles during the Anti-Japanese War. But today we are not talking about Zhijiang, today we are talking about Xuefengshan Silky Chicken. This Silky Chicken is not black, but white. It is said to be more nourishing than black Silky Chicken. delicious.

Loudi: I have also stayed in Loudi for a year. I have eaten a lot of them and can’t remember them, but they have not left any impact on me. However, there is a Baixi water tofu that is quite good and does not go bad after being cooked for a long time. , travel all over the world, Baixi water tofu.

Xiangxi Autonomous Prefecture: When it comes to autonomous prefectures, it must be Xiangxi bacon. This is really delicious. It is the same here in Zhangjiajie. In fact, it is not unique to Xiangxi. Bacon can be paired with many dishes. A plate of stir-fried pork will make your mouth water just thinking about it.

Zhangjiajie: As a Zhangjiajie person, let me put it to the end. It seems that we Zhangjiajie people are still very humble, right? There are really many delicacies in Zhangjiajie, such as bandit chicken, bandit duck, bacon stewed with fir tree mushrooms, blood tofu, and stir-fried meat with kudzu powder. Of course, the most famous one and most popular among locals in Zhangjiajie is Sanxiaguo. For those who have visited Zhangjiajie Everyone knows that Zhangjiajie has the most Sanxiaguo restaurants, and they can be found in every street and alley. One bite will make many people unforgettable. There are bacon, pork belly, tofu and vegetables. It is a combination of meat and vegetables, with the smoky flavor of bacon, the chewy texture of pork belly, the softness of tofu, and the fragrance of green vegetables. It is really delicious. You must try it when you go to Zhangjiajie. It is not a trip in vain.

When talking about Hunan, Changsha may be the first thing that comes to mind, but in fact, Chenzhou is not inferior at all. Let’s follow Fei and me to see what delicious food there is in Chenzhou! Jugu Steamed Buns

Picture from @长沙吃吃吃玩乐 ??

Jugu Steamed Buns can be regarded as a slightly famous steamed stuffed bun shop in Chenzhou It almost provides breakfast for many people in Chenzhou. You can also try the steamed dumplings here. Many repeat customers habitually order a bowl of millet dumplings with a basket of steamed dumplings, garnished with pickled mustard and oily chili peppers. They can eat it for a week. Not boring.

Address: Go straight 100 meters from the intersection of Zhengyi Street, Chunyan Wonton

Picture from @ Eat, Drink and Have Fun in Chenzhou

As a time-honored brand in Chenzhou, Chunyan Wonton’s status in the hearts of Chenzhou people is indelible. The hand-made ultra-thin wonton wrappers are full of fresh meat, soaked in hot clear soup, and sprinkled with chopped green onion. Every bite will amaze you.

Address: Walk 200 meters inward from Shuixiang, Zhongshan West Street (formerly the entrance to the First People’s Hospital) Gaozi Roast Chicken

Picture from @山峰 I don’t know how to write travel notes

There are several Roast Chicken Restaurants in Chenzhou. Local friends will still recommend going to Wulitui Road. Basically there are Roast Chicken Restaurants on the whole street. It’s hard to choose just one. You will be wrong. Of course, you should choose the spiciness appropriately when ordering. It is love to serve a pot full of warmth in winter.

Address: No. 11, Wulitui Road

Speaking of Hunan snacks, they are really special. For example, the stinky tofu we often eat is a famous dish in Changsha. There is also the fish head with chopped peppers that Hunan people love to eat, which has now spread all over the country and has become a favorite delicacy of people everywhere. There are also loach tofu and Sanxiaguo in Changsha, which are made from beef tripe and sheep tripe. It's done, and it's quite delicious.

There are also a lot of Hunan snacks, such as local sister dumplings, sesame oil pig blood, sugar oil daddy, white rice balls, mung bean paste, Hunan rice noodles, hot braised vegetables, shaved jelly noodles, and salt and pepper steamed buns Rice dumplings, scallion oil cakes, Dutch noodles, flavored snails, and pot dumplings are all very delicious, and they are also delicacies and snacks with Western Hunan characteristics.

There is also Hunan’s Qiaofu’s private dish of cold kidney flowers, which is also a local delicacy. It is eaten with coriander and white vinegar. It tastes very good. Guo Sanfeng’s hand-grilled bones are also very good. What we eat is the big-bone meat that we often eat. In fact, there isn’t much meat in it. It’s all about the flavor inside, and it’s all lean meat. The taste is pretty authentic.

Hunan cuisine, also called Hunan cuisine, is one of the eight major cuisines with a long history in China. The cuisine 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. There are many delicacies and snacks in Hunan, here are just a few:

Changdejin Beef Noodles, Shimen Fried Chili Peppers, Shimen Wangyang Hemp Flowers, Shimen Fat Intestine, Linli Pig Head Intestine Bowl, Beidi Spicy Pork, and Salted Duck in Sauce.

Zhangjiajie City Sanxia Pot, Rock Ear Stewed Local Chicken, Tujia Braised Pork, Cistanche Mushroom Stewed Bacon, Tujia Rice Cake

Jishou City Cichong Chicken Hot Pot, Jishou Sour Pork, Huangqiao Shortbread, Phoenix ginger candy, blood cake duck, Miao sour soup, Xiangxi rice tofu,

Huaihua City, Zhijiang pickled radish, green onion duck, Miao sticky rice, Mayang braised goose, Yuan Ling Spicy Beef Jerky, Xupu Goose

Yiyang Yuanjiang Asparagus, Ma Xiang Cake, San Pier Snail, Nanxian Spicy Pork, Old Ginger Chicken

Changzhutan Stinky Tofu, sugar oil Baba, flavored shrimp, rice noodle fish, blood-braised duck, fire-braised fish, Maojia braised pork

Yueyang Pingjiang fermented bean curd, dried fragrant, Junshan shrimp cake, strange-flavored duck.

Loudi Zhumei local chicken, Meishan Sanhe soup, Nanfen mixed vegetables

Yongzhou blood duck, Dong'an chicken, drinking snail, Daozhou gray goose

Shaoyang pig blood meatballs, Wugang dried fragrant, Baoqing bacon, blood sauce duck

Chenzhou Linwu duck, Dongjiang fish, Yaojia tea chicken, Jiahe dog meat, Qifengdu fish meal

Hengyang Gu Xiang Fatty Sausage, Zhajiang Fake Mutton, Fried Spring Rolls, Flavored Golden Ox Hoof

Meet guests from all over the world in Hunan.

When it comes to Hunan cuisine, there are really too many. Hunan cuisine is one of the eight major cuisines.

The more famous snacks include: flavored shrimp, stinky tofu, sugar-oiled cake, salted duck with soy sauce, snail, fish head tofu, dried tofu, noodles, sweet wine cake, and this does not include other prefecture-level snacks. There are so many snacks in the city.

Famous dishes: Mao's braised pork, Baling whole fish mat, Yongzhou blood duck, Dong'an chicken, flavored shrimp, Yongzhou drinking snail, Ningyuan blood duck, rock sugar Hunan lotus, stir-fried assorted vegetables, green bamboo powder steamed Fish, big side stove, Dongting golden turtle, hair louver, hibiscus crucian carp, dried steamed Hunan lotus, braised turtle meat, butterfly crossing the river, salt and pepper rabbit slices, goldfish playing with lotus, open-tailed mandarin fish, steamed with cured meat, sesame seed cake Duck, breaded chicken steak, duck in clear soup, water chestnut and ginkgo egg drop soup, family portrait, hot and sour dog meat, two-color squid roll, hot and sour louver, five-yuan fairy chicken, fresh fish and lettuce soup, Hunan-style pork, Yulin fragrant waist, fried Eight pieces, Zilong tuopao, Zuan shark's fin, fried meat with green pepper, duck in soup, Sanxiaguo, pork blood meatballs, Zhijiang duck, pork with pickled vegetables, blood cake duck and so on.

Tea: Yueyang Junshan Silver Needle (one of the top ten famous teas in China), Trilobite Tea, Anhua Dark Tea, Yiyang Leicha, Dayong Guzhang Maojian, Changsha Gaoqiao Yinfenghehu Wave Green, Yuanling Jietan Tea.

Fruits: Xianlu brand grapes, Xiangxi kiwi, Mayang rock sugar orange, Jingzhou blood orange, Jingzhou Mudong bayberry, Qianyang red sweet orange, Zhijiang lotus root gum, Anjiang pomelo.

Welcome to Hunan to taste delicious food!

Loudi Xinhua, Sanhe soup, a special dish, which contains tripe, beef, and beef snow blood. It selects Xinhua yellow beef, which is of high quality and fresh ingredients. Wash the fresh beef and tripe Cut it into thin slices, cook it in a pot with the beef blood cut into strips, add green onions and coriander, and drizzle with mountain pepper oil before eating. This soup is numb, spicy, fresh and fragrant, and is deeply loved by young people.

Changde Bozi dish is similar to hot pot. It combines cooking and utensils into one, allowing the eater to cook and eat at the same time. It can also add some fresh food according to the eater's preference. Vegetables, coriander, noodles, etc. are put into it, and the combinations can be varied, and the fire power control of the small stove is also particular. First, stew it over high heat, and then simmer it over low heat. The taste is strong and fresh at first, and the soup gradually fades away after eating. , only some oil juice is left, and the dry flavor comes out again, which is really wonderful. Use water (soup) to conduct heat and cook (rinse) food. Everything can be stewed in Changde.

Hunan is a place with a lot of delicious food, and the food in each place has its own characteristics. When I was in college in Changsha, I often ate bacon. The following are the ones that I think are the most distinctive. Hunan cuisine.

1. Stir-fried bacon with radish

Stir-fried bacon with radish is a famous Han dish with good color, flavor and flavor, belonging to Hunan cuisine. Beautiful dried radish has the characteristics of bright yellow color, uniform strips, thick meat, rich aroma, suitable saltiness, crispness, tenderness and delicious taste, which are what people usually call the five characteristics of "color, aroma, sweetness, crispness and freshness". , and has the natural sweetness of fresh radish, and is full of aftertaste after eating

2. Changde rice noodles

Changde rice noodles are a kind of Han nationality in Changde, Hunan. As a snack, rice noodles have a long history and are famous in Sanxiang. You must try it when you come to Changde. The main raw material of Changde rice noodles is rice. Early indica rice is soaked in water for more than ten hours, beaten, and heated to shape through a special process to make white, round, slender and elastic vermicelli. Just blanch it with boiling water and add seasonings. Edible, it tastes smooth and delicious with unique flavor

3. Xiangxi Sour Pork

Xiangxi Sour Pork "is a traditional delicacy of the Miao and Tujia people in western Hunan. It is spicy and slightly sour, and is made best in Xiangxi Autonomous Prefecture, hence the name. This dish is yellow and spicy, slightly sour, thick and juicy, and has a unique flavor.

"Dongan Chicken", formerly known as "Vinegar Chicken", originated in Dong'an County, Hunan Province, hence the name. Choose a young hen, wash it, and cook it until it is seven years old. Take out, chop off the head, neck, and paws, remove the bones, cut into strips 5 cm long and 1 cm wide, stir-fry with cooked lard, add yellow vinegar, Shaoxing wine, refined salt, minced Sichuan peppercorns, and meat broth, and simmer for about For 2 minutes, add scallions, MSG, thicken, drizzle with sesame oil, and serve. The taste is sour, spicy, fresh, tender, elegant in color, and unique in flavor.

5 .Changsha Stinky Tofu

Changsha Stinky Tofu is a traditional Han Chinese delicacy in Changsha, Hunan. It is also known as stinky tofu by the locals in Changsha. It is dark in color, crispy on the outside and tender on the inside. It is crispy but not mushy. , tender but not greasy, the smell is tangy at first, and the aroma is tempting when you smell it. It tastes so delicious that you can't stop eating it.

6. Chop the pepper. Fish head

One of the signature delicacies of Hunan spicy main dishes. We can clearly feel the word "spicy" just from the picture of the finished product. The whole fish is spread out on the plate. The top is slowly topped with Hunan's special chopped pepper; the sour and fresh taste is definitely one of the best dishes for spicy fish lovers. So if you are in Hunan or have a Hunan restaurant around you, the fish head with chopped pepper is a must for you. Indispensable dishes

Foodies, remember to follow me

There are so many Hunan delicacies, let’s not talk about it, just a few of them are the popular Changsha stinky tofu

Changsha stinky tofu is a traditional specialty of Changsha. There are Changsha stinky tofu vendors everywhere in the country. You can imagine the popularity of Changsha stinky tofu. The stinky tofu is dark in color, tender on the outside, fresh and spicy on the inside. Crispy but not mushy, tender but not greasy, the smell is tangy at first, and the aroma is tempting.

A traditional Hunan food, the main raw materials of sugar-oiled daddy are glutinous rice flour and sugar. The craftsmanship is exquisite and there is a special manufacturing process. It is cheap, affordable and has obvious satiety effects. It is the favorite delicacy of Hunan people, so it has become a snack that people can’t get enough of. Wugang is famous for its braised tofu. As the capital of braised food, Wugang braised tofu is a famous Han snack. Braised tofu has a unique mellow aroma. It is a traditional local delicacy. There are vendors selling braised tofu everywhere in the streets and alleys of Wugang. It is the favorite delicacy of Shaoyang people. Fish Head with Chopped Chili Pepper

Fish Head with Chopped Chili Pepper is a Hunan cuisine that combines the "freshness" of the fish head and the "spiciness" of the chopped chili pepper. It is fat but not greasy, the meat is tender, fresh and spicy, and has a unique flavor. Unique.

Probably because Hunan produces more celebrities, the cuisine here also has its own style, always having its own place among the eight major cuisines.

Almost every city in Hunan has its own delicacies. Changsha's stinky tofu, Shaoshan's Mao's braised pork, Liuyang steamed vegetables, Fenghuang's blood duck, Yongzhou's Dong'an chicken... I really can't list them all.

Changsha’s stinky tofu must be mentioned. The stinky tofu here is different from the stinky tofu in Shaoxing. Its skin is dark and unlike Shaoxing’s stinky tofu, which has a golden and bright appearance. . After being fried, it is crispy on the outside and soft and delicious on the inside. It is dipped in specially prepared dipping water and the juice is filled with stinky tofu inside. Garlic, spicy, salty, and crispy flavors are mixed together to create a wonderful taste. The so-called gourmet food among the people, the most delicious stinky tofu is usually not found in those old shops, but always somewhere in the streets and alleys. There is always a specific time every day when the boss sets out the stall, and it doesn't take much time to finish frying the stinky tofu and call it a day. Those who didn't buy it were full of regrets, and the boss just said to be early tomorrow.

The fish head with chopped pepper is like a lady, with a charming temperament. When it was served on the table, a huge plate was served, with bright red chopped peppers covering the entire snow-white and gorgeous fish head, and it was still shining with oil, making it look impressive. The sweetness of the fish head goes well with the chopped pepper. The essence of the fish lies in two places. One is a large piece of snow-white meat under the fish's eyes - crescent meat, which is especially tender and smooth. It can be dipped in red chopped pepper and sip it into your throat. The mouth of the fish is also wonderful. With a gentle suck, the piece of gelatin enters the belly. The collagen is full of trembling, crystal clear and soft, and the lips almost stick together. The rich spiciness is packed with bursting sweetness.

After finishing the fish head, I asked the waiter to order a bowl of noodles with chopped peppers to make noodles. I was obviously full, but three more bowls came.

Dong'an chicken is a specialty of Dong'an County, Yongzhou. Locals say the most authentic one is in Luhong Town; the chicken here is similar to free-range chicken, with short and plump legs. And it is good at running, so catching it is no easy task. The tempered chicken is tender and rich in flavor.

Yongzhou Dong'an Chicken has a long history and is listed as one of the state banquet recipes and the first of the eight major Hunan dishes. It is said that Dong'an chicken has experienced the evolution of three dynasties. It was called "Chen Vinegar Chicken" in the Western Jin Dynasty, "Guanbao Chicken" in the late Qing Dynasty, and "Dongan Chicken" in the Republic of China.

According to some information, Dong'an people began to make vinegar chicken as early as the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty. There are two theories that the vinegar chicken was renamed Dong'an chicken: one is that it was named after Xi Baotian, a strong general of the Hunan Army in the late Qing Dynasty and a native of Dong'an, who often entertained guests with this dish; the other is that after the victory of the Northern Expedition, the Eighth National Revolutionary Army Army Commander Tang Shengzhi hosted a banquet for guests in Nanjing. There was a dish of vinegar chicken in the banquet, which was well received by the guests. When the guests asked about the name of the dish, Tang Shengzhi thought the original name was inelegant, so he had an idea and said it was Dong'an Chicken from his hometown. From then on, the name of Dong'an Chicken spread like wildfire.

This dish has all five flavors: fresh, sweet, spicy, sour and numb. Bright color, fat but not greasy and rich aroma. The production is also very particular. It is said that young hens weighing less than 2 pounds and laying eggs quickly should be slaughtered and blanched in boiling water for ten minutes. When they are still stained with blood, they should be taken out to cool naturally and cut into small pieces. The best part is that they are still alive. Being able to put together a whole chicken is a test of the chef's knife skills. Heat oil over high heat, sauté with various seasonings until fragrant, stir-fry the chicken pieces, add pickled peppers, cooking wine, garlic sprouts, Sichuan peppercorns, garlic sprouts, etc. and stir-fry; then simmer, drain the sesame oil and serve while it is still hot.

In addition to the extremely tender taste of the chicken, it also has a multi-layered taste. The sweet, sour, salty and spicy blend together to create an indescribable umami. During the visit of the US President to China, Mao Zedong hosted a banquet for Richard Nixon, and the dish Dongan Chicken was also served at the banquet, which was well received at the time!

In this land of fish and rice near Dongting Lake, the chickens are fat and the ducks are strong, and the products are abundant. The beautiful scenery is second to none. The countless delicacies are indeed the greatest enjoyment in the world. I hope to be able to enjoy delicious delicacies everywhere. I wasted my whole life, addicted to food and couldn't extricate myself.