Hunan cuisine, one of the eight major cuisines

Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three local flavors.

Hunan cuisine is well-made, with a wide range of materials, changeable tastes and various varieties. The color is oily and heavy, and it is practical; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying. The theme of Hunan cuisine is cooking. Hunan people eat spicy food, but they also want to eat that kind of spicy food, which leads to the result of eating more rice. Therefore, the main function of Hunan cuisine is cooking.

The representative dishes are: Dong 'an Chicken, Yongzhou Blood Duck, Fish Head with Chopped Pepper, Stir-fried Meat with Pepper, Xiangxi Waipo, Jishou Sour Meat, Beef Powder, Chenzhou Fish Powder, Steamed Bacon, Sisters Dumplings, Ningxiang Tasty Snake, Yueyang Ginger Spicy Snake, etc.

Xiaobian lists several famous dishes for reference

Dong 'an Chicken, one of the national banquet recipes and the first of the eight Hunan dishes!

Origin

Dong 'an Chicken is a traditional famous dish in Dong 'an County, Yongzhou City, Hunan Province, which belongs to Hunan cuisine. It was named after it was produced in Dong 'an County (now Luhong Town), Hunan Province. This dish is bright in color, fresh and tender in meat, sour and refreshing, fat but not greasy, and never tired of eating too much. It is listed as one of the national banquet recipes and the first of the eight Hunan dishes. It has the effects of strengthening waist and kidney, anemia and qi and blood.

Historical allusions

According to legend, as early as the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, Dongan people began to make vinegar chicken. There are two ways to change the name of vinegar chicken to Dong 'an chicken: one is because the Xiang army was a fierce general in the late Qing Dynasty, and Dong 'an Xibaotian was often named after this dish; On the other hand, after the victory of the Northern Expedition, Tang Shengzhi, commander of the Eighth Army of the National Revolutionary Army, hosted a banquet 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 felt that the original name was indecent and said it was Dong 'an Chicken in his hometown. Since then, the name of Dong 'an Chicken has spread like wildfire.

Historical events

In February p>1972, during the US President's visit to China, Mao Zedong hosted a banquet in honor of Nixon, and Dong 'an Chicken was also served during the dinner. Nixon boasted while eating, and after returning to China, he also praised Dong 'an Chicken for its excellent taste. Soon it was introduced to Southeast Asia, North America, Jordan, Malaysia, Japan, Singapore and other countries. Since then, Dong 'an Chicken has been listed as a national banquet dish, ranking first among the eight Hunan dishes.

June 17th, 217-Challenge the world's largest "Dong 'an Chicken" banquet and hit the Guinness Book of World Records successfully!

Tasty shrimp

Tasty shrimp, also known as spicy crayfish, Changsha tasty shrimp, spicy crayfish, etc., is a famous traditional snack in Hunan Province. It is made of crayfish, with spicy and delicious taste, bright red color, smooth texture and spicy taste.

Since the reform and opening-up, with Hunan people spreading Hunan cuisine all over the country, especially the spread of Happy Camp by Hunan Satellite TV, tasty shrimp has been popular all over the country for a while, and many performing stars will inevitably forget to eat tasty shrimp when they come to Changsha to do programs.

In p>28, the third Tasty Shrimp Festival was held at the end of September to avoid the peak of the Olympic Games, which is a good season to eat Tasty Shrimp. During the 7-day Beijing Tasty Shrimp Carnival, eight of Hunan's most famous "shrimp shops" booths were surrounded by citizens and tourists, and the whole scene was full of fragrance. Many diners found it across the street smelling the fragrance, and they * * * "destroyed" more than 3, kilograms of crayfish.

Tasty snake

Tasty snake is also a traditional famous dish in Hunan Province, belonging to Hunan cuisine. This dish uses local snakes with high protein, low fat and tender meat as raw materials to prepare a taste characterized by freshness, fragrance and spicy taste. The cholesterol content of snake meat is very low, which has a certain effect on preventing and treating arteriosclerosis. Snake meat is delicate in texture, delicious in taste, and rich in high nutritional value. It is a delicious food deeply loved by people.

Chili fried meat

Chili fried meat is a dish made with Chili and pork belly as the main ingredients and lobster sauce, garlic seeds, soy sauce, oil and salt, monosodium glutamate and so on as the auxiliary materials. It tastes spicy. Stir-fried meat with Chili peppers is a signature "local dish" that every household in Hunan must eat, and it is one of the most representative Hunan dishes.

Fish head with chopped pepper

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

Yongzhou blood duck

Yongzhou blood duck is a local traditional dish in Yongzhou, Hunan. There are many kinds of blood ducks in Yongzhou, including Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dongan and Shuangpai. In the local area, almost every household will make this dish. It has the characteristics of delicious, appetizing and cooling blood.

Xiangxi Waicao

Xiangxi Waicao is a delicious dish. Motherwort was originally a common local home-cooked dish in western Hunan, and its raw materials were selected from various wild vegetables in western Hunan. Such as: purslane, diced radish, big leaf vegetables, Xiangxi native vegetables, meat foam and so on.

Jishou Sour Meat

Everyone knows the spicy taste of Hunan cuisine. Jishou sour meat is such a spicy and delicious dish. This dish is yellow and spicy, slightly sour, fat but not greasy, and has a unique flavor.

Qifengdu Fish Meal

Qifengdu Fish Meal is a famous snack in Chenzhou, Hunan Province, which belongs to Hunan cuisine. Originated in the ancient town of Qifengdu, Suxian District, Chenzhou City, Hunan Province. "Take a thousand miles and Wan Li Road, and you can't bear to live in Fengdu!" This ancient saying, which has been passed down for thousands of years, is not only a good place for Qifengdu, but also a unique traditional snack, Qifengdu Fish Meal.

Steamed with preserved meat

Steamed with preserved meat is a famous local dish in Hunan, belonging to Hunan cuisine. It is made of preserved pork, preserved chicken, preserved fish, chicken soup and seasoning by steaming in a pot. The method is simple, its wax fragrance is strong, salty and sweet, flexible and not greasy, and it has the effects of appetizing, dispelling cold and promoting digestion.

Yueyang Ginger Spicy Snake

Ginger Spicy Snake is a special dish in Yueyang, Hunan. Ginger spicy snake is mainly cooked with Zaocys dhumnades and a lot of ginger fire. It tastes delicious and has comprehensive nutrition, which is suitable for the humid climate in Hunan.

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