Hello everyone, welcome to my food quiz, I'm a food field creator: "Focus on food, make life more flavorful." Hunan cuisine is one of the eight major Chinese cuisines, which Hunan dishes do you think are considered the top ten famous Hunan dishes? Today should be the subject of the main request to say that the Hunan cuisine: first of all, let's talk about its history, you can better understand it: the Warring States period, Qu Yuan was relegated to Hunan, in the masterpiece "Invocation" on the Hunan cuisine praised, to the Han Dynasty, Hunan cuisine has a great deal of development, mainly based on the early years in the archaeological discovery of a batch of bamboo slips, recorded 103 kinds of expensive dishes at that time, as well as the nine major categories of culinary methods. In the next continuous development, Hunan cuisine has gradually gained fame, rapid development period, mainly in the late Qing Dynasty, when many schools appeared, the more famous are: Dai school representative Dai Yangming, Sheng school Sheng Shanzhai, Xiao school Xiao Lusong and Zu'an school, etc., and they compete with each other, but also complement each other's strengths and weaknesses, to enhance the dishes, to promote the rapid development of Hunan cuisine, until today's maturity.

Hunan cuisine of the top ten dishes, just a personal view of the first: Dong'an chicken, cooked with Dong'an new hen, dishes showing red, white, green and yellow four colors, meat tender, sour and spicy taste and fresh aroma. In 1972, when U.S. President Richard Nixon visited China, Chairman Mao used "Dong'an Chicken" as a banquet for his guests, which was very well received, and then spread abroad, becoming one of the leading dishes of Hunan cuisine. The second course: Dragon Lady Kui Zhu, must use Dongting Lake fresh carp best, cooking techniques to break the degree of raw, the fire must be strong fire boiling water, rapid steaming. The third course: go oil black bean buckle meat, this dish is mainly based on pork, and then with black beans and other seasonings cooked from a gourmet. The fourth course: oil and spicy asparagus tips, this dish uses a strong fire hot oil, quickly into the dish, to ensure that the texture is crisp and tender, fresh flavor. White with red, rich in rich local characteristics, the main reason asparagus is one of the main producing areas in Hunan region.

The fifth course: preserved flavor combined steam, this dish is mainly made of preserved pork, preserved chicken, as well as chicken soup, preserved fish, together with the pot steamed. In 2018 was named "Chinese cuisine" Hunan top ten classic dishes. Sixth Zuan shark fins, this dish is very elaborate, the choice of shark fins is also the best, you need to choose the ridge fins, select the best. Then you need to make a soup, using hen, pork elbow, etc., after careful treatment of low-fire simmering and become, and then with the shark's fin with steam, with shrimp, scallops, mushrooms simmered to and become. It's a very delicate dish. Seventh course: Xianglian Lotus with Rock Sugar, this is a very famous sweet in the Xiangjiang area. In the early days, Xianglian Lotus was used as a good tribute, with a good texture, glutinous powder and fragrance. Nowadays it has a high reputation throughout the country and even overseas. Eighth course: Chicken Mushroom with Asparagus, a classic Hunan dish based on the classic story of the Twenty-four Filial Piety, "Crying Bamboo Bamboo Shoots". The difficulty factor of this dish is very high, mainly because of the treatment of chicken mushrooms, which requires a high level of skill from the chef.

The ninth course: soft steamed fish tenth fried spicy pheasant strips and so on. In Hunan cuisine, to cook river food, poultry, livestock is good at cooking, but also good at cooking mountain treasures and wild game, smoked preserved meat, taste heavy, have a strong flavor of the mountain countryside.

Cooking long, quiet appreciation, there is always a dish, warm heart. No matter how time passes, keep the food, the good will always be with you! This article by the creation of the tongue - Liu Chef, the original production, without authorization, prohibit the handling of copies