The famous one should also be steamed with bacon or something.
Let's take a look at the authoritative recommendation:
The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. It has fine production, extensive materials, diverse tastes and various varieties. Its characteristics are: strong oil color, emphasis on practical benefits, and emphasis on hot and sour taste, fragrant and fresh, soft and tender. In the production method, it is known as simmering, stewing, waxing, steaming and frying. Stew and stew pay attention to small fire cooking, thick juice stew, clear soup like a mirror; The production methods of bacon include smoking, marinating and barbecued pork. The famous Hunan bacon is a smoked product, which can be cold dishes, stir-fried or steamed with high-quality original soup. Cooking is fresh, tender, fragrant and spicy, which is well known in the market. The famous representative dishes are: steamed sea cucumber, steamed bacon, braised pork, spicy chicken and so on. They are all famous dishes and delicacies.
The dishes in Dongting Lake area are good at cooking seafood, poultry and family words. They are often stewed, roasted and waxed, and are characterized by thick oil, salty, spicy and soft. Stews are often dominated by hot pot, while folks use steamed bowls to stew on mud stoves, commonly known as steamed bowl stoves. Often cooked while eating, hot and tender, with relish. There is a local folk song called "Don't want to go to the court, just steam the cooker", which fully shows that stew is widely loved by the people. Representative dishes are: the golden turtle in Dongting Lake, the mandarin fish stewed in pure oil in Dongting Lake, the butterfly floating on the sea and the fragrant lotus with rock sugar, all of which are famous dishes in Dongting Lake area.
Xiangxi cuisine is good at making delicacies, smoked bacon and all kinds of bacon. It has a strong Shan Ye flavor, and its taste is mainly salty, fragrant and sour, with firewood as the fuel. Representative dishes are: braised cold sauce, boiled chestnut heart, Xiangxi sour meat and fried blood duck, all of which are well-known delicacies in Xiangxi.
Looking at Hunan cuisine, the same flavor is spicy and bacon. Pepper is famous for its strong spicy taste, which is produced all over the province and is the main raw material for making spicy dishes. The production of bacon has a long history, which has been circulated in China for more than 2,000 years. The cuisines in the three regions have their own characteristics, but they are not completely different. But there are differences in similarities, similarities in differences, interdependence and mutual communication. Looking at the overall situation, the knife work is exquisite, the shape and taste are good, the seasoning is changeable, the sour and spicy are famous, the original flavor is emphasized, and the techniques are diverse, especially the simmering. With the progress of the times and the development of national economy, this wonderful flower of Hunan cuisine will bloom more brilliantly.
From April 6 to September 58, Mao Zedong and other central leaders visited the Changsha Fire Palace and tasted famous dishes, which were well received. The main famous dishes of Hunan cuisine are Dong chicken, braised shark's fin, steamed bacon, whole duck cake, spicy winter bamboo shoots, braised chestnuts, five-yuan fairy chicken and Jishou hot and sour meat. Among them, "Braised shark's fin", also known as "Anzu shark's fin", is a famous dish in Hunan. Cooking methods are shark's fin, chicken soup, soy sauce and so on. Simmer with a small fire. Juice is delicious and famous for its freshness and softness. During the Guangxu period of Qing Dynasty, Jinshitan liked this dish very much, so his chef improved the method of braised fish wings, cooking chicken, pork belly and shark fin together, making the shark fin softer and more mellow and delicious. Tan Jinshi is highly praised for his delicious food and is famous all over the world. Therefore, this dish was created by Jia's chef, so it is called "shark's fin in the temple".
Family photo: This is the traditional first dish of family dinner, showing the joy and happiness of the whole family. The materials used for family photos are relatively simple. General ingredients are: fried meatballs, egg rolls, water-fried pigskin, clean vegetables and winter bamboo shoots, water-fried bean bamboo shoots, water-fried auricularia, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on. The auxiliary material is refined salt.
Monosodium glutamate, pepper, onion, soy sauce, gouache, fresh meat soup, etc. It is very simple to make: after the above-mentioned main ingredients and auxiliary materials are prepared, first put the winter bamboo shoots in a boiling water pot for about five minutes, then take them out, cut them into willow slices, then cut the bean bamboo shoots into one inch long, then wash the fungus, tear them into domino slices, slice the chicken gizzard and liver, cut the cuttlefish into one inch square slices, steam the meatballs and egg rolls in a steamer, and then take them out when serving.
A hundred birds fly at the phoenix: it is a traditional famous dish in Hunan, symbolizing gathering and being happy. Slaughter a fat hen, remove blood and hair, remove the mouth shell and foot skin, cut the chicken skin about one inch long between the neck and wings with a knife, and take out the esophagus, food bag and trachea; Then cut an incision about one and a half inches long from the anus, take out the rest of the chicken's internal organs and clean them, so that the whole body of the chicken will not be damaged. Then steam the whole chicken with high fire until the chicken is soft, then add the shelled cooked eggs and steam for about 20 minutes, that is, take out the original soup from the steamer and steam it, pour it into a clean pot, turn the chicken over and turn it into a sea bowl, take out the ginger slices, boil the original soup, add Chinese cabbage and mushrooms, put it into a chicken bowl when it is boiled again, and sprinkle with appropriate amount of pepper. At this time, it has become a delicious dish, the chicken is bulging, and eggs and cabbage hearts emerge around the whole chicken.
Anzu shark's fin: also known as braised shark's fin, is a traditional dish in Hunan. The shark fin in the temple is exquisite in materials and unique in production. It is necessary to select the ridge wings, remove the rough and extract the essence; In addition, use a hen, a pig elbow, shrimp, scallops, mushrooms and other seasonings. At the same time, the hen and the pig elbow are cooked on medium heat and simmered on low heat to make soup. After the shark's fin expands, it is steamed with animal soup, and then simmered with seasonings such as shrimp, scallops and mushrooms. This dish has a mellow taste, soft shark's fin and rich nutrition, which is really a treasure in the dish. Before liberation, Qu Yuan Restaurant operated this dish, which was quite appreciated by diners.
Zi Long defoaming: a traditional Hunan cuisine with eel as the main ingredient. Because eels need to go through the processes of breaking fish, deboning, decapitation and peeling. In the production process, especially the peeling of eels looks like the undressing of ancient military commanders, so this dish is named Zilong undressing. Before liberation, when Li Zongren was acting president of the Republic of China, he hosted a banquet in Qu Yuan's Nanjing branch. During the dinner, Zilong was full of praise for taking off his robe. Therefore, Qu Yuan was once famous as the ancient capital of Jinling. Zi Long's undressing method is not only unique, but also the name of the dish is novel and intriguing, which has always attracted many celebrities. For example, Qi Baishi, Wu Han and Tian Han have all been to Qu Yuan and tasted this dish. After liberation, Qu Yuan's old chef was also called to Zhongnanhai to perform for President Mao Zedong. At present, only another country hotel, Lotus Hall, is reserved for production and supply.
Farewell My Concubine: Traditional Hunan cuisine, produced in the late Qing Dynasty. In this century, restaurants such as Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan in Changsha often exist. Farewell My Concubine is made of soft-shelled turtle and chicken as the main raw materials, supplemented by mushrooms, ham, cooking wine, onions, ginger, garlic and other seasonings, which are first boiled and then steamed and refined. The method is exquisite, the eating method is unique, the taste is delicious and the nutrition is rich. I tasted it once, and it is still fragrant between my teeth. It is a good product at the banquet.
Three-layer chicken set meal: traditional Hunan cuisine, one of the famous dishes that Changsha famous chef Liu Sanhe is good at. In the late 1920s, Mrs Sha, who was in charge of Hunan in Ludiping, suffered from headache. The doctor recommended a sparrow, a turtledove and a black-bone chicken to be steamed with gastrodia elata to treat the disease. According to the formula, Liu Sanhe could easily put a pigeon in the hen, a sparrow in the pigeon, gastrodia elata and medlar in the sparrow, and make a three-layer chicken suit, which was famous for a while and was deeply appreciated by the upper class. When He Jian was in Hunan, he often entertained guests at Sanhe Restaurant.
Changsha crispy duck is a masterpiece boldly introduced by senior chef Stone in Changsha. This dish is soft, crisp, tender and delicious, and has won praises from guests from all over the world. This dish uses excellent varieties of fat ducks. When cooking, put peanut oil in the pot, heat it to 60%, add Mamen Duck Crisp, fry it until the hemp layer is golden, pour off the oil, sprinkle pepper powder, pour sesame oil, take it out and cut it into strips, put it neatly on a plate, and put the head, wings and palms together to show that the duck is seated. Coriander is placed around, with beautiful shape, soft color, crisp fragrance and endless aftertaste.
Mushroom without yellow eggs: a traditional dish in Changsha, which was famous as early as the 1930s. The key to the production of mushroom yellow eggs is to master the heat and steam, but not to let the egg white flow out and destroy the shape. Cai Haiyun's eggs are yellow, smooth and not fragile, and the texture is particularly fresh and tender. Customers often marvel at this kind of egg without yolk.
Three outstanding cows: Three outstanding cows were once outstanding representatives of Li Hesheng restaurants. The so-called "three unique cattle" refers to: sending a hundred pages of cattle, braising beef tendon and braising beef brain. When Tian Han, a famous playwright, was in Hunan, he had a special affection for Niu Zhongjie of Li Hesheng Beef Restaurant. One day, when Tian Han and Xiangxiang celebrity Deng Youyuan were drinking, Deng Jiuhan blurted out a couplet: Muslims jointly run a beef restaurant; Tian Han answered: Boss Li kindly gave money to Hunan drinkers. Li Hesheng just plugged in, Li Daxi brought a pen and inkstone, and asked Tian Hanshu to send it as a souvenir, which was passed down as a beautiful talk. The loose knot in the cow is made by seiko. Wool-cut beef pages should use the creases on the inner wall of tripe, finely cut like hair, with gorgeous color, sour and spicy taste, crisp and tender texture and five flavors: sour, spicy, salty, fresh and crisp. Braised beef tendon is made of beef tendon, cinnamon, Shaoxing wine, onion and ginger slices. It's soft and delicious.