Hunan cuisine has a long history, with fine production, extensive materials, varied tastes, various types, heavy oil and heavy color, and emphasis on benefits; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying. However, Hunan cuisine gives people a rather ambiguous feeling. It is not as spicy as Sichuan cuisine, but it seems to be missing something, because Hunan cuisine exists in the eight major cuisines and is also controversial by many people. So what are the representatives of Hunan cuisine? The following four seasons will come to answer for everyone.

Fish head with chopped pepper: Fish head with chopped pepper is one of the top ten classic dishes in Hunan Province, with bright red color, fragrant taste and tender meat. It tastes fat but not greasy, soft and waxy, fresh and spicy. It is a dish that Hunan people must eat on holidays.

Fried pork with Chili: it is the most famous home-cooked dish in Hunan, with Chili and pork belly as the main ingredients. Made from fermented soybean, garlic, soy sauce, salt, monosodium glutamate, ginger, etc. It tastes spicy and refreshing, with endless aftertaste.

Jishou Sour Meat: The spicy taste of Hunan cuisine is well known. Jishou sour meat is a dish famous for its spicy taste. It is made of fat pork, refined salt, pepper powder, corn flour, green garlic and peanut oil as the main raw materials. It tastes spicy and slightly sour, fat but not greasy, and has a unique flavor.

Dong' an Chicken: Dong' an Chicken, also known as vinegar chicken, originated in the Tang Dynasty and is one of the national banquet recipes. It is a famous traditional dish in Hunan and the first in Hunan cuisine. Originated in the Tang Dynasty. Bright color, fresh and tender meat, sour and refreshing, fat but not greasy, never tired of eating more.

Goldfish playing with lotus: Goldfish playing with lotus is a traditional dish in Hunan Province, which is made from squid as the main raw material. It is named because squid rolls resemble goldfish and play in lotus groups refined from eggs, shrimp materials and green beans.

Steamed with preserved meat: Steamed with preserved meat is a traditional dish in Hunan, because Hunan has a low terrain and a warm and humid climate. Fresh meat food is not suitable for storage, but smoked bacon can be preserved and stored. Gradually, the people also developed the eating habit of eating bacon. As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. By the Qing Dynasty, this kind of dishes had become very famous. "Steamed with preserved meat" was one of many preserved dishes. Usually, preserved fish, preserved chicken and preserved meat are the main ingredients, and chicken soup is used as the base and steamed in the pot. Simple to make and delicious.

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With the rapid development now, the definition of traditional dishes is not so elegant, such as kung pao chicken, sweet and sour carp and many other dishes will change with the local taste. This is the formation of a new food culture.