Hunan Cuisine, also known as Hunan Cuisine, is one of the eight cuisines with a long history in China, and the cuisine has been formed as early as in the Han Dynasty. It is based on the three local flavors of the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

Xiang cuisine is a fine production, with a wide range of materials, flavors and varieties; color and lustre on the oil heavy color, affordable; taste focus on spicy, fresh, soft and tender; method of simmering, stewing, wax, steaming, stir-frying method is known. Hunan cuisine is the theme of rice, Hunan people eat spicy, and to eat the kind of spicy, spicy and produce more rice as a result, so the main role of Hunan cuisine is to produce rice.

Representative dishes are: Dong'an chicken, Yongzhou blood duck, chopped pepper fish head, chili pepper fried meat, Xiangxi grandma's dishes, Jishou sour meat, beef noodle, Chenzhou fish noodle, preserved meat and steam, sister dumplings , Ningxiang taste snake, Yueyang ginger spicy snake and so on.

Small list of several famous dishes for reference

One of the national banquet recipes, the first of the eight Hunan dishes - Dong'an chicken!

Origin

Dong'an Chicken is a famous traditional dish from Dong'an County, Yongzhou City, Hunan Province, belonging to the Hunan Cuisine. It is named after Dong'an County (now Luhong Town) in Hunan Province. This dish has bright color, tender meat, hot and sour, fat and not greasy, eat more than not tired, is listed as one of the national banquet menu, the first of the eight Hunan dishes. There are strong waist and healthy kidney conditioning, anemia conditioning, qi and blood double tonic conditioning effect.

Historical allusion

Lore has it that as early as the Tang Xuanzong Kaiyuan years, Dong'an people began to make vinegar chicken. Vinegar chicken renamed Dong'an chicken has two sayings: one says that because of the late Qing dynasty Xiang army generals, Dong'an people Xi Baotian often this dish banquets and got its name; the other is said to be the victory of the Northern Expeditionary War, the Eighth Army of the National Revolutionary Army, the commander of the National Revolutionary Army Tang Shengzhi hosted banquets in Nanjing, the seat of the chicken in the vinegar of a dish, quite popular with the guests, the guests asked for the name of the dish, Tang Shengzhi think that the name of the original is not elegant, and the idea, said that it is the hometown of Dong'an chicken, and from then on, the name of the chicken in Dong'an The name of Dong'an Chicken has been spreading ever since.

Historical events

February 1972, the U.S. presidential visit to China, Mao Zedong hosted a banquet in honor of Nixon, also Dong'an chicken dish. Nixon ate it and praised it, and when he returned home, he also praised the excellent flavor of Dong'an chicken. Soon spread to the South Seas, North America, Jordan, Malaysia, Japan, Singapore and other countries. From then on, Dong'an chicken was listed as a national banquet dish, the first of the eight Hunan dishes.

June 17, 2017 - The challenge of the world's largest "Dong'an chicken" feast, the impact of the world Guinness Book of Records success!

Flavor shrimp

Flavor shrimp, also known as spicy crayfish, Changsha flavor shrimp, spicy crayfish, etc., is a famous traditional snacks in Hunan Province, made of crayfish, taste spicy and fresh aroma, red color, texture smooth and tender, taste spicy.

Since the reform and opening up, with Hunan people all over the country to promote Hunan cuisine, especially Hunan TV "Happy Camp" spread, taste shrimp instantly popular across the country, a number of actors and actresses to Changsha to do the show must not forget to eat taste shrimp.

The third flavor shrimp festival in 2008 to avoid the peak of the Olympic Games was placed at the end of September, which is a good season to eat flavor shrimp. In the seven-day Beijing third taste shrimp carnival, eight of Hunan's most famous "shrimp store" booth are surrounded by citizens and tourists, the entire scene of the aroma of the four escape, many diners are across the street to find the scent in, they *** "eliminate" more than 3,000 kilograms of crayfish. More than 3,000 kilograms of crayfish.

Flavored snake

Flavored snake is also a traditional Hunan Province, belonging to the Hunan cuisine. This dish selects high-protein, low-fat, tender meat of the local snake as raw materials, formulated with fresh, fragrant, spicy flavor as the main feature. Snake meat has low cholesterol content, which is useful in preventing and treating vascular sclerosis. Snake meat has a delicate texture, fresh taste and high nutritional value, making it a favorite delicacy.

Chili pepper stir-fry meat

Chili pepper stir-fry meat is to chili peppers, pork as the main ingredients, with black beans, garlic, soy sauce, oil and salt, monosodium glutamate and other auxiliary ingredients as a dish made. The flavor is spicy. Stir-fried pork with chili peppers is the signature dish of every Hunan household, and is one of the most representative Hunan dishes.

Chopped Pepper Fish Head

The traditional dish of Hunan Province, belonging to the Hunan cuisine. It is rumored that the origin is related to Huang Zongxian, a literati in the Qing Dynasty. It is usually steamed with bighead carp fish head and chopped peppers as the main ingredients, together with soy sauce, ginger, green onion, garlic and other auxiliary ingredients. The dish has a bright red color, strong flavor and tender meat. It is fat but not greasy, soft and sticky, fresh and spicy.

Yongzhou Blood Duck

Yongzhou Blood Duck is a local traditional dish from Yongzhou, Hunan Province. Yongzhou blood duck is divided into various kinds, there are Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dong'an, Shuangpai and many other sayings. In the local area, almost every family makes this dish. It has the characteristics of delicious, appetizing and cooling blood.

Xiangxi Grandma's Cuisine

Xiangxi Grandma's Cuisine is a delicious dish. Grandma's Cabbage is a common local dish in western Hunan, and the raw materials are selected from a variety of wild vegetables in western Hunan. For example, amaranth, diced radish, large leafy greens, Xiangxi local vegetables, and meat foam.

Jishou Sour Pork

No one knows the spicy flavor of Hunan cuisine. Jishou Sour Pork is one such dish that is incredibly spicy and delicious. This dish is yellow and spicy, slightly sour, fat but not greasy, unique flavor.

Qifengdu Fish Noodle

Qifengdu Fish Noodle is a famous snack in Chenzhou, Hunan Province, belonging to the Hunan cuisine. It originated in the ancient town of Qifengdu, in the Suxian District of Chenzhou City, Hunan Province. "Traveling a thousand miles, ten thousand miles, I can't leave Qifengdu!" This old saying, which has been passed down for thousands of years, is not only about the goodness of Qifengdu, but also about her unique traditional snack, Qifengdu Fishmeal.

Wax flavors and steam

Wax flavors and steam is a traditional dish in Hunan province, belonging to the Hunan cuisine. It is made of preserved pork, preserved chicken, preserved fish, chicken soup and seasonings, and steamed in a pot. The practice is simple, its wax fragrance, salty and sweet taste, soft and not greasy, have appetizing cold, digestion and other effects.

Yueyang Ginger Spicy Snake

Ginger Spicy Snake is a specialty dish of Yueyang, Hunan Province. Ginger and Spicy Snake is mainly made of snake, with a lot of ginger cooked over high heat, the taste is very fresh and nutritious, which is suitable for the characteristics of Hunan's relatively humid climate.

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