Chopped Pepper Fish Head, Waxed Meat Steaming, Dongan Chicken, Spicy Chicken, Yongzhou Duck.

1, chopped pepper fish head

Chopped Pepper Fish Head is a traditional dish in 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, accompanied by 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.

2, preserved meat and steam

It is preserved pork, preserved chicken, preserved fish, chicken broth and seasonings, steamed in the pot. Practice is simple, its wax fragrance, salty and sweet taste, soft and not greasy. Hunan is a low-lying area with a warm and humid climate. Fresh meat is not suitable for storage, but the smoked bacon can be anticorrosive and resistant to storage, and gradually, the people have developed the habit of eating bacon. As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. To the Qing Dynasty, such dishes have been very famous, "preserved meat and steam" is one of the many preserved meat dishes.

3, Dong'an Chicken

Dong'an Chicken, also known as Dong'an Chicken, Guanbao Chicken, is a local traditional dish, belonging to the Hunan cuisine. It is also called Dong'an Chicken, which is a traditional local dish belonging to the Hunan cuisine family. Dong'an chicken dish was red, white, green and yellow, chicken meat is fat and tender, the taste of sour, spicy and fragrant. This dish was selected as one of the four traditional Hunan dishes for the 2010 Shanghai World Expo.

4, spicy chicken

Began in the Qing Dynasty during the reign of the Tongzhi, is one of the authentic Hunan cuisine with a strong local flavor. Take out the internal organs, there is "eat spicy chicken to eat Hunan cuisine," said the spicy chicken in Changsha, a century-old restaurant Yuludong restaurant is the most prestigious. Spicy chicken was first created in Changsha's Yuludong Restaurant during the Tongzhi era. The chef chooses about 500 grams of hen's chicken as the main ingredient, and cooks it with chili peppers, yellow vinegar, garlic and a variety of seasonings, making it delicious and popular.

5. 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. After generations of Yongzhou culinary elite study, elaborate cooking, "Yongzhou blood duck" is famous for its unique flavor.