There are different versions of the eight major Hunan dishes. I will not list each version. I will just list the four representative Hunan dishes of the eight major Hunan dishes included in the state banquet and various versions (no matter which version, Yongzhou Dong'an Chicken, Zuan shark's fin, steamed cured meat, and Yongzhou blood duck are all included): 1. Yongzhou Dong'an Chicken

Yongzhou Dong'an Chicken is a delicacy with a long history and is well-known at home and abroad. It is listed as a state banquet menu. One of the eight major Hunan dishes. "Dongan Chicken" has experienced the evolution of three dynasties. It was called "Chen Vinegar Chicken" in the Western Jin Dynasty, "Guanbao Chicken" in the late Qing Dynasty, and "Dongan Chicken" in the Republic of China.

Yongzhou Dong'an Chicken

The famous Dong'an Chicken is one of Hunan's traditional dishes. It is beautiful in appearance, bright in color, rich in nutrients, and has six flavors: fragrant, sweet, sour, spicy, tender, and crispy. Dong'an Chicken is named after its cooking method originated in Dong'an County. According to relevant recipe records, as early as the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, the people of Dong'an began to make Dong'an chicken, which was later introduced to Southeast Asia and North America. It has a history of more than 1,200 years. 2 Red braised shark's fin

Zuan shark's fin is also called red braised shark's fin

Also known as Zuan shark's fin, Zuan shark's fin is also called red braised shark's fin. It is a famous local traditional dish in the province and belongs to Hunan cuisine. This dish is light yellow in color, bright and oily in juice, soft and glutinous, smooth, fresh and salty, and mellow and delicious. Zuan shark fin uses exquisite materials and is uniquely made. This dish has a mellow taste, soft shark fin, and rich nutrition. It is truly a treasure in the dish. Before liberation, Quyuan Restaurant used this dish, which was highly praised by diners. 3 Steamed Cured Meat

Steamed Cured Meat

Steamed Cured Meat is a traditional local dish in Hunan and belongs to Hunan cuisine. It is made of cured pork, cured chicken, cured fish, chicken soup and seasonings, steamed in a pot. It is simple to make, has a strong waxy aroma, is salty and sweet, is flexible and not greasy[1], and has the functions of appetizing, dispelling cold, and digesting food. 4 Yongzhou Blood Duck

Yongzhou Blood Duck

Yongzhou Blood Duck is a local traditional dish in Yongzhou, Hunan. There are many types of blood ducks in Yongzhou, including Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dong'an, Shuangpai and so on. In the local area, almost every household will make this dish. It is delicious, appetizing and cooling blood.

In fact, there are many folk Hunan dishes. The representative dishes of folk Hunan cuisine include fish head with chopped pepper, fried pork with pepper, Xiangxi grandma dish, Jishou sour pork, beef noodles, Chenzhou fish meal, Dong'an chicken, goldfish and lotus, Yongzhou blood duck, steamed cured meat, sister dumplings, Ningxiang flavor snake, Yueyang spicy ginger snake, etc. Friends who like food are welcome to come to Hunan to taste authentic Hunan cuisine.

In addition, Mao’s Braised Pork, do you think it is Hunan cuisine?

Old Hunan cuisine includes: steamed pork with rice flour, chowder, Youxian dried tofu, dried bean shell pork, stir-fried pork with bamboo shoots, pepper radish, sugar oil cake, shaved jelly, smelly dried seeds, steamed Laba beans Bacon, stir-fried pork with pepper, dried orchid seeds, dried red broad beans in the snow... There are too many, many of them have become stale.

Dong'an chicken, Yongzhou blood duck, hot and sour tendons, dry-roasted mandarin fish, red braised tripe slices, crispy duck with sesame seeds, hairy beef louver, and Zilong tuopao. No thanks for taking it away!

The eight major cuisines instead of the eight major Hunan cuisines! There are many famous varieties of Hunan cuisine, definitely more than eight!

Dongan chicken

Also called Dongan chicken and Kung Pao chicken. Dong'an chicken is cooked with new hens from Dong'an. It has four bright colors of red, white, yellow and green, and is sour, spicy and fragrant.

Red braised shark fin

Also called Zuan shark fin. The ingredients used in Zuan shark fin are very exquisite, and the production method is also quite unique. The whole dish is light yellow in color, the juice is bright and oily, salty and delicious, and rich in nutrients.

Breaded whole duck

The skin is golden and tender, and the duck meat is firm and chewy.

Spicy Winter Bamboo Shoot Tips

Stir-fry with peanut oil until half cooked, add mixed bone soup, simmer, and finally pour in chili oil, mix well and let cool, the texture is crisp and tender, and the taste Delicious.

Chestnut braised cabbage heart

Fry chestnut meat and cooked lard, then drain and steam for 10 minutes. Wash the cabbage heart, add lard and fry. Finally, thicken the gravy with wet starch, making it salty and sweet.

Five Yuan Fairy Chicken

Also known as "Five Yuan Golden Rooster". According to records, this dish originated in the Qing Dynasty. Steaming chicken with astragalus can strengthen the body and prolong life.

Jishou Sour Pork

A dish made from fatty pork. It is spicy in color, fat but not greasy, and has a unique flavor.

The famous dish of Xiangtan, Hunan is the fish head with chopped pepper. It is the first of the eight Hunan dishes. Choose a fish head for the fish head with chopped pepper. Put a few slices of ginger on the plate, put the fish head on top, and put the chopped fish head on top. Chili (chopped chili is made by mincing chili pepper with ginger, garlic, and a lot of salt), then put it in a steamer and steam it over high heat for 10 minutes. After it is out of the pot, top it with steamed fish soy sauce. It is a delicious, salty and spicy dish that is appetizing with rice. The chopped pepper fish head is ready, and you can also cook some clear water noodles. After the fish head is eaten, put the noodles in, and the chopped pepper fish head soup noodles are also available.

Isn't it very simple?

Xiangtan Chopped Pepper Fish Head was founded in the Qing Dynasty. It is said to be related to the Qing Dynasty scholar Huang Zongxian. In order to take refuge, Huang Zongxian fled to the home of a farmer in the countryside of Xiangtan. Because the farmer's family was relatively poor and could not afford to buy vegetables, it happened to be At this time, the farmer's son caught a fish and came back. The farmer's wife stewed the fish meat and steamed the fish head with chopped chili peppers added with salt, so this dish of chopped pepper fish head was born. Chopped pepper fish head is one of the most popular dishes in Hunan cuisine. First of all, it is the most representative world-famous dish.

Classic representative dishes of Hunan cuisine: Zu'an shark's fin, Dong'an chicken, steamed preserved meat, spicy chicken, shredded tripe with mushrooms, General Tso's fried chicken, rock sugar Hunan lotus, hairy beef louver; new representative dishes: chili Stir-fried meat, minced pepper fish head, Mao's braised pork, Yongzhou blood duck, boiled live fish, dry pot series, home-style tofu, fried pork, etc.

It seems that there is no such thing as the eight famous Hunan dishes. There are a lot of Hunan dishes, especially traditional Hunan dishes. Nowadays, in the market economy, fast-selling products generate profits. Very few people cook Hunan dishes that are too complicated, and many chefs can’t cook them or even know the names of the dishes.

If you are interested, I recommend the book "Hunan Cuisine", it is very good.

Hunan cuisine is one of the eight major cuisines in China. Its popularity throughout China and even the world is inseparable from two famous figures in Hunan history: Mao Zedong and Zuo Zongtang.

However, to be honest, even though the two of them were very famous, the food they ate at that time was also talked about and passed down by word of mouth, but it was limited by the level of economic development and material living conditions at that time. When you are restricted and can't even eat enough, you don't have many opportunities to eat the so-called Hunan cuisine.

The popularity of Hunan cuisine stems from the substantial improvement in people’s living standards brought about by reform and opening up. When I was working in Beijing, Tianjin, Shanghai, and Shenzhen, there were Hunan cuisine restaurants all over the streets, and you could eat whatever you wanted at any time. As for any Hunan cuisine, everyone feels that there are fewer and fewer authentic ones.

This is no wonder, because many chefs who open Hunan restaurants and cook Hunan cuisine have never even been to Hunan. Chefs trained according to the teaching methods of cooking schools can cook Hunan cuisine, and the restaurant is naturally called Hunan cuisine. Pavilion.

Even if you go to Hunan, Changsha, Yueyang, Xiangxi, Changde and other places now, you may not be able to taste the so-called authentic Hunan cuisine.

Because whether it is Hunan cuisine or other cuisines, they are changing and innovating every moment. But even so, there are always some classic Hunan dishes that are recognized by everyone. Some are more expensive and rare; some are rarely made; some have been improved and changed a lot.

Representative dishes of official Hunan cuisine include Zuan tofu, Zuan shark's fin, etc.; representative dishes of folk Hunan cuisine include chili fried pork, Mao's braised pork, minced pepper fish head, Xiangxi grandma's dish, Jishou sour pork, and beef noodles. Hengyang fish meal, Qifengdu fish meal, Dong'an chicken, goldfish with lotus, Yongzhou blood duck, Jiuyi mountain rabbit, Ningyuan stuffed tofu, steamed preserved meat, sister dumplings, Ningxiang flavor snake, Yueyang ginger and spicy snake, etc.

Stir-fried pork with pepper

Mao's braised pork

Fish head with chopped pepper

Steamed preserved meat

Dong'an Chicken

Yongzhou blood duck

Fish head with chopped pepper, Dong'an chicken, bacon, I don't know the others