Hunan cuisine is an indispensable part of Chinese people’s spicy eating map.

The spiciness of Hunan cuisine lies in its origin. Millet peppers, screw peppers, and Chaotian peppers all have different tastes, but they can arouse the same "satisfaction" in diners for Hunan cuisine.

The two friends carried a bottle of wine and everyone sat around and talked until late at night.

So how to judge whether a Hunan restaurant is delicious? The answer lies in whether anyone in the restaurant shouts: "Boss! Another bowl of rice!"

A porcelain plate filled with dishes Here is the most faithful taste memory. A thin layer of sweat was aroused on the tip of the nose by the spicy taste, and the numbing feeling spread from the tip of the tongue throughout the body. I worked hard while eating, and at the end I put down the bowl and chopsticks to wipe the sweat on my forehead. This meal, That's when I've eaten.

This time, the Eat Without Fat group went to the outside of the East Sixth Ring Road, which is a two-hour drive away, to the bustling Sanlitun business district, to Zhongguancun where there are rows of science and technology buildings, and from Changsha to Loudi When you come to Xiangxi again, I’m waiting for you to try this one.

Hunan Cuisine

NO. 1

Address: No. 28, Xiaobao Village North Street, Songzhuang, Tongzhou District (Songzhuang entrance)

As the saying goes: The aroma of wine is not afraid of the depth of the alley, and this Hunan restaurant really captures its essence.

The store is located outside the East 6th Ring Road. You can only see two characters on the sign. You have to set a time limit to eat there. If you are early, you have to wait at the door for the meal. If it is late, the boss will not take the order. .

There are more than ten tables in the restaurant, and the meals are always overcrowded. Individual customers can share a table, and several tables of individual customers can gather together. After the meal, they also make friends. If you ask what dish is delicious, the boss will say that any dish is delicious.

The aroma of vegetables coming from the kitchen, and the diners who couldn't help but look at other people's tables, were enough for the boss to say this with confidence.

Most of the diners who come here are Hunan locals, and there are also many gourmets who come here because of its reputation. Some people drive for an hour or two and end up waiting outside, so it takes a little while to eat here. patience.

This restaurant always uses white porcelain bowls to serve food. The gap in the porcelain rim is the best proof of the thousands of diners coming and going. Only those who have tasted the smoke hidden in the dishes will know best.

Just order the food by the bucket. In the time it takes to take a photo, half of the rice bowls of the people traveling with us are gone. As expected, the delicious food must be eaten by people, otherwise it will be gone.

The sweetness of cucumber and the herbal aroma from perilla are mixed together, refreshing and delicious. It looks like it has a strong taste, but it feels like home-cooked food in the mouth. The smoke that cannot be concealed in the dish is the taste of "home".

The outer skin of the money egg is caramelized and the yolk turns into sand when pressed with the tip of the tongue. The chili pepper enhances the aroma. The strongness of the chili neutralizes the fishy smell of the ingredients.

The egg whites are so chewy and the yolks are so soft and waxy that you can’t stop eating with chopsticks. For those who don’t like eating whole eggs, this dish will break your original knowledge and open the door to a new world.

Stir-fried bacon with radish is a must-try in Hunan cuisine, and it lives up to its reputation at all.

The flavor of the air-dried radish has not been taken away by time, and the juice of the radish is well preserved. It is just right without being burned or dried. The marinated bacon is fat but not greasy when fried in a pan. The meat is fragrant.

A few roots of garlic and a few handfuls of chili peppers are added to enhance the flavor and remove the fishy smell. This wonderful taste can only be known by the tip of the tongue.

What is placed on the counter is the boss’s homemade chopped peppers and fermented bean curd. The bright red color is particularly attractive. The boss said that many people buy them and take them across the oceans overseas just to have this bite. .

I bought two cans and took them home, but I ate them all within a week (it’s not like I ate too much!)

Wangxiang Garden

NO. 2

Address: F7, Chaoyang Joy City, No. 101, Chaoyang North Road, Chaoyang District, Beijing

I have to say that boiling soup in a dry pot is completely illegal, and the bullfrog is gurgling. The soup absorbs the hot and sour taste of pickled peppers, and the sour bamboo shoots and green bamboo shoots are used as the base.

The frog meat is so firm and chewy that you can’t stop eating it. All you want to do is soak it in the soup and enjoy the meal.

Although it is a cold dish, I was still attracted by the aroma of pig's trotters after serving it.

A sauce made of millet, spicy minced ginger, garlic and sesame oil is mixed with warm pig's trotters to bring out the original aroma of the pig's trotters. The pig's trotters are not particularly soft and waxy, and even a little It's hard to chew, but the sauce and the pig's trotters go together just right, but the spiciness is just not "Hunan-flavored" enough.

Farm fried pork is the undisputed representative of Hunan cuisine. Just mentioning these words makes me feel hungry.

Wangxiangyuan’s stir-fried pork tastes good. When ordering, you can choose between ordinary meat and Ningxiang flowered pork. The only difference between the two is that Ningxiang flowered pork is thicker in fat, making it natural when fried. The taste is also very attractive. The chili pepper has a mild taste, which removes the greasiness caused by eating meat.

It’s just that the overall spiciness is mild, which made people suspect that they went to the wrong restaurant.

Wangxiangyuan’s sugar-oiled rice cakes are as soft as a lazy egg lying on the plate. Only when you poke them open with chopsticks do you feel that they are tough inside and the taste is a bit ordinary.

More and more Xiang

NO. 3

Address: No. 71, Zhongguancun South Road, Haidian District, Beijing

Online review of Haidian District Popularity It ranks first in Hunan cuisine, and the store is located in Zhongguancun, where programmers gather. Just these two titles make people curious.

Ordering is done in a semi-open kitchen, where the chef is stirring the spoon, and diners can watch the dishes they ordered from being stir-fried to being served out of the pot. The main part of the restaurant is completely Made of wood, it has a rich pastoral style.

The original hot and sour chicken offal has been withdrawn from the menu, replaced by this special chicken offal. The chicken offal is stir-fried with frothy eggs. Most of the spicy flavor is eliminated, and the remaining It only smells like chicken, which is really hard to love.

Before I visited this restaurant, I had heard that this stinky tofu restaurant could establish a foothold in the stinky tofu industry in Beijing. However, I didn’t expect that the stinky tofu served was not smelly at all. I only felt it was slightly spicy when I tasted it. .

When you bite into it, the outer skin is charred and fragrant, and the inside is hollow. The juice of the tofu completely bursts in your mouth. The crispy dried radish crunches in your mouth. The spiciness comes back and attacks your relaxed taste buds. It is worthy of the name. More than Wen Heyou’s stinky tofu.

In addition to the famous stinky tofu in Yueyue Hunan, another famous Hunan food - sugar-oiled daddy can also come out on top.

You will be attracted by its appearance as soon as it is served. The sweet syrup hangs lightly on the surface, with a few sesame seeds. It looks like porcelain. The cake is chewy but does not stick to your teeth, and is soft inside. The strength is fully displayed, and he is truly worthy of being a dark horse.

The blind spot was a rice noodle with fried meat and green pepper, but it was a bit disappointing. The rice noodle was not tough, and the juice of the fried meat with chili did not penetrate into the rice noodle, which failed to capture the essence of the rice noodle.

Xiang Binxuan

NO. 4

Address: Food Street on the north side of Cuiwei Building, Peony Garden, No. 2 Huayuan Road, Haidian District, Beijing

< p> When Hunan friends around me mentioned Loudi, they would only say: "Loudi cuisine is very spicy." Tian Tuan didn't believe it, but was slapped in the face. In Beijing, where many Hunan dishes have been improved, Loudi cuisine is as spicy as ever. Taste buds.

The oil used in Xinhua Sanhe Soup is called "mountain pepper oil". It is a special oil that is only available in Loudi. Before placing an order, the waiter will repeatedly ask whether to use normal oil or mountain pepper oil. It may be different. I can't stand the taste, so I can't help but wonder what this authentic "Loudi taste" is like?

When you first enter the mouth, the soup base is like mint and lemongrass that have been simmered for three days and three nights. Such a strong taste can remove the smell of tripe and beef blood in an instant. After two sips, it feels like After drinking a bowl of enhanced Tom Yum soup, my taste buds were completely dominated and I drank it to the top.

The combination of pickled radish and fatty sausage makes people unable to take their eyes away just by flipping through the menu.

Pickled radish is a pickled white radish with a sweet and sour taste with a hint of spiciness. Wash the intestines cleanly, cut them into thin strips and stir-fry them with the pickled radish. The sour taste of the radish penetrates into the intestines. The aroma of fatty intestines and sour radish open up the taste buds. It is spicy and refreshing. It is really exciting.

Xinxin Hunan Restaurant

NO. 5

Address: No. 8, Xinzhong Street Ertiao, Dongcheng District, Beijing

12 noon No, you can't move your seat in this restaurant. Only when people come to eat here, they stick to the fly restaurant in the alley to know the most authentic taste of the food.

The fat and lean pork belly is cut into pieces. The strength of the lean meat and the softness of the fat are mixed together. The spices are scattered in it. The black bowl is boiling hot by the fire, and the meat is simmering in the bowl. Soft.

When you bring it to the table, pick up a chopstick and put it into your mouth. The meat is fragrant and melts in your mouth. After chewing for a few bites, it is fat but not greasy. It leaves a wonderful slightly sweet taste between your lips and teeth. This is probably what eating means. Meat bliss.

Smoked bamboo shoots are a famous dish in Hunan cuisine. Fresh bamboo shoots are smoked to make smoked bamboo shoots. You can taste the freshness of the bamboo shoots and the fragrance of the smoked herbs in every bite.

The combination of smoked bamboo shoots and bacon is undoubtedly the best example of storage time. The grease from the bacon stimulated by the high temperature is mixed with the smoked bamboo shoots. You will not be able to eat this dish without eating three bowls of rice!

Kuxiang

NO. 6

Address: Room 412, No. 29, Baiziwan Road, Chaoyang District, Beijing

This is hidden in The secret place of gourmet food in Baiziwan, the winding bamboo forest after entering the gate, and the light boats and fans, make it impossible for people to guess that Hunan cuisine is eaten here.

As soon as you look at the menu, you will know you are in the right place!

Stinky mandarin fish is the signature dish of Kuxiang. Hunan-style stinky mandarin fish is usually fermented naturally, while Hunan-style stinky mandarin fish is pickled with stink brine. Although the smell does not make a good impression on it. , but as soon as you hit the chopsticks, you can't stop. No one can resist the delicious smell of smelly mandarin fish.

After the stinky mandarin fish is cooked in Kuxiang, the thinly sliced ??sour bamboo shoots and the fragrant perilla are poured into a bowl and stewed together. Although it is called stinky mandarin fish, it is Really fragrant.

The name red amaranth means that this dish is unusual. Once cooked at high temperature, it will turn a "cyberpunk" pink color.

Kuxiang’s bone soup Hunan red amaranth, the color of the soup is dyed red by amaranth, full of strong girlish flavor, the soup base is thick and has a light bone aroma, and the saltiness is just right. The breeze blows at dusk, Of course it is very comfortable!

Hunan Sausage

NO. 7

Address: No. 3-1, Tuanjia Lake East, Yaojiayuan Road, Chaoyang District

The only Hunan restaurant we visited this time specializes in fat intestine hot pot. In addition to the signature fat intestine hot pot, there are also fish offal hot pot and so on. In short, I don’t like cooking!

The fat intestines are thin and tender. The ingredients are processed very cleanly and there is no fishy smell. It tastes very enjoyable. The slurping sound conveys a full and tempting appetite. In addition, the more you eat, the saltier it becomes. , there are no other shortcomings, and you can also add various vegetables and bean curds. It is a truly wonderful hot pot!

The real treasure of Fat Chang Hot Pot lies in a freshly baked steamed pancake. Soak the pancake in the hot pot and cook it for a few tens of seconds. The pancake will be filled with thick soup and you can take a bite Every bite is filled with the aroma of the sausage hot pot. I really can’t stop using my chopsticks, so I can only go out and run a few more laps at night!

After finishing the fat intestine hotpot, let’s order a special dessert, honey-glazed glutinous rice with dates.

The red dates are pitted and wrapped in a ball of firm glutinous rice, and a layer of honey is poured on the outside. The boss said that this dish is also known as: The heart is too soft, and it is not black if you don’t brag about it. This dish is so delicious. Can't bear to bite it off.

Yongzhou Liaison Office in Beijing

NO.8

Address: No. 49, Gaolou Village, Fengtai District

Yongzhou blood duck is good, one Eat and forget.

Blood duck is delicious, but the food is always a bit intimidating. A pot of liver-colored duck makes it difficult for first-time tasters to take the chopsticks decisively, but the charm of blood duck lies in a bold move. After trying it.

The even pieces of duck are coated in plasma. The duck meat is juicy and fragrant but not spicy. It is a perfect addition to rice. The blood duck served by the Yongzhou Liaison Office in Beijing not only tastes good, but also has a large portion. Even three or two people can't finish the small portion.

When packing, the clerk told us that the real essence of the blood duck comes in the second stir-fry. The duck blood is charred and fragrant, and the flavor is even better than freshly cooked.

Most of the Dong'an chickens eaten in Beijing have been improved to have a sweet taste. The Dong'an chickens from the Yongzhou Liaison Office in Beijing are inherently restless. The chicken is hidden under the ginger and pickled peppers and is full of sourness. Sweet soup.

The most distinctive sour taste comes from the rice vinegar in Yongzhou area. After finishing the chicken soup, it is delicious to take back for rice and noodles. It is a surprise.

Sweet potato tips are the "specialty" of the Yongzhou Liaison Office in Beijing. The reason why we say this is because the sweet potato tips are grown in the backyard.

Masters water the seedlings every day and cultivate them carefully to grow these seedlings. Needless to say, they taste delicious. The tip of the vegetable is tender and juicy. You can taste the slightest sweetness in it when you eat it. There's no better way to eat it stir-fried than this.

Spicy stir-fried konjac tofu. The tofu has a jelly texture. If you don’t clamp the chopsticks tightly, it will “sizzle” away. The konjac is low in calories and delicious. It is paired with pickled peppers and minced garlic. Once again, it is Love to call.

May Hunan Restaurant

NO. 9

Address: Room 101-2, Yonghui Supermarket, No. 15 Baiziwan Road, Chaoyang District, Beijing

This plate of stir-fried yellow beef will steal your heart in minutes.

Only when the spiciness of pickled peppers and the tenderness of beef interpenetrate each other can it have an appetizing smell and color. Eating a pickled pepper in an empty mouth is sour and spicy, as if there is a flame in the nasal cavity.

Steamed cured meat is a dish that Hunan people only serve during the Chinese New Year. It mainly contains cured fish and bacon. The bottom is filled with tea tree mushrooms, and the aroma of the fungi is used to remove the greasiness of the cured meat.

The cold boneless black chicken feet are more attractive than the stir-fried yellow beef. All the bones of the chicken feet come out without any hesitation. But even if you take off the bones, the crispy bones will make you chew so much that your face will feel sore. The spicy oil wrapped in the chicken feet is so spicy that even if you are full, you still want to take another one home.

Xiangyan Old Restaurant

NO. 10

Address: No. 3306, Sanlitun Soho Shopping Mall, Workers' Stadium North Road

As a certain voice A large Hunan restaurant, from its unique location in Sanlitun to its eccentric approach to compete with many delicacies, Xiang Yan reflects its uniqueness at any time and anywhere.

Each place has different cooking methods for chopped peppers. This one’s method is to marinate millet with salt, onion, garlic, and white sugar, and then marinate it with white wine and black bean sauce. The spiciness in the chopped peppers will be maximized. stimulated to a certain extent. Chop the fish head three times on one side so that it doesn't fall apart and is still tasty.

The combination of uniformly sized chopped peppers and the fish head with the black membrane removed makes it even more delicious. The aroma of wine and vinegar in the fish head makes the already tender fish meat even more elastic. With a bowl of white noodles mixed with soup, it is truly a delicious meal.

The soup of the stir-fried pork and the rice complement each other perfectly. The steaming white rice breaks down the greasiness of the meat very well, and the stir-fried pork imparts the aroma of fat to the rice.

Picking up the spoon and just flipping it a few times can open up your taste buds. You can't wait for the rice to cool down before finishing it. After eating a bowl of rice, it's like going back to eating delicious food and can't stop eating it. Spoon's childhood.

Compared with other restaurants, the biggest feature of Xiangyan’s stinky tofu comes from the smell that hits the table and is confirmed.

However, the taste is not as authentic as the smell. The stinky tofu is dry on the inside, has less soup, and does not have the crispy feeling just out of the pan. The rating is average.

After several heavy rains, the temperature in Beijing dropped sharply, making people want to have a bowl of hot soup. This bowl of red tomato soup from Xiangyan is definitely a favorite for tomato lovers.

The soup is rich, sour and sweet. One sip will relieve the spicy and greasy taste, and it will feel warm and comfortable in the stomach. Tiantuan unanimously believes that this is a well-deserved Easter egg for blind selection this time!

Don’t panic and swallow at the screen. Why not put away this list and go eat quickly:

Thank you for seeing this, click "Looking", this September and Hunan cuisine Announcement of love ~

Text | Su Su

Pictures | Su Su

Design | Worthy