As one of the eight major Chinese cuisines, Hunan cuisine is loved by the public with its unique flavor. The so-called Sichuan is not afraid of spicy, Hunan is not afraid of spicy, Guizhou is afraid of not spicy. In fact, Hunan's "spicy" more reflected in the "wax flavor". Because Hunan cuisine uses a large number of ingredients in the wax flavor.
But over the years, the southern food to the north, Hunan restaurant is also opened all over the motherland, due to people pay more attention to health, that Lap-mei unhealthy, a lot of Hunan restaurant Lap-mei recipes have become less.
Below are a few classic dishes that are very characteristic of Hunan cuisine, basically every Hunan restaurant has, and is also a must-have dish.
First: chili pepper stir-fry
Chili pepper stir-fry, also known as farmhouse stir-fry, which is to go to the Hunan restaurant must be ordered, but also a lot of Hunan cuisine restaurant's strengths. Whether a Hunan restaurant really authentic level, in this dish can be reflected. This dish is very characteristic of Hunan, you go to Hunan farmers, basically every family will do this dish.
Second: chopped pepper fish head
Chopped pepper fish head used to be the flow dish of many Hunan restaurants, pulling dishes, cheap per scene. Now it's not the same, chopped pepper fish head a dish is also several tens of dollars. The characteristics of this dish is mainly reflected in the ingredients, fish head is generally used in the Dongting Lake fish, chopped pepper is considered a Hunan specialty. Of course, nowadays, because of cost considerations, the fish head is locally sourced, and the chopped peppers may be from Hunan. Many Hunan people eat chopped pepper fish head, one look to know the new or not fresh. That's because they've grown up eating it since they were kids, and they've gotten experience eating it.
The third: hand-torn cabbage in dry pot
Many people may be surprised at how this dish could be a classic Hunan dish. Although this dish is unassuming, it is actually an authentic Hunan dish, which is very carefully formed to be oily but not greasy and crunchy to eat. When we make cabbage at home, we know that cabbage with less oil is not tasty, and with more oil it is very greasy. But in Hunan cuisine, although there is a lot of oil in the cabbage, there is basically very little oil at the bottom of the pot. This dish should be careful when cleaning cabbage, do not soak in water, otherwise it will fry a lot of water, it will not be crisp. And the cabbage should be hand-torn, not cut with a knife. At the same time with pancetta to fry together, in fact, I personally tried, with bacon pancetta to fry, the flavor is even better.
These three dishes are a few of the must-order dishes that I recommend when you go to eat Hunan cuisine. Of course, there are many classic dishes in Hunan cuisine, such as preserved meat and steam, Yongzhou blood duck, taste snake and so on. But the wild game should not eat.