Hunan cuisine is well-made, with a wide range of materials, varied tastes and various varieties; The color is oily and heavy, and it is practical; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying.
The representative dishes of official Hunan cuisine are represented by Zuan Hunan cuisine, such as Zuan tofu and Zuan shark's fin. Representative dishes of folk Hunan cuisine include fried meat with Chili, fish head with chopped pepper, Xiangxi Waipo, Jishou sour meat, beef powder, Hengyang fish meal, Qifengdu fish meal, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon, sister dumplings, Ningxiang tasty snake, Yueyang ginger spicy snake and so on.
The main famous dishes of Hunan cuisine are Dong 'anzi Chicken, Braised Shark's Fin in Red, Steamed with Bacon, Whole Duck with Bread, Spicy Winter Bamboo Shoots, Stewed Chestnut, Five-yuan Fairy Chicken and Jishou Sour Meat. Among them, "braised shark's fin in red", also known as "Zuan shark's fin", is a famous local dish in Hunan. The cooking method is to use shark's fin, chicken soup, soy sauce, etc., and simmer it with low fire. The juice is thick and delicious, and it is famous for its freshness and softness. During the Guangxu period of Qing Dynasty, Jinshi Tan Zuan liked this dish very much, so his chef improved the method of braised shark's fin in yellow, and cooked chicken, pork belly and shark's fin together, making the shark's fin softer, waxy and smooth, and the soup more mellow and delicious. Tan Jinshi was praised for his food and became famous all over the world. Therefore, the dish was created by Tan Yankai and his chef, so it is called "Zuan shark's fin".
Zuan shark's fin
Zuan shark's fin, also called braised shark's fin, is a traditional dish in Hunan. The shark fin in the temple is exquisite in materials and unique in production. It is necessary to select the ridged wings, remove the rough and extract the essence; In addition, use a hen, a pig's elbow, shrimp, scallops, mushrooms and other seasonings. Hen and pig elbow are boiled over medium heat at the same time, and simmered over low heat to get soup. After the shark's fin swells, it is steamed with animal soup, and then simmered with shrimps, scallops, mushrooms and other condiments. This dish is mellow in taste, soft in shark's fin and rich in nutrition, which is really a treasure in the dish. Before liberation, Quyuan Restaurant operated this dish, which was quite appreciated by diners.