Hunan cuisine is actually divided into subdivisions, developed from local cuisines in the Xiangjiang River Basin, Dongting Lake area and mountainous areas of western Hunan.

The cuisine in the Xiangjiang River Basin is centered in Changsha, Hengyang, and Xiangtan, and is the main representative of Hunan cuisine. In terms of preparation methods, it is famous for simmering, stewing, curing, steaming, and stir-frying. ?Characteristics are heavy oil, rich color and very tasty. ?

Dishes in the Dongting Lake area are famous for cooking river fresh food and poultry, and cooking methods such as roasting, stewing, and curing are often used. It is characterized by thick oil, salty, spicy and waxy taste. ?

Xiangxi cuisine is good at cooking wild game, smoked meat and various cured meats. The flavor focuses on salty, fragrant, sour and spicy. Firewood is often used as fuel, and it has a strong mountain flavor.

But no matter what, these are spicy, sour and spicy. Here are some home-cooked dishes.

1. Stir-fried pork with chili pepper

This is the most homely dish in Hunan. Local screw chili peppers are used with local pig hind leg meat. The chili pepper is slightly spicy, and the local pig hind leg pork is tender and delicious.

2. Steamed cured meats

Hunan’s cured meats are famous throughout the country, mainly including cured pork, cured beef, cured chicken, cured fish, cured wild duck, etc. "Steamed cured meat" means steaming cured meat, cured chicken, and cured fish, removing the skin, bones, and scales respectively, then cutting them into long strips, placing them skin side down in a large bowl, adding cooked lard, white sugar, Steam the monosodium glutamate and meat clear soup until it becomes mashed, take it out and put it in a large soup plate. The finished dish is deep red in color, rich in cured flavor, salty and sweet, and is one of the famous traditional Hunan dishes.

3. Fish head with chopped pepper

The representative dish of Hunan, as the name suggests, uses fish head and chopped pepper. With a piece of fish, it is extremely tender and has the faint scent of Lao Tan pepper. Savor the various aftertaste carefully, and you will feel that it is really different.

4. The aroma of steamed egg dumplings

Condensed version of Shaoyang steaming basin. The chestnut base is topped with local chicken, spareribs and egg dumplings, stacked in layers, shaped like a pagoda, and the bowl is full of color, aroma and taste. The soup is rich in flavor and nourishing.

5. Golden garlic falls in love with shrimp

If you have watched Hunan Satellite TV's "Taste" column, you will know that the dishes that can be included in this column must be original and classic. It was the star dish of "Taste", which of course led to countless imitators later on. The shrimp meat is springy and tender. The fresh shrimps are peeled and "opened" and topped with fragrant and mature golden garlic. It is really fascinating and appetizing.

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