Many classic Hunan dishes, such as smoked beef in the kitchen, fish head with chopped pepper in Tanzhe Temple, braised pork in Shi Mao, fried chicken with tea oil, etc. , debut in the exhibition tour, discuss the origin and development of Hunan cuisine, let Changsha citizens and tourists from all over the world feel the charm of Hunan cuisine at close range, appreciate Hunan cuisine culture and promote the high-quality development of Hunan cuisine.
When it comes to Hunan cuisine, Bian Xiao immediately thinks of Changsha stinky tofu. Changsha stinky tofu is a traditional snack in Changsha, Hunan Province, which belongs to Hunan cuisine, and this snack has always been called stinky tofu by Changsha locals. Deep color, tender outside and fresh inside, spicy and fresh, crisp but not rotten, tender but not greasy, smells foul at first sight, and smells attractive. ?
Most of the knowledge about Hunan cuisine is limited to home-cooked dishes such as chopped pepper fish head, stinky tofu and hand-torn chicken. In the roving exhibition, we saw some dishes, such as smoked beef in the kitchen, fish head chopped with pepper by Mr. Tan, braised pork in Shi Mao, fried chicken with tea oil, steamed meat, and xianglian with rock sugar. Let us have a deeper understanding of Hunan cuisine. It is said that Hunan is afraid of spicy food. At one time, everyone thought that pepper should belong to Hunan. I didn't expect that Chili originated in Central and South America, and that Hunan cuisine could enter the United Nations? .
Fish head with chopped pepper is also a special dish in Hunan.
It is said that the origin of chopped pepper fish head can be traced back to the Yongzheng period of the Qing Dynasty, when Huang Zongxian, an anti-Qing scholar, fled because he was afraid of literary inquisition. Passing through a small village in Hunan,
Stay with a poor farmer. The farmer caught a chubby fish from the pond, and the peasant woman entertained Huang Zongxian with cooking. After washing the fish, add salt to make soup, and then use it.
Chop the homemade peppers and steam them with the fish head. I don't want Huang Zongxian to think it's delicious and unforgettable. After returning home, I asked the chef to improve this dish.
So today's "fish head with chopped pepper" came into being, and it became the representative of steamed Hunan cuisine.
Each scene is a heavy history of Hunan cuisine, which connects the unique flavor of Hunan cuisine for thousands of years. The roving exhibition adopts interactive explanation in the form of plot, and takes visitors into the museum in the form of role-playing. ? The relevant person in charge of Changsha Station of the roving exhibition said.