Seven special dishes and recipes in Hunan cuisine

First of all, I want to say that you may not have a comprehensive understanding of Hunan cuisine, there are many specialties in Hunan cuisine, and there are more than seven dishes that are really done, I will simply say a few home-cooked dishes that are easy to take and most people will make Stir-fried pork with chili, Mao's braised pork, chopped pepper fish head, cured products series, braised pork feet, shredded cabbage, sizzling squid whiskers, hot and sour chicken offal, hot and sour beef tendon ......and so onThere are some dishes that many people may not eat much, such as: Brazilian barbecue, X's cross-river fish, cross-bridge fish fillet, cola pork ribs, crispy pork trotters, ......

1.Braised pork.

2.Chop the fish head with peppers.

3.Grandma's dish.

4.Beef powder.

5.Taste snakes.

6.Stuffed tofu.

7.Stir-fried meat.

Characteristic Hunan dishes include chopped pepper fish head, Yongzhou blood duck, steamed cured meat, Dong'an chicken, grandmother's dishes, etc.

1. Chop the fish head with pepper.

Chopped pepper fish head is one of the top ten classic dishes in Hunan, it is a very appetizing dish, and the fat fish head is generally chosen to do, because the fat fish head is generally relatively large. The "freshness" of the fish head and the "spiciness" of the chopped pepper are combined to create a unique flavor.

2. Yongzhou blood duck.

Yongzhou blood duck is a chain of Songdao special dishes in Yongzhou City, Hunan Province, and the mountain belongs to Hunan cuisine; Yongzhou blood duck is divided into a variety of varieties, there are Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dong'an, Shuangpai and other sayings, in the local area, almost every household will make this dish, deeply loved by the locals. Blood duck is a characteristic traditional dish in Yongzhou, which is famous for its ruddy color, crispy and refreshing, spicy and salty. "A Bite of China" once called blood duck a must in Yongzhou, and there is no one better at eating ducks.

3. Steamed cured meat.

This is a local traditional dish in Hunan, which belongs to Hunan cuisine. It is made of preserved pork, preserved chicken, preserved fish, chicken soup and seasonings, steamed in a pot. The method is simple, and its wax fragrance is strong, salty and sweet, and pliable and not greasy.

Lap-mei and steamed dishes were rated as "Chinese cuisine" and one of the top ten classic dishes in Hunan. It is a delicacy that the people of Luoxi Yao nationality in Dongkou, Hunan Province must eat in the New Year, and it is indeed very delicious and delicious.

4. Dong'an chicken.

Dong'an chicken is a traditional Han dish belonging to Hunan cuisine, because it is cooked with Dong'an hen, so it is named. Dong'an chicken originated in Dong'an County, Hunan Province, and was formerly known as vinegar chicken. According to legend, during the Kaiyuan period of the Tang Dynasty, Dong'an people began to cook Dong'an chicken - vinegar chicken.

Dong'an chicken is bright in color, tender in meat, sour and spicy and refreshing, fat but not greasy, and never tired of eating, and is listed as one of the recipes of the state banquet.

1. The first of the eight Hunan cuisines.

5. Grandma's dish.

Xiangxi grandmother's dish is a delicious Xiangxi style dish, which belongs to the Hunan cuisine series and is also a common home-cooked dish in Xiangxi. The raw materials are kohlrabi, white radish, cowpea, sword bean, eggplant, etc., which are dried and salted in the Zhengtan of the shed mill by the traditional folk production method of Xiangxi. Grandma's dish comes from a beautiful legend:

Legend has it that in ancient times, when the daughter of each family in Xiangxi got married, the elders of the family would cook a dish for their daughter to leave home. ”

This dish has been passed down from generation to generation because of the mother's love for her daughter.