Which dishes do you think are the best in Hunan cuisine?

Changsha hemp seed crispy duck delicious.

1. Beer duck.

Beer duck is a unique flavor accompaniment to wine, which is a dish of duck meat stewed together with beer to make the nourishing duck meat more intense, and the duck meat is not only fresh in the mouth, but also has a beer fragrance. It is not only a meal with wine and delicacies, but also has an endless aftertaste, fresh and slightly spicy, slightly beer-scented, unique flavor, and has the effects of clearing heat, appetizing, diluting water and dehumidifying.

2. Stir-fried pork with fungus.

Nutritional analysis: the content of iron in the fungus is extremely rich, so often eating the fungus can nourish the blood and rejuvenate the skin, make the skin ruddy, radiant, and can prevent and treat iron deficiency anemia, the fungus contains vitamin K, can maintain the normal level of coagulation factors in the body, prevent bleeding, the gum in the fungus can be left in the human digestive system dust, impurities adsorbed and concentrated and discharged, so as to play the role of clearing the stomach and cleansing the intestines.

3. Chop the fish head with pepper.

Chopped pepper fish head belongs to Hunan cuisine and is a famous dish in Xiangtan. The "freshness" of the fish head and the "spiciness" of the chopped pepper are combined to create a unique flavor. This dish is bright red in color, strong in flavor, and tender in meat. The fish head is glutinous and soft, fat but not greasy, salty, fresh and slightly spicy.

4. Dry pot crucian carp.

5. Bridge tofu.

It is a Shaoshan dish, and the method is based on the transformation of strange tofu, and the reason why it is called "crossing the bridge" is because this dish is composed of "small bridges" paved with tofu. The tofu in this dish is tender and refreshing, and what is even more nostalgic is the egg yolk in the dish, which is full of aroma, which can be said to be a combination of color, taste and cultural connotation, which is unforgettable.

Spicy Chicken, Spicy Chicken, Dong'an Chicken, Dongting Wild Duck, Farewell My Concubine, Money Fish, Steamed Pork Meat, Shark Fin at the Bottom of the Group, Xianglian with Rock Sugar, Red Pepper Preserved Beef, Hair Silk Beef Hundred Pages, Fire Palace Stinky Tofu, Jishou Sour Pork, Changing Eggs, Stir-fried Meat with Chili, Chopped Pepper Fish Head. Flavor snake, cured meat, red pepper stuffed meat, canned belly strips, spicy chicken, chopped pepper fish head, Dong'an chicken. Rock sugar Xianglian, glass fresh ink, steamed fish with bamboo powder, Dong'anzi chicken.

How to chop pepper and steam fish head:Preparation materials: silver carp head, chopped pepper Accessories: vegetable oil, salt, cooking wine, ginger, chives, garlic, sugar, steamed fish and black bean sauce.

1. Prepare the ingredients.

2. Wash and cut the head of the silver carp in half, do not cut it off, and marinate evenly with salt and cooking wine for 10 minutes.

3. Wash and chop the green onion, ginger and garlic.

4. Pour out the marinated fish water, add chopped pepper, green onion, ginger and garlic to the marinated fish head.

5. Add steamed fish and black bean sauce.

6. Add sugar.

7. Add water to the steamer and bring to a boil over high heat, and add the fish head.

8. Steam over high heat for about 10 minutes.

9. Take out the fish head and sprinkle with minced chives, heat the pan with cold oil until it is ten percent hot, and pour it on the fish head.

As a native of Xiangxi, Hunan, and I have been bringing it in Huaihua for more than 10 years, if I want to recommend, it is one of the most famous dishes here, Zhijiang duck. Procedure: Add chili peppers and salt to hot oil in a hot pan and stir-fry until the chili skin folds out of the pan.

No need to wash the pot, put in the pork belly slices, pat the garlic, tempeh, stir-fry until the meat slices turn white and oily, and add dark soy sauce to adjust the color. Put in the stir-fried screw pepper, add flavor, and stir-fry over high heatHunan cuisine, one of the eight major cuisines in China, is finely made, with a wide range of materials and spicy tastes. Although I am not from Hunan, I often go to Hunan restaurants to eat Hunan food.

Heat the oil, add the meat slices, add a little cooking wine, salt, stir-fry for about 3 minutes, then add green pepper and minced garlic, add light soy sauce, oil, sesame oil, salt, chicken essence to taste, stir-fry for 2 minutes, and finally add a little water to melt the seasoning. It must be a dish that grows up with every Hunan person. The chili pepper must be spicy green pepper so that it tastes good, and after eating, you need to have a soup bibimbap.

When many people mention Hunan cuisine, they think of "chopped pepper fish head, small fried meat, fire-roasted fish, stir-fried local chicken with tea oil, Mao's braised pork, sour and hot chicken offal, and stir-fried bacon with dried radish." Wait a minute. And many people will say that Hunan cuisine is "so spicy".

Put it out of the pot and put it in the hot iron plate (the iron plate is burned on high heat for 10 minutes in advance, put in the butter after heating, wait for the butter to boil and then put in the fried crystal powder, you can also knock an egg to make the base), sprinkle with chopped green onions and serve.

Add the processed red and green peppers (cut with an oblique knife or diced). Stir-fry until the Hangzhou pepper is broken, add an appropriate amount of light soy sauce, a little dark soy sauce and an appropriate amount of salt, shake the pot evenly and remove from the pot. Ready-to-serve.

Remove the internal organs of the Hehua fish, put salt to marinate, fry it with tea oil until it is half crispy and set aside, put tea oil in the pot, stir-fry the ginger and garlic to make a fragrance, put the small river fish to fry the crispy, turn off the heat, put the green onion and pepper ash, and continue to stir-fry out of the plate. Farmhouse stir-fried meat, steamed fish head with chopped pepper, and shrimp flavor.

The main famous dishes of Hunan cuisine are "Dong'anzi Chicken", "Red Simmered Shark's Fin", "Steamed Cured Meat", "Whole Duck with Bread", "Spicy Winter Bamboo Shoots", "Chestnut Roasted Choy Heart", "Wuyuan Fairy Chicken", "Jishou Sour Pork".

My favorite thing to eat is "Dong'an Chicken", which is delicious and delicious, and I never get tired of eating it for a long time. The color of this dish is bright and the juice is red and bright, salty and sweet, the fragrance is rich, sour and spicy, both crisp and tender, and has a thick but not greasy style.

Yongzhou Dong'an chicken, red simmered shark's fin, steamed cured meat, Yongzhou blood duck, spicy winter bamboo shoots, chestnut roasted cabbage sum, Wuyuan fairy chicken, Jishou sour pork, known as the "eight Hunan dishes of the state banquet". My favorite is cured meat, because I like bacon.

My favorite dish is the fried potato, which is very delicious, and I think it is also rich in nutrients, so both young and old like it.

Hunan cuisine, Cantonese cuisine, Huaiyang cuisine, Hui cuisine, Fujian cuisine, Suzhou cuisine, Sichuan cuisine, Hunan cuisine.

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.

What are the most famous Hunan cuisines? Which one is the best?

1.Stir-fried yellow beef, Sichuan cuisine is mainly boiled vegetables, and Hunan cuisine is mainly stir-fried. Therefore, Hunan cuisine pays attention to a "pot taste".

As long as a small stir-fry brings out the flavor of the pot, the taste will immediately be raised to a higher level. Like the farmer's fried meat mentioned earlier, the small fried yellow beef that we are going to introduce now belongs to this dish. Stir-fried yellow beef is a classic home-cooked dish in Hunan cuisine.

It tastes spicy and fragrant, appetizing. Method: Cut the beef tenderloin into slices, add salt, chicken essence, and beer to marinate, then prepare some celery pieces, millet spicy, ginger, heat oil in the pot, fry the fragrant yellow beef first, pour out the drained oil for later use, fry the spices and celery in another pot, then put in the yellow beef, add chicken essence, pepper, oyster sauce, soy sauce to taste, stir-fry over high heat, fry evenly, and then put it out of the pot and put it on the plate.

Farmhouse stir-fry is a simple home-cooked dish, but it takes skill to make it delicious. One is the choice of ingredients. Peppers should be made of Hangzhou pepper or snail pepper, with thin skin and soft and spicy taste.

The meat should be made with fresh meat. Pork belly and lean meat should be fried separately. Put the chili peppers in a pan and fry them until they are slightly softened and pour out.

Then stir-fry the pork belly, fry the oil, fry the lean meat, and add ginger, garlic, and chili.

2.Dong'an Chicken, Anzi Chicken, also known as Dong'an Chicken, is one of the top ten famous dishes in China. It is named because it is cooked with Dong'an new hen as the main ingredient. The steps involved in making this dish are more complicated, but the finished dish is colorful, sour and spicy, and delicious.

3.Xiangxi grandma's dish is a home-cooked dish from Xiangxi, Hunan. It is made with a variety of Xiangxi wild vegetables such as purslane and large-leaf greens, and pickled with minced meat. Not only does it taste sour and spicy, but it also has a high nutritional value.

4.Mao's braised pork, braised pork is no stranger to everyone. Each region has a different practice, and this traditional dish, also known as Maojia braised pork, belongs to Hunan cuisine.

It is a classic food that is mainly made from meat that is neither fat nor lean. It is cut into pieces and then baked with soy sauce, sugar, and other seasonings to make the most authentic braised pork.

5.Yongzhou blood duck, Yongzhou blood duck is a traditional dish with local characteristics in Hunan cuisine, and it is also one of the top ten classic dishes of Hunan cuisine. The approach is slightly different from the general approach.

The resulting dish is delicious, spicy and fragrant, and the duck meat is covered with a layer of fresh duck blood, which makes people appetite greatly. Drinking and eating are very good choices. Method:

Choose a fresh live duck, put a little salt in the bowl, pour the blood into the bowl when killing the duck, then wash the duck and chop it. Stir-fry ginger, garlic and duck meat in a hot pan, stir-fry with a little spice and bean paste, add an appropriate amount of soup, salt, chicken essence, monosodium glutamate, pepper, oyster sauce and soy sauce to taste.

The most famous Hunan cuisine are farmhouse fried pork, Yongzhou blood duck, Hunan stinky tofu, chopped pepper fish head, and Mao's braised pork. Chopped pepper fish head is the best.

The famous Hunan dishes include red stewed soft-shelled turtle, dry pot fat sausage, chopped pepper fish head, dry steamed chicken, small fried meat, taste snake, Xiaoxiang pork knuckle, all of which are very good coriander; I think the best thing to eat is the dry pot fat sausage, its color is not only very delicious, but also the texture is particularly soft, and the taste of the fat sausage is also very strong, and it will make people have a special aftertaste after eating.

For Hunan cuisine, the famous ones are mushrooms without yellow eggs, Yongzhou blood duck, chopped pepper fish head, farmhouse fried pork, stinky tofu, braised pork, and steamed cured meat; Personally, I think the fish head with chopped pepper is the best.