The 100 most famous Hunan dishes, what are the most famous dishes of Hunan cuisine?

When it comes to delicious Hunan cuisine, I casually say these 6 dishes, there should be no objections, right?!

Mao's braised pork, steamed fish head with chopped pepper, stir-fried pork, stir-fried beef with wild pepper, bandit pork liver, dry pot yellow bone fish.

1. Mao's braised pork. Named because of *** love to eat, the method is: cut the pork belly into cubes, pot under cold water, add ginger slices and green onions to blanch, skim off the blood foam, scoop up the cold water and cool it, drain it for later use; Seventy percent of the oil temperature fried pork belly pieces; Put a little oil in the pot and fry the sugar, pour in the pork belly pieces, cooking wine, soy sauce, star anise, cinnamon, bay leaves, and dried chili peppers and stir-fry slightly until the color is fragrant; Add water (not over the meat pieces) and bring to a boil over high heat, turn off the low heat and cover and simmer for about an hour, stirring appropriately during the simmering process; After about an hour, the meat pieces are crispy, add salt to taste, reduce the juice on high heat until the soup is thick, then turn off the heat, and sprinkle chopped green onions out of the pot and use.

2. Steamed fish head with chopped pepper. Big-headed fish head, remove the gills and wash it, cut it into two (the gills are connected) the cooking wine salt, marinate for about 10 minutes; Open the fish head and plate it (the skin is facing up, you can use vermicelli to pad the bottom) and evenly spread the Hunan chopped chili, green onions, ginger slices, and minced garlic; Steam on the steamer for about ten minutes, take out the ginger slices and green onions, sprinkle with chopped green onions, pour in an appropriate amount of steamed fish soy sauce, hot pan and stir oil, and pour on top.

3. Small stir-fried meat. Set the shape of the pork belly at speed, cut into large thin slices, stir-fry in a hot pan until the meat slices are slightly rolled, add green onions, ginger and garlic, finger peppers, tempeh, and cooking wine to stir-fry slightly, add green peppers and continue to stir-fry slowly over low heat; Add light soy sauce, salt, chicken essence and sugar to taste, stir-fry and cook.

Due to space limitations, let's talk about these simple 3 dishes first!

Tips: 1. The time to make braised pork is relatively long, you can use a pressure cooker (SAIC can turn off the heat after ten minutes on low heat); 2. Chop the fish head with pepper, you can make your own chopped pepper and fry until fragrant, and then spread the fish head and steam; 3. Small fried meat, fresh meat is not easy to cut, you can put it in the refrigerator to freeze and set, and then cut large slices.

1. Stir-fry meat with chili peppers.

Stir-fried pork with chili pepper is mainly made with chili pepper and pork belly as the main ingredients, and is made with tempeh, garlic, soy sauce, salt, monosodium glutamate, ginger, etc. as auxiliary ingredients. Spicy and delicious. Moreover, fried pork with chili peppers can be said to be a signature home-cooked dish that every Hunan family must eat, and it is also one of the most representative Hunan cuisines.

2. Chop the fish head with pepper.

Chopped pepper fish head is a traditional famous dish of the Han nationality in Xiangtan, Hunan and Hunan and Jiangxi junction places, with bighead carp fish head, chopped pepper as the main material, with soy sauce, ginger, green onion, garlic and other accessories steamed together, with the "freshness" of the fish head and the "spicy" of chopped pepper as a whole, the flavor is unique, also known as "good luck", "good start". The color of the dishes is red and bright, the flavor is strong, the meat is delicate, fat but not greasy, the taste is soft and glutinous, fresh and spicy and palatable.

3. Mao's braised pork.

Mao's braised pork, also known as Mao's braised pork, is a traditional dish with full color and flavor, which belongs to Hunan cuisine. The braised pork is made with pork belly as the main ingredient, and white sugar and cooking wine as colored seasonings. After the dish is cooked, the color is golden, oily but not greasy.

After the dish is cooked, the color is red and bright, the meat is fragrant, and there is no greasy feeling. Because a little chili pepper is added during the firing process, the taste is sweet and salty, salty and spicy, sweet but not greasy.

4. Dong'an chicken.

Also called Dong'an chicken, Guanbao chicken, is a traditional Han nationality dish in Hunan, has a history of more than 1,000 years, because it is cooked with a new hen, so it is called Dong'an chicken, and it is also a recipe for the state banquet.

1. The first of the eight Hunan cuisines. Dong'anzi chicken is red, white, green and yellow, the chicken is fat and tender, and the taste is sour, spicy and fragrant.

5. Xiangxi grandmother's dish.

The raw materials are kohlrabi, white radish, cowpea, sword bean, eggplant, etc., which are dried and salted in the jar by the traditional folk production method of Xiangxi. 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. Because it is generally difficult for a daughter to return to her parents' home to save her relatives after marriage, this dish that leaves home contains salty, sour, spicy, crispy, and sweet flavors.

1. Beer duck 2, fungus fried meat 3, chopped pepper fish head 4, dry pot crucian carp 5, cross-bridge tofu spicy chicken, spicy steamed chicken, Dong'an chicken, Dongting wild duck, overlord farewell concubine, money fish, cured meat steamed, group bottom shark fin, rock sugar Xianglian, red pepper cured beef, hair silk beef hundred pages, fire palace stinky tofu, Jishou sour pork, change eggs, chili fried meat, 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. Wait.

Chopped pepper fish head, fried pork with chili, Zhijiang duck, Mao's braised pork, Zuo Zongtang chicken, etc.

1. Chop the fish head with pepper.

It is usually made with bighead carp head and chopped pepper as the main ingredients, and steamed with soy sauce, ginger, green onion, garlic and other auxiliary materials. The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and glutinous taste, fresh and spicy and palatable.

On September 10, 2018, "Chinese Cuisine" was officially released, and "Chopped Pepper Fish Head" was rated as one of the top ten classic dishes in Hunan Province of "Chinese Cuisine".

2. Stir-fry meat with chili peppers.

Stir-fried pork with chili pepper is a dish made of chili pepper and pork belly as the main ingredients, and black bean sauce, garlic, soy sauce, oil and salt, monosodium glutamate, ginger and other auxiliary materials, with a spicy taste.

3. Zhijiang duck.

Zhijiang duck is rich in a variety of essential amino acids, such as lysine, leucine, glutamic acid, arginine, alanine, asparagus amino acids, etc. The carcass of the white-striped duck is ruddy in color, thin in skin, fine and soft in bone, less subcutaneous fat, muscular, shiny in section, clear in texture and elastic; The cooked meat is crispy and tender, and the broth is milky white after boiling and cooking, with a rich fragrance, not fishy or greasy.

4. Mao's braised pork.

This is a famous dish with historical origins, and you can tell that it has a lot of origin just by looking at the name. Nowadays, you will see this signature dish in the Hunan restaurants in the streets and alleys: Mao's braised pork, the originally well-known braised pork is particularly weighty under the mysterious background of the chairman dish.

5. Zuo Zongtang chicken.

Zuo Zongtang chicken, also known as Zuo rooster, is a special dish in Hunan Province, belonging to Hunan cuisine, which was created by Peng Changgui in 1952. In 1952, when Redford, commander of the U.S. Pacific Seventh Fleet, visited Taiwan, Liang Xuzhao, commander-in-chief of Taiwan's Navy, who was responsible for the reception, hosted a banquet for three consecutive days and invited Peng Changgui to take charge of the kitchen. After tasting Redford, he asked for the name of the dish, and Peng Changgui casually named it:

Zuo Zongtang chicken".

1. Chop the fish head with pepper.

Chopped pepper fish head, a common traditional dish of the Han nationality in Hunan restaurants, is usually one of the famous dishes of Hunan Province made by steaming with bighead carp head as the main raw material, supplemented by red and yellow chopped pepper, steamed fish soy sauce, green onion, ginger and garlic and other accessories on the fish head.

2. Spicy chicken.

This dish is one of the authentic Hunan dishes made of mother and child chickens as raw materials, chili, garlic and yellow vinegar as ingredients after stir-frying, with the taste characteristics of charred on the outside and tender on the inside, golden in color, spicy and fragrant.

3. Steamed cured meat.

It is said that it first appeared in the Han Dynasty, and it has the characteristics of Hunan special flavor dishes such as heavy cured fragrance, flexible and non-greasy, salty, sweet and palatable.

4. Braised pork.

Braised pork is believed to be familiar to everyone, each region has a different practice, and this traditional dish, also known as braised pork, is a dish that belongs to Hunan cuisine with both color and flavor, and it is rumored that this dish has the characteristics of red color and bright color and strong meat flavor.

5. Xiangxi grandmother's dish.

Grandma's dish is a vegetarian dish, which is a Xiangxi style dish made of eggplant, sword beans, kohlrabi, white radish, cowpeas, etc., which contains salty, fresh, sour, spicy and other taste characteristics of the local home-cooked dishes in Xiangxi.

The top 10 Hunan cuisine rankings are as follows:

1. Chop the fish head with pepper.

Chopped pepper fish head is not only a traditional famous dish in Hunan, but also very famous in the country, this dish is steamed with bighead carp head and chopped pepper as the main raw materials, the appearance is red and bright, the taste is fresh and spicy, and it is deeply loved by people all over the country.

2. Steamed cured meat.

It is also a steamed dish in Hunan, which is made by steaming the pot with preserved pork, preserved chicken and preserved fish as the main ingredients, supplemented by chicken soup and various seasonings, which is not only simple to make, but also salty and sweet in taste, and rich in wax fragrance.

3. Spicy chicken.

Spicy chicken is one of the dishes with local flavor in Hunan cuisine, this dish began in the Tongzhi period of the Qing Dynasty, the history is very long, it is made of chicken as the main ingredient, chili pepper as the auxiliary material, after frying, refining and frying and other steps, it tastes charred on the outside and tender on the inside.

4. Mao's braised pork.

Mao's braised pork is also a traditional famous dish in Hunan cuisine, which is made of pork belly as the main raw material, using sugar, cooking wine, monosodium glutamate and other seasonings.

5. Yongzhou blood duck.

Yongzhou Blood Duck is a traditional dish originating from Yongzhou City, Hunan Province, which is made with duck meat, duck blood, edamame and peanuts, and is made by almost every household in the local area.

6. Dong'an chicken.

Dong'an chicken, also known as Dong'an chicken, is one of China's top ten famous dishes, named because it is cooked with Dong'an new hen as the main ingredient, and the production steps of this dish are relatively cumbersome.

7. Xiangxi grandmother's dish.

Xiangxi grandmother's dish is a home-cooked dish originating from Xiangxi, Hunan, which is pickled with a variety of wild vegetables such as purslane and large-leaf greens in Xiangxi and meat foam.

8. There are no yolk eggs in mushrooms.

Mushroom without yolk egg is a traditional Hunan dish made of eggs and water hair mushroom as the main ingredients, the production process of this dish is cumbersome, mainly the egg yolk and egg white in the egg are taken out, the yolk is removed and then injected into the egg white with seasoning and steamed, the taste is very unique.

9. Hair cow shutters.

Hair shredded beef shutter is also a very famous dish in Hunan cuisine, it is made by shredding the beef shutter as the main ingredient and stir-fried with a rapid fire, the appearance is like a hair, the texture is crisp and tender, salty and delicious.

10. Kumian shark fin.

Kumian shark fin is also called red simmered shark fin, which is a Hunan dish made with water hair jade knot shark fin as the main ingredient, this dish is exquisite in materials and unique in production method.

Famous Hunan dishes include Xianglian with rock sugar, bighead carp head in casserole, smooth chicken balls in clear soup, stewed meat with dried vegetables, and spicy lettuce.

1.The personality of Hunan cuisine is usually considered to be spicy, Hunan people are spicy, well-known throughout the country, and even more than Sichuan people who are also spicy, but Hunan cuisine is not all right to say spicy, because spicy is common in southwest China.

2.Sichuan is spicy, Guizhou is spicy, Yunnan is fresh and spicy, Shaanxi is salty and spicy, and Hunan is sour and spicy. This sour is different from vinegar, mellow and mild, and combined with spicy to form a unique flavor.

3.Spicy lamb tripe shreds, clear soup chai duck, spicy roasted catfish eggplant, stir-fried bacon with dried radish, steamed pork with lotus leaf powder, hot and sour squid shreds, steamed cured meat, soup yusheng, roasted chili preserved eggs, steamed pork ribs with lotus powder, roasted fatty fish in bean paste, duck paw soup soaked belly.

4.Hunan cuisine has a long history, in the hot cooking, cold cooking, sweet three types of cooking techniques, each type of technique is less than a few, there are dozens of more, relatively speaking, Hunan cuisine simmering kung fu is better, almost to the point of perfection.

5.Hunan cuisine has always attached importance to the matching of raw materials, the taste penetrates each other, Hunan cuisine seasoning is particularly sour and spicy, because of the geographical location, the climate of Hunan is mild and humid, so people like to eat chili peppers to refresh and get wet.

Saliva babies, fish mouths, and mapo tofu are all authentic Hunan dishes.

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.