1. Fish head with chopped pepper
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Fish head with chopped pepper (English name: Chop bell pepper fish head) is a traditional famous dish in Hunan Province and belongs to Hunan cuisine. It is said that the origin is related to the Qing Dynasty scholar Huang Zongxian. It is usually steamed with bighead carp head, chopped pepper as the main ingredients, and supplemented with soy sauce, ginger, onion, garlic and other auxiliary ingredients. The dishes are bright red in color, rich in flavor and tender in texture. Fat but not greasy, soft and waxy, fresh and spicy.
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2. Steamed Cured Meat
Steamed Cured Meat is a traditional local dish in Hunan and belongs to Hunan cuisine. It is made of cured pork, cured chicken, cured fish, chicken soup and seasonings, steamed in a pot. It is simple to make, has a strong waxy aroma, is salty and sweet, is flexible and not greasy, and has the functions of appetizing, dispelling cold, and digesting. Hunan has a low terrain and a warm and humid climate. Fresh meat is not suitable for storage, but smoked bacon is antiseptic and durable. Gradually, people also developed the eating habit of eating bacon. As early as the Han Dynasty, the ancestors of Hunan used bacon to make delicacies. By the Qing Dynasty, such dishes were already very famous, and "steamed cured meat" was one of many cured meat dishes.
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3. Dong'an Chicken
Dongan Chicken, also called Dong'an Chicken and Guanbao Chicken, is a local traditional dish and belongs to Hunan cuisine. It is named because it is cooked with Dong'an new hen. The finished Dong'an chicken dish is red, white, green and yellow in color. The chicken is fat and tender, and tastes sour, spicy and fragrant. This dish was selected into the list of four traditional Hunan dishes at the 2010 Shanghai World Expo. =The production steps are roughly as follows: Slaughter the chicken and put it into a soup pot to cook. When it is seven times cooked, take it out and let it cool, then cut it into small strips. Heat the oil in the wok until it is 80% hot, add chicken strips, shredded ginger, vinegar, minced Sichuan peppercorns, etc. and stir-fry, then add fresh meat soup and simmer until the soup is dry, add green onions, sesame oil, etc., remove from the pan and serve.
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4. Spicy Chicken
Founded during the Tongzhi period of the Qing Dynasty, it is one of the authentic Hunan dishes with strong local flavor. After taking out the internal organs, there is a saying that "if you eat spicy chicken, you will eat Hunan cuisine". The most famous spicy chicken restaurant in Changsha is Yuloudong Restaurant, a century-old restaurant. Spicy Chicken was first created in Changsha Yuloudong Restaurant during the Tongzhi period. The chef uses about 500 grams of hen chicken as the main ingredient, and cooks it with chili, yellow vinegar, garlic and various seasonings. It is delicious and very popular. At the end of the Qing Dynasty, Zeng Guangou, the grandson of Zeng Guofan, went up to the building to have a meal and wrote an impromptu poem: "Soaking your belly in spicy chicken soup makes you always remember Yu Loudong." Later, the chefs of Changsha's Zuxiang Restaurant worked carefully and the taste was even better. There is also a limerick circulated among the people: "Spicy chicken is burnt on the outside and tender on the inside. It is golden in color and tastes new. If you ask which restaurant is better, Zuxiang is better than Yulou. Dong.
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5. Taste Snake
Taste Snake is a traditional famous dish in Hunan Province, among which Ningxiang Snake is the most famous. It is a famous dish well-known to the public in Changsha. It belongs to Hunan cuisine and is an indispensable flavor dish in restaurants of all sizes in Changsha. This dish uses high-protein, low-fat, tender-meat local snakes as raw materials, and the preparation is mainly fresh, fragrant and spicy. Characteristic taste. The cholesterol content of snake meat is very low, and it has a certain effect on preventing and treating vascular sclerosis. The snake meat is delicate in texture, delicious in taste, and has high nutritional value. It is a popular delicacy.
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6. Yongzhou Blood Duck
Yongzhou Blood Duck is a local traditional dish in Yongzhou, Hunan. There are many types of Yongzhou Blood Duck. There are many theories in Yong, Dao County, Xintian, Ningyuan, Lanshan, Dong'an, Shuangpai, etc. In the local area, almost every household will make this dish, which has the characteristics of delicious, appetizing and cooling blood. Carefully cooked, "Yongzhou Blood Duck" is famous for its unique taste
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7. Xiangxi Grandma Cuisine
Xiangxi Grandma Cuisine. It is a delicious dish. Grandma's dish was originally a common home-cooked dish in western Hunan. The raw materials are selected from a variety of wild vegetables in western Hunan, such as purslane, diced radish, big-leaf green vegetables, and minced meat. Good, chewy and delicious, it has the effects of appetizing, lowering blood fat, softening blood vessels, and nourishing the face.
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8. Mao's braised pork<. /p>
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Mao's Braised Pork, also known as Maojia Braised Pork, is a traditional dish with full color, flavor and flavor, belonging to Hunan cuisine The braised pork is made with pork belly as the main ingredient, and is cooked with white sugar and cooking wine as colored seasonings. When cooked, it has a golden color and is oily but not greasy. . Because a little chili is added during the cooking process, the taste is sweet and salty, salty and spicy, sweet but not greasy.
9. Zuan. Shark's Fin
Zhuan Shark's Fin, also known as red braised shark's fin, is a traditional local dish in Hunan Province and belongs to Hunan cuisine. Zu'an shark's fin is made with exquisite ingredients and unique preparation. This dish has a mellow taste, soft glutinous texture and rich nutrition. It is truly a treasure in the dish. Before liberation, Quyuan Restaurant used this dish and it was highly praised by diners.
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10. Chili Fried Pork
Chili Fried Pork uses chili and pork belly as the main ingredients, with tempeh, garlic, soy sauce, and oil. A dish made with salt, MSG, etc. as auxiliary ingredients. The taste is spicy. Stir-fried pork with chili pepper is a signature "local dish" that every household in Hunan must eat, and is one of the most representative Hunan dishes.
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11. Farewell My Concubine, Changsha
Farewell My Concubine is a famous traditional Hunan dish. In Hunan cuisine, Farewell My Concubine is a century-old dish. The declining traditional Hunan cuisine has a long history and was created in the late Qing Dynasty. It uses soft-shell turtle (turtle) and chicken as the main raw materials, supplemented by mushrooms, cooking wine, garlic and other seasonings, and is refined by the cooking method of boiling first and then steaming. I didn’t expect to eat this very authentic famous dish here. In the 20th century, Changsha's Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan restaurants often served it. It is said that Farewell My Concubine in Hunan cuisine is related to the story of Xiang Yu, the overlord of Western Chu, and Yu Ji.
12. Shaoyang Pig Blood Meatballs
Pig Blood Meatballs, also known as blood cake tofu, is a traditional home-cooked dish in Shaoyang, Hunan. In November and December every year, almost every household makes this product to meet their needs for several months. It is a traditional food in Shaoyang. It began during the Kangxi period of the Qing Dynasty and has been passed down from generation to generation among the people. It has a history of hundreds of years. The main raw material of Baoqing Pig Blood Balls is tofu. First, use gauze to drain the water from the tofu, then crush the tofu, then cut the fresh pork into dices or strips, and mix with appropriate amount of pig blood, salt, and chili powder. , five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame and other condiments, stir well and make oval-shaped balls the size of steamed buns, put them in the sun for a few days, then hang them on the firewood stove to let the fireworks dry and smoke. The longer the cooking time, the stronger the scent of wax. There is also an iron frame, and a stove is used to burn sawdust, chaff, chaff or charcoal under the frame to smoke and grill. This smoking method pays special attention to the heat and cannot be too fast or too strong, otherwise the taste will not be good. The meatballs can be eaten after being smoked and dried. Pig blood meatballs are good in color, aroma and taste. They are spicy and delicious, increase appetite, and are easy to preserve. They will not deteriorate for at least half a year. They are also easy to carry. They can be eaten after being cooked and cut into slices. They are an appetizer when entertaining guests. Cold cuts.
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13. Xiangxi Sour Pork
Sour Pork is a unique traditional delicacy of Tujia and Miao people in western Hunan. Whenever a distinguished guest comes, the Tujia and Miao people will take out the pickled sour meat from the altar, put it into the oil pan and fry it. The corn flour adhering to the sour meat will turn golden brown after frying, exuding bursts of aroma. Smell it and produce saliva. This dish is spicy and slightly sour, and is made best in Xiangxi Autonomous Prefecture, hence its name. Tourists can often taste this unique mountain-style delicacy in restaurants in the Zhangjiajie tourist area in western Hunan. Xiangxi Sour Pork is a traditional delicacy of the Miao and Tujia people in western Hunan. It is spicy and slightly sour. It is made best in Xiangxi Autonomous Prefecture, hence the name. This dish is yellow, spicy, slightly sour, fat but not greasy. Thick juice, thick gravy, unique flavor.
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14. Crispy Maren Duck
Crispy Maren Duck is a famous local dish in Hunan and is an innovative famous dish of Hunan cuisine. Because this dish pays attention to craftsmanship and modeling, pays attention to the combination of raw materials, beautiful shape, soft color, and integrates loose foam, crispy, tender and delicious, it is very popular among guests from all over the world.
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15. Traditional family portrait dishes
Family portrait is the traditional first course of the family dinner to show the joy and happiness of the whole family. The materials used for family portraits are relatively simple. The general main ingredients are: fried meatballs, egg rolls, fried pork skin, pure winter bamboo shoots, fried bean sprouts, water-fried fungus, vegetarian meat slices, cooked tripe slices, alkali-fried cuttlefish slices, chicken gizzards, chicken liver, etc. The auxiliary ingredients are: refined salt, monosodium glutamate, pepper, scallions, soy sauce, water gravy, fresh broth, etc.