How to write a report on the changes of Huxiang food culture during the Spring Festival?

Huxiang culture Huxiang food culture Hunan cuisine is mainly smooth and fat, and peppers are mostly eaten as the main course, which is not only salty in the north, sweet in the south, but also spicy and sour with local characteristics. Fragrant, tender, clear and crisp are its characteristics, and the materials are based on the principle of freshness, low price and high quality. Hunan cuisine pays special attention to the taste of raw materials and has various techniques, such as burning, frying, steaming and smoking, especially "steaming" dishes. The most exquisite thing is simmering, which is original. Moreover, the knife skill is exquisite, the shape is delicious and beautiful, and the dishes are varied and endless. The special raw materials of Hunan cuisine are douchi, tea oil, spicy oil, spicy sauce, pepper, fennel and cinnamon, which add a lot of color to Hunan cuisine. Hunan cuisine is famous for its spicy taste. Especially worth mentioning is the pepper in Hunan. Hunan people "love" peppers and put them in almost everything they eat. The peppers in Hunan are also very spicy. There are three schools of Hunan cuisine: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. 1, Hunan cuisine genre and its flavor characteristics in Xiangjiang River Basin: extensive materials, fine production, special attention to knife cutting and cooking, clear color, and sour, tender and fragrant flavors. Representative dishes: whitebait, sweet and sour mandarin fish, spicy chicken, duck feet soaked in belly, elbow with sauce, etc. Yuloudong: "Spicy chicken soup often reminds people of Yuloudong". Niu Sanjie: "Niu Sanjie" was once the signboard of Li Hesheng Restaurant. The so-called "Three Unique Cows" means that Tian Han, a famous playwright of "Hundred-page Mao Niu", "Braised Beef Tendon" and "Braised Beef Brain", had a special affection for the beef restaurant in Li Hesheng when he was in Hunan. One day, when Tian Han was drinking with Xiangxiang celebrity Deng Youyuan, Deng Jiuhan blurted out a couplet: "Muslim joint venture to open beef restaurant". Tian Han replied: "Boss Li is kind enough to treat people to drink in Hunan." As soon as the word "Li Hesheng" was set, Li Daxi brought a pen and inkstone to Tian Hanshu as a souvenir, which was passed down as a beautiful talk. Xiaoxiang Pavilion: Braised abalone. Yuloudong Yuloudong Restaurant is a state-owned sophomore catering enterprise, the only national super-class restaurant in Hunan Province, and a century-old store with a long reputation in Sanxiang. Yuloudong Restaurant opened on 1904 (30th year of Guangxu). Originally located in Jiefang Road, Changsha, formerly known as Yulouchun. 1920, presided over by Tan Xiting, chef of Hunan Tan, and renamed as Yuloudong. It is characterized by the unique flavor of "Xi cuisine and Xi cuisine" and has now developed into a restaurant. Zeng Guangjun, the grandson of Hanlin Zeng Guofan in the late Qing Dynasty, went upstairs to eat, leaving a famous sentence "Spicy chicken soup makes people think of Yulou Cave". Yuloudong Restaurant has become one of the birthplaces of authentic Hunan cuisine because of its strong cooking technology and unique corporate culture, and has always enjoyed the reputation of "Whampoa Military Academy" of Hunan cuisine. As an outstanding representative of Hunan cuisine, Yuloudong once won the gold medal in the national cooking competition of nearly 20 varieties, such as Chaiba Mandarin Fish, Maoniu Veneer, Dragon Boat Boating, Maojia Braised Pork, Dongting Tortoise and Goldfish Playing Lotus. Among them, Sauce Elbow won many national gold medals. Flavor snacks include hot pot, medicated diet, barbecue, steamed vegetables, stewed dishes, Hunan snacks, porridge, vegetarian snacks and so on, with 320 varieties. Headquarters address: No.1 Yuanda Road, Changsha 1. Nanyue vegetarian diet began in the Eastern Jin Dynasty and was introduced into Nanyue area with Buddhism. It pays attention to color, fragrance, taste and shape, and also attaches great importance to nutrition, and is rich in vitamins and protein. Vegetarian food in South Guangdong usually has so-called "Yipin Xiang", "Du Du Mei", "Three Fresh Soups", "Four Seasons Green", "Five Lights (Stewed) Formula", "Six Lotus Seeds", "Seven Layers and Eight Bowls", "Nine Ruyi" and "Ten Scenes". There are two kinds of "Ten Scenes", one is "Ten Scenes Stewed with Vegetables" and the other is "Ten Scenes". Nanyue vegetarian food can't be found in hotels and streets, and can only be enjoyed in more than ten temples at the foot of the mountain. Among them, the Zhu Sheng Temple is the most famous, and the fragrant kitchen in the temple can provide vegetarian food for more than a thousand people every day. 2. The genre and flavor characteristics of Hunan cuisine in Dongting Lake area: stew, roast, wax, stew and steam. Dishes are often heavy in color and salty, spicy and soft in taste. Representative dishes: Xiaoxiang Wuyuangui, Wuling Shuiyu Skirt Leg, Dongting Wild Duck, Qinglong Play Pearl, Butterfly on the Sea, etc. Fish Banquet: According to legend, Emperor Qianlong of the Qing Dynasty passed Yueyang when he was traveling in the south of the Yangtze River, and he was full of praise after tasting the fish banquet, hence the name "Baling Fish Banquet". Representative dishes are "Junshan Scarab", "Crispy Crucian Carp" and "Tile Crucian Carp". 3. The representative dishes of Hunan cuisine school and their flavor characteristics in the mountainous areas of western Hunan: steamed bacon, stewed meat with mushrooms in Chongyang, fried loach fish in coke, spicy bullfrog legs, etc. Hunan smoked wax banquet. The overall flavor characteristics of Hunan cuisine: spicy, sour and waxy. "Jiangxi people are not afraid of spicy, Sichuan people are not afraid of spicy, and Hunan people are not afraid of spicy." 2. Hunan-style snacks 1, traditional snacks Eating zongzi for dragon boat races Every year on the fifth day of the fifth lunar month, there is a custom of eating zongzi for dragon boat races all over China. One night after Qu Yuan threw himself into the river, people in Qu Yuan's hometown suddenly dreamed that Qu Yuan was back. As before his death, his face was slightly sad and haggard. The villagers were so happy that they rushed forward to pay tribute to him. Qu Yuan replied with a smile: "Thank you for your kindness. Chu people have a clear love and hate, and I will die without forgetting me. " Let's not talk about the old room. Everyone found that Qu Yuan's health was much worse than in the past, so they asked with concern, "Dr. Qu, have you eaten the food we sent you?" "Thank you", Qu Yuan was grateful at first, then sighed and said, "What a pity. The rice you gave me was eaten by fish, shrimp, turtles and clams. " The villagers were very anxious after listening: "How can you not let fish and shrimp eat?" Qu Yuan thought for a moment and said, "If rice is wrapped in bamboo leaves and made into sharp corn, the aquarium will think it is water chestnut and dare not eat it." The following year, during the Dragon Boat Festival, villagers wrapped a lot of corn in bamboo leaves and threw it into the river. However, after the Dragon Boat Festival, Qu Yuan said in his dream, "I ate a lot of corn you gave me, but many of it was taken away by the aquarium." Everyone asked him again, "Is there any other good way?" Qu Yuan said, "There is a way. You can just put the dragon label on the boat with the corn. Because the aquarium belongs to the Dragon King, drums and horns will ring and oars will turn over. They thought it was from the Dragon King, and they never dared to rob it again. " Corner millet is now zongzi. Since then, the custom of making zongzi and rowing dragon boats has spread from Qu Yuan's hometown to the whole country, from ancient times to the present. 2. Huogong, a Hunan-style snack located in Pozi Street, Changsha, is a well-known "China Time-honored Brand" enterprise, which is known as the source of Hunan snacks and the main representative of Hunan cuisine. The Fire Palace was once a temple dedicated to Vulcan, also known as "Gan Yuan Palace". It was built in Qingganlong 12 (A.D. 1747) and has a history of more than 250 years. In the late Qing dynasty, it developed into a temple fair for offering sacrifices, watching plays, listening to books, watching art and snacks. People compare it with Tianqiao in Beijing, Chenghuang Temple in Shanghai and Confucius Temple in Nanjing. It is a representative public place integrating folk culture, religious culture and food culture in Changsha and even Hunan. The Fire Palace is based on the "Fire Temple Culture", supplemented by famous vegetarian dishes, and its unique style has attracted the admiration of celebrities in past dynasties. On both sides of the stage are couplets written by He, a great calligrapher in the Qing Dynasty: "The image is empty, there are many human feelings in the world, so it is good to be realistic from the empty;" The taste is bitter, and look at the loyal ministers and dutiful sons of the past generations, all of them are bitter. " 200 1 Fire Palace responded to the call of the municipal government and built Pozi Street into a "gourmet street", which inherited the characteristics of "one palace, two temples (pavilions), three links, four views and eight snacks, and twelve famous dishes". A palace: the palace of fire. Two temples: the Temple of Fire and the Temple of Wealth. The second pavilion: Putz Pavilion and Tommy Pavilion. Three links: Pozi Street in Nantong, Wangsan Street in the west and the entrance of Tongsi in the east. Four sights: the ancient sunset glow, the smoke from the temple, a smoky wind and a secluded pavilion. Eight snacks: stinky tofu, pig's blood, boiled jiaozi, rice with eight treasures, sister jiaozi, Dutch powder, braised hoof flower and triangular tofu. Twelve famous dishes: Baiye Mao, honey-juice ham, Xiaoxiang turtle sheep, sauced elbow, steamed bacon, Anzu shark's fin, court tofu, Dong chicken, braised fish skirt claw, braised beef tendon, Maojia braised pork and braised dog meat. ) Tasting snacks, Hunan cuisine, listening to Tanci and watching xiang opera are the unique characteristics of our fire palace. An Deyu steamed stuffed bun refers to steamed stuffed bun, which Changsha people will call "An Deyu". An Deyu was founded in Guangxu period of Qing Dynasty. It turned out to be a couple's shop opened by a boss in surnamed tang near Bajiaoting. It got its name from the meaning of "having virtue makes you happy for a long time" in Zuo Zhuan. In the early years of the Republic of China, several unemployed government-run chefs raised funds to join the company and founded An Deyu. After several changes of hands, they achieved nothing, and moved to Fanxi Lane on Huangxing Road to attract diners with government-run dishes and snacks. Because there are always excellent leftovers such as seafood and fresh goods left in cooking, in order to avoid waste, they are chopped and mixed in the stuffing of the set meal. Who knows that this competition makes their set meal taste different and is highly valued. Since then, An Deyu's steamed stuffed bun has gained a great reputation, which is praised by the folk song "Hot-spouted cage, white pine, rose fragrance, sweet and tender". After the "Wenxi" fire in Changsha, some masters of the original class raised funds again, reopened the shop, named An Deyu Teahouse, and continued to operate meal packages, gradually forming the famous "eight famous packages" in Changsha. The "eight famous bags" are: rose white sugar bag, mushroom fresh meat bag, white sugar salt vegetable bag, crystal white sugar bag, minced meat bag, golden hook fresh meat bag, yaozhu fresh meat bag and barbecued pork bag. After the liberation of Changsha, An Deyu Teahouse gained a new life, and once gathered a group of famous chefs and experts on white cases, which made An Deyu cuisine form five series and more than 300 varieties. Liu Tangyuan Liu Tangyuan is a famous snack in Changsha, which is exclusively operated by Liu Tangyuan Store. It was founded in the light years of the Qing Dynasty (182 1- 1850). Liu, alias, is called Long Bridge Liu. When I was a child, my family was poor and I lived by selling jiaozi. Jiaozi is quite famous because of its excellent materials, fine production and unique flavor. Buyers don't eat jiaozi. 1852 (in the second year of Qing Xianfeng), I bought flour in the commercial house south of Hejie Street on March 6th. I didn't expect 53 taels of silver in the flour, so I bought six baskets and got six 53 taels of silver ingots. With this windfall, Sanliu bought a shop specializing in jiaozi. Because his jiaozi is big, waxy, full of stuffing, salty and sweet, non-sticky, non-greasy, and has a long aftertaste, it has won the appreciation of the majority of diners. According to legend, Governor Zuo once thought that his jiaozi was delicious and sweet, and gave him Liu's dumpling restaurant "from his stomach, so he didn't ask the price;" After the couplet "I do what I want to do, and I also pay attention to saliva", Liu framed it and hung it in the shop. It was the beginning of the college, and all counties took their children to Changsha for exams. They saw Zuo's handwritten couplets in the Tangyuan Pavilion, and they all praised his brushwork, which attracted more scholars. From then on, not eating Liu's glutinous rice balls is not a temporary trend in Changsha. Changsha stinky tofu According to relevant historical records, stinky tofu originated in Beijing and was introduced to Changsha from Xiangyin. Jiang Erdie studied art at the age of 65, 438+02, visiting friends and apprentices, and devoted himself to studying. He is experienced and unique. It is fresh, fragrant, spicy and tender inside. It really smells bad and tastes good, black as ink, fragrant as alcohol, tender as crisp and soft as velvet. When Mao Zedong returned to Hunan in 1958, he still remembered burning the "stinky tofu" in the palace until he tasted it. Sister jiaozi and sister jiaozi are one of the traditional snacks in the Fire Palace. In the early 1920s, it was founded by group owner Jiang Liren and two clever daughters. Jiaozi is soft, sweet and delicious. Steamed dumplings are transparent and slender, just like a small pagoda carved with white jade, which makes people fondle, and their sister dumplings are also famous for this. There is a poem that says: "Stir-fried tofu is fragrant, and a guest remembers being in Taiwan Province Province;" Young Tian Han returned to Xiangri, and the sisters had jiaozi for breakfast. Yang Yuxing Noodles Changsha Folk Songs Yang Yuxing's noodles, Xu Changxing's ducks and An Deyu's steamed buns are really delicious. "Yang Yuxing noodle restaurant has gone through five generations, and the signboard with gold on a black background has never failed. People who eat noodles every day flow from morning till night. Yang Yuxing noodles are reasonable in material selection, exquisite in production and rich in seasonings. The self-processed alkaline surface is tough and soft, and has a good taste; Pay attention to wide soup, clear water and fuck off when cooking noodles; The soup is stewed with pig bone and old hen; There are dozens of noodle codes, ranging from popular shredded pork, hot and sour to high-grade crab roe and yaozhu. The traditional dishes of "Xu Changxing"-one duck for four and one duck for four, namely roast duck pancake, diced duck sauce, duck rack tofu soup and steamed eggs with duck oil, are the traditional dishes of "Xu Changxing". Roast duck pancake: Peel off the roast duck skin, cut it into pieces 3 cm long and 2 cm wide, dip it in sweet noodle sauce, add onion, and roll it into pancakes made of flour. The skin is crisp and fragrant, with Zhejiang flavor. Diced duck sauce: cut the peeled duck into cubes 12 mm square, stir-fry with garlic, red pepper and magnolia slices, add a little duck soup, bring to a boil, hook with a little thickening powder and sprinkle with sesame oil. It's Hunan flavor Duck rack tofu soup: cut the duck rack into 15mm square pieces, stir-fry with tea oil, add duck soup and small pieces of tofu, boil in a earthen bowl, and add refined salt, monosodium glutamate, pepper, onion and sesame oil. Steamed eggs with duck oil: stir the eggs, add cold duck soup, cooked duck oil, monosodium glutamate and refined salt, stir well and steam. Put a little soy sauce after taking it out, which is especially fresh and tender. Changsha Tasty Shrimp Changsha's famous snacks include the dried fruit of Huogong Palace, the hot brine in Pozi Street and the tasty shrimp at the south gate. According to research, delicious shrimp first appeared in the South Gate of Changsha in 1990s, and it was recommended by a family named Kong. As people's love for delicious shrimp continues to heat up, it has developed into Education Street School and Nanmenkou School. Today, after more than ten years of history, there are many schools of fresh shrimp. Although spicy taste is the mainstream, each genre has its own characteristics. The main stores are: Shacheng Laodie Fried Shrimp, Shanji Shrimp City, Laomeiyuan Shrimp City, Spicy Shrimp, Spicy Shrimp, Yang Yanjing Shrimp, and "Four Sides" Shrimp.