The climate and environment of each region are different, so dishes with different tastes are formed in each region. Among them, people in Hunan especially like to eat spicy food because the surrounding environment is too humid. The Hunan area has also derived its unique Hunan cuisine, also known as Hunan cuisine. Hunan cuisine is one of the eight major cuisines in China. Friends who love Hunan cuisine should not miss the introduction of Hunan cuisine specialties.
What are the special dishes of Hunan?
Spicy chicken
Introduction: The famous dish of spicy chicken fully reflects the local characteristics of Hunan: First, Hunan has a humid climate , prone to rheumatism, thus forming the habit of eating peppers and ginger; secondly, Hunan chicken has a large output and is rich in nutrients.
Color: Golden color, shiny gravy
Fragrance: The combination of the aroma of chili pepper and other spices, plus the umami flavor of chicken, makes you salivate when you smell it.
Taste: spicy, fragrant, salty and fresh.
Taste: Burnt on the outside and tender on the inside
Origin: The spicy chicken is most famous for its century-old Yuloudong Restaurant in Changsha. In the late Qing Dynasty, Zeng Guangou, the grandson of Zeng Guofan and the Hanlin of Xiangxiang, went up to the building to have a meal. He once left a well-known poem "Soaking the stomach in spicy chicken soup makes people always remember the East of Yulou". 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."
Mao's Braised Pork
What are the specialties of Hunan?
Color: Bright red
Fragrance: Compound type It combines star anise, cinnamon, pepper, grass fruit, onion, ginger, garlic and other aromas into one. Taste: salty, fragrant, and has a lot more aftertaste than the braised pork we usually eat. .
Taste: Fat but not greasy, it can truly melt in your mouth.
Origin: It is said that Chairman Mao made soy sauce at home when he was a child, and the by-products of the unique production process of soy sauce cast a lingering shadow on him, so he ate braised pork without soy sauce. , but slowly boil it with sugar until it turns red.
Steamed Cured Meat
Introduction: There are mainly pig, beef, chicken, fish, duck and other varieties. Steaming the three kinds of cured meat together is called "Steamed Cured Meat".
Color: Bright red
Fragrance: Strong waxy aroma
Taste: Salty and sweet, slightly juicy, and complementary in taste. It is used as a gift. The first choice for rice.
Taste: soft and not greasy
Origin: The fame of steamed cured meat is said to be related to a beggar. Once upon a time in a small town in Hunan, Liu Qi, a former restaurant owner, was forced to live in a foreign land to beg for debts. One day, due to the close of the year, someone gave him some of the marinated fish and chicken at home. Liu Qi saw that the sky was already dark. In the evening, steam all the cured meat together. By chance, he was found by a family following the scent. After tasting it, he was very impressed and took him back to cook in his own restaurant, where he put up a "Preserved Steamed Meat and Steamed Meat" menu. From then on, "steamed cured meat" was passed down as Hunan cuisine.