Poems about Hunan cuisine 1. Poems praising Hunan cuisine.
1, 12 family miscellaneous poems (the third book)
Qing dynasty: Wang
New ant fragrance, instant noodles, chicken, light hawthorn salt.
It is not surprising that cinnamon peppers are spicy, but it is well known that Wu people like sweetness.
Translation:
Fresh ants have just come out, and the chicken is mixed with light hawthorn salt.
People who are not curious about the spicy taste of Guangxi peppers, but know that this is Hunan cuisine and like sweetness.
2. "Water Regulation Course Tour"
Author: Mao Zedong
Only drink Changsha water and eat Wuchang fish.
Across the Yangtze River, you can see the endless sky.
No matter how stormy it is, it's better to walk around leisurely. You should have a rest today.
Zi Zaichuan said: The deceased is like a husband!
As soon as the wind blows, the tortoise and snake calm down, and the grand plan has been set.
A bridge flies north and south, and the natural barrier becomes a thoroughfare.
Set up the stone wall of Xijiang River, cut off the Yu Yun of Wushan, and let Gaoxia go out of Pinghu.
The goddess should be safe and sound, and will surprise the world.
Vernacular translation:
I just drank water from Changsha and ate fish from Wuchang. I crossed the Yangtze River and looked up at the endless sky. It doesn't matter whether the wind blows or surges, it's like walking around, and today I can finally enjoy myself.
The sails are floating on the river, the tortoise and snake mountain stand quietly, and the grand plan rises in the chest. The bridge will fly across the north and south, and the natural moat of the Yangtze River will be unimpeded. I will also erect a dam on the west side of the Yangtze River to cut off the rainy floods in Wushan and make a flat reservoir appear in the Three Gorges. The Goddess (goddess peak) will be surprised that the world has changed.
Extended data:
basic feature
Hunan cuisine has always attached importance to the collocation of raw materials and the mutual penetration of tastes. Hunan cuisine is particularly spicy when seasoned. Due to the geographical location, Hunan has a mild and humid climate, so people like to eat peppers to refresh themselves and get rid of dampness. At the same time, stir-frying is also a major feature of Hunan cooking.
Cooking characteristics
It has a long history. Among the three cooking techniques: hot cooking, cold cooking and sweet blending, there are only a few of each technique, and there are dozens of others. Relatively speaking, Hunan cuisine is better at stewing meat, almost reaching the point of perfection. Stew can be divided into red stew and white stew in color change, and clear soup stew, thick soup stew and milk soup stew in seasoning.
Slow stew, original flavor. Some dishes are crystal clear and mellow, some dishes are pure and nourishing, some dishes are soft and delicious, some dishes are crisp and delicious, and many stews have become famous dishes in Hunan cuisine.
Here are some special dishes!
1, fish in sour soup
You can bind your stomach with a yellow duck barking in sour soup. A large pot of sour soup was served on the table, and the sour taste of fish and sauerkraut filled the nasal cavity. As a standard, a catty of about ten fresh yellow ducks are boiled in soup for 5 minutes. Eating three bowls of rice is not enough! The boss, who has more than 30 years' experience as a chef, is very sensitive to materials and can make "eighteen kinds of dishes" in one pot, which is especially suitable for autumn and winter. The best ingredient at the bottom of the pot is Flammulina velutipes, and transparent onion slices are cut out to match the smell of beef. Serve shrimps with golden garlic for 2 minutes and then pour in homemade sauce. After passing a round table, he was robbed.
2. Roasted chicken with ginger vinegar
A roast chicken with ginger vinegar is fragrant as soon as it is served. Diners taste it and stew it slowly. The sour taste of Shanxi mature vinegar, as well as the fragrance of accessories such as ginger and garlic, are all wrapped in chicken, which is both appetizing and satisfying. In addition to roast chicken with ginger vinegar, there is also a spicy seafood pot, and a small portion of 4-5 people is enough. A large basin of fresh seafood, including shrimp, crab, flower shell, octopus, and pickled radish, is spicy and sweet.
3. Beef with coriander
Speaking of two gold-lettered signboards: cold kidney and cold beef, which were also the first batch launched by Fat Liu in Changsha, they all taste the same now. Kidney flower and beef are marinated in their own brine, mixed with fragrant leaves, which looks simple, but strangely, only fatty Liu's family has that taste! These two dishes are a must, and they are the first to be robbed after serving!
4. Pouring juice makes Dongjiang fish boring
You can imagine the freshness of a boring Dongjiang fish by pouring the juice, preparing the stock in advance, putting the fresh fish in the pot for four minutes, and turning off the heat after serving for one minute. Changde oxtail and fried donkey meat are also signature dishes recommended by Wuxing.
5. Steamed pork with sufu
Steamed pork with fermented bean curd is a classic Hunan dish that my father ate when he was a child. Meat should be marinated with three layers of flowers, only monosodium glutamate, Chili powder and soy sauce for five or six hours, then fermented bean curd should be drenched with soup and steamed on a coal fire for four or five hours. Don't pinch the food in a hurry after serving, stir the food evenly. Pouring a spoonful of broth on rice is definitely a "rice killer", and it is not a problem for a soft girl to dry two or three bowls.
References:
Baidu encyclopedia-Hu' nan cuisine
2. Find good sentences praising Hunan cuisine.
Hunan cuisine,
It is a local cuisine with a long history in China. Hunan cuisine pays special attention to seasoning, especially sour and spicy, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste.
The Records of the Historian recorded that Chu was "rich in terrain and had no hunger".
According to historical records, Hunan cuisine existed before the Han Dynasty. By the Western Han Dynasty, Changsha was a big city with concentrated politics, economy and culture in feudal dynasty, with rich specialties, developed economy and developed cooking technology. During 1974, many materials related to cooking techniques were found in the tombs of the Western Han Dynasty unearthed in Mawangdui, Changsha. Among them, there is the earliest bamboo slip menu, which records 103 kinds of precious dishes and nine cooking methods such as stewing, stewing, roasting, frying, frying, smoking and waxing. Changsha is also a place where scholars gathered in the Tang Dynasty. By the Ming and Qing Dynasties, Hunan cuisine had a new development and was listed as one of the eight major cuisines in China.
Hunan cuisine is mainly composed of three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan. Its characteristics: extensive materials, fine production and diverse varieties; It tastes fragrant, hot and sour, soft and tender, and is famous for stewing, wax stewing, steaming and frying. The dishes in Tongting Lake area are good at cooking fresh river water, poultry and livestock. They are often cooked by stewing, roasting and waxing, and are characterized by thick oil, salty, spicy and soft. Xiangxi cuisine is good at making delicacies, smoked bacon and all kinds of bacon, and its taste is biased towards fresh fish, fragrant, sour and spicy. Hunan is located in the subtropical zone, with changeable climate, spring rain and golden rain, hot summer and cold winter.
Therefore, Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste. Hunan cuisine has a unique flavor. The main famous dishes are Donganzi Chicken, Anzu Shark's Fin, Steamed Bacon, Bread Duck, Spicy Chicken, Turtle Sheep Sour, Jishou Sour Meat, Wuyuan Fairy Chicken, Crystal Sugar Xianglian and so on.