Detailed information of Hunan cuisine

Xiang Cuisine, or Hunan Cuisine, is also known as Honmai Cuisine in Changsha area, which is one of the eight major cuisines in China with a long history, and the cuisines have been formed as early as in the Han Dynasty. Xiangjiang River Basin, Dongting Lake area and western Hunan mountainous areas of three local flavors.

Xiang cuisine is fine, with a wide range of materials, flavors, varieties; color and lustre on the oil heavy color, affordable; taste focus on spicy, fresh, soft and tender; method of simmering, stewing, waxing, steaming, frying method known.

The representative dishes of governmental Hunan cuisine are represented by group-an Xiangcai, such as group-an tofu, group-an shark's fin, etc.; the representative dishes of folk Hunan cuisine are chopped pepper fish head, chili pepper stir-fry, Xiangxi Grandma's dishes, Jishou sour meat, beef noodle, Hengyang fish noodle, Dong'an chicken, goldfish play lotus, Yongzhou blood duck, Jiuyi mountain rabbit, Ningyuan stuffed bean curd, preserved meat co-steamed, sister dumplings, Ningxiang flavor snake, Yueyang ginger and spicy snakes and so on.

Basic introduction Chinese name: Hunan cuisine Foreign name: Hunan cuisine Origin period: Han Dynasty Origin region: Hunan, including cuisine: Xiangjiang River Basin, Dongting Lake, western Hunan mountainous areas Taste characteristics: spicy, heavy flavors, stir-fry Representatives of the dishes: goldfish playing lotus, group Um tofu, chopped pepper fish head Classification: dishes Honor: one of the eight major cuisines History of the development of Spring and Autumn and Warring States periods, the Qin-Han period, Western Han period, the Western Han period, the Western Han period, the Qin-Han period, the Western Han period, the Western Han period, the Western Han period, the Western Han period, the Western Han period, the Western Han period, the Western Han period, the Western Han period, the Western Han period, the Western Han period. Development history, Spring and Autumn Period, Warring States Period, Qin and Han Dynasties Period, Republic of China Period, Xiang Cuisine, Cuisine Characteristics, Basic Characteristics, Cooking Characteristics, Regional Characteristics, Flavor Characteristics, Classic Dishes, Development History Spring and Autumn Period, Warring States Period From the large number of exquisite pottery eating utensils and drinking utensils unearthed from the neolithic sites in Hunan, as well as the remnants of grains and animal bones unearthed together with the pottery, it has been confirmed that the first people of Xiaoxiang left the primitive state of eating cooked foods as early as 8,000 or 9,000 years ago, and began to eat cooked foods. They began to eat cooked food. During the Spring and Autumn and Warring States Periods, Hunan was mainly a place where the Chu and Yue people lived, with multi-ethnic communities, different dietary customs, and a prevalence of rituals. In the Han Dynasty, Wang Yi's "Chu Rhetoric Chapters and Sentences" explains the "Nine Songs" by saying, "In the past, the state of Chu was located in the south of Ying and Wenyi, in the middle of Yuan and Hunan, whose custom was to believe in ghosts and good shrines, and whose shrines must be sung and inspired in order to entertain the gods..." Every ritual is always accompanied by dancing and music. Sacrifices to the gods of heaven, offerings to earth spirits, enjoying ancestors, celebrating marriages, organizing funerals, and welcoming guests and sending them away all require meals. The varieties of dishes have strict requirements, in color, aroma, taste, shape is also very concerned. For example, in the Warring States period of more than 300 B.C., the great poet Qu Yuan was exiled to Hunan Province and wrote the famous poem "Chu Ci". Two of his poems, "Invoking the Soul" and "The Great Invocation," reflect the rich and flavorful dishes, drinks and snacks served at such rituals at that time. In the "Invocation of the Soul", there is a passage that reads: "... There are many ways to eat, common millet and wheat, and there is a lot of yellow sorghum. The food is bitter, salty and sour, pungent and dry. The fat oxen and bullocks, and the fat animals. The food is sour and bitter, and is served in a soup. The soft soft turtle and lamb are some of the most popular. The oriole of the swan is rich in acid and fish, and the oriole of the oriole is fried. Chicken meat broth is rich and strong." Explained into the vernacular, it reads, "The dishes eaten are colorful. Rice, millet, millet, millet, millet, and sorghum are yours to eat. Sour, sweet, salty, bitter, harmonize the taste. Tendons of fat cattle are soft and fragrant. There are Wu soup made of sour and bitter flavors. Roasted turtle and roasted lamb are served with sugar cane juice. Swan cooked in vinegar, stewed pheasant, fried fat geese and oriole cranes, as well as brined chicken and stewed turtle broth, the flavor is beautiful and strong ah - long lasting." In addition, the "Great Trick" mentions "chu cheese" - chu-style cheese, "minced dolphin" - a small pork sauce, "bitter dog" - a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, and a small pork sauce. "Bitter Dog" - dried dog meat, "Roasted Crow" - roasted crows, "Massive eider" - steamed pheasant, "pan-fried" - fried crucian carp, "sparrow" -- yellow finch soup and other dishes. From this, we can know that at that time in Hunan ancestors in the dietary life has been burned, roasted, stewed, fried, boiled, steamed, stewed, vinegar cooking, brine, sauce and so on more than 10 kinds of cooking methods. The raw materials used, are also with chu hunan service color of the material resources. In addition, according to the records of "Chu Shi", the snacks at that time are also very distinctive. Qu Yuan describes it like this: "... Some of them are made of rice flour and honey. Some of them are made of honey and scoops of Yao milk, and some of them are made of real goblets of wine. The wine is cold, and the soju is cool. When the wine is frozen, there is agar..." Interpreted into the vernacular, it means: "There are sticky rice puddings fried in oil and honey, steamed honey cakes, and caramelized sugar. The chilled glutinous rice wine is so cool and mellow, and the jade-yellow yellow wine is enough to intoxicate you..." All of the above shows that as early as in the Warring States period, the Hunan ancestors' dietary life was quite colorful, and their cooking skills were quite mature, forming the southern flavors of sour, salty, sweet, bitter and other main flavors. As for the Spring and Autumn and Warring States period of Hunan ancestors of the daily staple food, according to archaeological and historical data confirmed that there are rice, sorghum, beans, wheat, millet, Jigen, corn, rice, etc., but mainly rice. Steamed rice with a retort, pot, kettle and so on. Steamed rice, the grain is not sticky, sweet and palatable flavor. Cooking congee with li, will be rice and water together in the li with fire cooking, rice cooked that is. After steaming rice porridge, cooking dishes, must be held to the device, in order to facilitate the consumption. At that time, Hunan food utensils, not only a variety, but also exquisite and elegant. In terms of material, mainly including pottery, bronze, iron, lacquer and so on. Although these eating utensils have appeared since Yin and Shang, their shapes have their own characteristics in Hunan. In particular, thousands of lacquer wares unearthed in Chu tombs in Changsha and other places in Hunan are beautifully shaped, colorful and smoothly patterned. Qin and Han Dynasties During the Qin and Han Dynasties, Hunan's food culture gradually formed a complete system from ingredients, cooking methods to flavor styles, the abundance of raw materials used, the colorful cooking methods, and the freshness of the flavor are all relatively prominent. 1972 from the tomb of Xin Chou, the wife of the tyrant marquis of Mawangdui in Changsha City, Hunan Province, the buried remains can be seen, more than 2,000 years ago, when the Western Han Dynasty, Hunan's fine food and beautiful cuisine has nearly a hundred kinds. During the Western Han Dynasty more than 2,000 years ago, there were nearly 100 kinds of Hunan delicacies. There were 24 kinds of meat soup in 5 categories. With pure meat burned called too soup, is the best in the soup, there are 9 kinds, are thick soup; with the stewing method of cooking the clear soup called white soup, there are cattle white soup, venison taro white soup, fresh chuats lotus root abalone white soup and other 7 kinds; plus celery burned meat soup called in the soup, there are dog towel soup, geese towel soup, crucian carrots lotus root in the soup in the soup of 3 kinds; with the artemisia burned meat soup called fengyang soup, there are cattle fengyang soup, goat fengyang soup, boar fengyang soup; burned with the bitter vegetables called bitter soup, there are dog bitter soup and cattle bitter soup two kinds of bitter soup. There are two kinds of bitter soup: dog's bitter soup and ox's bitter soup. There are also 72 kinds of food. For example, "Fish Skin" is the meat cut from the belly of raw fish; "Cow Chop", "Deer Chop", etc. are foods made by cutting raw meat into thin shreds; "Boiled Rabbit ", "boiled quail" is dry fried rabbit or quail. Xiangcai Western Han Dynasty From the excavation of the Western Han Dynasty can be seen in the remains of the policy, the Han Dynasty Hunan dietary life in the cooking method than the Warring States period has been a further development, the development of soup, baking, frying, boiling, steaming, Maundy, chopping, preserved, wax, shellfish, minced meat, tho and so many other kinds of. Cooking seasonings with salt, soy sauce, black beans, qu, sugar, honey, chives, plums, cinnamon, pepper, cornelian and so on. Because Hunan is rich in produce, known as the "land of fish and rice", so since the Tang and Song dynasties, especially in the Ming and Qing dynasties, the development of Hunan food culture has become more perfect, and gradually formed a distinctive characteristics of Hunan cuisine in the country's eight major cuisines. During the Republic of China (R.O.C.) period, the celebrity Tan Yan Lo and his family chef created an important cuisine of Hunan cuisine - Xuanan Xiang Cuisine. With the gastronomic concept of "excellent selection of raw materials, fine handling of knives, exquisite cooking skills, and precise flavor blending", the Groupan Hunan Cuisine has won people's favor and is known as "the source of Hunan Cuisine", and the Groupan Hunan Cuisine is a famous series and an important school of Hunan Cuisine. Famous chefs of Hunan cuisine The most famous chefs active in Hunan cuisine are Ouyang Ruoyang, Zhou Saiqun, Xu Juyun, Wang Moquan, Tan Tiansan, Nie Houzhong, Zhang Lixing, Cao Qiuquan, Luo Quan, etc. In the early years of the Republic of China, Changsha's famous chefs of Hunan cuisine were the best. In the early Republic of Changsha, Changsha Hunan cuisine chefs Xiao Ronghua, Liu Sanhe, Song Shanzhai, Bi Heqing, known as "Changsha's four famous chefs". After the founding of the People's Republic of Hunan cuisine chef is Shi Yinxiang, Cai Haiyun. Characteristics of the basic characteristics of Xiang Cuisine has always attached importance to the matching of raw materials, flavors penetrate each other. Hunan cuisine seasoning, especially spicy. Because of its geographical location, Hunan has a mild and humid climate, so people like to eat chili peppers to refresh and remove dampness. Meanwhile, stir-frying is also a specialty of Hunan people. Cooking Characteristics Hunan cuisine has a long history of hot, cold, and sweet cooking techniques, each of which has dozens or even a few types. Comparatively speaking, Hunan cuisine is superior in simmering, almost reaching the point of perfection. Simmering can be divided into red simmering and white simmering in terms of color changes, and there are clear soup simmering, thick soup simmering and milk soup simmering in terms of flavoring. Slowly simmered over low heat, original flavor. Some dishes are crystalline and mellow, some are pure and nourishing, some are soft and rich, some are crispy and fragrant, and many of the simmered dishes have become famous delicacies in Hunan cuisine. Generally speaking, Hunan food customs mainly have the following background and characteristics: (1) In Hunan, "eating" has a relatively rich social meaning. First of all, in people's wedding and funeral events, always eat as its important content. Marriage is called "eat wine"; dead, commonly known as "eat tofu"; add a population, must eat "full moon"; birthday, you have to eat eggs, eating "On birthdays, they eat eggs and noodles. Secondly, "eating" is also an important means of socialization, friends, acquaintances meet, the first greeting is often: "Have you eaten?" When you go to a friend's house, if you can eat 10 or 12 kinds of food, it means you have received the most enthusiastic hospitality from the host. (2) In Hunan, due to geography, climate and other reasons, the vast majority of areas planted rice, people's daily diet to rice-based food. However, in a few mountainous areas, especially in some places in the north Hunan mountainous areas, planting dry crops, only corn, sweet potatoes, potatoes and other staple foods. The economy of these areas gradually developed, producing baked tobacco or medicinal herbs, which could be sold to the state in exchange for rice, so rice and corn gradually became the staple food as well. Gradually, sweet potatoes and potatoes were separated from the staple food and became raw materials for making starchy food, brewing wine, drying vegetables, etc., or fodder for raising livestock. In Hunan, people eat three meals a day in both cities and villages. The difference is that in the city, breakfast is more casual, dinner is the most important meal of the day, and the weekend is the most important meal of the week. In the countryside, there is no significant difference between the three meals a day, and the food is generally more elaborate than in the city during the lunar festivals or holidays. Within a year, the most important meals are those around the Chinese New Year. In addition, whether in the city or in the countryside, almost every family has to make some pickles, dried vegetables, kimchi, vinegar vegetables and preserved vegetables according to the seasons. Whenever a guest arrives, it is always necessary to serve on the table to show the housewife's skill and ability to keep house. (3) All men and women, young and old, are addicted to spicy food. Whether it's a weekday meal, a banquet at a restaurant, or a drink with friends, there's always a chili pepper dish or two. It is said that chili peppers originated in the tropical regions of South America, the end of the Ming Dynasty into China. Hunan geographic environment, known as the ancient land of the "Pei wet land", rainy and humid. Chili pepper has the effect of cold and dampness; Hunan people year-round rice-based diet, eating chili peppers, can be directly *** to salivary secretion, appetizing and invigorating appetite. Eat more people up, they formed a spicy custom. Hunan people eat a lot of chili patterns. The big red pepper with sealed sour altar bubble, spicy with acid, called "sour and spicy"; will be red hot, pepper, garlic and lift, called "hot and spicy"; will be big red pepper chopped, pickled in a sealed altar, spicy with salty, called "salty and spicy "; the big red chili pepper minced, mixed with dry rice powder, pickled in a sealed altar, can be eaten dry fried, can be stirred, called "preserved fish spicy"; the red chili pepper crushed, plus garlic seeds, black beans, soaked into the tea oil, a strong flavor, called "oil spicy "; the big red pepper in the fire barbecue, and then tear off the thin skin, with sesame oil, soy sauce cold, spicy with sweet, called "fresh spicy". In addition, can also be used dry, fresh chili peppers as cooking ingredients, eating is a variety of ways. Especially in the Miao villages of the Dong Township in western Hunan, every time a guest arrives, it is always necessary to use dried chili peppers to stew meat to entertain them. Persuade the guests, always attentive again and again please eat "chili", rather than please eat "meat", visible spicy very much. Hunan cuisine is quite popular in Europe, the United States, Southeast Asia customers, especially in the United States and Canadians like to eat strong flavor, aroma, fresh, spicy Hunan cuisine. In the United States, some Hunan restaurants hanging in front of the painting with a big red chili pepper sign, on the book of Hunan chili peppers, the museum hostesses on the apron, also embroidered with a big red chili peppers. (4) Hunan people love to eat bitter flavor. According to the literature, its origin can be traced back to the pre-Qin Dynasty. In the poem "Chu Rhetoric - Invocation of the Soul", there is the verse "big bitter, salty and sour, pungent and sweet line some". The "big bitter" here is said to be tempeh. So this kind of seasoning processed from beans, has a history of more than 2000 years. Hunan people love to eat tempeh, such as "Liuyang tempeh", is one of the local famous specialties. Other foods such as bitter gourd and buckwheat are also favorite foods of Hunan people. Hunan bitter not only has its historical origins, but also has its local characteristics. Hunan is located in the subtropics, the summer heat time is longer. Traditional Chinese medicine explains the meaning of summer: the weather is the main heat, the earth's gas is the main wet, wet and hot cross-steam is called summer; people in the gas exchange, sense of disease, it is a summer disease. And "bitter can diarrhea fire", "bitter can dry dampness", "bitter can strengthen the stomach". So people eat some appropriate food with bitter flavor, help to clear heat, dehumidification, and stomach, in health care is very beneficial. Throughout the terrain of Hunan, the northern part of Hunan is mostly a lake area, the southwestern part of Hunan is mostly a mountainous area, and the central part of Hunan is a typical hilly area. This geographical difference leads to the diversity of food customs in Hunan. We categorize it into three food style areas, namely, western Hunan food style area, central and southern Hunan food style area and northern Hunan food style area. Lap-mei Hap-Steamed Regional Characteristics Xiangjiang Valley, centered on Changsha, Hengyang and Xiangtan, is the main representative of Hunan cuisine. It is finely crafted with a wide range of ingredients, varied flavors, and many varieties. It is characterized by: heavy oil color, affordable, in taste, focusing on sour and spicy, fragrant and fresh, soft and tender. In the method of simmering, stewing, wax, steaming, stir-fry method known. Simmering, stewing pay attention to micro-flame cooking, simmering is taste through the juice, stewing is clear as a mirror soup; preserved flavor system, including smoking, brining, barbecue, the famous Hunan bacon Department of smoked products, both for the cold dish, but also can be stir-fried, or with high-quality broth steaming; stir-fried highlights freshness, tenderness, aroma, spiciness, known in the city. Famous representative dishes are: "sea cucumber basin steam", "preserved meat and steam", "go oil black bean buckle meat", "spicy chicken "Dongting Lake District is a famous dish. Dongting Lake District to cooking river food, poultry and livestock is known, more stew, burning, steaming, wax method, which is characterized by gravy oil thick, salty, spicy and fragrant soft. Stew commonly used hot pot on the table, folk with a steam bowl placed on the clay stove stew, commonly known as the steam bowl stove. Often cooked while eating the ingredients, hot and tender, delicious, local "do not want to be extra horse harnessed by the side of a team, as long as the steam bowl stove goo goo ga" ballad, which fully explains the stew is widely loved by the people. Representative dishes are: "Dongting Golden Turtle", "net oil barbecued Dongting Gui Fish", "Butterfly Floating Sea", "Rock Sugar Hunan Lotus "Dongting Golden Turtle", "Butterfly floating sea", "ice-sugar Xianglian", etc., all are famous dishes in Dongting Lake area with good reputation. Ice Sugar Xianglian Xiangxi Mountain Xiangxi cuisine specializes in the production of mountain treasures, wild game, smoked bacon and a variety of cured meats, flavors focusing on salty, sour and spicy, often fueled by wood charcoal, with a strong flavor of the mountainous countryside. Representative dishes include: "Braised Cold Mushroom", "Chestnut Roasted Vegetable Heart", "Xiangxi Sour Pork", "Fried Blood Duck", etc., all of which are famous in western Hunan. All of them are famous dishes in western Hunan. Throughout the Hunan cuisine *** the same flavor is spicy dishes and waxy dishes. Chaotian chili peppers, known for their strong spicy flavor, are produced all over the province and are the main raw material for making spicy dishes. The production of bacon has a long history, and has been rumored to have a history of more than 2,000 years in China. The dishes of the three regions have their own characteristics, but the wells are not completely different, but the same in the differences, differences in the same, interdependence, mutual exchange. A comprehensive view of the whole picture, the knife work is fine, the shape and flavor both beautiful, seasoning variations, sour and spicy known, pay attention to the original juice, a variety of techniques, especially simmering and roasting. "Day and night the sound of the river down the dongting", with the advance of the times and the country's economic development, Hunan cuisine, the odd flower, will bloom more brightly colored. Flavor characteristics "Spicy flavor and fierceness are better than countless other things on earth when they meet." After the wide spread of chili pepper seeds in the southwest, northwest and southeast regions, it began to officially land in Hunan, a fertile and moist land, and immediately took root, blossomed, bore fruit and multiplied and expanded rapidly here, winning the cool love of the people in this land. As a foreign goods from the West, chili pepper in Hunan not only was not excluded, or by onions, peppers and other crops were the fate of the cold shoulder, but instead got a special courtesy, collision *** sparks. The cause, it seems to be analyzed as follows: the first layer is the reason for geography and climate. It is said that the same latitude in the world, there is a "spicy belt", from South America through the Pacific Islands, through the Asian continent to East Asia, Southeast Europe, North Africa, Hunan is in this "spicy belt" on a round point. As Hunan is located in the southwest of the Yunnan-Guizhou Plateau and the northeast of the middle and lower reaches of the Yangtze River in the transition zone, coupled with its being in the Bay of Bengal warm and humid air flow and the Pacific warm and humid air flow against the land, the annual precipitation of 1300 ~ 1800 millimeters, the rivers and lakes are densely populated, the network of continuous longitudinal, Xiang, Zi, Yuan, Li, four underwater discharge of water by the Yangtze River and the top of the Dongting Lake formation of the waterlogging, or drought for a long time without rain, or a rain! Into a disaster, the temperature difference is large, high humidity, or the heat is difficult to be, or the cold is aggressive, the people are often subjected to cold and heat within the immersion and easy to lead to the wet and depressed. Changsha, the master Jia Yi cloud: "Changsha for the humble wet land, not conducive to longevity." In this land, on the one hand, suitable for the growth and reproduction of subtropical plants, chili pepper production and quality are very considerable; on the other hand, chili pepper to dispel cold and dampness to open up the superiority of the depression in this place, such as heroes have a place to use. Chili peppers are especially suitable for consumption in Hunan. Generally speaking, when people from other provinces enter Hunan, they will be able to accept the spicy flavor and taste of Hunan cuisine for more than half a month without any obvious adverse reactions. Some people from Jiangsu, Zhejiang, Shanghai, Fujian, Guangdong and even the Northeastern provinces who have been working in Hunan for many years are no different from the local Hunanese in terms of their spicy taste. Taiwan philosopher Mr. Zhang Qijun in the "Principles of Cooking" also talked about this, said he originally do not eat chili: "do not say do not eat chili, dishes put a little chili, the whole dish do not dare to eat. After the war, I went to Hunan, and saw that the dishes made with chili peppers by Hunan people were very fragrant. Taste it, the more you taste, the more brave, less than half a year, you can eat chili peppers with the same Hunan people." On the contrary, Hunan people out of Hunan, such as Beijing or south to Guangdong, Hainan, Shenzhen, its desire to eat spicy greatly reduced, the ability to resist spicy gradually degraded, and even due to spicy food lip cracks, sores and other abnormal reactions. This proves from both positive and negative sides that eating spicy has distinct and strong regional characteristics. The second layer is the reason of economy and circulation. The landscape of Hunan consists of "seven mountains, two waters and one field", remote and barren, far from the southeast coast, the disadvantages of topography, location and transportation, which made the economy of Hunan relatively closed and backward in ancient times, and was in the fringe of politics, economy and culture. Emperor Shun's southern tour, collapsed in Cangwu's field (now Yongzhou City), that is, the border of the Central Plains sphere of influence. The Yelang country (present-day Huaihua area in western Hunan) was a place where prisoners were exiled and sent to be dispatched. Li Bai, a Tang Dynasty poet, wrote: "I send my worries to the bright moon and follow you to the west of Yelang." The ancient Furong Tower in Qianyang, Hunan Province, commemorates this famous "poet of the west". These areas are economically underdeveloped, concentrating the major poor counties in Hunan Province. The lack of transportation caused poor circulation, and sea salt has always been expensive here. Even to the modern Jinggangshan revolutionary struggle of the heady days, salt in the mountains of Xianggan is still a very rare thing, and chili pepper has *** taste and disinfection function, just become a salt substitute. Secondly, it is difficult for seasonal vegetables from outside the province to enter the local area. Rural people's purchasing power is relatively low, chili pepper taste cheap, and to some extent alternative salt edible and even medicinal value, is the first choice of "send rice", from this point of view, a big bowl of cabbage is not worth a small spoon chili pepper, chili pepper is the poor man's oil, and thus become the most affordable, practical vegetables. Xiangzhong Baoqing (now Shaoyang City) around the farmers have a quart of dried chili pepper to pick up the New Year's Day, see its consumption of large. Yongzhou Jiangyong big market town of farmers even directly with dried chili peppers for dinner. According to the Hunan Provincial Bureau of Statistics Rural Investigation Team survey, in 1999, the province's chili pepper sowing area of one million and fifteen million hectares, with an annual output of more than 300,000 tons, that year, more than 300,000 tons of chili peppers imported from Hainan and other places in the anti-quarter, the two add up, the province's men, women and children per capita consumption of chili peppers in more than ten kilograms per year. Due to the economic development of the province as a whole to eat spicy degree of attenuation, developed cities and remote rural residents to eat spicy degree of obvious differences, continue to prove the consumption of chili pepper, especially the degree of food and spicy degree of interrelationship with the local economy. The third level is the spiritual and cultural reasons. "If my Hunan changes, then China changes; if my Hunan survives, then China survives." "If the Chinese *** fruit die, unless Hunan people all die." The sense of mission of Hunan people of benevolence and ambition to take the world as their own is extremely prominent among Chinese provinces. The two large-scale migrations in the early Ming and early Qing dynasties had a great influence on the character and folkways of the Hunan people. The two large-scale migrations were due to the wars that led to a sharp decline in the population, and a large number of outsiders moved into Hunan, and this regrouping of the population led to the emergence of a new folklore in Hunan. Therefore, Wu Xinfu and others in the General History of Hunan that the pioneering spirit of the new immigrants, the integration of Han and Miao and other ethnic minorities, so that the Hunan people have gradually formed a resistance and perseverance, dare to do, patience and hard work, primitive courage and tough temperament, often referred to as "mule", "brute! ". This humanistic characteristics and the spirit of chili peppers, so chili peppers and "hot people" a hit. It is not surprising that Hunan people use chili peppers as a means of expressing their feelings, sentiments and feelings, and develop from a general addiction to chili peppers to a large-scale process of growing chili peppers and making chili peppers. Classic Cuisine The Hunan cuisine was founded by Tan Yan Lo and his family's chef, who were celebrities in Hunan from the late Qing Dynasty to the Republic of China. With the culinary concepts of "excellent selection of raw materials, fine handling of knives, exquisite cooking techniques, and precise flavor blending", Hunan cuisine has won people's favor, and is known as "the source of Hunan cuisine". Group An Shark's Fin The main famous dishes of Xiang Cuisine are "Dong'an Chicken", "Red Simmered Shark's Fin", "Waxed Flavor Steaming", "Breaded Whole Duck", "Spicy Bamboo Shoots", "Roasted Vegetable Heart with Chestnuts", and "Five-Yuan Divine Chicken", "Jishou Sour Pork" and so on. Among them, "Red Simmered Shark's Fin", also known as "Groupan Shark's Fin", is a famous local dish in Hunan. The cooking method is to use the shark's fin with chicken soup, soy sauce, etc., simmered over a small fire, the juice is thick and flavorful, and it is famous for its freshness and softness. The Qing Dynasty Guangxu scholar Tan Groupan very much like to eat this dish, its home cook will be yellow simmered shark's fin method for improvement, plus chicken, pork and shark's fin simmered with the shark's fin, so that the shark's fin is more soft and sticky, smooth, more mellow and delicious soup. Tan Jinshi praised the dish and it has been famous all over the world since then. Therefore, the dish was created by Tan Yan Lo and his family chef, so it is called "Group An Shark's Fin". The dish is also known as Red Simmered Shark's Fin, a traditional Hunan dish. The ingredients used in the dish are exquisite and the preparation is unique. You need to choose the fins, remove the roughness and extract the essence; another hen, a pig's elbow, shrimp, dried scallops, mushrooms and other condiments in the right amount of spare. Hen, pig's elbow at the same time with a medium fire, simmering on a low fire to get the soup. After the shark's fin is distended and steamed with animal soup, it is then simmered with shrimps, dried scallops, mushrooms and other condiments, which makes this dish mellow in flavor, soft and glutinous shark's fin, rich in nutrients, which is really a treasure in the dish. Before liberation, the Qu Yuan restaurant operation of this dish, quite appreciated by diners. Shark's Fin Family Fortunes Family Fortunes is the traditional first course of a family banquet, to show that the whole family is happy and prosperous. The ingredients of the dish are simple. Generally, the main ingredients are: fried meatballs, egg meat rolls, fried pork skin, net asparagus, bamboo shoots, water-ripened fungus, sliced veggie meat, sliced cooked tripe, sliced cuttlefish, chicken gizzard, chicken liver and so on. Accessories are: refined salt, flavor, pepper, scallion, soy sauce, water gravy powder, fresh meat soup and so on. Production is relatively easy: the above main and auxiliary materials ready to do a complete after the first asparagus into a pot of boiling water for five minutes or so fish out, cut into willow leaf blade, and then the bean shoots cut into an inch long, and then will be cleaned, torn, will be the skin meat batch knife into the dominoes block, chicken gizzard and chicken liver sliced into thin slices of cuttlefish cut into an inch square piece of meatballs and egg rolls buckled into the steaming bowl steamed, dishes removed from the back into the large soup pot. Hundred Birds Towards the Phoenix Hundred Birds Towards the Phoenix is a traditional Hunan dish that symbolizes the joy of gathering together. Choose a fat tender hen slaughtered, remove the blood and hair, remove the shell of the mouth, feet skin, from the neck between the wings with a knife cut about an inch long chicken skin, remove the esophagus, food bag, trachea; and then from the *** place across the opening of an inch and a half long or so of the mouth, remove the rest of the chicken viscera, clean, so that the entire chicken body has not been destroyed. Then the whole chicken steamed with high fire until the chicken meat is soft, and then put into the shell of the cooked egg, continue to steam for about 20 minutes, that is, from the steamer out of the steamer, pouring out the original soup in a clean pot, the chicken turned over into a large sea bowl, pick off the ginger, the original chicken broth boiled, plus cabbage, mushrooms, and then boiled when the pot was sung into the chicken bowl, sprinkled with the appropriate amount of pepper. This is a delicious dish with a chicken body, eggs and cabbage hearts floating around the chicken. Hundred Birds Toward the Phoenix ZiLongDuGao (子龙脱袍) ZiLongDuGao (子龙脱袍) is a traditional Hunan dish made of eel. Because of the eel in the production process needs to be broken fish, pick bones, head, skin, etc., especially the eel skin, shaped like an ancient military general to take off the robe, so the dish will be named ZiLongDeRobin. ZiLong take off the robe is not only a unique system, and the name of the dish chic novelty, intriguing, has been attracting a lot of celebrities. Farewell My Concubine Farewell My Concubine, a traditional Hunan dish, was introduced in the late Qing Dynasty. In this century, it is often served in Changsha's Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan restaurants. Bao Wang Bie Ji is made with turtle and chicken as the main raw materials, supplemented with mushrooms, ham, cooking wine, green onion, ginger, garlic and other condiments, and refined by the cooking method of boiling and then steaming. The system is exquisite, eating unique, fresh flavor, rich in nutrients, once tasted, leaving the teeth is still fragrant, is the feast on the feast of the best. Three-layer chicken Three-layer chicken Three-layer chicken traditional Hunan cuisine, Changsha famous chef Liu Sanhe one of the best dishes. the late 20's, Lu Polyester Ping, Hunan, the side room of Mrs. Shah suffered from a headache, the doctor recommended the formula with a sparrow, a turtledove, a chicken, with a tianmai set of steamed soup to cure the disease. Liu Sanhe according to the recipe easy to put a pigeon inside the hen, pigeon inside a sparrow, sparrow inside a set of asparagus, goji berries and so on, three sets of steaming, made of three sets of chicken and famous for a while, quite appreciated by the upper class. Changsha Ma Ren Crispy Duck Changsha Ma Ren Crispy Duck is Changsha special first-class chef Shi Yinxiang boldly launched the excellent work. This dish combines fluffy, crispy, soft, tender, fresh and fragrant in one, y praised by guests from all directions. This dish is made of fat duck of good breed. Cooking in the pot into the peanut oil, burned to 60% hot, under the duck into the Ma Ren crispy fried, the face of the pouring oil drenching fried, to the hemp layer of golden yellow when the pouring of oil, sprinkled with pepper, drizzled with sesame oil, take out the strip cut into strips, neatly placed in the plate, with the next head, wings, palms, in order to show that the duck into the table, surrounded by the spelling on the cilantro, beautiful styling, soft tone, crispy and fresh aroma, aftertaste a long time. The key to making mushroom yolkless eggs is to master the heat, not only to steam them, but also not to let the egg white out and ruin the shape. Cai Haiyun's yolkless eggs have a smooth, unbroken surface and an unusually tender texture. Customers often marvel at the yolkless eggs. Yolkless Eggs with Mushrooms Three Masters of Beef The so-called Three Masters of Beef refer to: hairy cow's 100 pages, braised cow's trotters, and braised cow's medulla oblongata. When the famous playwright Tian Han was in Hunan, he had a special feeling for the three masters of beef in Li Hesheng Beef Restaurant. One day, Tian Han and Xiangxiang celebrity Deng Youyuan *** drink, Deng drunkenly blurted out a line: Muslim joint venture to open a beef restaurant; Tian Han responded to the voice: Li boss hospitality Xiang on the drinkers. Right into the Li Hesheng three words, Li Daxi, bring pen and ink stone, please Tian Han book gift souvenirs, rumors. Cow in the three masters of craftsmanship. Hair silk cow Bai page to choose the inner wall of the folds of the tripe parts, cut fine as hair, beautiful color, taste sour and spicy, texture crisp, entry sour, spicy, salty, fresh, crisp five flavors. Braised Beef Tendon is made of beef tendon, plus cinnamon, shaoxing wine, green onion, ginger, etc. It is soft, sticky and flavorful. Chopped Pepper Fish Head Directions 1, first of all, the fish head evenly sprinkled on top of the onion, ginger, garlic, chopped pepper on the end. 2, and then evenly sprinkled with salt. 3, old vinegar, sugar, monosodium glutamate into a bowl and mix well, evenly poured into the fish head of the top. 4, and then the prepared green chili, red chili evenly covered to the top of the fish head. 5, on the pot steamed 15-18 minutes.