Top Ten Traditional Hunan Dishes

When it comes to Hunan cuisine, many people have said I've eaten the classic Hunan dish of chopped pepper fish head, however, many people have not eaten such as Dong'anzi chicken, preserved meat and steam such as the traditional dishes of Hunan cuisine, then, what are the traditional Hunan cuisine representative dishes? What are some of the most famous traditional Hunan dishes?

1, Dong'an sub-chicken

Dong'an sub-chicken is a traditional Hunan dish, also known as Dong'an chicken, cooked with a new hen, so the name Dong'an sub-chicken, one of the state banquet menu, the first of the eight Hunan dishes; according to the legend of Tang Xuanzong during the reign of the Emperor Kaiyuan, Dong'an County, Hunan City, there is a small restaurant, a night to a few merchants guests, the store has been sold out, the owner brought a couple of dishes, the store has a few days, the store has been sold out, the store has been sold out, the store has been sold out, the store has been sold out, the store owner brought a couple of days, the store has been sold out. Sold out, the owner of the store brought two live chickens, immediately slaughtered and washed, cut into small pieces, plus onions, ginger, chili peppers and other condiments, by the fire, hot oil frying, add salt, wine, vinegar simmering, pouring sesame oil out of the pot, the chicken's aroma, eat the mouth fresh and tender, the guests ate very satisfied with the aftermath of the proclaimed everywhere, the store's reputation spreads far and wide, all the way diners to this store to eat chickens, and so the food is gradually becoming famous, the East Shouxian County county governor, the Hearing about this, also personally visited the store to taste, for which the name "Dong'an Chicken" has been passed down for more than a thousand years of history, and has become a famous dish in Hunan.

2, preserved meat and steamed

Preserved meat and steamed is a traditional Chinese dish in Hunan, belonging to the Hunan cuisine, is to take preserved meat, preserved chicken, preserved fish in a bowl, add chicken broth and seasoning, steamed in a pot and become; will be the three kinds of preserved meat together with the steaming that is "preserved meat and steamed", Hunan popularity is one of the earliest special flavors. It is one of the earliest popular flavor dishes in Hunan. Hunan has a long history of making bacon, which began more than 2,000 years ago. As early as the Han Dynasty, Hunan people used bacon to make delicacies, and such dishes became famous in the Qing Dynasty. The origin of the famous dish: The fame of Lamei Hao Steam is said to be related to a beggar. Once upon a time in a small town in Hunan Province, was a restaurant owner of Liu Qi because of the debt was pursued by the begging in other villages, one day, a family cured fish, meat and chicken to take some to him, Liu Qi to see that the day is already late will be all the preserved meat together steamed. Unfortunately, he was found by a big family following the fragrance, and after tasting it, he appreciated it so much that he took him back to be the head of his own restaurant, and put up the menu of "Steaming with Preserved Meat". From then on, "Lamei Heshu Steam" has been passed down as a Hunan dish.

3, spicy chicken

Spicy chicken was created in the Qing Dynasty during the reign of the Tongzhi, is one of the authentic Hunan cuisine with a strong local flavor. It is one of the most famous dishes in Hunan cuisine with a strong local flavor. Take out the internal organs, and there is a saying that "if you eat chicken with spicy sauce, you can eat Hunan cuisine", and the chicken with spicy sauce is the most famous in Changsha's centuries-old Yuludong Restaurant. The origin of the famous dish: in the late Qing Dynasty, the grandson of Zeng Guofan, Xiangxiang Hanlin Zeng Guanghou boarded the building to have a meal, and left the popular poem "Chicken in spicy soup soaks the belly, making people often remember Yuludong". After the chef of Changsha Lixiang Restaurant, the taste is even better, and there is a limerick in the folklore that reads: "Spicy chicken with a burnt crust on the outside and tender inside, with a new golden color and taste, if you ask where is the best place to eat, the Lixiang is better than the Jade Palace East.

4, group Um shark's fin

Group Um shark's fin, also known as red simmered shark's fin, Xiang cuisine, Hunan government cuisine on behalf of the famous dishes, is the traditional Chinese cuisine in Hunan Province. Bright color, mellow flavor, rich in nutrients, it is a treasure in the dish. The origin of the famous dish: according to legend, this dish is the late Qing Dynasty Hunan Governor Tan Yan Lo family dinner dishes, Tan Yan Lo word group of Um, is a famous gourmet, his home chef Cao Jingshen, followed Mr. Tan for many years, penetrate the Tan's food good, often patterned renovation, made into a group of Um shark's fin into a dish with a unique flavor, much appreciated by the Tan Yan Lo.

5, chopped pepper fish head

Chopped pepper fish head is Hunan Xiangtan as well as Hunan-Gan junction of a traditional Chinese dish. With the fish head of the "taste fresh" and chopped pepper "spicy" as one, the flavor is unique. Minced pepper fish head is also known as "Hong Luck Dangtou" and "Open Door Red". The origin of the famous dish: It is said that during the Yongzheng period of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan Province for refuge and stayed at a farmer's house. The farmer's son fished a river fish home, the hostess put salt inside the fish to cook the soup, and then chopped chili peppers and steamed with the fish head. Huang Zongxian thought it was very delicious, after the refuge, he let the family chef to improve, it became today's Hunan famous dish chopped pepper fish head.

6, Yongzhou blood duck

Yongzhou blood duck is Hunan cuisine in the home, but also a traditional dish in Yongzhou, Hunan, with a delicious, appetizing cool blood features, almost every family in Yongzhou will make this dish. The origin of this dish is related to the Taiping Rebellion. Hong Xiuquan led the soldiers to attack Yongzhou City and rewarded the three armies, and the head chef found that the duck feathers were not cleanly plucked when cooking the ducks, and in his haste, he poured all the duck blood from the killing of the ducks into the pot. As a result, everyone's appetite, everyone ate like a war drum, natural dawn on the victory. Celebration banquet, someone asked the head chef last night to do what dishes, the old cook stammered answer. Finally or Hong Xiuquan sister Hong Xuanjiao said: call it "Yongzhou blood duck" it. So "Yongzhou Blood Duck" got its name from this, and has been passed down to this day. After generations of Yongzhou culinary elites to study, elaborate cooking, "Yongzhou blood duck" with its unique flavor is known around the world.

7, Shaoyang pig's blood meatballs

Shaoyang pig's blood meatballs is a traditional dish in Shaoyang, Hunan Province, belonging to the Hunan cuisine series; the famous dish allusion to the origin: Legend has it that during the Sung Dynasty, there was a pair of orphans and widows living in Shaoyang on this piece of land, and in order to let the son have a strong body, the mother sent her son to the temple inside the cloud mountain to practice martial arts with the monks. As the temple was vegetarian, the mother watched her son lose weight day by day and was heartbroken. She was afraid that the monks would not allow her to cook meat dishes to improve her son's life. One day, she thought of adding pig's blood to the water inside the tofu, then pinched the tofu into a ball, and dried it into a black paste. Later, after the mother's son practiced martial arts down the mountain, went to participate in the court's martial arts recruitment examination, won the martial arts scholar. At this time, the kind mother told everyone, her kind of black paste is not only made of water tofu, which is also added with pig's blood. After things spread, Shaoyang people do this black paste things, and give it a name called "blood poop", and has been passed down.

8. Changsha Farewell My Concubine

The Farewell My Concubine is a traditional Hunan dish, which was introduced in the late Qing Dynasty. 20 century, Changsha's Yuloudong, Quyuan, Xiaoxiang, and the old Yiyuan restaurants often served. The dish is made with turtle and chicken as the main ingredients, 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, unique eating method, fresh flavor, rich in nutrients, once tasted, leaving the teeth is still fragrant, is the feast on the feast of good food. It is said that Hunan cuisine, Xiang Yu and Xiang Yu, the king of Western Chu, and Yu Ji's story is related.

9, Xiangxi sour meat

Xiangxi sour meat is the western Hunan Miao and Tujia traditional flavors, to do the best in the western part of the Xiangxi Autonomous Prefecture, so the name of Xiangxi sour meat. Origin: sour meat is a unique flavor of the western Hunan Tujia and Miao traditional delicacies. Whenever a guest comes to their home, the Tujia and Miao people will take out the marinated sour pork from the altar and stir-fry it in a frying pan. The cornstarch adhering to the sour pork will turn into a golden yellow color after frying, emitting a burst of aroma, which is very refreshing to the smell of the meat. Sour pork originated in Sui Dynasty and was finalized in Ming Dynasty. There is a great story about the origin of Xiangxi sour meat, that is, a long time ago, we are busy with agricultural work, in order to live and get up early to work, labor is very consuming physical need to replenish enough nutrients to be able to, and most of the nutrients can only play a role in supplementing the role of nutrients but can not fill our stomachs, so smart housewives think of a large piece of meat for dinner to supplement the nutrients.

10, the traditional family dish

The traditional family dish is one of the characteristics of the traditional Hunan cuisine, in the middle, high-grade feast, often as a first course on the table. According to legend, over 200 BC, Emperor Qin Shi Huang listened to the slanderous words of his prime minister Li Si and burned books and pitted scholars. Fang Cai, a Confucian scholar, was forced to leave his wife and children and live in exile. A few years later, Qin Ershi ascended to the throne, who knew that two years ago his hometown issued a rare flood, his wife, children do not know where to go. He wanted to commit suicide, but was saved by a fisherman. The fisherman told him that he had also rescued a young man with the surname Fang and recruited him as his son-in-law. The fisherman led Fang Cai to his home, and when Fang Cai saw the fisherman's son-in-law, he immediately recognized him as the biological son he had been looking for everywhere, and the two of them hugged and cried. With the fisherman's help, Fang Cai found his wife and daughter, who had been living on the street. In order to celebrate the family's survival, happy reunion, the Fang family to produce a sumptuous feast, the chef took great pains to make a dish for them, called "family happiness", the townspeople ate it after the rave, a ten, ten hundred, and then into the palace, became the court famous dish.