State banquet eight Hu' nan dishes

There are different versions of the eight major Hunan dishes, so Bian Xiao does not list all versions, only four representative Hunan dishes included in the state banquet and various versions (no matter which version, Yongzhou Dongan Chicken, Tuannan Shark's Fin, Steamed Bacon and Yongzhou Blood Duck are among them):

1. Yongzhou Dongan Chicken

Yongzhou Dongan Chicken is a kind of delicious food with a long history, which enjoys a good reputation at home and abroad. It is listed as one of the national banquet recipes and the first of the eight Hunan dishes. "Dong 'an Chicken" has experienced the evolution of three dynasties. The Western Jin Dynasty called it "old vinegar chicken", the late Qing Dynasty called it "official chicken" and the Republic of China called it "Dong 'an chicken".

Yongzhou Dongan chicken

Dong 'an Chicken is one of the traditional famous dishes in Hunan, enjoying a high reputation. Beautiful appearance, bright color, rich nutrition, fragrant, sweet, sour, spicy, tender and crisp. Dong 'an Chicken is named after its cooking method originated in Dong 'an County. According to related recipes, Dongan people began to make Dongan chicken as early as the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, and it was later introduced to Southeast Asia and North America, with a history of 1200 years.

Braised shark's fin

Anzu shark fin is also called braised shark fin.

Anzu shark's fin, also known as Anzu shark's fin and braised shark's fin, is a local traditional dish in Hunan Province and belongs to Hunan cuisine. This dish is light yellow in color, bright and shiny in juice, soft, waxy and smooth, fresh and salty. The shark fin in the temple is exquisite in materials and unique in production. This dish tastes mellow, the shark's fin is waxy and soft, and it is rich in nutrition. It's really a treasure in the plate. Before liberation, Qu Yuan Restaurant operated this dish, which was quite appreciated by diners.

3 Vera He Zheng

Steamed multi-cured ham

Steamed bacon is a local traditional dish in Hunan, which belongs to Hunan cuisine. It is made of preserved meat, preserved chicken, preserved fish, chicken soup and seasoning by steaming in a pot. The method is simple, its waxy fragrance is rich, salty and sweet, flexible and not greasy [1], and it has the effects of appetizing, dispelling cold and promoting digestion.

4 Yongzhou blood duck

Yongzhou blood duck

Yongzhou blood duck is a traditional local dish in Yongzhou, Hunan Province. There are many kinds of blood ducks in Yongzhou, including Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dongan and Shuangpai. In the local area, almost every household can cook this dish. It has the characteristics of delicious taste, appetizing and cooling blood.

In fact, there are many folk Hunan dishes. Representative dishes of folk Hunan cuisine include fish head with chopped pepper, fried meat with chopped pepper, grandma in Xiangxi, sour meat in Jishou, beef powder, fish powder in Chenzhou, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, steamed bacon, sister jiaozi, delicious snake in Ningxiang, and ginger and spicy snake in Yueyang. Welcome friends who like food to taste authentic Hunan cuisine.

In addition, Shi Mao braised pork, do you recognize Hunan cuisine?