Ten signature dishes of Hunan cuisine

The top ten signature dishes of Hunan cuisine are as follows:

1, chopped fish head with pepper

Fish head with chopped pepper is a traditional dish in Hunan Province, which belongs to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in Qing Dynasty. Generally, the head of bighead and chopped pepper are the main ingredients, and steamed with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor, tender in meat, fat but not greasy, soft and waxy in taste, fresh and spicy and palatable.

Step 2 steam bacon

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 wax fragrance is rich, salty and sweet, flexible and not greasy.

3. Donganzi chicken

Dong chicken, also known as Dong chicken and chicken, is a local traditional dish and belongs to Hunan cuisine. Named after cooking with Dong 'an new hen. Dong cuisine has four colors: red, white, green and yellow. The chicken is tender, sour and delicious.

4. spicy chicken

Spicy chicken is the most famous restaurant in Yuloudong, a century-old shop in Changsha. Spicy chicken was first created in Yuloudong Restaurant in Changsha during Tongzhi period. The chef chooses about 500 grams of mother and son chicken as the main material, and cooks it with pepper, yellow vinegar, garlic and various seasonings. It's delicious and popular.

5. Braised turtle

Braised soft-shelled turtle is a traditional famous dish of Han nationality in Xiangtan, Hunan Province, which belongs to Hunan cuisine. Bright red color, delicious taste and rich nutrition. The meat is soft and sticky, and so is the soup. It is a perfect match for mixed noodles and bibimbap!

6. 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.

7. Waiwo cuisine in Xiangxi

The crooked dishes in western Hunan are delicious. Motherwort was originally a common local home-cooked dish in Xiangxi, and its raw materials were selected from various wild vegetables in Xiangxi. Such as: purslane, diced radish, leafy vegetables, Xiangxi native vegetables, minced meat and so on. The taste is excellent and chewy.

8. Shi Mao braised pork

Shi Mao braised pork, also known as Maojia braised pork, is a famous traditional dish and belongs to Hunan cuisine. Shi Mao braised pork is mainly made of pork belly, with white sugar and cooking wine as colored seasonings. After cooking, the color is golden, oily but not greasy. After cooking, the color is bright red, the meat is fragrant, and there is no greasy feeling.

9. Group of shark fins

Anzu shark's fin, also known as braised shark's fin, is a local traditional dish in Hunan 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.

10, Chili fried meat

Stir-fried pork belly with pepper as the main material, with lobster sauce, garlic seeds, soy sauce, oil and salt, monosodium glutamate and other accessories to make a dish. It tastes very spicy. Stir-fried meat with pepper is a signature "local dish" that every household in Hunan must eat, and it is one of the most representative Hunan dishes.

Hunan cuisine

Hunan cuisine, also known as Hunan cuisine, was formed as early as the Han Dynasty and has three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. It is one of the eight major cuisines with a long history in China.