What are the six traditional Hunan dishes in Yuloudong?

The six traditional Hunan dishes in Yuloudong are spicy chicken, hairy belly, sauced elbow, Dongting turtle sheep, firewood and bacon.

Spicy chicken: it is a traditional dish in Changsha, which was popular in Changsha during Tongzhi period in Qing Dynasty. The trick of Yuloudong is to choose Taoyuan fat chicken, boneless, diced, degreased twice, add red pepper, pepper, garlic and other ingredients, and season with blended juice. A plate of "spicy chicken" came out of the pot and served on the table, still creaking. Soft outside and rigid inside, fresh and fragrant.

Braised beef in venetian blinds: "Braised mushroom soup" has clear soup color, white belly tip, neat knife work, Huang Liang decorated with chicken oil, green vegetables set each other off, crisp belly tip and fresh mushrooms.

Sauce elbow: The sauce elbow in Yuloudong is very interesting. It is bright red and full of oil. Take a bite and the skin will be tender and smooth. This kind of high-quality goods was handed down from the elbow of Ma Mingde Hall.

Steamed bacon: Hunan has a low terrain and a warm and humid climate. Fresh meat is not suitable for storage, but bacon can be stored fresh. Gradually, people also developed the eating habit of eating bacon. As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. By the Qing Dynasty, this dish had become very famous. "Steamed bacon" is one of many bacon dishes.

Shibuya mandarin fish: evolved from the traditional dishes "Shibuya chicken" and "Shibuya duck". It looks like a cold dish in triumphant, but it is actually a hot dish. The whole shape completely breaks through the restriction that hot dishes can't be put together. The pictographic platter method is adopted, and the finished products with different properties, methods and shapes are put together, which is lifelike and lifelike. Open the screen to treat mandarin fish with firewood, all colors, and the flowers are not messy.