Traditional Dietary Customs in Hunan Province

Hunan cuisine has a long history in China and is one of the eight major cuisines. The production of Hunan cuisine is very fine, with a wide range of materials, varied tastes and various varieties. The color is greasy and heavy; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.

Hunan cuisine is spread all over the country. Everyone should have tasted Hunan cuisine, but what is the most authentic Hunan cuisine in Changsha? Next, I will introduce the most traditional Hunan cuisine, world cuisine, China cuisine and Hunan Hunan cuisine.

1 Road is: Fish head with chopped pepper, which is a traditional Chinese dish in Xiangtan, Hunan and the border area between Hunan and Jiangxi, and belongs to Hunan cuisine. It combines the "umami" of fish head and the "spicy" of chopped pepper, and has a unique flavor.

The second way is: Chili fried meat is the most common dish on the table of Hunan people. These two common ingredients can make people eat three bowls of white rice.

The third way is: Yongzhou blood duck, a traditional specialty dish in Yongzhou City, Hunan Province, is famous for its ruddy color, crisp taste, spicy and salty taste. It has the characteristics of delicious taste, appetizing and cooling blood. Yongzhou blood duck is represented by Ningyuan blood duck.

The fourth way is: Qianlianghu native duck, many people don't know. In fact, this dish is very representative of Hunan cuisine. You must try. First, the process of marinating and frying should be fine!

The fifth way is: delicious snakes. Delicious snake uses local snakes with high protein, low fat and tender meat as raw materials to prepare a delicious and spicy taste. The cholesterol content of snake meat is very low, which has certain effect on the prevention and treatment of arteriosclerosis.

The sixth way is: Dong chicken, also known as Dong chicken and Guan Bao chicken, is a traditional local 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.

The seventh way is to steam the steamed bacon, chicken, fish, chicken soup and seasoning in a pot. The method is simple, its wax fragrance is rich, salty and sweet, flexible and not greasy.

The eighth way is: three pots, also called Tujia three pots. The traditional cuisine in Zhangjiajie is to stew bacon, tofu and radish into a "combined dish" in a pot, which is very refreshing to eat. Later, people called this dish "Three Pots".

The ninth way is: pork buckle in Hunan. In Hunan, pork buttons can definitely be regarded as a banquet dish, and non-guests are not allowed to enter. Of course, pork is suitable even if it is eaten at ordinary times. Usually the meat is pork belly, with snow fern, first boiled, then fried and finally steamed. The technology is more complicated.

10 is: try shrimp. Speaking of taste shrimp, everyone should know it, because this dish is really famous, also known as spicy crayfish, Changsha taste shrimp, spicy crayfish and so on. It is a famous traditional snack in Hunan Province. It is made of crayfish, with spicy and delicious taste, bright red color, smooth and tender texture, spicy and delicious.

There must be different representatives of Hunan cuisine in the minds of many friends. You are also welcome to discuss in the comments section. What is Hunan cuisine in your mind? Friends who want to travel to Hunan can also collect them. Your friend will know the answer when he smells it!