Hunan Youxian Jiuxi Traditional Food

But when it comes to Hunan cuisine, the first thing that comes to mind is stinky tofu. Whether it is a dish or not, I personally feel that when it comes to stinky tofu, I will not hesitate to say that it is the representative of Hunan. I wonder if stinky tofu is the first thing that comes to mind when I mention Hunan? The top ten Hunan dishes are: fish head with chopped pepper, braised pork in Shi Mao, steamed bacon, Donganzi chicken, spicy chicken, delicious snake, Grandma Xiangxi, Anzu shark's fin, rock sugar Xianglian, and red pepper sauce beef Hunan dishes, which originated in Hunan and are one of the eight major cuisines of Chinese cuisine. So why can Hunan cuisine become one of the eight major Han cuisines? This is entirely due to some factors such as Hunan's superior geographical location and good climatic conditions.

Fish head with chopped peppers, preserved eggs with roasted peppers, braised pork in Shi Mao, green peppers from tiger skin, Yongzhou blood duck, griddle with fat intestines, a bowl of incense for farmers, fragrant dried peppers in Youxian, and fried meat with peppers. After all, this dish can be said to be famous. In fact, there are many famous dishes in Hunan, such as dry steamed chicken, dry pot of pork intestines, stir-fried beef, Xiaoxiang pork hands, dry pot of cauliflower and so on. In fact, some of our common dishes do belong to Hunan cuisine.

Fish head with chopped pepper, braised pork in Shi Mao, small fried pork in farmer's house, steamed bacon, stir-fried beef, good luck, braised pork in tiger skin, etc. (Actually, I think this is very general, but many people like it), Maojia braised pork (this is actually very general, but it is very famous), foreign women cuisine, bandit pork liver, small fried meat and white pepper fried meat. Personally, I think Hunan cuisine is grounded for Hunan cuisine.

Huang Gongzi came home and ordered his chef to cook this dish, which is today's fish head with chopped pepper. It can be said that there is no representative of steamed Hunan cuisine. "Dongan Chicken is actually a feature of Dongan County, Hunan Province. The color of this dish is conspicuous and the chicken tastes fresh and tender. It's not firewood at all. Because of the pepper, it is also a bit spicy. Farewell My Concubine is also a traditional Hunan cuisine. It is made from soft-shelled turtle and chicken by boiling and steaming. Delicious and nutritious, it is a delicacy at the banquet.