What are the characteristics of Hunan?

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.

2. Hunan stinky tofu

Hunan stinky tofu, also known as stinky dried fruit, is a local traditional dish in Changsha, Hunan Province, which belongs to Hunan cuisine. This dish adopts a unique technological process and is refined by using the secret recipe handed down from ancestors. Original stinky tofu from Changsha. It is a classic product of Changsha stinky tofu, which has good color, fragrance and taste, crisp outside and tender inside, delicious fragrance, strange and attractive, smelly and fragrant, fine workmanship and excellent taste.

3. Delicious shrimp

Taste shrimp, also known as spicy crayfish, Changsha taste shrimp, spicy crayfish and so on. , a traditional dish in Hunan Province, belongs to Hunan cuisine. This dish is made of crayfish, spicy and delicious, bright red in color, smooth and tender in texture and spicy in taste.

At the end of the 20th century, it spread all over the country and became a classic snack in street beer stalls on summer nights. Lobster, as the main ingredient, originated in North America. It was introduced to Japan from the United States in 19 18, and then introduced to China from Japan in 1929, and grew in rivers and lakes in southern China.

4. Xiangxi bacon

The practice of Xiangxi bacon is to cut fresh pork into long slices, each weighing 3 to 5 Jin. Stir-fry the salt in the pot and add some pepper. Rub it with salt piece by piece; Then marinate them together in wooden barrels. After a week or so, the meat was taken out of the bucket and hung on the fire pit for smoking. Bacon can be preserved for two or three years. And the longer it lasts, the better it tastes.

5. Fish head with chopped pepper

It is said that the origin of chopped pepper fish head can be traced back to the Yongzheng period of the Qing Dynasty, when Huang Zongxian, an anti-Qing scholar, fled because he was afraid of literary inquisition. On the way, I passed a small village in Hunan and lived with a poor farmer. The farmer caught a chubby fish from the pond and the farmer used it to cook for Huang Zongxian.

After the fish is washed, cook it with salt, then chop it with homemade peppers and steam it with the fish head. I don't want Huang Zongxian to think it's delicious and unforgettable. When Pingping returned home, he asked the chef to improve this dish, so he had the "Fish Head with Chopped Pepper", which became the representative of steamed dishes in Hunan cuisine.