What are the representative dishes of Hunan cuisine?

Representative dishes of Hunan cuisine include: chopped pepper fish head, dry pot chicken, groupan shark fin, chili pepper stir-fry, Yongzhou blood duck and so on.

1, Chopped Pepper Fish Head

Chopped Pepper Fish Head (English name: Chop bell pepper fish head) is a traditional dish of Hunan Province, belonging to the Hunan cuisine. It is rumored that the origin is related to Huang Zongxian, a literati in the Qing Dynasty.

It is usually made by steaming bighead carp fish head, chopped pepper as the main ingredient, with soy sauce, ginger, green onion, garlic and other auxiliary ingredients.

2, dry pot chicken

Dry pot chicken is a traditional dish of Sichuan specialties, chicken as the main ingredient, the whole dish crispy, sour and spicy, colorful, can promote appetite, rich in nutritional value.

3, group an shark's fin

The group an shark's fin, also known as red simmered shark's fin, is a traditional dish in Hunan Province, belonging to the Hunan cuisine.

This dish is yellowish in color, bright and oily, soft and smooth, fresh and salty, mellow and delicious.

4, chili pepper stir-fried pork

Chili pepper stir-fried pork, chili peppers, pork as the main ingredients, edamame, garlic, soy sauce, oil and salt, monosodium glutamate, ginger and other auxiliary materials as a dish made of spicy flavor.

5, Yongzhou blood duck

Yongzhou blood duck is a specialty dish of Yongzhou City, Hunan Province, belonging to the Hunan cuisine; Yongzhou blood duck is divided into a variety of Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dong'an, Shuangpai and other sayings, in the local area, almost every family will make this dish.