1, chopped fish head with pepper
Fish head with chopped pepper is a traditional dish in Hunan Province, which belongs to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a scholar in Qing Dynasty. Generally, the head of bighead and chopped pepper are the main ingredients, and steamed with soy sauce, ginger, onion, garlic and other accessories. The dishes are bright red in color, rich in flavor and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.
Step 2 steam bacon
Steamed bacon is a local traditional dish in Hunan, which belongs to Hunan cuisine. It is made of preserved meat, preserved chicken, preserved fish, chicken soup and seasoning by steaming in a pot. The method is simple, its waxy fragrance is rich, salty and sweet, flexible and not greasy, and it has the effects of appetizing, dispelling cold and promoting digestion. 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.
3. spicy chicken
Founded in Tongzhi period of Qing Dynasty, it is one of the authentic Hunan cuisine with strong local flavor. Taking out the internal organs, there is a saying that "if you eat spicy chicken, you will eat Hunan cuisine." Spicy chicken is the most famous restaurant in Yuloudong, a century-old shop in Changsha. Spicy chicken was first created in Yuloudong Restaurant in Changsha during Tongzhi period. The chef chooses about 500 grams of mother and son chicken as the main material, and cooks it with pepper, yellow vinegar, garlic and various seasonings. It's delicious and popular.
4. Yongzhou blood duck
Yongzhou blood duck is a traditional local dish in Yongzhou, Hunan Province. There are many kinds of blood ducks in Yongzhou, including Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dongan and Shuangpai. In the local area, almost every household can cook this dish. It has the characteristics of delicious taste, appetizing and cooling blood. After careful study by the elite of Yongzhou kitchen industry in past dynasties, "Yongzhou blood duck" is famous for its unique taste.
5. Donganzi chicken
Dong chicken, also known as Dong chicken and chicken, is a local traditional 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. This dish was selected as one of the four traditional Hunan cuisines in the 20 10 Shanghai World Expo.
6. Waiwo cuisine in Xiangxi
The crooked dishes in western Hunan are delicious. Motherwort was originally a common local home-cooked dish in Xiangxi, and its raw materials were selected from various wild vegetables in Xiangxi. Such as: purslane, diced radish, leafy vegetables, Xiangxi native vegetables, minced meat and so on.
7. hair weaving
Mao venetian blinds, also known as Mao venetian blinds, was founded in the 1920s of 19, and is a famous dish in Hunan. Hair venetian blinds and beef venetian blinds are fried together and shredded. After the dish is cooked, it is white in color, hairy in shape, crisp and tender in texture, salty, spicy and sour. Braised tripe is a traditional dish in Hunan, with white color, hair-like shape, crisp texture and rich flavor, which combines salty, fresh, spicy and sour flavors.
8. Shi Mao braised pork
Shi Mao braised pork, also known as Maojia braised pork, is a famous traditional dish and belongs to Hunan cuisine. Braised pork with pork belly as the main material and white sugar and cooking wine as colored seasonings. After cooking, the color is golden, oily but not greasy. After cooking, the color is bright red, the meat is fragrant, and there is no greasy feeling. Because a little pepper is added in the firing process, it tastes sweet and salty, salty and spicy, sweet but not greasy.
9. Group of shark fins
Anzu shark's fin, also known as braised shark's fin, is a local traditional dish in Hunan and belongs to Hunan cuisine. This dish is light yellow in color, bright and shiny in juice, soft, waxy and smooth, fresh and salty. The shark fin in the temple is exquisite in materials and unique in production. This dish tastes mellow, the shark's fin is waxy and soft, and it is rich in nutrition. It's really a treasure in the plate. Before liberation, Qu Yuan Restaurant operated this dish, which was quite appreciated by diners.
10, Shaoyang pig blood balls
Pig blood meatballs, also known as blood-soaked tofu, are traditional home-cooked dishes in Shaoyang, Hunan. It is in 1 1 month and1February every year that almost every household makes this product for several months. It is a traditional food in Shaoyang, which began in the Kangxi period of the Qing Dynasty and was handed down from generation to generation. It has a history of hundreds of years.