Chinese food culture is broad and profound, with a long history, due to China's vast territory, vast land, local climate, products, customs and habits are different, for a long time, in the diet has gradually formed their own different cooking techniques and tastes, inheritance and evolution of development, there is today's "south sweet north salty east sour west spicy" and the difference between the eight major cuisines.
In the first two issues, I shared with you the representative cuisines of various regions of Guangdong Province, the main region of Cantonese cuisine, and tasted the sweetness and attractiveness of Cantonese cuisine together. If you don't see a foodie, you can read my recent posts.
In this issue, I will share with you the charm of Hunan cuisine, look at the representative cuisines of hunan provinces in the main areas of Hunan cuisine, and compare where Cantonese cuisine and Hunan cuisine can touch your taste buds more.
(I think friends who like to eat spicy flavor must be eager to wait.) ）
Hunan, belonging to the Hunan cuisine family, is one of the eight major cuisines with a long history in China, geographically, southeast Hunan is mostly hills and basins, agriculture, animal husbandry and by-fisheries are very developed. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and rare game. As early as the Western Han Dynasty more than 2,000 years ago, changsha could use a variety of raw materials such as animals, poultry, fish, etc., to make various styles of cuisine with cooking methods such as steaming, boiling, boiling, and burning, and gradually formed a Hunan cuisine based on three local flavors in the Xiangjiang River Basin, Dongting Lake Area and Xiangxi MountainOus Area. Hunan cuisine is finely made, the materials are relatively extensive, the taste is changeable, and the varieties are varied; the color is heavy and the color is thick, and it pays attention to affordability; the taste pays attention to spicy, fresh, soft and tender; and the preparation method is known for simmering, stewing, waxing, steaming, and stir-frying. The materials are relatively extensive, the taste is changeable, the variety is varied; the color is heavy and the color is thick, and it pays attention to the affordability; the taste pays attention to spicy, fresh, soft and tender; and the preparation method is known for simmering, stewing, waxing, steaming and stir-frying.
Friends who like to go to restaurants and restaurants, some dishes must have seen, such as: chopped pepper fish head, pepper stir-fried meat, Xiangxi grandmother dish, Jishou sour meat, Youxian xianggan, Hengyang fishmeal, Dong'an chicken, Yongzhou blood duck, Jiuling mountain rabbit, Ningyuan stuffed tofu, Ningxiang flavor snake, Yueyang ginger spicy snake and so on.
Today, I will not share too much about the food culture of Hunan, interested friends, leave me a message, we can discuss it separately. Directly into the theme, share the representative cuisine of various regions in Hunan, the old rules, only recommend three dishes. Dear foodie friends, set up a small bench, prepare paper towels, and pay attention to saliva with high energy and poor resistance in front.
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One, Changsha
Changsha is located in the northeast of Hunan Province, with the Xiang River as the main water system, the local precipitation is abundant, the four seasons are distinct, and the scenery is pleasant. Changsha cuisine, mainly based on Hunan cuisine, Hunan cuisine has a long history, during the Warring States period, patriotic poet Qu Yuan in his famous poem "Summoning the Soul", recorded many dishes in Hunan.
During the Western Han Dynasty, there were 109 varieties of dishes in Hunan, and there were nine major types of cooking methods. Now, changsha's most impressive food is "Changsha stinky tofu", "minced pepper fish head", "Mao's braised pork", "flavor shrimp", but these are actually just a drop in The Taicang of Changsha cuisine.
Representative dishes are: Changsha stinky tofu, minced pepper fish head, flavor shrimp
Changsha stinky tofu
Changsha stinky tofu is a traditional specialty of Changsha, Hunan, and the locals in Changsha are also known as stinky dried seeds. The color is inky black, the outside is burnt and tender, fresh and spicy. It smells like a strong smell, but it tastes tender on the outside, spicy and refreshing, crisp and not paste, tender and not greasy, and is a must for Chinese snacks. Legend has it that stinky tofu was Wang Zhi of Anhui in the eighth year of the Kangxi Dynasty of the Qing Dynasty and wang Zhihe who went to Beijing to catch up with the examination and fell on the list, so he stayed in the capital to run a tofu shop due to inconvenient transportation, and accidentally found that the tofu marinated with salt smelled smelly, but after tasting it, it had a strong aroma. Then he slowly tried to process stinky tofu, and eventually he created a unique stinky tofu. Legend has it that Empress Dowager Cixi also liked to eat stinky tofu, and she didn't think the name was good, so she named it "Qingfang". In the streets and alleys of Changsha, you can taste the affordable price, which is generally one yuan and three pieces. The more famous ones are: WujiaoYu shop next to Huangxing Road, Fire Palace, South Gate. Stinky tofu is marinated in brine and should not be eaten.
Water tofu made of soybeans as raw material, soaked in special brine for half a month, the surface grows white hairs, the color turns gray, with a frying pan scripture slow frying, accompanied by garlic juice, pepper, sesame oil, that is, aromatic crisp, charred and tender stinky tofu.
Mince the pepper fish head
The fiery red pepper is covered with fresh fish head meat, smelling the fragrance with a faint spicy taste, which is fresh and delicious, making you spicy. Legend has it that this dish was made by the anti-Qing dynasty scholar Huang Zongxian because of the "literal prison" of Wen Jie, and the path was made by a peasant woman in a small rural area in Hunan, when he ate it and felt very delicious, he could not forget it when he returned home, so he let his own kitchen improve it.
It is usually made of bighead carp head and minced pepper as the main ingredient, and steamed with soy sauce, ginger, green onion, garlic and other accessories.
The dishes are bright red in color, strong in flavor and tender in meat. Fat but not greasy, soft and sticky, fresh and spicy and delicious.
Changsha flavor shrimp
Flavor shrimp, also known as spicy crayfish, is a Hunan specialty snack. It arose in Changsha and later spread to the whole province and is still very popular today. The main ingredient is crayfish grown in the southern rivers, lakes and ponds, and after being stir-fried with authentic hot sauce, the color is red and bright, and the taste is spicy and fresh, which is very enjoyable and loved by people with heavy tastes. Hunan's more authentic flavor shrimp shops are usually roadside stalls, supper stalls, diners in order to enjoy the taste of shrimp, basically all fingers out.
The main ingredient is crayfish, and the ingredients are dried chili, salt, and pepper, which are made over high heat.
Second, Zhuzhou
Zhuzhou, known as "Jianning" in ancient times, is located 40 kilometers southeast of Changsha City, in the lower reaches of the Xiang River, bordering Pingxiang City, Lianhua County, Yongxin County and Jinggangshan City in Jiangxi Province in the east, Hengyang and Chenzhou Cities in the south, Xiangtan City in the west, and Changsha City in the north. One of the ancestors of China, yandi Shennong, who made the greatest contribution in the field of food, food theory, food science, food civilization, etc., and had a profound impact on the development of Chinese food culture, was active and buried in Zhuzhou. Although the important discovery of the theory of "Yandi Shennong Food Ancestral Culture" not only enriched the Yandi Shennong culture, but also made the source of Chinese food culture push forward for thousands of years, thus greatly enriching the traditional Chinese culture, but when it comes to contemporary special cuisine, due to the frequent changes in administrative divisions after the founding of Zhuzhou, the lack of time accumulation; on the other hand, it can be said that it is a city pulled by train, resulting in a high proportion of foreign population composition, a variety of tastes, so local cuisine does not have a wide range of unified representative dishes. In recent years, the cuisine of the county seats under its jurisdiction has been welcomed by the market with the spread of Hunan cuisine.
Representative cuisines include: Zhuzhou family portrait, Youxian xianggan, Liling roasted meat
Zhuzhou family portrait
Family Portrait is a big dish with a variety of ingredients! Tumbled meatballs, egg rolls, egg dumplings, meat skin, meat slices, winter shoots, fungus, etc. are its side dishes, whether it is the New Year or the usual feast will have a family portrait of this dish, is one of the traditional famous dishes in Zhuzhou.
Youxian xiang dried
This is a famous specialty snack in Youxian County, Zhuzhou City, is a famous characteristic traditional bean product in Hunan Province, taste smooth and tender, fine but not greasy, with the characteristics of strong pot aroma, tough feet, pure taste, etc., was introduced into the Hunan cuisine recipe after 2000, is a suitable for young and old characteristics of home cooking.
Liling roasted meat
Liling roasted meat: also known as Liling bacon, is a famous snack in The Liling area of Zhuzhou City, its smoked roasted meat is bright yellow in color, salty infiltration, meat aroma introverted, extra mellow, and Liling fried powder and Xiandu spicy sauce duck for Liling food business card, deeply loved by the locals.
3. Xiangtan
Xiangtan, because of the abundant production of Xianglian, is also known as "Lotus City", also known as "Tancheng". It is the place where the red sun rises, the cradle of China's red culture, the famous historical and cultural city, the birthplace of Huxiang culture, and the "hometown of Xianglian" in China; it is also a tourist attraction admired by the people of the whole country. It has the reputation of "Little Nanjing" and "Jinxiangtan". "Xiangzhong Lingxiu Thousand Autumn Water, the world's heroes have more than one county", Xiangtan great man, giant master Canruo Xingchen - Shu Han famous Minister Jiang Wan, late Qing Dynasty minister Zeng Guofan, cultural celebrity Qi Baishi, a generation of leaders Mao Zedong, founding father Peng Dehuai, famous generals Huang Gongluo, founding generals Chen Geng and Tan Zheng were all born here. In terms of food culture, Xiangtan has such a famous saying: "Dragon brand soy sauce wick cake, betel nut fruit floating on the water, ten miles of lotus pond thyme, the sister of the stone is at your disposal."
Representative delicacies include: Mao's braised pork, anchovy shrimp in green onion oil, and roasted fish in crispy oil
Xiangtan Mao's braised pork
Mao's braised pork, also known as Mao's braised pork, is famous for being a favorite dish of great people, and is a traditional dish with full color and flavor, which belongs to the Hunan cuisine. Mao's braised pork is made with pork belly as the main ingredient, and white sugar and cooking wine as colored seasonings. After cooking, the color is golden, oily but not greasy. On September 10, 2018, "Chinese Cuisine" was officially released, and "Mao's Braised Pork" was rated as one of the top ten classic dishes in Hunan by "Chinese Cuisine".
Shallot oil anchovy shrimp
Anchovy shrimp in shallot oil is a local dish with full color and flavor, which belongs to the Hunan cuisine family. Produced in Xiangtan, Hunan.
Grilled fish in puff pastry
A traditional famous food in Xiangxiang, Hunan, which is unique to the Xiangtan area and some other places in Hunan, it is cooked with hot roasted fish, small red peppers and other ingredients, the taste is delicious, and it is a superior dish for cooking.
4. Yueyang
Yueyang, known as "Baling" in ancient times, also known as "Yuezhou", is located in the northeast of Hunan Province, north of the Yangtze River, south of the Three Xiangs and Four Waters, embracing Dongting, the confluence of rivers and lakes, is the second largest economy in Hunan Province, the first batch of open cities along the Yangtze River by the State Council, an important regional center city in the middle reaches of the Yangtze River, and a large city in Hunan Province. Founded in 505 BC, the castle is named after the former gunji located in the south of tianyue Mufu Mountain, and is a famous cultural city with a long history of more than 2,500 years. The widely circulated "Record of Yueyang Lou" was written here.
The most prominent feature of Yueyang cuisine is that there are many dishes made of fish and different tastes. One of the most influential gourmet meals is baling whole fish. The baling whole fish table consists of 12 plates to 20 plates of silver fish, mandarin fish, bream, grass carp, blue carp, crucian carp, water fish, goldfish, eel, loach, river fresh and other ingredients from Dongting Lake, accompanied by high-quality vegetables and precious tea leaves from Dongting Lake, which are processed by various crafts.
In 1988, 16 dishes of Baling Whole Fish Table were selected into the "Chinese Famous Recipe", in 1989, baling Whole Fish Seat was rated as the "Gold Medal Dish" of Hunan Province, in 1991 it was compiled into hunan "Famous Dishes", and in 1993, Baling Whole Fish Table was included in the "World Tourism Menu". There is a poetry cloud: I have not tasted the whole fish mat of Baling, and I am not really in Yueyang.
But I don't recommend it here, I recommend local cuisine that you can eat right around you, not this kind of "court cuisine"
Representative delicacies include: Junshan silver needle chicken slices, Yueyang three steamed, spicy wild duck
Junshan silver needle chicken slices
Junshan silver needle chicken slices, like Hangzhou's "Longjing shrimp", are famous throughout the country. "Junshan Silver Needle" is a tea leaf extracted from more than a dozen tea trees in the White Crane Temple of Junshan Mountain, the taste is sweet and fragrant, after drinking can make people invigorate, with the effect of calming the spirit and strengthening the stomach, from the end of the Tang Dynasty to the Qing Dynasty has been used as a tribute tea. Junshan silver needle chicken slices are made of chicken and Junshan silver needle tea, which are white and green, fresh and tender chicken slices, silver needles are fragrant, and its taste is excellent, which is welcomed by Chinese and foreign customers.
Junshan silver needle: shaped as thin as a needle, so the name silver needle. When brewing, the buds hang vertically on the water, slowly sinking, rising and sinking, three ups and three downs, wei into an interesting view.
Yueyang three steaming
This dish is a well-known traditional dish in the Yueyang region of Hunan Province. This dish is more reasonable, three flavors, beef reflects the taste of home, balls reflected in the more delicious, there is also a hint of saltiness, pumpkin is the taste of pumpkin. The recipe for this dish is relatively simple, but the creative aspect is very novel. This dish is to combine a single steamed dish with each other to become a banquet dish. This dish is also rich in nutrients, which can improve the resistance to disease in human functions and have a certain effect on the growth and development of children. This dish is also a more beneficial food in the cold winter, and it is the best food to replenish the body in the cold winter.
Spicy wild duck
Spicy wild duck is a more famous traditional cuisine in Yueyang Xiangyin, belongs to the Xiang cuisine system, suitable for spleen and stomach weakness, prolapse, uterine prolapse, fatigue and other diseases to eat, the main ingredients used in this dish are wild duck strips, pepper powder, sugar, soy sauce, salt and the right amount of water. This dish feels a bit spicy and is a favorite of the locals.
5. Yiyang
Yiyang, also known as "Yincheng", "Hometown of Badminton In China", "Hometown of Bamboo in China", "Hometown of Black Tea in China", "Freshwater Fishing Capital of China", "Flower Drum Play Nest", is a prefecture-level city in Hunan Province, located on the south bank of Dongting Lake in the middle and lower reaches of the Yangtze River Plain, located in the north of Hunan Province, at the eastern end of Xuefeng Mountain and the rest of the vein belt, is an important member of the middle reaches of the Yangtze River urban agglomeration, one of the core cities of dongting Lake Ecological and Economic Zone, and one of the 3+5 urban agglomerations of Changzhutan, and has successively obtained provincial garden cities and the most suitable cities for human habitation. China's outstanding green ecological city, national excellent tourist city, national forest city, national sanitary city, national civilized city nomination city, Hunan province historical and cultural city and other titles, since ancient times has been the rich "town of fish and rice" in Jiangnan.
When it comes to Yiyang cuisine, it is impossible not to mention Chen Keming noodles, which are specialties of Nan County, Yiyang City, Hunan Province. it is an excellent business case for a local farmer to successfully market local cuisine through innovation. There is no shortage of food in every region of China, there are representative dishes and snacks unique to the region, if you can learn innovation and go to the whole country, it is of great significance.
Representative delicacies include: crispy duck with sesame seeds and hairy crab from Odori Lake
Crispy duck with hemp seeds
Yiyang traditional cuisine, crispy taste, delicious taste. The production process of hemp seed crispy duck is extremely complex, paying special attention to the heat and pickling and blending technology, and the finished product has a beautiful form, crisp taste, fresh taste and fragrant taste, which is very distinctive.
Odori Lake hairy crab
Odori Lake hairy crab, a specialty of Yiyang City, Hunan Province, is a national geographical indication product of China. Odori Lake hairy crab and Yangcheng Lake hairy crab are recognized as the most well-known hairy crab species not only large, fat and nutritious, but also with its blue back, white belly, yellow hair golden claw characteristics in the crab dominant.
Butterflies float across the river
Butterflies floating across the river are special snacks used by the people of Yiyang to entertain VIPs, and the raw material is the wild fish of snakehead. Butterflies float across the river with tender, delicious flesh, high protein content, and excellent effectiveness in decontamination and renewal, accelerating wound healing.
6. Changde
Changde, known as Wuling and Langzhou in ancient times, alias "Liucheng", is a prefecture-level city under the jurisdiction of Hunan Province and a sub-central city of the province. Changde is located in the north of Hunan, on the west side of Dongting Lake in Jiangnan, known in history as "the throat of Sichuan and Qian, the gateway of Yunnan and Guizhou", and is an important city in the Yangtze River Economic Belt and the ecological economic circle around Dongting Lake. The name of Changde City comes from "Lao Tzu" "For the world creek, Changde is not far away"; the historical stories "Liu Hai Cuts the Tree", "Meng Jiang Girl Cries the Great Wall" and Tao Yuanming's "Peach Blossom Origin" and other romantic complexes run through the history of Changde City for more than 2,000 years, creating a unique "good morality culture" in Changde.
Changde north pillow Exi mountains and Jianghan Plain, the cold wave from the north because there is no mountain barrier, all the way down, the temperature from winter cold to spring. Because it is located in the Dongting Lake area, the terrain is low-lying, and it is hot and humid in summer and autumn. The pursuit of driving away the cold has been deeply rooted in Changde's food culture. Changde has been known as the "land of fish and rice" since ancient times. Suffering from unique dietary resources, Changde's diet is a school of its own in terms of production methods, whether it is stewing, frying, brine, frying, braising, or steaming, roasting, drunkenness, burning, and slipping, which can reflect the strong characteristics of Changde. The food folk proverbs, folk songs and folk songs that accompany them are all over the place. It originated from subsistence, exposed and subsistence, is easy to understand, easy to remember, and is widely circulated on both sides of the strait. "Steaming bowl stove drum rattling, do not want to be a donkey horse in the middle", this proverb fully reflects the characteristics of Changde cuisine.
Representative delicacies are: Changde sauce plate duck, Linli yellow croaker, tea
Changde sauce plate duck
It is said that the sauce plate duck was first introduced from Thailand to Hunan, and then into Changde, the clever Changde people on the basis of absorbing the essence of the original process, according to the Changde people's own taste, through technical improvement, launched the sauce board dried seeds, sauce board taste snake, sauce board edamame and other series, sauce board series in the special brine soaked, the feeling of eating up will be unforgettable.
Linli yellow croaker
Linli yellow croaker is a specialty of Linli County, Changde City, Hunan Province. Linli yellow croaker is not only beautiful in shape, yellow in color, small in head, high meat content, edible part than other freshwater fish, and the meat is tender, fragrant and delicious, both good and delicious, for the top quality of fish. Linli County is located in the northwest of Hunan Province, the lower reaches of Lishui, bordering Jinshi City to the east, Dingcheng District and Taoyuan County to the south, Shimen County to the west, and Li County to the north. Linli County has a good ecological environment for the cultivation of yellow croaker in Linli. The territory is connected by mountains and rivers, rich in water resources, clear water, no pollution, and good water quality.
Whipped tea
Changde tea originated in Taoyuan, also known as Sansheng Soup. It is not the meaning of Sansheng III, but is taken from the three raw materials used to make tea: raw leaves (young tea leaves), ginger, and raw rice. However, Changde people have been drinking tea for more than a thousand years. Here, tea is both a daily drink and an "eight plates and sixteen bowls" that can be used as a staple food. Put the above three ingredients into a bowl, pound with a stick, and add some sesame seeds, peanuts, soybeans, etc. while stirring. After beating, add water to a boil, the room is fragrant.
7. Zhangjiajie
Zhangjiajie, formerly known as "Dayong City", is located in the northwest of Hunan, in the upper reaches of the Lishui River, and belongs to the hinterland of the Wuling Mountains. Zhangjiajie is an area inhabited by ethnic minorities. At the time of the fifth census, there were 33 ethnic minorities in Zhangjiajie City, mainly Tujia, Bai and Miao. Zhangjiajie is one of the most important tourist cities in China because of tourism, and is the birthplace and central area of the Xiang'e-Yuqian Revolutionary Base Area.
Zhangjiajie Tujia cuisine not only has strong national characteristics, but also integrates the essence of Hunan cuisine. Spicy is a special feature of Hunan cuisine, and Tujia cuisine is no exception. In addition to spicy, the Tujia family also particularly loves wax, sour and pickled dishes with unique flavors.
Representative delicacies are: Tujia three pots, black chicken tianma soup, stone ear stew chicken and duck. (Because Zhangjiajie as the first national forest park, high value, driven by tourism, attracted tourists from all over the world, food is also constantly being developed and adapted, far more than I recommend a few)
Tujia three times the pot
Nowadays, the three pots in Zhangjiajie are no longer a pot of bacon, tofu and radish, but mostly two, three or more of them are specially processed into a pot by local local chefs for fatty intestines, pork belly, tripe, tripe, lamb tripe, pig trotters or pig head meat. Perhaps because of the mixing, the taste of the three pots is really special. It's evocative!
Black chicken tianma soup
Extremely nutritious, it is a folk tonic recipe. Tianma in the BadagongShan area of Zhangjiajie, golden in color, transparent and shiny, is the best of tianma, which can treat dizziness, stroke hemiplegia, nourishment, and cure disease, the best of both worlds.
Stone ear stew chicken and duck
It is one of the specialties of Yongding District, Zhangjiajie City, Hunan Province. Rock ear is a famous mountain treasure in Zhangjiajie, because it grows on the cliff and resembles a wooden ear and named, with chicken and duck stew color pale yellow, smell of elegant fragrance, people irresistible, taste is more tongue-in-cheek, has the effect of tonifying the body, beauty and beauty. Since the Ming and Qing dynasties, this dish has been an annual offering of toast to the emperor.
This issue of Hunan Province's food introduction ends here, divided into two parts. Because of the review of information, review of materials, found a lot of food, evaluation and ranking criteria are different, in order to bring you the most valuable food atlas, Xiaobian I am also careful to comprehensively compare many information, no commercial moisture, the only drawback may be that only the three kinds of representative significance, the later opportunity, I will personally taste the fresh to bring you a better food experience. Welcome to say what you think is more valuable representative food, interested in our discussion together, finally, to give everyone a attention, but also the greatest encouragement to me, comment message area waiting for you Oh.
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