Is it good (hào) to eat, or good (hǎo) to eat? Maybe all of them!
In the past two years, as long as there is a long holiday, this province will always be on the hot search because of the "eating" thing, and it will be seen by people.
Talk about last year's National Day holiday, Wen heyou is Changsha Hisense Square store on the line of tens of thousands, the circle of friends feel that half of the people are in Changsha:
That's not an exaggeration.
On April 1 this year, Wen Heyou killed in Shenzhen, and as of April 2, the number has been ranked to more than 40,000 desperate numbers:
Shenzhen traffic police have to shout urgently in the city: everyone don't queue anymore, it is almost blocked!
Looking at the lively tea face is not a big thing, he also stood up to refute the rumors and said that we did not line more than 30,000 numbers, but it is true that Wen Heyou lined up more than 60,000 numbers!
Netizens can't help but sigh: rather than queuing, flying directly to Changsha to eat and then come back may save more time.
So, what is the charm of Hunan cuisine that can make people so popular?
Spicy!
Hunan cuisine has truly entered the ranks of China's main cuisines, mainly thanks to the blessing of chili peppers.
As the saying goes, "Sichuan people are not afraid of spicy, Guizhou people are not afraid of spicy, and Hunan people are afraid of not spicy." ”
Hunan people not only have a surprising ability to eat spicy, but also the use of chili peppers is more "pure fire" than sichuan, Guizhou, Jiangxi and other provinces that eat spicy.
In Hunan cuisine, spicy has different tastes, colors, aromas, whether it is chopped pepper, green pepper, Chaotian pepper or millet spicy, when they are combined with ingredients, they will have a variety of tastes, different styles, and it is not completely described by just the feeling of hot and spicy that stimulates the fire.
In terms of "spicy" alone, there are 4 main flavor types in Hunan cuisine.
Spicy and sour:
Sour and spicy is one of the most important flavor types in Hunan cuisine, authentic Hunan sour and spicy must contain sour kimchi, dried pepper powder, aged vinegar, shiitake mushrooms and stir-fried meat puree as an ingredient as an ingredient, combining the spicy of Sichuan cuisine, the sour and sweet of Fujian cuisine and the oil aroma of Lu cuisine.
Representative dishes include sour and spicy squid rolls, sour and spicy chicken offal, etc.
Minced pepper flavor:
Chopped pepper is a chili product with a unique flavor, not only has a delicious and unique taste, but its brilliant color is also extremely eye-catching in various dishes.
The classic dish of the minced pepper flavor is the minced pepper fish head. The umami taste of the fish head is perfectly combined with the spicy taste of the minced pepper.
Spicy:
Spicy flavor type is the main flavor type of Hunan cuisine, the rich variety of peppers and pepper products brought by different flavors of spicy and high-quality oil and fat and the aroma brought by the ingredients, coupled with the Hunan cuisine cooking good stir-frying and other techniques, the spicy and aroma are seamlessly combined with the taste obtained.
Representative dishes include spicy chicken, small stir-fried meat and so on.
taste:
Taste is not a standard way of seasoning, but in Hunan, the word "taste" is the supreme praise for the taste of food.
Foods that are labeled as flavors in Hunan are usually found in night market stalls, where they are spicy and fragrant, full of flavor, bright colors, endless aftertaste, and the ingredients cooked are smooth and tender, and the taste is very deep. Representative dishes include flavored shrimp, flavored snake, flavor snail and so on.
But green peppers, red peppers, and yellow peppers are still far from representing the strength of Hunan people in eating spicy. They even went so far as to create a fancy spicy variety: white peppers.
White pepper is not born white pepper variety, but a pepper product, originated in Liuyang, Hunan, according to legend, was once Zuo Zongtang's favorite.
White pepper is made of green pepper, small in size, striped, slender tip, white with a slight yellowish color, the main taste is spicy, the taste is slightly crisp.
To make white peppers, fresh and complete green peppers are boiled in boiling water until they become dark blue, laid flat on bamboo, and exposed to the sun for several hours, the original dark blue peppers will gradually turn white.
When all the peppers are white on both sides, after the longitudinal cut and a large amount of salt are mixed evenly, they can be sealed in the altar, or continue to dry into a dried white pepper altar, and after a few days, the altar can be opened before it can be served.
White peppers are widely used in dishes, and stir-fried meats can be cooked. Mao's braised pork is because of the addition of white pepper, which is different from braised pork in other regions, with a slightly more unique spicy taste.
Hunan cuisine, not only spicy
In the impression of many people, Hunan vegetable oil is heavy and spicy, the portion is affordable, and many meals are often served, with a strong local atmosphere. But in fact, in addition to the local flavor dishes that are very easy to eat, Hunan cuisine also has exquisite dishes that use advanced techniques.
As one of the "eight major cuisines" of China originated from the land of Xiangchu, among the rich flavor types of Hunan cuisine, spicy is only the most representative taste.
However, to say that the golden period of the development of Hunan cuisine is still the period from the Ming and Qing dynasties to the Republic of China. At that time, there were many celebrities who promoted the development of Hunan cuisine, and most of them were important figures in society, so in that era, Hunan cuisine became the protagonist of many powerful families.
From the late Qing Dynasty to the Republic of China, two people made great contributions to the development of Hunan cuisine: Zeng Guofan and Tan Yanmin.
When Zeng Guofan was ordered to fight against the Taiping Army, he brought many Hunan cuisine chefs with him, not only the army's diet was mainly Hunan cuisine, but a large number of officials from Hunan at that time also brought their own Hunan cuisine private cooking.
With the army fighting in various places, chefs continue to understand and learn the culinary characteristics and techniques of various places and integrate themselves, so that Hunan cuisine has developed and progressed while also taking root throughout the country.
Tan Yanmin, as a gourmet and a high-ranking member of the Nationalist government, co-created the Zuan cuisine system with his cooks Cao Xingchen and Tan Xiting, which still occupies an extremely important position in the Hunan cuisine system.
As for the origin of the name "Kuzuan", it is because of Tan Yanmin's name Kuzuan.
Tan Xiting is good at Huaiyang cuisine, once worked as a chef at the salt merchants in Yangzhou, most of the salt merchants at that time were rich in party A, and they were also picky about eating, and they could be the home cooks of salt merchants, and Master Tan's Huaiyang cuisine skills must be good. Cao Xingchen is a famous chef in Changsha, specializing in Hunan cuisine.
The two chefs, one light and one good, but under the leadership and harmony of Tan Yanmin, they tolerated each other and collided with a new Group An Xiang cuisine. There is both the lightness and cooking skills of Huaiyang cuisine and the strong mellow flavor of Hunan cuisine.
Several of them originally created more than 200 dishes, although most of the real Kuwa dishes are now lost, but from the existing menu of a Kuwa cuisine feast "Suckling Pig Shark Fin Table":
In one menu, there are 8 side dishes with 4 cold and 4 hot dishes, 8 large dishes, noodle dishes, 4 accompanying dishes, a box of snacks and fruits, of which Kuian tofu and Kushian shark fin are the famous products in the Kuzuan cuisine banquet.
In addition to the two chefs for the Group Ofan cuisine into the Huaiyang cuisine and Hunan cuisine of the two major cuisines, Tan Yanmin, as a senior gourmet, also integrates some characteristics of Cantonese cuisine into the Group Cuisine, so the novel taste, selected raw materials and exquisite knife work of the Xiang cuisine can be said to integrate the characteristics of the three major cuisines of Xiang, Huai and Cantonese cuisine.
After Tan Yanmin's death, Cao Xingchen opened the "Jianyuan Paradise" monopoly group in Changsha, and the other "Yulou Chun" restaurant was later transferred to Tan Xiting, the predecessor of the now famous "Yulou East" in Hunan.
Cao Xingchen's disciple Peng Changgui also brought the great influence of Zuo'an cuisine in the Hunan cuisine industry to Taiwan, and the famous "Zuo Zong Tang Chicken" is Peng Changgui's work.
The true meaning of Hunan cuisine
Hunan Province is surrounded by mountains on three sides, with hills in the central part and plain lakes in the north. Under such terrain conditions and climatic conditions, the humidity is heavy, which forms the local people's love for spicy and sour taste, and achieves the purpose of removing dampness and helping sweating through the spicy and heavy acid eating customs.
In Hunan cuisine, there are two "la", in addition to spicy, the other soul of Hunan cuisine is "la".
Wax flavor triad
This technique of processing ingredients by air-drying and smoking, in addition to the initial preservation effect, gives the ingredients a completely different flavor and taste. Unlike other dishes, this salty and slightly plant-smoky ingredient only allows diners to sniff and open their appetites.
Therefore, in the Hunan cuisine full of mountainous atmosphere, the status of Hunan lawei is irreplaceable.
In addition to being close to the people, Hunan cuisine also has exquisite dishes that use advanced skills. The knife skill of Hunan cuisine is also one of the characteristics of the cuisine, in the design of many Hunan cuisine, the knife skill is not only for the sake of aesthetic appearance, but also to make the ingredients better show the flavor.
For example, Yuloudong's intangible cultural heritage dish "Hair Silk Hundred Leaves", rough beef hundred leaves (beef stomach) through the Hunan cuisine master everything, as fine as hair, but the juice will not flow out, and eat into the mouth, the juice will penetrate from the "silk" into the mouth - sour, spicy, salty, fresh four flavors overflow, the taste is crisp.
Hair louvers
Although it looks unremarkable, it was once Chairman Mao's favorite.
There are more than a dozen basic knife skills in Hunan cuisine, such as shredding, shaving, bone removal, skin retention... It is also these technologies that make Hunan cuisine a work of art, coupled with the pure fire in seasoning and cooking, which is the icing on the cake for the deliciousness of Hunan cuisine.
In addition to knife skills and seasoning, "simmering" is also a point that people have a deep impression of Hunan cuisine. Among the so many cooking techniques of Hunan cuisine, "wax" and "simmer" are among the best. Guangdong is good at "boiling", Hunan is good at "simmering", simmering dishes will be the original taste of ingredients and ingredients perfectly integrated together, fire and time to create an extraordinary delicious.
For example, the Dongting turtle and sheep soup, which is recognized as the intangible cultural heritage of Changsha, is made of Xiangxi mountain turtle and Liuyang black goat simmered slowly:
In this land of fish and rice called "Xiaoxiang", the place where the origin of Xiangchu culture is circulated, Xiang cuisine has always interpreted the true meaning of hot and spicy home cooking to everyone with its most original and simple posture.
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