"Spicy" fragrant Hunan cuisine Chopped pepper fish head fresh and spicy, chicken delicious in Dong'an, bacon aroma intoxicating
"Spicy" is one of the seven single flavors that make up the taste, which is the burning and painful sensation caused by spicy substances to the mouth and nasal mucosa. In Chinese cuisine, spicy is given a different taste, Sichuan cuisine loves spicy, Qiancai loves sour and spicy, and Xiang people love hot and spicy, eating in the mouth is smooth, and every pore of the body is permeated with heat. It may be the stimulation of the spicy taste, so that the Xiang people's brains are particularly intelligent, and over time, they have formed the characteristics of Hunan people's modesty and good name.
Hunan cuisine is spicy and inseparable from hunan peppers. Sanwei pepper Hunan Xintian County Xintian Township traditional famous product, has a history of more than 300 years, here the pepper skin is thin and thick, bright color, with spicy, sweet, fragrant three flavors, hence the name. Liling pepper, produced in Liling, Hunan, has always been known for its fragrant, spicy, sweet and beautiful appearance. In addition to peppers, Hunan has extraordinary terrain, three mountains, four rivers and seven zees, unique terrain, providing rich ingredients for the Xiang people, and there is also a saying that "the lake is widely ripe, and the world is enough".
Hunan is located on the south bank of the middle reaches of the Yangtze River, with a mild climate, abundant rainfall, diverse terrain and rich products, providing a wealth of cooking ingredients for Hunan cuisine. Dishes taste heavy sour spicy and waxy flavor, oil heavy color, cooking methods mostly use burning, simmering, stewing, steaming, stir-frying and so on. Hunan flavor is mainly composed of three flavors of Xiangjiang River Basin, Dongting Lake Area and Xiangxi MountainOus Area, and its representative varieties are casserole stewed dog meat, spicy chicken, fried beef blinds, Dongting wild duck, Lianpeng shrimp mushroom, Xiaoxiang five-yuan turtle, wax flavor steaming and so on.
Hunan famous dish minced pepper fish head can be made in every restaurant with Hunan cuisine, Hunan pepper and bighead carp head or silver carp head, using the steaming method, the spicy, fragrant and fragrant pepper and the fresh, tender and fragrant fish head are integrated together. Speaking of fish heads, I only love bighead carp heads, although bighead carp, blue fish, cinnamon fish meat quality is delicious, but the fat head of bighead carp is incomparable to other fish heads. Bighead carp have large heads, are rich in gum, and have a fat taste. The bright red chili meat is fatty, and after being cured, it has a unique flavor. It is very important to pour hot oil on this dish, and the heat and aroma of the oil should stimulate the spicy, fragrant and freshness of the peppers, giving the fish head a taste. Pick up the flesh on the fish's head, lift your nose and smell it, and a moist fresh breath will moisten your heart and lungs.
Dong'an Zi Chicken is named because the chicken that makes the dish is produced in Dong'an County, according to the "Dong'an County Chronicle", as early as the Tang Dynasty, the local only Made Dong'an Zi Chicken, which has a history of more than 1200 years. After slaughtering, burning, cutting, cooking and other processes, it has the fragrance of the brine chicken, the tenderness of the roast chicken, and the deliciousness of the stewed chicken.
The most famous thing in western Hunan is the bacon of ethnic minorities, fresh pork, cut into strips of about 3-5 kilograms, marinated with salt, pepper powder, and five-spice powder for about a week, put on the top of the fire pond, and smoked by burning firewood. When smoking, keep the heat low, smoke slowly, and switch the hanging meat strips to each other in the middle. Bacon is cooked with ingredients such as green shoots, garlic, and dried bamboo shoots, which blend the flavor of time and leave diners with memories of the past.
In previous years, Hunan cuisine was popular, and restaurants in Beijing would look out without Hunan cuisine. The Hunan-style Quyuan Restaurant is a long-established restaurant often found in Beijing, later the Xiangshui Pearl, the Four Seasons Restaurant of the Minzu Hotel, and so on. Most of these restaurants are The Hunan flavor of Haipai, mainly simmering, frying, stewing, steaming and frying methods, characterized by fine selection of ingredients, rich seasoning, attention to knife work and fire, rich in local atmosphere, especially after reducing the spicy taste, deeply loved by diners.