<h1 class="pgc-h-arrow-right" > "Baling Whole Fish Table" is the most distinctive and representative Yueyang cuisine</h1>
Fu Peng, the inheritor of fu's baling whole fish seat
To say that yueyang's most distinctive and representative cuisine is none other than Baling whole fish mat. Yueyang has always been rich in fish production since ancient times, and no matter whether it is a civil government, there is no fish and no seat. The Baling Whole Fish Feast comes from the folk fish feast of Dongting Lake District, and has been carried forward by famous chefs such as Zhang Keliang and Fu Jianchu, forming a cuisine that best represents the regional characteristics of Yueyang.
The composition of the Baling whole fish mat is as follows:
Open for the table. One flower spell: goldfish play lotus; eight-wai dish: colorful fish pine, crystal fish jelly, fragrant fish crisp, scallion crisp crucian carp, fried prawns, spiced smoked fish, red oil shaved flower fish, strange fish strips; four hot stir-fry: pot paste fish fillets, colorful fish shreds, green bean shrimp, eggplant chrysanthemum fish balls.
Top 10 dishes. Large braised lotus catfish maw, net oil char siu cinnamon fish (with cake), cuizhu powder steamed catfish, silver needle chicken sauce fish skin (with spring rolls, four joy dumplings), dried scallop hydrangea fish, fish fat Xianglian sweet puree (with mounted flower cake), dragon girl a hu zhu, red stewed Dongting golden turtle (with noodles), garlic ball steamed white eel, dragon boat race.
Sweep the tail. One soup: butterfly floating in the sea; two dishes: fish puree tofu, spicy eel shredded; four snacks: yellow fish shredded spring rolls, shrimp four spice steamed dumplings, fish mushroom standard flower cake, Yifu egg fish noodles.
On the basis of retaining the flavor of Hunan cuisine, Baling Whole Fish Table combines Beijing, Su, Cantonese and Sichuan flavors, the whole table is full of meat and vegetarian, the oil is less colorful, one dish and one grid, multi-dish and multi-method, the form, color, taste difference, and technique are not the same, which fully reflects the flavor of the jianghu genre in Hunan cuisine.
<h1 class="pgc-h-arrow-right" > Yueyang's special snacks are really rich</h1>
Former yueyang hotel pastry chef Liu Qiubin
As a pastry chef for 40 years, I make pastry snacks based on tradition and blend Cantonese and Hunan flavors. In addition, according to the needs of the public, melons, fruits and vegetables are also made into noodles, and innovative noodle food varieties are very popular with the public. Any ingredient that can be used to make a dish can be used to make pasta. I have the responsibility and obligation to contribute to the enrichment of Yueyang noodle snacks.
In my memory, Yueyang's special snacks include Nanzheng Street bean skin, intestine rice tofu, orchid radish, Baling three fresh noodles, Huarong dumplings, Xiangyin stewed sausage, Pingjiang dried scallion oil cake, Chengling Ji BBQ, Jiuge sauce plate duck, Cai Ge stinky tofu, Miluo potato flour, Linxiang peach forest bean residue, Deng Xiong old moon cake, Fang Po Po brine, Junshan Guo Ji strange duck, Yunxi belly bun chicken, etc.
<h1 class="pgc-h-arrow-right" > Hunan cuisine going abroad should be adapted to local conditions</h1>
Xu Yuelin, manager and head chef of the catering department of yunmeng Hotel
From 2003 to 2005, I was dispatched to Brisbane, Queensland, Australia for three years. After 3 years, I know that If Hunan cuisine wants to go abroad and go to the world, it must not be painted according to the gourd, but must be adapted to local conditions, self-change, and adapt to the needs of local diners, adapt to the taste of local people, and make adjustments to the taste type.
Hunan cuisine is known for its complex sour and spicy taste, while the locals prefer sweet and sour, do not eat freshwater fish, eat all sea fish, and the meat is mainly beef. Drawing on the cooking skills of Hunan cuisine, I have launched a series of dishes such as sweet and sour fish fillets, pretzel fish fillets, curry fish fillets, fish fillets, curry beef and so on. I also used the whole kangaroo to make an Australian whole kangaroo mat according to the practice of the baling whole fish table, which was very popular with local diners.