Hunan cuisine has a long history, fine production, a wide range of ingredients, varied tastes, a wide variety of colors, heavy color on the oil, pay attention to affordability; the taste pays attention to spicy, fresh, soft and tender; the preparation method is known for simmering, stewing, waxing, steaming and stir-frying. However, Hunan cuisine gives people a more ambiguous feeling, saying that it is spicy bar does not have the soul of Sichuan cuisine, saying that it is hemp and seems to be missing something, because Hunan cuisine exists in the eight major cuisines and is also controversial by many people. So what are the representatives of Hunan cuisine? The following four seasons will answer for everyone one by one.
Minced pepper fish head: Minced pepper fish head, hunan province's top ten classic dishes, red and bright color, strong flavor, tender meat. It is fatty but not greasy, and the taste is soft and sticky, fresh and spicy. It is a dish that Hunan people must eat every New Year's Festival.
Chili stir-fried meat: It is the most famous home-cooked dish in Hunan cuisine, with chili peppers and pork belly as the main ingredients. It is made with tempeh, garlic, soy sauce, salt, monosodium glutamate, and ginger as an accessory. It is spicy and refreshing to eat, and the aftertaste is endless.
Jishou sour meat: The spicy flavor of Hunan cuisine can be said to be known to everyone, and everyone knows it. Jishou sour meat is a dish known for its spicy. It is made with fatty pork, refined salt, pepper powder, corn flour, garlic, and peanut oil as the main raw materials. It tastes spicy and slightly sour, fat but not greasy, and has a different flavor.
Dong'an chicken: Dong'an chicken, also known as vinegar chicken, originated in the Tang Dynasty and is one of the recipes of the state banquet, the traditional famous dish of Hunan and the first of Hunan cuisine. Originated in the Tang Dynasty. Bright color, tender meat, sour and spicy refreshing, fat but not greasy, eat more than tired.
Goldfish Lotus: Goldfish Lotus is a traditional dish in Hunan, made of squid as the main ingredient, because the squid roll resembles a goldfish, and it is named after the lotuses refined with eggs, shrimp and green beans.
Steaming: Steaming is a traditional dish in Hunan, due to the low terrain and warm and humid climate in Hunan. Fresh meat should not be stored, but smoked bacon is preservative and resistant to storage. Gradually, the people also developed the habit of eating bacon. As early as the Han Dynasty, the ancestors of Hunan used bacon to make dishes. By the Qing Dynasty, such dishes were well known, and "Lap Flavor Combined Steaming" was one of many Wax Flavor dishes. Usually, the main ingredients are based on fish, chicken and bacon, and the chicken broth is used as the base and steamed in a pot. It's easy to make and delicious.
epilogue
With the rapid development of the present, the definition of traditional dishes is no longer so elaborate, such as kung pao chicken, sweet and sour carp and many other dishes will change with the local taste changes. This is the formation of a new food culture.
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