#不可辜负的美食 #
Hunan cuisine is a local flavor dish with a long history in China. Hunan has a hot and spicy song "Spicy Girl", so it reflects the special seasoning of Hunan cuisine, especially sour and spicy, salty, fragrant and fresh. Summers are hot and have a light, fragrant taste. Winter is wet and cold, and the taste is hot and spicy, and it is strong and fresh.
The biggest feature of Hunan cuisine is spicy and waxy. The above said spicy, the next said Lala, in Hunan especially in the countryside every household likes to smoke in the waxing moon, at that time every household has slaughtered pigs, can not eat the pork smoked up, smoked salty, fat but not greasy, delicious and abnormal unique flavor. Smoked waxy vegetables, can kill insects and embalming, as long as the storage method, can be tasted all year round, other poultry meat can be, like interested can try to make Oh ~ ~
Hunan cuisine
[Dong'an Zi Chicken] is also known as Dong'an Chicken, Guanbao Chicken, is a local traditional dish, because it is cooked with Dong'an new hen, so named. Dong'anzi chicken dish is red, white, green and yellow, the chicken is fat and tender, the taste is sour, spicy and fragrant, this dish has been selected into the list of four traditional Hunan dishes at the 2010 Shanghai World Expo, so it is worth our taste!
Dongan chicken
On September 10, 2018, "Chinese Cuisine" was officially released, and "Wax Flavor Steaming" was rated as one of the top ten classic dishes in Hunan province of "Chinese Cuisine". Steaming is made by steaming pork, chicken, fish, chicken broth and spices. The method is simple, its wax aroma is thick, salty and sweet, flexible and not greasy, and it is mouth-watering to think about.
Steamed with wax flavor
【Spicy Chicken】 Usually uses hen chicken as the main ingredient, with chili pepper as an accessory, refined and stir-fried in edible oil, and then cooked with cooking with cooking wine, yellow vinegar, garlic and other spices. After the dish is cooked, the chicken is golden in color, tender on the outside and tender on the inside, and the taste is delicious. At the end of the Qing Dynasty, the grandson of Zeng Guofan and Xiangxiang Hanlin Zeng Guang hooked up Yulou East Restaurant for dinner, and impromptu poems were written: "Spicy chicken soup soaked belly, people often remember Yulou East".
Spicy chicken
【Zuan shark fin soup】also known as red simmered shark fin soup, this dish is light yellow in color, bright in juice, soft and smooth, salty and delicious, mellow and delicious. Kuzuan shark fin soup is made with exquisite ingredients, unique in production, mellow in taste, and soft and nutritious in shark fin soup, which is a treasure in the dish. Kuzuan shark fin soup also has a historical allusion, its name is also derived from this, interested friends can go to check it, the comment area tells us yo ~
Kuzuan shark fin soup
【Minced pepper fish head】Usually made of bighead carp fish head, minced pepper as the main ingredient, with soy sauce, ginger, green onion, garlic and other accessories steamed. The head of the minced pepper is based on the "fresh taste" of the fish head and the "spicy" of the chopped pepper. The fiery red minced peppers, covered with white and tender fish head meat, are steaming hot and fragrant. Steaming method, the fresh flavor of the fish head is retained as much as possible in the meat, and the taste of the minced pepper penetrates into the fish meat just right, the entrance is tender and crystalline, with a gentle and elegant spicy taste, fat but not greasy, soft and sticky, fresh and spicy.
Mince the pepper fish head
【Jishou sour meat】 is a dish made of fatty pork, it is yellow and spicy, slightly sour, fat but not greasy, fully showing the hunan cuisine is hot and spicy, unique flavor.
Jishou sour meat
Hunan Hunan cuisine and a lot of food, today just introduced these few, not only dishes, Hunan has many special snacks, pay attention to the death, later to introduce you to more cuisine!