The article is excerpted from Baling's new book "Eating All Wine Beauty"
Hunan cuisine has a wide variety, complete categories, more than 800 famous dishes, more than a dozen basic knife methods, skillful techniques, different materials, specific application, evolution and combination, cutting and chopping, and ease.
Hunan cuisine is varied and varied, and Hunan cuisine specialties include goldfish play lotus, Gunan shark fin and so on. There are as many as sixteen basic knife methods in Hunan cuisine, which are used specifically and evolved.
Techniques include burning, roasting, stewing, frying, boiling, steaming, stewing, vinegar cooking, brine, sauce.
Famous dishes include fragrant fried diaozi fish, minced pepper fish head, tempeh steamed roasted fish, oil braised roasted fish, Dongting flavored fish fillet, appetizing carp, hibiscus crucian carp, bamboo fragrant stir-fried pickled fish, dry pot hand-torn fish, dried pot caviar, zilong take off the robe, Dongting skewer roasted shrimp, shiso field snail meat, poached egg boiled yellow bone fish, Dongting abalone, green pepper perilla stewed fish, shangtang fish fillet, Dongting ancient method simmered wild turtle, turtle and sheep soup, fungus fillet soup, Wuling turtle, Qiyang pen fish, Dongting golden turtle, silver fish, etc., famous dishes include Dongting golden turtle, Zilong stripe robe, Cuizhu powder steamed catfish, Butterfly crossing the river, sour and spicy pen holder squid, salad seafood roll, gunn shark fin, green leek squid shredded, goldfish play lotus, glass fresh ink, sunflower shrimp cake, wax steamed steaming, red simmered shark fin, money fish, etc.
Dear, what Hunan dishes have you eaten?