Top Ten Famous Hunan Dishes湘菜十五大名菜
1. Chopped pepper fish head 剁椒魚頭
Chop bell pepper fish head is a traditional dish of Hunan Province, belonging to Hunan cuisine. According to legend, the origin is related to Huang Zongxian, a literati in the Qing Dynasty. It is usually made with bighead carp fish head and chopped pepper as the main ingredients, and steamed with soy sauce, ginger, green onions, garlic and other auxiliary ingredients. The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and waxy, fresh and spicy.
2. Steamed Lap Wei 臘味合蒸
La Wei He steamed is a traditional Hunan dish, belonging to Hunan cuisine. It is made of cured pork, cured chicken, cured fish, chicken soup and seasonings, steamed in a pot. The method is simple, the wax is strong, salty and sweet, flexible and not greasy, and has the effects of appetizing, dispelling cold, and eliminating food. The terrain of Hunan is relatively low and the climate is warm and humid. Fresh meat products are not suitable for storage, but smoked bacon can be preserved and stored. Gradually, the people also developed a habit of eating bacon. As early as the Han Dynasty, the ancestors of Hunan used bacon to make delicacies. By the Qing Dynasty, this kind of dishes had been very famous, and "Lawei Steaming" was one of many kinds of Lamei dishes. 【Detailed>>】
3. Spicy Chicken麻辣子雞
Founded in the Tongzhi period of the Qing Dynasty, it is one of the authentic Hunan dishes with strong local flavor. Taking out the internal organs, there is a saying, "If you eat spicy chicken, you will eat Hunan cuisine". The spicy chicken is the most famous restaurant in Changsha's century-old Yulou East Restaurant. Spicy Chicken was first created in Changsha Yulou East Restaurant during the Tongzhi period. The chef chooses about 500 grams of female chicken as the main ingredient, and cooks it with chili, yellow vinegar, garlic and various spices. It is delicious and very popular. At the end of the Qing Dynasty, Zeng Guanggou, the grandson of Zeng Guofan, went to the building for dinner, and wrote an impromptu poem: "Soaking in spicy chicken soup, making people remember the east of Yulou." Later, the chefs of the Chixiang Restaurant in Changsha City made the fine workmanship, and the taste was even better. There is also a poem circulating among the people: "The spicy chicken with tender and golden color and new taste. If you ask where the restaurant is good, Chixiang is better than Yulou. East. [Detailed>>]
4. Mao's Braised Pork毛氏紅燒肉
Mao's Braised Pork, also known as Mao's Braised Pork, is a traditional famous delicacy with all flavors and flavors, belonging to Hunan cuisine. The braised pork is made with pork belly as the main ingredient, and white sugar and cooking wine as colored seasonings. After being cooked, the color is golden, oily but not greasy. After being cooked, the color is bright red, the meat has a strong aroma, and there is no greasy feeling. Because a little pepper is added during the firing process, the taste is sweet with salty, salty with spicy, sweet but not greasy. 【Detailed>>】
5. Yongzhou Blood Duck永州血鴨
Yongzhou blood duck is a traditional local dish in Yongzhou, Hunan. There are many types of Yongzhou Blood Duck, such as Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dongan, and Shuangpai. In the local area, almost every household makes this dish. It has the characteristics of delicious, appetizing and cooling blood. After intensive research and meticulous cooking by the elites of the Yongzhou culinary industry in the past generations, "Yongzhou Blood Duck" is famous all over the world for its unique taste. 【Detailed>>】
6, Dongan chicken東安子雞
Donganzi Chicken, also called Dongan Chicken and Guanbao Chicken, is a traditional local dish that belongs to Hunan cuisine. It is named because it is cooked with Dongan New Hen. The cooked Donganzi chicken has four colors of red, white, green and yellow. This dish was selected as one of the four traditional Hunan dishes in the 2010 Shanghai World Expo. =The production steps are roughly as follows: slaughter the chicken and boil it in a soup pot, remove it when it is mature, and cut it into small strips. Put the oil in the wok to 80% heat, add the chicken strips, shredded ginger, vinegar, and minced pepper, and stir-fry, then add the fresh broth and simmer until the soup is dried, add the green onion, sesame oil, etc., and serve. 【Detailed>>】
7, Xiangxi grandma dishes湘西外婆菜
Xiangxi Grandma's cuisine is a delicious dish. Grandma’s cuisine was originally a common home-cooked dish in the local area of Xiangxi. Such as: purslane, diced radish, big-leaf green vegetables, native Hunan dishes, meat moist and so on. The taste is excellent, the chewing is strong, and the taste is overly fragrant. It has the effects of appetizing, lowering blood fat, softening blood vessels, and nourishing the appearance. 【Detailed>>】
8. Hair louver髮絲百葉
The hair louver, also known as the hair cow louver, was founded in the 1820s and is a famous dish in Hunan. The hair louver is made of beef louver, shredded and stir-fried. After being cooked, the color is white, the shape is like hair, the texture is crisp and tender, and it is salty, fresh, spicy and sour. Hairy beef veal is a traditional Hunan dish. It has a fair color, hair-like shape, crisp texture, and a combination of salty, fresh, spicy, and sour flavors. The taste is extremely rich. 【Detailed>>】
9. Zuan shark fin組庵魚翅
Zuan shark fin, also called red simmered shark fin, is a local traditional famous dish in Hunan Province and belongs to Hunan cuisine. This dish is light yellow in color, bright and oily, soft and glutinous, fresh and salty, delicious and mellow. Zuan's shark fin is exquisite in materials and unique in production. This dish has a mellow taste, soft shark fin and rich nutrition. It is indeed a treasure in the dish. Before liberation, Quyuan Restaurant used this dish, which was appreciated by diners. 【Detailed>>】
10, Farewell My Concubine, Changsha長沙霸王別姬
Farewell My Concubine is a famous traditional Hunan cuisine. Among Hunan cuisine, Farewell My Concubine, a century-old traditional Hunan cuisine, has a long history and came out in the late Qing Dynasty. It uses soft-shelled turtle (turtle) and chicken as the main raw materials, supplemented by mushrooms, cooking wine, garlic and other condiments, and is refined by cooking first and then steaming. Unexpectedly, I ate this very authentic famous dish here. In the 20th century, Changsha’s Yuloudong, Quyuan, Xiaoxiang, and Laoyiyuan restaurants were often available. It is said that Farewell My Concubine of Hunan Cuisine is related to the story of Xiang Yu and Yu Ji, kings of Western Chu.
11. Shaoyang pig blood balls邵陽豬血丸子
Pork blood balls, also known as blood cake tofu, is a traditional home cooking in Shaoyang, Hunan. In November and December every year, almost every household makes this product for several months. It is a traditional food in Shaoyang, which began in the Kangxi period of the Qing Dynasty and has been passed down from generation to generation. It has a history of hundreds of years. The main raw material of Baoqing Pork Blood Meatballs is tofu. First, use gauze to drain the water in the tofu, then crush the tofu, then cut the fresh pork into diced meat or strips, and mix with appropriate amount of pig blood, salt, and chili powder. , Five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame and other condiments, stir well, make into steamed bun-sized oval-shaped balls, put them in the sun for a few days, and then hang them on a wood stove to let the smoke dry and smoke. The longer the time, the stronger the wax aroma. There is also an iron frame, under the frame, burning sawdust, chaff, chaff or charcoal smoked with a stove. This kind of smoked method is particularly stressful, and it should not be too fast or too strong, otherwise the taste will not be good. The meatballs can be eaten after being smoked and dried. Pork blood meatballs are good in color, aroma and taste, spicy and delicious, and increase appetite...【Detailed>>】
12. Xiangxi Sour Pork湘西酸肉
Sour pork is a traditional delicacy with unique flavor from the Tujia and Miaojia people in western Hunan. Whenever guests come, the Tujia and Miao people take out the marinated sour meat from the altar and stir-fry it in an oil pan. The corn flour adhering to the sour meat is fried into golden brown and exudes bursts of fragrance. Smell of Shengjin. This dish is spicy and slightly sour, and is best made in Xiangxi Autonomous Prefecture, hence the name. Tourists can often taste this unique mountain-style delicacy in restaurants in Zhangjiajie tourist area in western Hunan. Xiangxi sour meat is a traditional delicacy of Xiangxi Miao and Tujia people. It tastes spicy and slightly sour. It is best made in Xiangxi Autonomous Prefecture, hence the name. This dish is yellow and spicy, slightly sour, fat but not greasy. Thick and thick gorgon with special flavor. 【Detailed>>】
13. Maren Crispy Duck麻仁香酥鴨
Maren Crispy Duck is a local famous dish in Hunan, which belongs to the innovative famous dish of Hunan cuisine. Because this dish pays attention to craftsmanship and the combination of raw materials, it is beautiful in shape and soft in color. It integrates loose foam, crispy, tender and delicious flavor, and is well received by guests from all over the world. 【Detailed>>】
14. Traditional family portrait dishes傳統全家福菜
The family portrait is the traditional first dish of the family banquet, to show family joy and happiness. The materials used for family portraits are relatively simple. The general main ingredients are: fried meatballs, egg rolls, water-fat fried pork skin, net winter bamboo shoots, water-fat bamboo shoots, water-fat fungus, vegetarian meat slices, cooked belly slices, alkali-fat cuttlefish slices, chicken gizzards, chicken livers, etc. The auxiliary materials are: refined salt, monosodium glutamate, pepper, shallots, soy sauce, scallion powder, fresh broth, etc. 【Detailed>>】
15. Red stewed turtle紅燉甲魚
Braised turtle is a traditional Han nationality dish in Xiangtan, Hunan, belonging to Hunan cuisine. The color is bright red, the taste is delicious, and the nutrition is rich. The meat is soft and waxy, the soup is sticky, and it is a perfect match for rice noodles!
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