Hunan cuisine names: fish head with chopped pepper, steamed preserved meat, Dong'an chicken, spicy chicken, Yongzhou blood duck.
1. Fish head with chopped pepper
Fish head with chopped pepper is a traditional famous dish in Hunan Province and belongs to Hunan cuisine. It is said that the origin is related to the Qing Dynasty scholar Huang Zongxian. It is usually steamed with bighead carp head, chopped pepper as the main ingredients, and supplemented with soy sauce, ginger, onion, garlic and other auxiliary ingredients. The dishes are bright red in color, rich in flavor and tender in texture. Fat but not greasy, soft and waxy, fresh and spicy.
2. Steamed Cured Meat
It is made of cured pork, cured chicken, cured fish, chicken soup and seasonings, steamed in a pot. It's simple to make, has a strong waxy aroma, is salty and sweet, is pliable and not greasy. Hunan has a low terrain and a warm and humid climate. Fresh meat is not suitable for storage, but smoked bacon can be preserved and stored. Gradually, people have developed a eating habit of eating bacon. As early as the Han Dynasty, the ancestors of Hunan used bacon to make delicacies. By the Qing Dynasty, such dishes were already very famous, and "steamed cured meat" was one of many cured meat dishes.
3. Dong'an Chicken
Dongan Chicken, also called Dong'an Chicken and Guanbao Chicken, is a local traditional dish and belongs to Hunan cuisine. It is named because it is cooked with Dong'an new hens. The finished Dong'an chicken dish is red, white, green and yellow in color. The chicken is fat and tender, and tastes sour, spicy and fragrant. This dish was selected into the list of four traditional Hunan dishes at the 2010 Shanghai World Expo.
4. Spicy Chicken
Founded during the Tongzhi period of the Qing Dynasty, it is one of the authentic Hunan dishes with strong local flavor. After taking out the internal organs, there is a saying that "if you eat spicy chicken, you will eat Hunan cuisine". The most famous spicy chicken restaurant in Changsha is Yuloudong Restaurant, a century-old restaurant. Spicy chicken was first created in Changsha Yuloudong Restaurant during the Tongzhi period. The chef uses about 500 grams of hen chicken as the main ingredient, and cooks it with chili, yellow vinegar, garlic and various seasonings. It is delicious and very popular.
5. Yongzhou Blood Duck
Yongzhou Blood Duck is a local traditional dish in Yongzhou, Hunan. There are many types of blood ducks in Yongzhou, including Jiangyong, Daoxian, Xintian, Ningyuan, Lanshan, Dong'an, Shuangpai and so on. In the local area, almost every household will make this dish. It is delicious, appetizing and cooling blood. After generations of Yongzhou culinary elites have painstakingly studied and carefully prepared it, "Yongzhou Blood Duck" is world-famous for its unique taste.