Hunan cuisine specialties:
1. Fish head with chopped pepper
Fish head with chopped pepper is one of the top ten classic dishes in Hunan, and can be found in various Hunan restaurants , this dish is essential, and many people also know and have eaten fish head with chopped pepper. The fish head of chopped pepper fish is usually made from the head of silver carp, because the head of silver carp is larger than the body, so it is very suitable for making fish head with chopped pepper. The taste of the fish head with chopped pepper: fragrant, spicy, salty, very delicious.
How to cook fish head with chopped pepper: wash the fish head, cut it in half and lay it flat on a plate. Add chopped pepper and minced ginger to the fish head, put it in a pot and steam it until cooked, then take it out. Pour the steamed fish with soy sauce, sprinkle with chopped green onion, and drizzle with hot oil.
2. Mao's Braised Pork
Mao's Braised Pork is one of the top ten classic dishes in Hunan. Compared with other Hunan dishes, this dish is very unique. Because this dish is not spicy. Mao's Braised Pork uses thick and alternate pork belly as the raw material. Cut it into square pieces, stir-fry it with rock sugar. Add the pork belly and stir-fry until it gets brown. Pour it into a casserole, add an appropriate amount of water and spices, and bring to a boil over high heat. Turn to low heat and simmer slowly, then turn to high heat to reduce the juice. The taste of Mao's braised pork: salty and slightly sweet, fat but not greasy, melts in your mouth, very delicious.
3. Steamed Cured Meat
Steamed Cured Meat is one of the top ten classic dishes in Hunan. It uses cured meat, cured fish, cured chicken, topped with chicken soup, and topped with black beans. It's steamed, so it's called Steamed Cured Meat. The taste of steamed cured meat: salty and slightly spicy, soft and chewy, very delicious.
How to steam the cured meat: wash the cured chicken and chop it into small pieces and put it in a bowl. Wash the cured fish and put it in a bowl. Wash and slice the cured meat and spread it flat on the cured fish. Drizzle with it. Chicken soup, sprinkle some tempeh, put it in a pot and steam over high heat for about 50 minutes, take it out, sprinkle with chili powder, and drizzle with a small amount of hot oil.
4. Haired beef louver
Haired beef louver is one of Hunan’s traditional famous dishes. Haired beef louvers are made by washing fresh beef louvers, cutting them into thin strips, as thin as hair, adding chili peppers and seasonings and stir-frying over high heat. Because the beef louver is as thin as a hair, it is named hairy cow louver. The taste of the hairy beef louvers: spicy and salty, very chewy and delicious.
5. Zuan Shark's Fin
Zu'an Shark's Fin is one of Hunan's local special traditional dishes. Zuan shark's fin is made by putting fresh shark's fin into a casserole, adding seasonings, stock, and red oil and slowly simmering it over high heat, so it is also called red stewed shark's fin. Zu'an shark's fin is light yellow in color, translucent and very beautiful. Its taste: soft, waxy and smooth, fresh and salty, mellow and delicious, and very delicious.