Hunan cuisine is one of the eight major cuisines with a long history in China. It has been a cuisine since the Han Dynasty. To Xiangjiang Region, Dongting Lake, and western Hunan mountain in three flavors based flavor.
Hunan cuisine is made finely, with a wide range of materials, various tastes, and a wide variety of varieties; the color is oily, heavy and rich, and affordable; the taste focuses on spicy, fragrant, and tender; the preparation method is simmered, stewed, waxed, and steamed, Fry all the methods well known.
Basic features
Hunan cuisine has always attached importance to the mutual matching of raw materials, and the tastes penetrate each other. Hunan cuisine is particularly spicy. Due to its geographical location, Hunan has a mild and humid climate, so people like to eat hot peppers for refreshing and dehumidification. At the same time, stir fry is also a specialty of Hunanese cooking.
Cooking characteristics
It has a long history. Among the three major types of cooking techniques: hot cooking, cold cooking, and sweetening, each type has a few and dozens of techniques. Relatively speaking, the simmering skills of Hunan cuisine are even better, almost reaching the point of perfection. Simmering can be divided into red simmering and white simmering in terms of color change.
In terms of seasoning, there are clear soup simmering, thick soup simmering and milk soup simmering. Simmer on low heat, the original flavor. Some dishes are crystal clear and mellow, some are pure and nourishing, some are soft and glutinous, and some are crispy and delicious. Many simmered dishes have become famous delicacies in Hunan cuisine.
Dishes Appreciation
Fish head with chopped pepper（剁椒鱼头）
A signature dish in Hunan cuisine. The fish head of the bighead carp is used, which is tender and fresh, and paired with special chopped peppers, which are spicy and appetizing. The key to making this dish lies in the selection of chopped peppers and the temperature of steaming. Chopped peppers should be made of fresh red peppers, which are finely chopped, and then added with minced garlic, minced ginger and other seasonings, and marinated for a while to fully release their spicy flavor. The fish head needs to be cleaned, deodorized, and then steamed with the chopped peppers. When steaming, the control of the temperature is crucial, not only to ensure the freshness of the fish head, but also to allow the spicy flavor of the chopped peppers to fully penetrate into the fish meat.
Whenever this dish is served on the table, the bright red chopped peppers cover the fish head, and the aroma is overflowing, which is mouth-watering. Pick up a piece of fish meat and put it in your mouth. The tenderness of the fish meat and the spicy chopped peppers are intertwined in your mouth, which is endless aftertaste. This dish is not only delicious, but also reflects the Hunanese people’s meticulous processing of ingredients and superb mastery of cooking skills.
Spicy Chicken（辣子鸡）
This dish originated in Changsha in the late Qing Dynasty. It is loved by diners for its spicy, fresh and fragrant taste, crispy outside and tender inside. Tender chicken is selected as the main ingredient. After being slaughtered, deboned, cut into pieces, it is marinated with chili peppers, peppercorns and other seasonings. When marinating, the seasoning should be fully kneaded into the chicken to make it tasty. Then, put the marinated chicken pieces into the pot and fry them over medium heat. When frying, the heat should be controlled to ensure that the skin of the chicken is crispy and the inside is tender.
When this dish is served, the golden chicken pieces are set off by the bright red chili peppers and peppercorns, and the aroma is fragrant. Take a bite, the tenderness of the chicken and the spicy seasoning blend in the mouth, making people unable to stop. This dish is not only delicious, but also shows the Hunanese people’s superb mastery of cooking skills and deep understanding of ingredients.
Steamed preserved meat（腊味合蒸）
Steamed cured meat is one of the must-have dishes for traditional festivals in Hunan. Use cured meat ingredients such as cured meat, cured sausage, cured fish, etc., wash and slice them, and then marinate them with minced garlic, minced ginger and other seasonings. When marinating, fully knead the seasoning into the cured meat to make it tasty. Then, put the marinated cured meat into the steamer and steam it over high heat. When steaming, control the time to ensure that the cured meat is cooked thoroughly while maintaining its original taste and flavor.
When this dish is served, the mellow aroma of the cured meat, the deliciousness of the cured sausage and the unique flavor of the cured fish blend with each other, making people salivate. Pick up a piece of cured meat and put it in your mouth. The mellow taste and unique fragrance permeate your mouth, which is endless aftertaste. This dish is not only delicious, but also carries the deep feelings and good memories of Hunan people for traditional festivals.
Mao’s Braised Pork（毛氏红烧肉）
Mao’s Braised Pork is named after the cooking method Mao Zedong liked. Pork belly is used as the main ingredient. After being slaughtered and cut into pieces, it is marinated and stewed with seasonings such as sugar color and soy sauce. When stewing, it should be simmered over low heat to make the meat tender and tasty. At the same time, the addition of sugar color makes this dish bright red and appetizing.
When this dish is served, the bright red color and rich aroma are mouth-watering. Take a bite, the tenderness of the meat and the sweet and salty taste blend in the mouth, making people unable to stop. This dish is not only delicious, but also contains the admiration and nostalgia of the Hunanese for the great leader.
Dong’an Chicken（东安子鸡）
Dong’an Chicken, this dish is one of the traditional famous dishes of Hunan, and was once used as a state banquet dish to entertain foreign guests. New hens are selected as the main ingredients. After being slaughtered, deboned, cut into pieces, they are marinated and fried with sour peppers, minced garlic and other seasonings. When frying, it is necessary to stir-fry quickly over high heat to make the chicken tender and tasty while maintaining its moderate sour and spicy taste.
When this dish is served, the tender chicken and the sour and spicy seasoning complement each other, which greatly increases appetite. Pick up a piece of chicken and put it in your mouth. The tender taste and sour and spicy taste are intertwined in your mouth, which is endless aftertaste. This dish is not only delicious, but also shows the Hunanese people’s superb mastery of cooking skills and deep understanding of ingredients.
Flavored Shrimp（口味虾）
Flavored shrimp, this dish has become popular all over the country in recent years and has become the first choice for summer night snacks. Crayfish is selected as the main ingredient, and after cleaning, head and tail removal, it is marinated and fried with Hunan’s unique seasonings. When frying, it is necessary to stir-fry quickly over high heat so that the crayfish can fully absorb the flavor of the seasoning while keeping its meat fresh and tender.
When this dish is served, the bright red crayfish and the spicy seasoning complement each other, making people salivate. Peel off the shrimp shell to reveal the tender shrimp meat, put it in your mouth, and the spicy and fresh taste permeates your mouth, making you unable to stop. This dish is not only delicious, but also has become a business card of Hunan’s night snack culture.
Xiangxi Grandma’s Cuisine（湘西外婆菜）
Xiangxi Grandma’s Dish, this dish is a representative of home-style flavor. It is made by mixing and stir-frying a variety of vegetables such as pickled mustard greens, dried radish, and dried cowpeas. When stir-frying, use medium heat and slow frying to allow the vegetables to fully absorb the flavor of the seasoning while maintaining its rich taste and sour and spicy characteristics.
When this dish is served, the mixed taste and sour and spicy taste of the various vegetables will increase your appetite. Pick up a bite and put it in your mouth. The sour and spicy taste and rich taste are intertwined in your mouth, which is endless aftertaste. This dish is not only delicious, but also carries the deep feelings and good memories of Hunanese people for their hometown.
Yongzhou Blood Duck（永州血鸭）
Yongzhou blood duck, this dish is a specialty of Yongzhou, Hunan. Duck blood and duck meat are used as the main ingredients. After being slaughtered and cut into pieces, they are marinated and fried with spices such as chili peppers and minced garlic. When frying, stir-fry quickly over high heat so that the duck meat and blood can fully absorb the flavor of the spices while maintaining its spicy, salty and fresh characteristics.
When this dish is served, the bright red duck blood and the spicy duck meat complement each other, making people salivate. Pick up a piece of duck meat and put it in your mouth, and the spicy, salty and fresh taste permeates your mouth, making you unable to stop. This dish is not only delicious, but also shows the unique flavor and cooking skills of Yongzhou, Hunan.
Changde Braised Duck（常德酱板鸭）
Changde Sauce Duck, this dish is a specialty of Changde, Hunan. It uses local high-quality duck as the main ingredient, which is processed by slaughtering, marinating, and air-drying. When marinating, use a special sauce to fully rub the duck meat to make it taste good. After air-drying, the duck meat becomes firm and chewy, with a strong sauce aroma.
When this dish is served, the strong sauce flavor and firm meat texture increase appetite. Tear off a piece of duck meat and put it in your mouth, the sauce flavor and firm taste intertwine in your mouth, which is endless aftertaste. This dish is not only delicious, but also has become a food business card in Changde area.
