Steamed fish head with red pepper
As a famous dish in Hunan cuisine, its origin can be traced back to Yongzheng period. Huang Zongxian, a scholar, tasted this dish when he fled, and after returning to China, he improved it into today's chopped pepper fish head. Fish heads should use fresh grass carp and silver carp. Add red pepper, coriander, lobster sauce, chopped green onion and garlic. Just looking at it is very appetizing.
Shi Mao braised pork
As an indispensable dish in Hunan cuisine, even Chairman Mao loves it. Now Hunan restaurants all over the country also take Shi Mao braised pork as their specialty. Although it is a special Hunan cuisine, it is not very spicy. It tastes sweet, salty and spicy, fat but not greasy.
Taste shrimp
Delicious shrimp is a special food in Hunan, which originated from Education Street and South Gate in Changsha. The northern region is also called spicy crayfish, and its taste is mainly spicy. The peeled red shrimp shell contains fresh and tender shrimp meat, and there is only one wonderful word to describe it with beer side dishes.
Stinky tofu
Speaking of Hunan snacks, stinky tofu is essential. Tofu with soybean as raw material is soaked in salt water, fried in tea oil, and served with sesame oil and hot sauce. Soft and delicious.
waste
There is a saying in Hunan that "where you eat Hunan cuisine, there is spicy chicken". Chicken is golden in color, tender in skin, spicy and tasty, oily and delicious.
Huangyajiao
Yellow duck call, also known as yellow duck goo, is a kind of fish. Named after the cooing sound when caught. Although it is a fish, the place with long fins is stuck in shallow water and the whole body is yellow, so it is called a yellow duck. After that, it became a city dish and was welcomed by people. Later, it spread from Orange Island in Changsha to the whole province and was well received.
Sugar and oil baba
Sugar Baba is a common elimination in Hunan. The raw materials are mainly white flour and bread. It seems simple, but the temperature and sugar should be accurately grasped, otherwise the taste will be particularly affected. The fresh sugar and oil out of the pot are golden yellow, crisp and tender, sweet but not thick, oily but not greasy, and attractive in color.
Melon granule powder
Common street snacks in Hunan are white and smooth, like two pieces of jade, placed end to end in a sarong. You can add soy sauce, vinegar, sesame oil, shallots and mustard tuber, which is very refreshing.
Dongting whitebait
Dongting Lake is rich in products, among which whitebait is a high-yield aquatic product in Dongting Lake. Whitebait, also known as noodle fish, is round, transparent, spineless and tender. The most common way to eat whitebait is to fry it or make soup with lean meat and eggs.
The following are some authentic Hunan restaurants recommended by Bian Xiao for your reference.
Yu Yan duojiao fish head
The Hunan restaurant hidden in Wangyue Park is surrounded by mountains and waters.
Address: Next to Muyu Automobile Cinema, Jingxiu Road, Tongzipo.
Yideng (Mayi Workshop Branch)
Address: 2nd floor, Ant Workshop, Lou Dongpai Street.
Zhumieyan Times Snack Beef (Wuyi Huafu Branch)
Address: Floor 1, Wuyi Huafu, No.58 Lou Dongpai Street (near Pinghetang and Wangfujing)
In addition to the well-known Hunan local characteristics such as chopped pepper fish head, fresh shrimp and stinky tofu, there are more distinctive features. Places like Xiangjiang River Basin are hot and sour, with rich dishes. There are also various practices, such as simmering, roasting, steaming and stewing. Such as Hunan bacon, steamed taro and so on. I believe you will fall in love with Hunan cuisine when you come here.