If you love spicy food, have these dishes been eaten?

Hunan cuisine originates from the people and is rich in dishes. There are stories or beautiful legends behind many large dishes that are popular in the north and the south. Delicious food is not eaten in a restaurant. In fact, as long as you master the essence of Hunan cuisine, copying Hunan food at home is really very easy. There is no need to master the elegant and meticulous knives of Jiangnan cuisine; there is no need for the Sichuan cuisine to have a complex layer of seasoning taste; nor does it require the delicious seafood of Cantonese cuisine. As long as a handful of hot peppers, a few garlic cloves, a few spoonfuls of chilli peppers, and tempeh, and a good grasp of the heat, a dish of local Hunan cuisine will instantly possess.

The Dongan chicken is a must-order Hunan dish every time Beyondani lives, and both adults and children in the family love to eat it. Since everyone loves to eat, the cottage comes out, according to Beyond's taste of Dongan chicken. Dongan chicken is a traditional Hunan dish. This dish is white, red, green, and yellow. The color is simple and fresh. The chicken is fatty and abnormal, and the taste is sour. Dongan chicken has been circulating for more than a thousand years since the Tang Dynasty. The dishes are hot and sour, fragrant and smelly. They are the representatives of Hunan cuisine with heavy oil, rich flavor, and spicy taste.

Hunan’s Xiangxi bacon is not the same as Guangdong bacon. Hunan’s Xiangxi bacon is mainly smoked, cut fresh pork into pieces, stir the salt in the pan, add appropriate amount of pepper powder, one by one. Salt is salted and then marinated together in a wooden bucket. After a week, the meat is taken out of the bucket and hung on the fire pit for smoky cooking. The white pork gradually turns black until the end. When it becomes golden, you can remove the meat, clean the yang dust, place it piecemeal into the grain of the warehouse, and the bacon is made. The bacon that is made can be stored for a long time, and the longer it is put, the taste The more fragrant.

The dish of squid and fish head was also referred to as "good fortune" and "good starter." According to Beyond, its origin is related to Huang Zongxian, a famous literary scholar in the Qing Dynasty. It is said that during the Yongzheng era of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan in order to escape from the prison. The family was very poor and could not afford food. Fortunately, before dinner, the farmer's son fished a river fish home. So, the hostess put salt in the fish soup, and then minced the pepper and steamed with the head. Huang Jung-hsien felt very delicious, and he had a soft spot for the fish head. After the refuge was over, he let the cooks at home improve it, and it became today's Hunan famous dish.

Mao's Pork Pork is a half-lean pork, cut into a well-shaped cut, and then fired with a small amount of sugar and soy sauce, the color is golden, sweet and not greasy. Chairman Mao was the one who liked to eat this dish most of the time. The Maojia restaurants in major cities throughout the country use braised pork meat as their signature dish, so it is known as "Mao's Pork." Authentic Mao’s Pork Pork does not contain soy sauce because Chairman Mao does not eat soy sauce in life. When Chairman Mao was young, his father opened a workshop for making soy sauce. At that time, the conditions were poor in all aspects. He witnessed the production of his own eyes. The process of soy sauce produced some reactions, and later I did not eat soy sauce. The color of Mao's Pork is completely burned by sugar color. The characteristics of this dish are: fat but not greasy, salty and spicy, and bright red color. It's a key to make Mao's Pork. The sugar color is good. This directly determines the finished product's color of braised pork, which is no substitute for the best braised soy sauce. Family production must meet the origin of this dish and meet their own living habits. Soy sauce still has to add a little bit of it. Braised Boyan still likes the taste of Maotai.

Garlic pickled squid was eaten at a Hunan restaurant and must be ordered every time. The taste of the pickled peppers is not strong or light, and it completely conceals the fishy smell of the squid. It does not seduce the deliciousness of the fish, and the thick fish soup is refreshing and very appetizing. An entire squid cut into a flower knife lies in a delicate fish bowl, and is dotted with millet sizzling. The sizzling fire is greeted by the eyes. As a must-have dish for the year after year, it must be eye-catching. .

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