What do you think of when you think of Hunan cuisine? Hunan cuisine is famous for its “salty” and “spicy” taste, with strong local characteristics. There’s a saying that in the eyes of the general public, a snake is a strip, while in the eyes of Hunan people, a snake is a plate. I have to admire, in Hunan cuisine to take materials, Hunan people are extremely exhaustive, birds and animals, flowers, birds, fish and insects can be its into the pot of materials. In addition, because of its geographical location, Hunan has a mild and humid climate, so Hunan people like to eat chili peppers, which are used to refresh the mind and remove dampness. The dishes prepared with pickles and chili peppers are appetizing and popular, and have become a unique local food custom. For ordinary people, Hunan cuisine is an ordinary bowl of home cooking, it is not too fancy plate, complex and difficult to understand the cooking techniques, as long as the ingredients are fresh enough, the practice is simple enough, that is the taste of home. Admittedly, the simplicity of Hunan cuisine is a major feature, on the other hand, Hunan cuisine is also said to be a fine production, with a wide range of materials, flavors, varieties; color and lustre on the oil heavy color, affordable; taste on the focus on the spicy, fresh, soft and tender; method of simmering, stewing, wax, steaming, stir-frying method is known. Today to talk about a few classic Hunan dishes. The most nutritious: chopped pepper fish head chopped pepper fish head to bighead carp (aka: big head chub, male fish) fish head, chopped pepper as the main ingredient, with soy sauce, ginger, green onion, garlic and other accessories steamed and made because of its use of red chopped peppers, and thus there is a ” luck when the head “, ” open the door to the red ” of the name, is a ” star dish ” on the table of the Hunan people. Chopped pepper fish head has high nutritional value, good taste, appetizing and nourishing, but also can increase appetite. Secondly, fish meat is rich in high-quality protein, easy to be absorbed by the body. Fish head contains a large number of unsaturated fatty acids, can help to reduce blood lipids. rich in DHA content, for the development of the child’s brain, alleviate the memory of middle-aged and elderly people in the decline, etc., can play a very good role. In addition, the fish head is also rich in selenium, often eaten with anti-aging, skin effect, but also on the prevention and treatment of tumors have a certain role. The most rice: dried bamboo shoots fried bacon People who like Hunan cuisine may love it all rice, this dried bamboo shoots fried bacon, is one of the very famous one. Hunan more mountainous areas, the abundance of fresh bamboo shoots, spring of fresh bamboo shoots dried, you can eat all year round, dried bamboo shoots yellow color, meat fat and tender, rich in protein, cellulose, amino acids and other trace elements, low-fat, low-sugar, multi-dietary fiber characteristics, helps to eat, appetizing effect. It can improve appetite, prevent constipation, cool and defeat poison. Stir-fried with tender bamboo shoots and bacon, this dish is savory and delicious. Most Special: Yongzhou Blood Duck Blood Duck, also known as Yongzhou Blood Duck, is a famous dish from Yongzhou, Hunan Province. The essence of the dish lies in the word “blood”, which is drizzled with duck’s blood before stir-frying in a pan and then serving on a plate. Duck blood has a delicious, appetizing cooling effect, rich in B vitamins and vitamin E, can be effective in the treatment of athlete’s foot, treatment of neuritis and a variety of inflammatory diseases, but also anti-aging. Duck meat is relatively rich in niacin, which is one of the components that constitute two important coenzymes in the human body, and has a protective effect on patients with myocardial infarction and other heart diseases. Blood duck is suitable for people who have heat and fire in their bodies, and it is also very suitable for people with low-grade fever, weakness, loss of appetite, dry stools and edema. Blood duck is also very suitable for malnutrition, postpartum weakness after illness, night sweats, spermatorrhea, women’s menstruation, dry throat and thirst, for vegetative cold, cold caused by not think about eating, cold stomach, diarrhea, diarrhea, lumbago and cold dysmenorrhea, as well as obesity, arteriosclerosis, chronic enteritis should be eaten sparingly; should not be eaten by patients with colds. The sweetest: ice sugar Xianglian After the main dish, and then look at the desserts in Hunan cuisine. “Ice sugar Xianglian” is a famous dish in Hunan sweet dishes. Since the Western Han Dynasty, white lotus was used to pay tribute to Liu Bang, the founder of the Han Dynasty, so Xianglian is also known as Tribute Lotus. Xianglian is mainly produced in the Dongting Lake area, and Xiangtan is a famous production area. During the excavation of Mawangdui Tomb in Changsha, Hunan Province, it was found that the candidate had consumed lotus seed. It is white in color, fragrant in taste and tender in flesh, and it is listed as the top of national lotus seeds together with Jianlian. In fact, people in ancient times have been using lotus heart as a nutritious and high-class nourishing food. Li Shizhen’s “Compendium of Materia Medica” records: “Lotus seed nourishes the middle and nourishes the spirit, benefits vitality, and removes all diseases. Served for a long time, light body old age resistance, no hunger to prolong life …… “Hunan Changsha Mawangdui Han tomb excavated, found that more than two thousand years ago people will be lotus heart as food. The use of Xianglian as a dish was more prevalent before the Ming and Qing dynasties, and in recent times it began to be made with rock sugar. Hunan cuisine has a long history, dating back to the Han Dynasty. It has a rich variety of dishes, such as Dong’an Chicken, Zuan Shark’s Fin, and so on, in addition to the main dishes introduced above, which are very distinctive local food customs and are quite popular among the public. Nowadays, with the introduction of Hunan cuisine into Guangdong, the flavors of the dishes have also fused and changed, and Hunan cuisine in Guangdong has become more suitable for the tastes of Cantonese people.