Words, phrases and idioms related to Hunan cuisine

Hunan cuisine is also the husband of Hunan cuisine. Blend the charm of Hunan folk customs and Hunan personality. Influenced by Huxiang culture, it leads the coquettish Chinese cuisine. The chef is delicious and cooks as usual. Snacks can be regarded as a luxurious state banquet in local customs. For thousands of years, it enjoys a high reputation. A Japanese military dish. Or Wang Yao. Also known as Fucai. The soul of fragrance is a rare wine; The essence of the country, the light of Hunan. Chasing the sun and the moon, boiling four waters.

Hunan is low and humid, with mountains on three sides. Hunan cuisine is rich in flavor, full of color and taste, wet and cold. Famous in the world, fragrant and lively; A spicy Millennium has a long history. Qu Zi's evocation in those days is the origin of Hunan cuisine today. Sanxiang started a "food court" and bamboo slips chinese odyssey. Zhong Ming Shi Ding, rice, rice, soup and fish are all interesting; Less Le Fei, the abbot overflows before eating. The lingering charm, Huai Su waved "Eat Fish Post"; Surprise, Zeng Hou drove away the disease. Mao Gongqing is a palace of fire, with an old flavor legend and the envy of Kyushu. Tan burned temples, and the official Hunan cuisine was brilliant.

Xiangjiang River goes north, nourishing our state. Flowing for thousands of years, feeding back the countryside. Can you remember that spicy chicken soup soaked in belly often reminds people of Yulou Cave? Fried tofu smells and smells good. Sister jiaozi counts as two ginger ... At that time, all the songs were delicious nursery rhymes. At present, Hunan cuisine is full of beautiful things. Stinky tofu is black as ink, fragrant as alcohol, tender as crisp and soft as velvet, which is recorded in the notes of the President of the United States. White meatballs are round and even, smooth and fresh, tender and spicy, and are deeply loved by Xiaoxiang people. Braised mandarin fish with barbecued pork, stewed chicken with Dong 'an tortoise and sheep, fried carp with Anzu shark's fin and sugar heart, braised pork with chopped pepper and fish head in a steaming basin for Farewell My Concubine, and bacon with dragon robe ... The dishes are colorful and the banquet is full of beauty and good luck. Who asked: Thousand Hunan dishes are delicious. Er is a spicy and refreshing pot. Or elegant and colorful, or pungent and fierce, diners marvel at their skills, and the master is handy. Knife workers are fine, and so are firemen. Wonderful workmanship, classic fashion.

Ha ha! Elegant flavor, kitchen brings benefits. Yesterday, the Xiang army was brave and sublime in China, and no Xiang could not be an army; Today's Hunan cuisine is from Hunan, spicy and delicious. Without Hunan, there would be no banquet. Prosperous Sri Lanka, Hunan cuisine, delicious food in the world, all by integrity. Strong friendship makes the brand ring. On the first floor, there are five miles, ten miles and one pavilion, and there are thousands of shops, which are elegant and interesting. Hunan women hold lanterns, which are delicious. Xiang embroidery paved the stage, pleasing to the eye and laughing. Hunan tea floats green out of the tea country, which is the character of Xiang Jun and Tang Dynasty. Xiang porcelain is beautiful, Xiang wine is long, and it is intertwined with joy. Full of Hunan, full of colors and time. Fortunately, Hunan cuisine is fragrant from generation to generation!