Write an article about food with my favorite food as the topic.

The first time I tasted Hunan cuisine, my friend recommended the fish head with chopped pepper. At that time, I lived in Qingdao, a quiet city with vast sea and clouds. The floor-to-ceiling screens of Longines Garden swayed with the wind, while listening to the sound of the waves, while waiting quietly. Soon, a large porcelain plate was served, and the fish head split in two was lying in the middle of the plate. Then, it was red, covered with finely chopped peppers, and a thick aroma came to my face. That feeling may be that people can only have one full moon in their lives, and the full moon is good and delicious. After that, for a while, I lived in Qilu and went to Hunan Restaurant every day. The beauty of the fish head with chopped pepper lies not only in the tender meat and the wonderful soup, but also in the enjoyment of fresh fragrance. At that time, I didn't know what chopped pepper was or what fish head was. I asked again and again. Although my friend is good at eating, he can't explain it clearly. So, I've been thinking about going to Changsha one day to see how this dish is formed.

Time passed quickly, and even reached the capital of Furong County, although this historic city has changed with each passing day. When I first lived at home, I had neither the skill nor the strength, and of course I couldn't understand the fish head with chopped pepper. I just had dinner in a restaurant. There are fish heads with chopped peppers in a small shop and fish heads with chopped peppers in a big shop. Suddenly I realized that this dish is well-known in Changsha. But the most unforgettable thing is a dinner party on my birthday. My friend specially ordered a chopped pepper fish head king. This is another unforgettable experience. Dishes are like washbasins, and fish heads are submerged in mountains of peppers, half red and half yellow. People who know it say it should be called double pepper fish head. I'm already familiar with cutting peppers. This practice is not available in our north. Perhaps only Hunan, which is rich in peppers, can be so ingenious and eat culture. I didn't understand at that time that the color of "chopped pepper" would be so different. At present, the fish head on the plate is fat and tender, and the pepper is half red and half yellow, which makes people drool. Then, I demurely picked up chopsticks, gently pushed the pepper away and caught it in the most tender and tender place. Needless to say, the taste is very fresh. Fresh, spicy, tender, smooth, fragrant and full of flavor. Meat is the feeling of melting in the mouth, and skin is the elastic feeling of glue. I haven't let go of the juice on the plate, it's all mixed up in the rice. There are so many Hunan dishes, just a fish head with chopped pepper can make me greedy. Is this a joke?

While I was eating happily, I naturally explored the origin of the fish head with chopped pepper. The question buried in my heart for a long time is what kind of fish head is this? Some people say it's a fat fish head, some people say it's also called a male fish, and some people say it's silver carp. Finally, some people are more professional. The above names are nicknames for bighead carp. Silver Carp and Bighead Carp China knew it when he was studying, but he really learned it this time. As the saying goes, "the head of a bighead is steamed bread with meat", which really deserves its reputation. Knowing that such a rich flavor was never fried in a pot, and then asking in detail, I realized that the ingredients of this dish are Jiang Mo, chopped pepper, lobster sauce, pickled pepper, pepper, chopped green onion, garlic, radish slices, etc. Naturally, it is necessary to kill the salt first, then steam it in oil, and it is said that a Hong Kong lobster sauce is used in the middle, which is very knowledgeable. No wonder I travel all over the country, and I feel different every time I eat fish head with chopped pepper. I won't elaborate on what is most palatable and difficult to forget, so as not to be suspected of advertising.

A friend said there is a legend about the fish head with chopped pepper. This is exactly what I want to know who invented this dish so cleverly. A friend said: It is said that during the Yongzheng period of the Qing Dynasty, an anti-Qing scholar fled to a small village in Hunan to avoid the literary inquisition. The local farmer was poor and had nothing better to entertain him, so the farmer's son caught a river fish and went home. The hostess made the fish into soup, chopped the fish head and peppers and steamed them for him to eat. After eating it, the literati found it delicious beyond words and deeply remembered it. After he finished flying, he asked his own chef to improve it. After years of circulation and continuous improvement, it has become today's famous Hunan cuisine, chopped pepper fish head. Of course, this is mostly theoretical. If it is true, I want to thank him.

Over the years, I have been traveling all over the country. In recent years, I have been used to sitting in Hunan restaurants everywhere. When ordering, I must also order fish head with chopped pepper. Once in Shanghai, a friend from Jiangxi actually had the same hobby. We are all friends who hit it off at first sight, which can be said to be "fish heads". However, he has another name for this dish, which is "red with green". I'm surprised. He pointed to the fish head with chopped peppers just served by the waiter and said, Look, the whole dish is red pepper, only the chopped green onion is a little green. Don't you call Wan Hong a little green from this?

I smiled, and when I finished laughing, I stopped being polite to each other. I smoothed my sleeves and waved my chopsticks, and the meal was gone.