What are the characteristics of Hunan cuisine?

What are the characteristics of Hunan cuisine?

One of the biggest characteristics of Hunan cuisine is spicy and the other is wax. The Xiangjiang River Basin centered on Changsha, Hengyang and Xiangtan is the main representative of Hunan cuisine. Well-made, widely used and varied. It is characterized by thick oil and heavy color, stressing efficiency, paying attention to fresh fragrance, sour and spicy, soft and tender, especially famous for stews and preserved vegetables. The dishes in Dongting Lake area are good at cooking seafood and poultry. They are salty, spicy and soft, and are famous for stewing and cooking. Xiangxi cuisine is good at making delicacies, smoked bacon and all kinds of bacon. Its taste is mainly salty, sweet and sour, and charcoal is often used as fuel, with strong mountain flavor.

What are the characteristics of Hunan cuisine?

Hunan cuisine is a local flavor dish with a long history in China. Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level. Hunan is located in the south-central part of China, with warm climate, abundant rainfall and superior natural conditions. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies; Southeast Hunan is hilly and basin, with developed domestic animal husbandry and by-fishery; Xiangbei is a famous Dongting Lake plain, and it is known as "Land of Fish and Rice". The Records of the Historian recorded that Chu was "rich in terrain and had no hunger".

What are the characteristics of Hunan cuisine? ..

Features:

People in Guizhou are not afraid of spicy food.

Sichuanese are not afraid of spicy food.

Are Hunan people afraid of spicy food? ..

Hunan cuisine has a strong taste and little sweetness.

Because the climate in Hunan is humid, we eat very spicy food, which can resist the humidity.

There is fragrance. ...

Because there are many peppers, the colors are rich and bright. ....

I like all the characteristics of Hunan cuisine.

What are the characteristics of Hunan cuisine? What are the other common flavors?

It is not difficult to see that the four major cuisines are similar. After careful tasting, it is not difficult to feel the freshness of Cantonese cuisine, the elegance of Shandong cuisine, the numbness of Sichuan cuisine and the sweetness of Huaiyang cuisine. The outstanding characteristics of Hunan cuisine are: many varieties, fine selection of materials, strong taste and fragrance. As many gourmets say: the color is positive and the taste is strong, such as old wine; Rich and fragrant, like the best fragrant tea. Some people even summed it up as: the knife is fine and the shape is delicious; Variety of cooking, heavy simmering; He is good at seasoning, and his taste is sour and spicy. It can be seen that Hunan cuisine is different from the sweetness in the east, the freshness in the south, the hemp in the west and the salty in the north, but it is "harmonious but different" and pays attention to "spicy, fragrant and five flavors". According to insiders, there are five reasons why Hunan cuisine can reach such a state. First, Hunan, as a land of plenty, is rich in vegetables. For example, turtles, mountain turtles and mandarin fish come from Dongting; The bacon in Xiangxi, the winter bamboo shoots in Dawei Mountain and the tofu in Nanyue Mountain all come from the mountains and have different textures. Second, there are countless unique spices among the people. Liu Yang Douchi, Xiangtan Dragon Brand Soy Sauce, Shuangfeng Hot Sauce, Ningxiang Pepper, Changsha Jade Vinegar, Liuyang River Xiaoqu, Loudi Mountain Pepper Oil, Youxian Garlic and Liling Ginger are all famous. The third is to have a unique cooking skill. The same chicken, the white-cut chicken in Cantonese cuisine, has a fresh skin, smooth bones and reddish skin; Shandong cuisine Dezhou braised chicken is rotten but not greasy, and tastes delicious; The Donganzi chicken in Hunan cuisine is spicy, fresh and sour, crisp and smooth, sour and refreshing to eat, sweet and mellow, fat but not greasy, with the fragrance of braised chicken, crispy roast chicken and delicious stewed chicken. The key is that Hunan people cook Donganzi chicken with proper ingredients, moderate oil temperature control and proper addition of yellow vinegar, ginger and pepper. Fourth, the utensils are exquisite and beautiful, pleasing to the eye. Tongguan Kiln and Liling Porcelain provide advantages for cooking and loading Hunan cuisine. For example, the crock stew soup produced by Tongguan kiln has a unique fragrance, like clear water producing hibiscus, which is fresh and refreshing, strong but not strong. The fifth is the cultivation of Huxiang culture. Hunan cuisine is inclusive and changeable. Hunan people's practical demeanor makes them dare to transcend tradition, integrate North and South science and technology, connect China and the West, and clarify the old and the new while respecting the tradition. In the dishes of new Hunan cuisine, you can smell the fragrance of Sichuan cuisine, see the momentum of Shandong cuisine, find the shadow of Huaiyang cuisine and find the fragrance of Cantonese cuisine. And you can also see the blending with western food techniques such as roasting and roasting.

What are the characteristics of Hunan cuisine?

Maybe that's what you don't know. Hunan cuisine is one of the eight major cuisines in China. It has a long history, but Hunan cuisine is mainly spicy in most people's minds, but what you never expected is that Hunan cuisine is mainly bacon, and Hunan people like to eat it preserved, so it is called bacon. I remember I had bacon when I was eating at Maojia Hotel, but their business was so good that I couldn't go every time, because I had to take a long queue and it was a headache.

What are the characteristics of Hunan cuisine? What are the other common flavors?

Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to sour and spicy taste, fragrant and fresh, soft and tender; The making method is called stewing, stewing, waxing, steaming and frying.

What are the characteristics of Hunan cuisine?

There are many special Hunan dishes.

What are the characteristics of Sichuan cuisine?

Sichuan cuisine pays great attention to the choice of ingredients, with delicacies, fresh river fresh, wild vegetables, livestock and poultry as the main raw materials, pays attention to specifications, distinguishes primary and secondary side dishes, and has bright and harmonious colors.

* Taste: Sichuan food is rich in flavor and heavy in oil. It is famous for its sour, hemp and spicy taste, and seasoning can not be separated from three peppers (pepper, pepper and pepper).

* Cooking techniques: mainly roasting, roasting, dry-frying and steaming, with strong juice and strong flavor. It is good at comprehensively using various seasonings to form various compound flavors, so it enjoys the reputation of "a dish is tasted blindly and everything is delicious".

The characteristics of Sichuan cuisine:

one

It is a careful choice of materials. Since ancient times, chefs have been very particular about the choice of raw materials when cooking dishes, and so has Sichuan cuisine. It requires strict selection of raw materials to make the best use of everything, not only to ensure quality, but also to pay attention to saving.

Raw materials strive to include the choice of seasonings. Many Sichuan dishes pay great attention to the choice of peppers, such as spicy and home-cooked dishes, which must use Pixian watercress in Sichuan; To make fish coriander, you must use Sichuan style to soak peppers.

Second, the knife is fine. Knife work is a very important link in Sichuan cuisine. It requires producers to be careful, pay attention to specifications, and cut and shape raw materials according to the needs of cooking, so as to make them the same size, length and thickness.

Same, same thickness. This can not only make the dishes easy to season, neat and beautiful, but also avoid being cooked, old and tender. Such as boiled beef, stir-fried beef shreds, characterized by tender and smooth, crisp and fragrant, such as

If the length, thickness and thickness of shredded pork are inconsistent, it will be difficult to distinguish the heat when cooking, and it will be difficult to distinguish between raw and cooked. In this way, no matter how skilled you are, you can't make good dishes with high quality and good taste.

The third is reasonable collocation. Sichuan cuisine requires a reasonable mix of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are used alone and in combination, emphasizing the appropriate combination of shade and meat dishes. Strong taste should be used alone, not with; Light and light,

Strong with strong, or a combination of light and shade, but not spoil the taste; Meat and vegetables are well matched and cannot be confused. This requires not only selecting the main ingredients, but also matching the auxiliary materials, so as to make the dishes taste harmonious and rich, and the raw materials match the main ones.

Each has its own characteristics, the texture groups complement each other, the colors are harmonious and beautiful, and the layers are distinct, which makes the dishes not only good in color and fragrance, but also rich in nutritional value and artistic appreciation value.

The fourth is careful cooking. There are many cooking methods of Sichuan cuisine, and the use of cooking is very particular. Many Sichuan dishes are cooked by various cooking methods. Sichuan cuisine has dozens of cooking methods, such as frying, frying, frying,

Steam, burn, simmer, boil, stew, stir-fry, stew, stir-fry, stew, marinate, smoke, mix, bake, paste and brew. How to cook each dish depends on the nature of raw materials and the workmanship of different dishes.

Art demands decision. In the operation requirements of Sichuan cuisine, we should grasp the order of feeding, the degree of cooking, the amount of food, the length of time and the speed of action; Pay attention to observe and control the depth of the dishes, and the sauce should be light.

Weight, quality and quantity; Master the taste of finished dishes, the degree of cooked, tender, dry, wet, soft and crisp dishes, and take necessary measures to ensure the cooking quality.