Classical vocabulary for describing Hunan cuisine

1. Poems praising Hunan cuisine: Ji Shanxing (Lu You) He Jishan Weiwei, Zhejiang Shuitangtang, thousands of miles across the wild, Goujian wasteland.

Spring rain is green, and autumn wind is fragrant with japonica rice. Every village is full of crabs, and there are fish beams everywhere.

Ten thousand ducks are released, and ten thousand ginger plants are in the garden. The noise is like thunder, and the private debt exceeds the official warehouse.

Jade temple for sacrifice, Lanting * * *. Watch the game in an empty lane, but watch the theater in a backward society.

Yangmei is familiar with the neck, picking is busy day and night, and the green baskets are all over the mountains, not counting litchi baskets. The stars hold the moon into Hou's house, and the reward is commendable. Hu Xiang Water Shield came out and the seller was surrounded by three towns.

Why * * * cook? Perch is three feet long. Fangxian county has just been listed, and there is not enough goat cheese.

There is much water in Jinghu Lake, and there is no drought locust in Han Dynasty. Heavy buildings and curved windowsills, floating lake light.

Travel by boat as a car and cover your new makeup with a small mask. In the shallow workshop, Silk Spring is arranged in the middle of the night.

I always describe this poem and follow the ancient movement wrongly; I hate not listening to Ji Zha. The powers only drink Changsha water and eat Wuchang fish. -Chairman Mao's Water Tune.

Swimming.

2. Find a good sentence praising Hunan cuisine,

It is a local cuisine with a long history in China. Hunan cuisine pays special attention to seasoning, especially sour and spicy, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste.

The Records of the Historian recorded that Chu was "rich in terrain and had no hunger".

According to historical records, Hunan cuisine existed before the Han Dynasty. By the Western Han Dynasty, Changsha was a big city with concentrated politics, economy and culture in feudal dynasty, with rich specialties, developed economy and developed cooking technology. During 1974, many materials related to cooking techniques were found in the tombs of the Western Han Dynasty unearthed in Mawangdui, Changsha. Among them, there is the earliest bamboo slip menu, which records 103 kinds of precious dishes and nine cooking methods such as stewing, stewing, roasting, frying, frying, smoking and waxing. Changsha is also a place where scholars gathered in the Tang Dynasty. By the Ming and Qing Dynasties, Hunan cuisine had a new development and was listed as one of the eight major cuisines in China.

Hunan cuisine is mainly composed of three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan. Its characteristics: extensive materials, fine production and diverse varieties; It tastes fragrant, hot and sour, soft and tender, and is famous for stewing, wax stewing, steaming and frying. The dishes in Tongting Lake area are good at cooking fresh river water, poultry and livestock. They are often cooked by stewing, roasting and waxing, and are characterized by thick oil, salty, spicy and soft. Xiangxi cuisine is good at making delicacies, smoked bacon and all kinds of bacon, and its taste is biased towards fresh fish, fragrant, sour and spicy. Hunan is located in the subtropical zone, with changeable climate, spring rain and golden rain, hot summer and cold winter.

Therefore, Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste. Hunan cuisine has a unique flavor. The main famous dishes are Donganzi Chicken, Anzu Shark's Fin, Steamed Bacon, Bread Duck, Spicy Chicken, Turtle Sheep Sour, Jishou Sour Meat, Wuyuan Fairy Chicken, Crystal Sugar Xianglian and so on.

3. Main contents of 300 cases of classic Hunan cuisine 1. The main contents of 300 cases of classic Hunan cuisine:

1) frying:

Chinese kale, shredded lettuce from miscellaneous sauce, fried yam with colored pepper and fungus, shredded Chinese cabbage with herring, corn with Jinsha pine nuts, fried shrimps with crispy bamboo shoots, fried shrimps with Guanyin tea, fried beans with eggplant, cumin cauliflower, eggplant with Jinsha, rich gold bars, sauerkraut vermicelli, shredded duck's feet, shredded beef with white pepper and coriander, fried potatoes with green beans and fried mushrooms with pepper smoke. Fried shredded lotus root, fried duck with purple oil ginger, fried chicken with green pepper, fried pig's trotters, fried green beans, fried roe with laba beans, fried shredded beef, fried pork with garlic sprouts, and shark's fin with crab roe. Sauté ed cuttlefish with pickled peppers, fried eggplant with green peppers, sauté ed bacon with Chinese onion, stewed lotus root with bean dregs, sauté ed ground water fish with green peppers, Sichuan bean fried eel, Chili sausage, Meiji chicken cartilage, spicy snail meat, fried goose intestines with Chili peppers, Hunan pickled frog, scrambled eggs with Lycium barbarum, shredded squid with golden needle, sauté ed beef, shredded Chinese cabbage, scrambled eggs with tomatoes and shredded lettuce with leeks.

2) steaming:

Steamed fish, steamed tofu with shrimps, steamed crabs with glutinous rice, steamed large pieces of bacon, steamed buns for farmers, steamed pumpkins with red dates and lilies, steamed eggs with Polygonum Multiflori Radix, steamed eggs with black beans and herring, stomach-invigorating shrimp, jade towel gourd rolls, scallop fish, steamed pigeons with American ginseng, steamed meat with sauerkraut, steamed taro with chopped peppers, steamed oil residue with bamboo pickles, and steamed meat with Laba bean. Steamed oil residue from dried lentils, pork ribs with soy sauce, pork belly with chopped pepper, steamed frog with pickled pepper, bean fish, steamed salted fish with chopped pepper, steamed pig's blood with chopped pepper, steamed chicken wings with glutinous pork chops, steamed pig's trotters with appetizing pepper, steamed red and white tofu with chopped pepper, steamed pork belly with fermented bean curd, fried crucian carp with soy sauce, duck barks with soy sauce and steamed chicken wings with chopped pepper.

3) frying:

Fried silver cod, dry fried squid larvae, fried fish offal, fried Taiji diagram, fried eggs of yellow croaker, fried hanging fish, fried bacon, dry fried river shrimp, fried bacon, raw fried pork ribs, dry fried pork chops, fried potatoes, dry fried green peppers, fried crabs with shells, fried beef tenderloin, fried pork chops with sauce, and crab-yellow chicken breast. Fried tofu with crab roe, fried white gourd, fried braised eggs, fried bitter gourd with Laoganma, fried winter bamboo shoots, fried tofu with bamboo chops, fried cucumber with perilla, fried preserved fish with perilla, fried crucian carp with perilla and fried loach fish.

2.300 cases of classic Hunan cuisine:

Created by China culinary masters Tan Zhaoyuan, Pin Guan and China culinary master Wang Yanfeng. As skilled craftsmen who have been engaged in the frying and stewing of Hunan cuisine for a long time, their intensive research has won numerous food comments and appreciation. In order to compile this book, the creators made a comprehensive analysis and research on the popular mainstream Hunan cuisine in China from the level of cooking technology, and carefully excavated and sorted out the mainstream Hunan cuisine according to their own chef experience. They chose the popular essence of Hunan cuisine in the market, inherited the basic skills of organizing Hunan cuisine, the techniques of classic Hunan cuisine and the style of fashionable Hunan cuisine, and introduced a new mainstream Hunan cuisine for the first time on the basis of realizing the innovation of raw materials, seasonings and cooking skills, according to the common basic cooking skills such as frying, steaming, frying, stewing and frying. The key technical elements are decomposed and expressed according to the cooking process for the first time; For the first time, according to the characteristics of the dishes, the color, shape, texture and cooking techniques of the dishes are displayed in detail with a small picture and a big picture, showing the aesthetic artistic conception of the mainstream Hunan cuisine, which takes nature as beauty, creativity as beauty, clever collocation as beauty, taste as beauty and cultivation as beauty. Really beautiful to the extreme, beautiful to the extreme. This is a wonderful appearance of Hunan cuisine towards a new food civilization, a pioneering work of a new generation of Hunan chefs, a kind of courage and strength.

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The personality of Hunan cuisine is usually considered to be spicy. Hunan people are spicy and famous all over the country, even surpassing the same spicy Sichuanese. However, it's not always true that Hunan cuisine is spicy, because it's popular in southwest China, and their respective spicy tastes are different: Sichuan spicy, Guizhou spicy, Yunnan fresh spicy, Shaanxi salty spicy, and Hunan sour spicy. This acid is different from vinegar, mellow and soft, combined with spicy, forming a unique flavor.

4. What are the classic Hunan dishes? They are: crystal sugar lotus root, head of bighead carp in casserole, chicken balls in clear soup, braised pork with dried vegetables, oily lettuce, braised square meat, braised tripe soup with mushrooms, shredded lamb tripe in clear soup, stewed chaiya, braised catfish eggplant, fried bacon with dried radish, steamed pork with lotus leaf powder, shredded squid in hot and sour sauce, and steamed bacon with bacon. Black bean and pepper pen container squid, spicy frog's leg, big momma hairtail, spicy winter bamboo shoot tip, stir-fried double silver, stir-fried vegetarian dish formula, boiled chestnut heart, pepper and salt crispy lotus root pill, braised pork in black bean sauce, bitter gourd braised pigsty, hot and sour Chinese cabbage, bitter gourd braised pork intestines, fragrant tofu, spicy chicken, egg yolk roasted eggplant, braised beef tendon in silver needle chicken sauce and braised beef tendon.