If a friend from other places asks you,"What's delicious in Hunan?" What would your answer be? Perhaps, as a native of Hunan,

You just need an "Amway" guide to Hunan cuisine. Can they arouse your nostalgia?

Changsha

chili fry meat

A dish of fried pork with chili peppers is probably a childhood memory of many Changsha people. I remember when I was a child during the Chinese New Year, whenever anyone killed a local pig, I would personally go to the vegetable garden to pick a handful of green peppers, shredded them, and stir-fry them to make this chili stir-fried meat.

Chef Fei's chili stir-fried pork is the taste of childhood. The pork is wrapped in the aroma of chili peppers, which are stained with the fresh aroma of lard, and sprinkled with rice bibimbap with oil soup, which can bring your thoughts back to childhood in an instant. Chef Fei chose Changsha's local Ningxiang pork for the chili stir-fried meat. It is just right to be fat and thin. Fresh green peppers and chef's cooking make it so delicious. Although fried pork with chili pepper is just a home-cooked dish, Chef Fei won the "three consecutive championships" with this seemingly plain home-cooked dish

"Changsha is the first must-eat vegetable."

Yueyang

Ginger spicy bullfrog

People in the Dongting Lake District are particularly good at cooking poultry and river delicacies, and bullfrogs are common ingredients on Yueyang people's tables.

It is said that water and fire cannot be reconciled, but a battle between water and fire is being staged in the kitchen of Yueyang people. If bullfrogs want to be spicy, they must be spicy with ginger. The small iron pot was put on the stove, and the bullfrog meat as thick as a thumb started to sizzle. Ginger slices and dried peppers are buried at the bottom of the pot, and your spicy taste is fully infused into the main ingredients. It is smooth and tender on the entrance, and the aroma of ginger is strong.

Zhangjiajie

Guoxiang cured pork face

Thanks to the dense forests and mountains all over the country, Xiangxi cuisine is good at making wild game and smoked bacon. It tastes salty, sour and spicy, and has a strong mountain flavor. Zhangjiajie used a "Hallelujah Mountain" to promote Xiangxi to the world, while Master Luo chose to use "Guoxiang cured pig face" to tell the customs of Xiangxi.

"Wax" is a keyword that has to be mentioned when talking about the delicacy of Zhangjiajie. The pine smoked pork face meat is black and red, and the thin fat layer is transparent and shiny. Served with chives, peppers, and fermented beans, it tastes mellow and is not greasy at all. The sebum is even more powerful and chewy, making it very enjoyable.

Xiangtan

Majia River Mutton

Majiahe has always been a signature place for eating mutton in the Changsha-Zhutan area. It uses local black goats as ingredients and uses "boiled water" cooking method. The soup is tender and fresh, with endless aftertaste.

Changde

Taoyuan local chicken

Using the unique local old chicken with small feet and slowly stewed with smooth tender fungus, Taoyuan local chicken continues the rich taste of rice dumplings, and the chicken is very delicious. Time to stew the sweetness of the chicken into the thick soup, scoop a spoonful of it and pour it on the rice to get the natural and delicious bibimbap sauce.

Zhuzhou

Xianggan in You County

Although it is fragrant dried, You County fragrant dried fruits have their own local brand characteristics. The tender yellow fragrant dried incense is paired with chopped fresh green green peppers. When served in a porcelain white bowl, it has a leisurely pastoral charm. Add two slices of fragrant dried meat and serve with a large mouthful of hot white rice. The fragrant dried meat is hard and tough, salty and refreshing, making people's fingers move. It's a pleasure.

Liuyang

Steamed pork in Daweishan

When the steamed meat from Daweishan was served, the brown meat skin shone like a galaxy under the light. At first glance, it looked very "elegant and luxurious". With a poke with your chopsticks, you could feel the full and elastic sebum. Although the cooking technique is just "steaming", this procedure is also very knowledgeable: steam twice before and after steaming the oil out before it can melt in your mouth, so that you can eat more without getting tired.

Hengyang

Shiwan Crispy Dub

The addition of yellow gong pepper gives this representative dish with pork belly as an ingredient a unique taste and regional characteristics. It looks unattractive, but the taste is overbearing and crisp, making people want it. The so-called "low-key luxury" in taste is probably the case.

Yongzhou

Jiuyi Mountain Rabbit

The diced rabbit meat is paired with cashew nuts to become the most lively presence in the entire cuisine. The dry-fried diced rabbit meat has a crispy outer skin and a tender inner surface. The addition of mountain pepper oil adds a wild taste to the rough taste, giving people a sudden glimpse of the majestic Jiuyi Mountain when biting their lips and teeth.

Loudi

Snowflake meatballs

Among the meat dishes, the snowflake meatballs look particularly fresh and pleasant. The snow-white meatballs are placed on the emerald green rice leaves, which is full of beauty. With one bite, the white soft and sweet rice grains are wrapped in the tender and juicy meatballs inside, which makes people can't stop. After chewing it a few times, you will discover the chef's careful plan: the meatballs are added with chopped lotus roots, making the taste more refreshing.

Yiyang

Anhua Tuofen

The gray color of the tiger doesn't look so ostentatious, but it is one of the fastest dishes on the whole table. The shape is a lovely jelly cube. The taste is soft and glutinous. It is spicy and sour. It makes people's lips and teeth salivate and opens their appetite.

Chenzhou

stuffed tofu

The same tofu products, fermented tofu displays a completely different regional flavor. The golden tofu is neatly arranged on the dish, coupled with a few green leaves, which is very pleasing to the eye at first glance. Insert a piece into the mouth. The tofu is tough on the outside and tender on the inside, and the meat filling is firm and smooth, cool!

huaihua

Tongdao Dongjia Pickled Pork

Compared with the rough face of the cured pig, the Dong cured meat looks much more refined. The small bowl contains not only the fragrant and unique pickled meat, but also the enthusiasm of the Dong family that welcomes the taste buds.

Shaoyang

Pig blood meatballs

When it comes to Shaoyang's characteristics, who knows nothing about pig blood meatballs? The production of an authentic pig's blood meatball is quite particular. The pig's blood is fresh blood from a freshly slaughtered live pig that has not been coagulated, and the tofu is tender and smooth. The taste is firm and rich, with a fragrant waxy aroma.