The ancient city of Yaoyang, formerly known as Baling, also known as Yaoshan, is a county-level city in Hunan Province. It was established in 505 BC and has a history of more than 2500 years, making it a culturally significant city.Yaoyang has a superior location, with the Mofu Mountains to the east, the Dongting Lake to the west, the Yangtze River to the north, and views of Hubei to the south, as well as connections to the four rivers of Xiang, Zi, Yuan, and Li. This makes it a key open-river area and an important transportation hub in the middle reaches of the Yangtze River, and a key component of the Dongting Lake ecological economic circle and the Yangtze River Economic Belt.The land in Yaoyang is fertile and abundant in resources, earning it the reputation of "a land of fish and rice."

Baling fish stewVinegarWaterTofuBamboo shootsSteamedFish, duckDuckJiangyin pickled eel, sauceLotus rootSalt-fried mandarin fish, mountain delicacies, mountain silver needle chicken, preserved fishPreserved meatStir-friedYearCake, spicy wild duck,Yellow RiverEelnoodles, flat river fish, shrimpPie,Spicy fishyoung fish, long life fried meat

Pickled eel

Brief introduction

Pickled eel is a traditional Hunanese Han Chinese dish, belonging toHunan cuisinestyle.The dish requires a red color and tender eel.Mastering the sauce is key, the sauce must be on the eel, not to stir-fry, after eating the dish, there should not be a lot of sauce in the plate, and no water.Hunan is one of the main eel production areas.All rivers, lakes, ponds, canals, rice fields and other water bodies in the province have eels, with the highest production in the Dongting Lake area.

Features:

Eel meat is fine, few thorns, thick meat, rich in nutrition, eel is most plump in May and June, cooked in the method of braising, eel is tender, fragrant and soft.

Related information:

Pickled eel is the main ingredient.Eel, also known as eel, commonly known as long fish, without scales.Hunan is one of the main production areas, with the highest production in the Dongting Lake area.The amount of eel per 100 grams isProtein 17.2-18.8 grams, fat 0.9-1.2 grams, also contains calcium, phosphorus, iron and other minerals.Traditional Chinese medicine believes that it is sweet in taste, warm in nature, with the effects of replenishing and nourishing, dispelling wind and dampness, strengthening muscles and bones, and strengthening kidney yang."Compendium of Materia Medica" says that eelbloodcan "treat ear pain, treat nose bleeding."Eel meat is fine, few thorns, thick meat, the most plump in May and June, cooked in the method of braising, eel is tender, fragrant and soft.There is also a saying among the local people: "small summer yellow eel is as good as ginseng."This dish is a traditional Hunanese dish.Compatibility:Eel: eel should not be eaten withdog meat,

dog blood,

pumpkin,spinach,reddatestogether.Starch (bean)beans should not be eaten withriver snailstogether.Nutritional composition:

Energy 1522.95 kcal, protein 184.43g, fat 69.26g, carbohydrates 49.28g, folic acid 0.62 micrograms, dietary fiber 6.44g, cholesterol 1287.9mg, vitamin A 513.4 micrograms,radish 32.1 micrograms, thiamin 0.66mg, niacin 9.89mg, vitamin C 2.5mg, vitamin E 28.2mg, calcium 479.88mg, phosphorus 2167.41mg, potassium 2891.9mg, sodium 3165.15mg, iodine 0.56 micrograms, magnesium 229.86mg, iron 31.05mg, zinc 20.6mg, selenium 347.17 micrograms, copper 0.65mg, manganese 23.78mgPreparationIngredients/sauces:Eel 1000g, water-soaked lychee slices 50g, 1 cup of soup, fresh

purple sage

leaves 5g, Shao wine, vinegar 2 tablespoons eachginger, garlic,pepper, cornstarch, oil, etc.

Production process:

① Cut the eel into 4cm long and 2cm wide pieces, wash them.

Cut the lychee slices into 4cm long, 2cm wide, 0.3cm thick pieces.Cut the purple sage leaves.Cut the garlic into thin slices.Cut the ginger into fine strips.② Heat the pot, add oil, heat until 60% cooked, add the eel pieces, stir-fry until the surface is slightly charred, and drain the oil with a sieve.③ Heat the pot again, 60% cooked, add minced garlic, then add lychee slices, eel pieces, Shao wine,soy sauce

salt, vinegar, ginger, sauté, then add cold soup and simmer for 1 minute, add purple sage,

sugarand stir-fry.Cooking method:1. Shake the eel to remove the head, use a cone to nail the eel head to a long wooden board, left hand straighten the eel, right hand hold a small knife to cut from the jaw, without cutting the bone, from the meat thick spine to cut, until the eel tail, then from the jaw to cut, the spine and eel meat are separated, use a small knife to pick out the spine and internal dirt, then from the tail to cut, the eel meat is cut into 4cm long, to the jawend.

2. Cut lychee slices into 4cm long, 2cm wide, 0.3cm thick pieces.Cut purple sage leaves.Cut garlic into small pieces.Cut ginger into thin strips.③ Place a wok on high heat, add tea oil, heat until 60% cooked, add eel pieces, stir-fry until slightly charred, and drain the oil with a sieve.④ Place a wok on high heat, 60% cooked, add cooked pig marrow, heat until 60% cooked, add minced garlic, then add lychee slices, eel pieces, Shao wine,

soy sauce

salt, vinegar, ginger, sauté.Then, add 200g of meat soup and simmer for 1 minute, add purple sage, sugar, and use wet starch to thicken, transfer to a large ceramic dish, drizzle withsesameoil, and sprinkle with pepper.Tips for cooking:

1. This dish requires a red color and tender eel.Mastering the sauce is key, the sauce must be on the eel, not to stir-fry, after eating the dishpch should not have a lot of sauce in the plate, and no water.Red radishCook

mushroom

Brief introductionRed radish and mushroom is a Cantonese Chinese dish, belonging toCantonese cuisinestyle.Red radish is cut into small pieces, mushrooms are cut into pieces,soybeans

soaked and steamed

1. This dish requires a red and glossy color, and tender eel.Mastering the sauce is key, the sauce must cling to the eel, not stir-fried, and cannot have a lot of sauce in the dish after eating, and cannot be watery.

2. Because of the frying process, preparepig fat500 grams.

Key process:

This dish requires a red and glossy color, and tender eel.Mastering the sauce is key, the sauce must cling to the eel, not stir-fried, and cannot have a lot of sauce in the dish after eating, and cannot be watery.

Red radishCookmushrooms

Introduction

Red radish and mushrooms is a traditional Cantonese Han Chinese dish, belonging toCantonesecuisine.Cut the red radish into small pieces, and cut the mushrooms into pieces,beanssoaked and steamed,broccolicut into small pieces;heat oil in a pot, stir-fry carrots and mushrooms several times, add clear broth and cook over medium heat;when the carrot pieces are cooked through, add the pre-soaked soybeans and broccoli, season with salt, MSG, andsugar, cook until done.Enjoy.

Benefits:

Carrots are rich in Vitamin A and various essential amino acids and several enzymes, which are very beneficial for preventing high blood lipids and obesity.Mushrooms contain sugar and little fat, eating this dish can achieve a good slimming effect.

Instructions:

Basic ingredients:

Ingredients: 150g carrots, 50g mushrooms, 30g soybeans, 30g broccoli.Seasoning: 5g salad oil, 5g salt, 2g MSG, 1g sugar.

Instructions:

1. Peel and cut carrots into small pieces, slice mushrooms, soak soybeans.2. Heat oil in a pot, stir-fry carrots and mushrooms several times, add clear broth and cook over medium heat;3. When the carrot pieces are cooked through, add the soaked soybeans and broccoli, season with salt, MSG and sugar, cook until done.

Tips: When cooking this dish, it is best to use medium heat.

Spicy Duck

Introduction

Spicy Duck is a traditional Han ethnic dish from Xiangyin, Hunan, which belongs to the Hunan cuisine.

Features:

The method is to

duck meat

wash and cut into pieces, cut redchiliremove seeds and cut into fine strips.When the oil in the pot is 70% hot, put the duck pieces into the oil and blanch, then remove and drain.Leave the bottom oil in the pot, add red chili strips, scallion and ginger to sauté, add duck pieces,star anisepowder, white sugar, soy sauce, salt and appropriate amount of water to sauté, add MSG with wet cornstarch to thicken, drizzle with star anise oil and out of the pot and plate.Benefits:Spicy Duck is suitable for patients with poor spleen and stomach, subluxation, uterine prolapse, fatigue and lethargy.

Instructions:

The method is to wash and cut the duck meat into pieces, cut the red chili without seeds and cut into fine strips.

When the oil in the pot is 70% hot, put the duck pieces into the oil and blanch, then remove and drain.

Leave the bottom oil in the pot, add red chili strips, scallion and ginger to sauté, add duck pieces, star anise powder, white sugar, soy sauce, salt and appropriate amount of water to sauté, add MSG with wet cornstarch to thicken, drizzle with star anise oil and out of the pot and plate.Spicy Duck is suitable for patients with poor spleen and stomach, subluxation, uterine prolapse, fatigue and lethargy.SpicyFish Roe

IntroductionSpicy Fish Roe is a traditional Han ethnic dish from Yueyang, Hunan, which belongs to the Hunan cuisine.

Features:

Green

red peppers

cut well.Carefully cut the fish roe into small pieces, paying attention to cutting so that each fish roe has a thin membrane, otherwise it will scatter;Add appropriate amount of salt, a little cooking wine and scallion ginger to the fish roe, gently mix, marinate for about 15 minutes;Remove scallion ginger, carefully wrap each fish roe with a layer of dry cornstarch, and carefully shake off the excess cornstarch;Heat up the oil;When the oil temperature is 6-7, add the fish roe and fry until the surface is golden.Remove and drain excess oil;Leave a small amount of oil in the pot, add scallion, ginger and dried red chili, sauté with small fire to bring out the aroma;Add green bell peppers, stir-fry over high heat untilgreen bell pepperis a vibrant green color;Add the fried fish roe, stir-fry evenly, add salt.Instructions:Main ingredients:

400g fish, 2 peppers

Auxiliary:

Appropriate amount of cornstarch, 1 piece of ginger, appropriate amount of salt, 4 pieces of dried chili

Production steps:

1. Cut green and red peppers well.

2. Carefully cut the fish roe into small pieces, paying attention to cutting so that each fish roe has a thin membrane, otherwise it will scatter;

Add appropriate amount of salt, a little cooking wine and scallion ginger to the fish roe, gently mix, marinate for about 15 minutes;

Remove scallion ginger, carefully wrap each fish roe with a layer of dry cornstarch, and carefully shake off the excess cornstarch;3. Heat up the oil;When the oil temperature is 6-7, add the fish roe and fry until the surface is golden.

Remove and drain excess oil;4. Leave a small amount of oil in the pot, add scallion, ginger and dried red chili, sauté with small fire to bring out the aroma;Add green bell peppers, stir-fry over high heat until

green bell pepperis a vibrant green color;Add the fried fish roe, stir-fry evenly, add salt.

Butterfly River

Introduction

Butterfly River, also known as Butterfly Sea, is a famous dish in Yueyang, Hunan, due to the shape of the fish slices after being blanched, which resembles a butterfly, hence the name.The local chefs in Yueyang usepotto replace the folk's seven-star stove, and first usechicken broth, fish head, fish bones,fish skinto make a fresh juice and add to the pot (or use a stainless steel pot with a small alcohol stove), when eating, put the fish slices into the boiling pot to cook and take out, and then dip in the seasoning to eat.This dish is very popular and is one of the dishes in "Balong Full Fish Feast".

Features:

Using the special black fish meat from Dongting Lakeand sliced mushrooms.The finished dish is tender and delicious, with a delicious soup, and can be eaten immediately.Craft:

Wash the black fish meat, cut it into thin slices along the grain, put it in a bowl, add salt, scallion, ginger, Shaoxing wine and marinate for about 10 minutes, then remove and put in two porcelain plates, and arrange the fish slices.

Winterscallionscut into slice shape.Hamandmushroomscut into slices.In the wok, add chicken broth, salt, MSG, and vegetable oil, boil, add ham, winter scallions, mushrooms, cook until boiling, pour into stainless steel pot with a small alcohol stove, and black fish slices,bean sproutsandsmallwhite cabbageandparsleyand ginger, vinegar,chili oiland pepper, salt and appropriate amount of water, put it together on the table, and while cooking, add MSG with wet cornstarch to thicken, drizzle with star anise oil and out of the pot and plate.

Instructions:

Ingredients:

Main ingredients: 1 piece of carp (about 1000g).

Auxiliary:2 eggs,millet30g chili, 15g carrots, 20g green bell pepper.Seasoning: 50g salad oil, 8g salt, 6g MSG, 4g chicken powder, 10g cooking wine.

Instructions:1. Peel and cut the fish into pieces, and cut the red chili and green bell pepper into fine strips.2. Put the fish head, fish tail, and 2 eggs into the fish pieces;

Cut the fish bones into small pieces.

2.place the head and tail of the fish,fish tailplaced on both ends of the plate, the fish slice is placed in the middle, and then the 2egg yolksplaced in the fish slice.cut the fish bones into pieces.

2. The dish has a unique flavor, and a long-lasting aftertaste.CarrotsCut into rectangular pieces, bell peppers remove the stem and cut into circles, ginger cut into rhombus pieces, scallions cut into segments.

3. Place in a pot over high heat, add oil, after heating add fish bones and ginger slices, stir-fry fragrant, pour in soup, add salt, MSG, chili peppers, carrots, bell peppers, boil until the soup is thick and white, remove fish bones, put into a dry pot, sprinkle with pepper and scallion segments, bring to the table with fresh fish, and eat directly by dipping.

Catfish belly

Introduction

This dish is a delicious and delicious Chinese name dish, belonging to the Hunan cuisine.Main ingredients, mainly include 150g of fish belly, 250g of ham.Fish belly is sweet and flat, enters the kidney and liver meridians;It has the functions of nourishing the kidney and essence, nourishing the muscles and blood vessels, stopping bleeding, dispelling blood stasis, and reducing swelling;Treats conditions such as kidney deficiency and slippery, postpartum wind spasms, tetanus, vomiting, hemorrhage, trauma bleeding, hemorrhoids, etc.

Flavor characteristics:

1. "Dongting Catfish Belly" is a traditional name dish in the Yueyang region.The best way to cook this dish is at "Yuyufujia" in Yueyang.This store was founded by Zhou brothers, and has been known in the industry for processing Dongting Lake seafood since the 30s.Their Dongting catfish belly is softer and more tender than pig trotters, and when cooked with chicken oil, it is even more delicious.

2. Fish belly, the finished product is about the size of a palm, plump and thick, white and tender, translucent and shiny, weighing about 50 to 100 grams.Its shape is quite similar to the Penkasha Mountain on the Yangtze River, and there is a "mountain" pattern on the fish belly, also known as "Penkasha fish belly".

3. Fish belly is one of the ingredients for cooking expensive aquatic products.It is often used as the first dish at banquets, and is listed as one of the eight treasures in the local area. The earliest records of eating fish belly in China can be seen in the "Methods" of the Northern Wei's "Essential Texts for the People", "Geography of the New Tang Dynasty", "Jiang Ning Children's Magazine" of the Song Dynasty, "Random Records" of Chen Shichong of the Song Dynasty, "Compendium of Materia Medica" of the Ming Dynasty, and "Classics of the Qing Dynasty".Dried fish belly contains 14.6—21.2% water, 78.3～84.4% protein, and contains 0.2—0.5% fat.Chinese medicine believes that fish belly is sweet and salty, slippery, enters the liver and kidney meridians, has the functions of clearing the head and eyes, nourishing essence and gas, etc., and can be used to treat dizziness, leucorrhea, slippery, waist and knee pain, etc.

4. This dish is colorful, with clear soup, and has a fresh and fragrant flavor, with the saltiness of ham, the delicate and tender sweetness of fish belly, and is suitable for all seasons.

Nutritional benefits:

Fish belly is sweet and flat, enters the kidney and liver meridians;

It has the functions of nourishing the kidney and essence, nourishing the muscles and blood vessels, stopping bleeding, dispelling blood stasis, and reducing swelling;

It can be used to treat conditions such as kidney deficiency and slippery, postpartum wind spasms, tetanus, vomiting, hemorrhage, trauma bleeding, hemorrhoids, etc.

It is rich in water, protein, fat, calcium, and phosphorus, and contains trace amounts of iron.

According to traditional Chinese medicine, it is sweet and flat, without poison, has the functions of nourishing essence and gas, and can be used to treat dizziness, leucorrhea, waist and knee pain, etc.

Preparation

Technology: Steaming

Flavor: Salted, fresh, Hunan cuisine, stomach nourishing, water swelling, liver nourishing, pregnancy diet

Ingredients:

Lotus seeds

100g of catfish, 550g

Accessories: 50g of ham, 50g of lard

Seasonings: 2g of salt, 1g of MSG, 25g of yellow wine, 1g of pepper, 20g of ginger, 10g of scallions, 20g of chicken oil, 20g of vinegarPreparation process:1. Wash and fillet the catfish, remove the internal organs and scales, and wash it clean;

2. After washing the catfish, boil it in hot water, take it out, and then cut cross-shaped flowers on the fish body, every 2 cm apart;

3. Cut the lard into 3 cm long, 1 cm wide, and 0.7 cm thick slices;

4. Squeeze the 5g of scallions and 5g of ginger, and squeeze out the juice with 15g of yellow wine;

5. The remaining scallions are chopped, 5g of ginger is squeezed, and the remaining ginger is chopped;

6. Wash the Hunan lotus seeds and steam them until 70% cooked, then take them out;

7. Place the catfish in a plate, add 2g of salt, 1g of MSG, and marinate for 20 minutes;

8. Then, fill the Hunan lotus seeds into the fish belly, filling it completely;

9. Embed 1 piece of lard every 1 cm wide in the fish body, and place 1 piece of ham meat at the interval;

10. Squeeze the scallions and ginger on top, add chicken soup and steam for 25 minutes.

Preparation tips:1. Choose the best Dongting catfish;

2. The catfish's spine has two tendons inside.

3. When steaming, it must be over high heat, with boiling water and full steam.1. Choose the best Dongting catfish.2. Catfish is a precious ingredient, choose the head and tail at the same time, so as not to be mistaken for other fish.3. After processing the fish, squeeze out the saliva, remove the head and tail, and cut into pieces.

1. Choose the best Dongting catfish.

2. Catfish is a precious ingredient, choose the head and tail at the same time, so as not to be mistaken for other fish.3. After processing the fish, squeeze out the saliva, remove the head and tail, and cut into pieces.Nutritional value:

This dish is rich in nutrients, containing 150 grams of protein, 62 grams of fat, 1172 kilocalories, 612 milligrams of calcium, 1688 milligrams of phosphorus, and 18 milligrams of iron.

It is a good choice for patients with anemia, malnutrition, tuberculosis, hepatitis, bone and cartilage diseases, pregnant women, and infants.Preparation

Food ingredients:

1 piece of mother fish

white vinegar5 grams of cookedrice noodles100 grams of Shao wine 5 grams of five-spice powder 10 grams of MSG.1 gramOriginal juice soy sauce...15 grams of scallions.5 grams

Doubanjiangsauce25 grams of ginger.5 grams of sweet bean sauce 15 gramsSalt.1 gram of pepper 1 gram of sesame oil 30 grams of Sichuan pepper 1 gram of chili oil 30 grams

white sugar 1.5 grams of cooked pork fat 40 grams

Preparation method:

1. Take one section of 10 cm diameter, 25 cm long, with bamboo tube, with two ends and bamboo joints, about 4 cm from the tube, cut 2 pieces, then break it into a width of 10 cm, and use the broken pieces as the lid of the tube.

2. Cut the fish from the belly, remove the internal organs, wash and drain.

Cut into 5 cm long, 3 cm wide, 2 cm thick rectangular pieces, then rinse with water again, drain and place in a large bowl.Add original juice soy sauce, Doubanjiang, pepper, five-spice powder, sweet bean sauce, Sichuan pepper, salt, white sugar, white vinegar, Shao wine, MSG, sesame oil, chili oil, scallions, and mix well, then add rice noodles and cooked pork fat, mix well, marinate for 5 minutes, then place the marinated fish in the bamboo tube, cover with the tube lid, and steam in a steamer for 20 minutes.Use a tray to serve the bamboo tube, remove the lid and serve.Key process:

1. Select unspawned Dingshu fish, about 2500 grams is best.

2. Fish is expensive, select the head and tail at the same time, to avoid customers mistakenly thinking it is a fish.

3. After processing the fish, squeeze out the slime, remove the fins, and cut into pieces.

Dragon Girl Pearl

Introduction

Dragon Girl Pearl is a complete Chinese Han Chinese dish, belonging to Hunan cuisine.

Select fresh golden carp from Dongtingcarpbest;The carp has two or three meat tendons on its back.If not removed, the fish will be both smelly and sour when cooked;It must be boiled in a pot with boiling water and full steam during steaming.Flavor characteristics:

1. "Dragon Girl Pearl" is a traditional dish in Yueyang.

The legend of "Dragon Girl" is seen in the Tang Dynasty novel "The Chronicle of Liu Yi", and there is a Liu Yi Well site in Hunan's Dongting Mountain, this dish, which is the most famous carp, is called "Dragon Girl", and the pearl is Hunan lotus, so it is called "Dragon Girl Pearl".2. "Carp" is also called "tail", grows quickly, has strong vitality, can withstand high temperature and polluted water, is an important freshwater farmed fish.

It has a history of over 240 years, except for the western plateau, it is produced in all freshwater.Hunan carp is most plump and delicious in February and March, and Yangtze carp is best in October. It contains 79% water, 18% protein, 1.6% fat, 0.02% calcium, 0.176% phosphorus, and very little iron.It has a sweet and flat taste, is non-toxic, has the functions of promoting lactation, improving digestion, and promoting urination. It is especially effective for women with jaundice, edema, and abdominal discomfort during pregnancy.Health tips:

Carp contains water, protein, fat, calcium, phosphorus, and very little iron.

According to traditional Chinese medicine, it has a sweet and flat taste, is non-toxic, has the functions of promoting lactation, improving digestion, and promoting urination. It is especially effective for women with jaundice, edema, and abdominal discomfort during pregnancy.Preparation

100 grams of carp 550 grams

Dragon Woman Pearl

Introduction

Dragon Woman Pearl is a delicious Chinese dish belonging to the Hunan cuisine.

Choose the best Dongting freshCarp100 grams of carp, 550 grams

The carp has two tendons inside its spine.

If not removed, the fish cooked will be fishy and sour;

When steaming, it must be over high heat, with boiling water and full steam.

Flavor characteristics:

1. "Dragon Woman Pearl" is a traditional name dish in the Yueyang region.

2. The "Dragon Woman" legend, seen in the Chinese novel "The Life of Liu Yi", there is a Liu Yi well site in the Yueyang Dongting Mountains, this dish uses the best carp, which is known as "Dragon Woman".

3. Carp is commonly known as "turnip", grows quickly, has strong vitality, can withstand high temperature and sewage, and is an important freshwater aquaculture fish.

It has been around for more than 240 years, except in the western plateau, it is produced in all freshwater areas.

The carp in Hunan is the most tender and delicious in February and March, then 10 months, it contains 79% water, 18% protein, 1.6% fat, 0.02% calcium, 0.176% phosphorus, and is sweet and flat, without poison, has the functions of nourishing essence and gas, which is very effective for jaundice, edema, and for women's pregnancy edema and uterine contractions.

Health tips:

Carp contains water, protein, fat, calcium, and trace amounts of iron.

According to traditional Chinese medicine, it is sweet and flat, without poison, has the functions of nourishing essence and gas, and can be used to treat dizziness, leucorrhea, waist and knee pain, etc.

Preparation

Technology: Steamed

Flavor: Salted, fresh, Hunan cuisine, stomach nourishing, water swelling, liver nourishing, pregnancy diet

Main ingredients:

Lotus seeds100g of catfish, 550g

Accessories: 50g of ham, 50g of lard