located in the south of Hunan province, situated in the intersection of the Naling Mountains and the Luo River Mountains, and the confluence of the Yangtze River and the Pearl River."North of the grandeur of Hengyue, south of the ridges of the Wuling Mountains," it has been a vital link for the transportation of goods between the Central Plains and the coastal areas of Southern China."Both a strategic area for troops and a place of rich culture," it has been historically important."Its eastern boundary is the Jiangxi city of Ganzhou, its southern border is the Guangdong city of Shaoguan, its western border is the Hunan city of Yongzhou, and its northern border is the Hunan cities of Hengyang and Zhuzhou, and is commonly known as the 'Southern Gate' of Hunan."

FeaturesSmall snacksAnren Herbal SoupPork trottersFive-flavor cooked porkPork bellyEast River salted chickenChiliSteamedFrogPot-cookedShrimpPot-cooked duck, Gu Dong board duck,Scented with jasmineFrog bellyGuangyang tofu and sauceChiliFish, with a sauceDuckHand-torn chickenSweet and spicy potatoBamboo tube steamedShrimpLotus rootDried pork belly, Ma styleBraised porkSeven-cliff pork, Qingfeng Wharf fish powder, triangleTofuMountain, tea oil spicy duckRoasted chickenChicken feet, Stone, hand-torn farmer chicken, fragrant baked sweet potato, jasmine tea fragrant chicken, bamboo tube steamedBoneGingerFryBloodDuck.

Qingfeng Wharf fish powder

Introduction

Qingfeng Wharf fish powder is the signature dish of,, Hunan province. The soup is made from fresh tilapia,tilapiaboiled, with a fresh and nutritious taste. Many local people in drive to Qingfeng Wharf to eat fish powder.

Qingfeng Wharf is the name of a small town in,, which is the southern gateway of Hunan province, and borders Guangdong's Shaoguan.In, Qingfeng Wharf fish powder is a famous local dish, and many people can recognize the authentic Qingfeng Wharf fish powder. The authentic Qingfeng Wharf fish powder is made by hand.Rice flourmade.

Qingfeng Wharf fish powder is really delicious, and there are many shops in that sell Qingfeng Wharf fish powder.It is estimated that there are more than 100 restaurants in that sell Qingfeng Wharf fish powder.To prove that their fish powder is truly Qingfeng Wharf fish powder, many shop owners like to add two words in front of the Qingfeng Wharf fish powder sign – "authentic".

Features:

Fresh and nutritious

History and culture

Qingfeng Wharf fish powder is a traditional dish from the Three Kingdoms era, when General Pang Tong (general) passed through this area, rested overnight, and then ate fish powder for breakfast.BreakfastIt was quite late, so the old lady cooked fish powder for him, and General Pang Tong ate fish powder.In the 1980s, many people from Qingfeng Wharf came to to sell fish powder and started their own businesses. Qingfeng Wharf fish powder has gained a certain reputation in and many other cities.

It is known that the truly authentic Qingfeng Wharf fish powder uses locally grown high-quality dried cuttlefish, and the soup is made from tilapia from the Qing River.Local people say that in the past, there were a few old people who specialized in making traditional authentic Qingfeng Wharf fish powder. After these old people passed away, the fish powder is now made by local people, which is different from the traditional Qingfeng Wharf fish powder.Even so, there are still many outsiders who come to to eat fish powder.Fish powder is the most popular breakfast food here.

Method

Ingredients

Fish from Qingfeng Wharf River, Qingfeng degreeRiceTea oil from Qingfeng, bean oil from Qingfeng, water from Qingfeng.

Making:

Fish soupMaking: Cut fresh fish from Qingfeng Wharf River into pieces, lightly fry in tea oil, do not fry too old, stop the fire and reduce the oil temperature, then add chili powder to the oil. After the tea oil turns red, add water to cook the soup, while adding slices of fresh ginger.About half an hour, add salt,soy sauceand other seasonings to complete the fish soup.

Rice flour making: rice andglutinous ricein appropriate ratio, use a stone mill to grind into a slurry, then put it in a small box made of or iron, cook it in a pot, after cooking, take it out and spread it on bamboo stalks to dry, then cut into fine strips.

Fish powder making: put rice flour in open water to soften, scoop it into a bowl, add fish soup and green onions, bean oil and minced garlic to make.

Jasmine frog belly

Introduction

Jasmine frog belly is a traditional Hunanese dish, belonging to theHunan Cuisinecuisine.This dish has a golden color, soft texture, and a slightly fragrant taste from jasmine.

The characteristics of Jasmine frog belly:

Golden color, soft texture, slightly fragrant jasmine taste.Because it looks like frog belly, it is called "Jasmine frog belly".

Making

Technique: frying and boiling

Making materials

Deliciousflour2500 grams,white sugar750 grams,jasmine sugar100 grams, alum 25 grams, sodium hydroxide 15 grams,salt15 grams, vegetable oil 2500 grams (approximately 400 grams).

Making steps:

1. Pour 2000 grams of flour into a basin.In a pot, add 2000 grams of water, boil, then add salt, alum and sodium hydroxide to dissolve, pour into the flour basin and quickly stir until it forms a sticky dough, then spread it on a cutting board to cool.

2. Mix 750 grams of white sugar, jasmine sugar and 50 grams of water, add 150 grams of flour and rub it into a ball, and let the sugar, water and flour fully merge. Then knead into a ball.

3. Add 350 grams of cooled sticky dough, knead and rub into a strand, then cut into 50 pieces, and then press each piece into a circular shape about 5 cm in diameter, and then pack 20 grams of filling into each, then seal the mouth and press it lightly to form a shape about 8.5 cm long.

4. In a pot, heat the vegetable oil to 60% hot, then put the dough pieces into the pot one by one, and fry until they float and turn golden, then take them out and drain the oil.

The key to making Jasmine frog belly:

1. The dough should be kneaded until it is smooth and does not stick to your hands.

2. The oil temperature should not be too high when frying, and you should flip it frequently until it floats and turns golden.

Stewed Chicken with Chili and Tofu

Introduction

Stewed Chicken with Chili and Tofu is a traditional Hunanese dish, belonging to the cuisine." ",frog,and monkey head are considered the four precious animals in China.The meat is tender, juicy and refreshing.

Introduction

" ",frog,

and monkey head are considered the four precious animals in China.

The meat is tender, juicy and refreshing.

200 grams of freshwater chicken.

Ingredients and preparation:

30 grams of chopped chili, ginger, and scallions, each 10 grams.Peanuts30 grams of oil,MSG10 grams, cornstarch 10 grams,Black pepperA pinch.

Instructions:

1. Peel and clean the freshwater chicken, mince the ginger, and slice the scallions.

2. Add chopped chili, MSG, cornstarch, ginger, and scallions, and mix well, then arrange in a dish.

3. Boil water in a steamer, add the freshwater chicken that has been arranged in a dish, and steam for 7 minutes until cooked, then add scallions and black pepper.Heat oil in a pot and pour over the freshwater chicken.

Dongjiang salted chicken

Introduction

Dongjiang salted chicken is a traditional Han Chinese dish from Guangdong Province, belonging toCantonese cuisineandThis dish is yellow and plump, with a sweet and tender taste, and retains its original flavor.By adding various ingredients,chicken meatfully showcases the rich and fragrant aroma, and the moist texture makes people have endless aftertastes of Dongjiang salted chicken.

Culinary features:

Yellow, plump, tender, and original flavor.

Nutritional value:

Chicken meat has the functions of warming the body, nourishing Qi, replenishing essence and marrow, and improving intelligence.According to the "Classic of Materia Medica", eating chicken regularly can promote blood circulation;Most later doctors believe that eating it can make people more intelligent".For intelligence,pheasant（i.e., wild chicken）

Cooking method

Culinary ingredients:

One whole, tender, and plump pheasant, about 1250 grams, 4 scallions, 8 slices of ginger,fennel6, star anise 1 gram, rose wine 25 grams, sorghum wine 10 grams, salt 10 grams, MSG 3 grams, sugar 5 grams, sesame oil 10 grams, ginger powder 1 gram.

Cooking method:

1. Wash and pluck the pheasant, and then slice it. Arrange scallions, ginger, fennel, star anise, salt, MSG, sugar, rose wine, sorghum wine, and sesame oil on the pheasant. Rub it thoroughly and evenly, then stuff the scallions, ginger, and fennel into the pheasant's cavity. Place it in a steamer, and steam for 30 minutes. Remove it when it is just cooked.

2.Cooking pheasantAfter cooling, peel and tear off the pheasant skin and cut it into rhombus-shaped pieces. Tear the chicken meat into irregular and coarse strips. Then, cut off the head and wings. Place them in a long-handled basket. Cut the chicken bones and the remaining meat into small pieces and place them at the bottom of the basket (without the meat part). Mix the chicken meat strips with ginger powder. Place the chicken bones on top of the chicken meat strips. Arrange the chicken skin on top of the chicken strips to form the original chicken shape.

Temple Duck

Introduction

Temple Duck is a specialty of Linwu County, Hunan Province, one of the eight famous ducks in China, with a long history of breeding. It has characteristics such as tender meat, good fat deposition under the skin, and delicious flavor. It is known for "tonifying yin and dispelling fire, beautifying and strengthening the body", and is deeply loved by local people, who also call it "Duck-billed Duck". Its quality is the first in the local Cantonese ducks. It was once a tribute to the imperial court, and its fame spread far and wide.

Historical and cultural background

It is said that when Emperor Shun toured Linwu, he was attracted by the green mountains and flowing water in Linwu, so he stayed here and taught the local people how to farm.After a long time, he felt the simplicity and hardships of the people in Linwu, so he gave the local people a feather and four stones. The local people held the stone and pecked at the feather for seventy days. They finally hatched four beautiful and lively ducks. These are the Temple Ducks. To distinguish the Temple Ducks from other ducks, Emperor Shun also appointed a white ring around the neck of the Temple Ducks.From then on, the people of Linwu raised Temple Ducks as a traditional industry, and passed it down through generations.

In Linwu, the culture of raising ducks is long and deep, and there are many ways to cook ducks, such as stir-frying, stewing, and making soup. It is also easy to make duck blood, duck skin, duck jerky, duck, duck feet, and duck wings.Duck meat.Duck eggsDuck feet,Duck necksDuck pawsDuck wingsNumerous

There is a custom of cooking duck eggs with "locks" in Linwu.When the Dragon Boat Festival comes, before killing the ducks, they will first pour a few spoonfuls of rice water into the ducks. This will help the ducks to dilate their blood vessels and make it easier to pluck their feathers.Then, they use a plate with salt water to wash the ducks. This will make the duck blood easy to clot and has a delicate texture.Duck meat is usually stir-fried, while duck blood is cut into pieces and mixed with internal organs to make soup.This is the most typical and traditional way to make Linwu duck, which is both stir-fried and in soup.“Without ducks, there is no feast” is a local saying in Linwu: Stir-fried Temple Duck,Old Duck SoupRice noodle steamed duck, spicyDuck intestines

Duck skinFire potLinwu roasted duck, Linwu blood duck, stir-fried Temple Duck.Linwu duck meat is tender and delicious, and is highly sought after. It is also often combined with local ingredients such as "Tianhua" (a type of yam) and " " (sweet potato) to make a delicious dish.，DuckRootLinwu Roasted Duck, Linwu Blood Duck, Stir-fried Linwu Duck.The sweet potato is a type of tuber that grows in the tropical and subtropical regions. It is a staple food in many countries, including China, India, and Brazil. Sweet potatoes are also a popular snack and dessert in many cultures.Sweet potatoes are a good source of carbohydrates, fiber, vitamins, and minerals. They are also a good source of antioxidants.Sweet potatoes are a versatile food that can be eaten in a variety of ways. They can be cooked, baked, fried, or roasted. Sweet potatoes can also be used in smoothies, soups, and sauces.Sweet potatoes are a healthy and delicious food that is easy to prepare and eat.Green Potatobut greener and with taller stems.Two long green stems of Green Potato, remove the large top leaves, wash, peel off the thin outer layer, cut into matchstick-sized pieces, and blanch.Cut the duck meat into pieces, stir-fry, and add old ginger.Red Chili PepperFive-spice PowderCinnamonPlace the Green Potato pieces in the pot before adding water.When the water is almost cooked, open the lid, and the aroma of duck fills the air, the soft Green Potato stems are combined with duck meat, and turn a purple color.

Bamboo TubPowdered Pork Ribs

Introduction

Powdered Pork Ribs is a classic Hunan cuisine, belonging to the Hunan cuisine system.PowderCooked Pork Ribsis also a genuine Yongxing cuisine, and Powdered Pork Ribs is even more exquisite.This "Powdered Pork Ribs" is an improved version of "Powdered Pork Ribs".

Process:

Because most Powdered Pork Ribs usePork Bellywhich is greasy and not suitable for those with poor digestion. Therefore, it is replaced with tender pork ribs, using fresh (Nangzhu - bamboo) tubes, cut into sections, and filled with ingredients, then cooked over high heat, resulting in a unique bamboo aroma.When serving, cut open the bamboo tube in front of the diners to show the original ingredients, juice, color, aroma, and the fresh air of the countryside, accompanied by the bamboo aroma, will make you feel refreshed and relaxed in the bustling city.

Features:

“Powdered Pork Ribs” is one of the few non-spicy Hunan cuisines. It is not greasy and fresh, allowing you to experience the multifaceted nature of Hunan cuisine.

Method:

Material Preparation:

150g rice vermicelli,300g pork ribs40g chopped chili peppers, appropriate amount of salt, MSG, and vegetable oil.

Operation Steps:

1. Rinse and cut the pork ribs into small pieces.

2. Heat oil in a frying pan, add chopped chili peppers and stir-fry, then add the pork ribs and rice vermicelli and stir-fry, then add salt and MSG.

3. Place the pork ribs and bamboo tube in the steamer and steam until cooked through.

Serve

Introduction

Anren Spicy Chili is the most classic Hunan cuisine in Anren County, Hunan Province. Whenever someone from Anren hears about this dish, they praise it and applaud.Foreigners who eat this dish are also full of satisfaction.This dish is spicy and fragrant, with a combination of spice and fragrance, classic and understated, accompanying the Anren people for generations, and it is also a symbol of defense against disease and health, deeply rooted in people's hearts.

Honor:

Anren Spicy Chili won the Golden Award at the China International Food Festival in 1998, and was designated as an Anren intangible cultural heritage in 2008.

Making:

This dish is spicy and fragrant, with a combination of spice and fragrance, classic and understated, accompanying the Anren people for generations, and it is also a symbol of defense against disease and health, deeply rooted in people's hearts.The unique shape, simple process, and delicious flavor of Anren Spicy Chili make people have endless memories.A set of Anren Spicy Chili cooking utensils, the "jiao bo" (chili pot), may have originated from the use of herbal medicine, or it may have been originallyDuck MeatAvailable, but no longer traceable.The dish is fragrant and rustic, spicy and delicious, and more importantly, it enhances appetite, helps cool the body, and is a must-have summer dish for home and travel;It is also a good choice to ward off the cold in winter…

The local people are used to eating this dish, and always feel unsatisfied with the spicy dish, and uneasy in the evening.

2. The duck should be cooked in a special way to make the meat tender and delicious.

Introduction

Braised Duck Blood is a famous Han dish in Hunan Province, belonging to Hunan cuisine.It is a delicious dish with fragrant and spicy flavors, made from duck blood, pepper, chili, etc.The duck blood is a dark brown and shiny, with red streaks inside, and has a fragrant and spicy taste, tender meat, rich oil, and is seasoned with salt and soy sauce, which is suitable for drinking and eating.

Flavor Characteristics:

1. Braised Duck Blood is a traditional local dish in the south of Hunan, which is a good dish for banquets and guests.It is widely circulated among the people of Dong in New Town, Ningyuan, Chenzhou, Guizhou and the border area between Hunan Province.

2. The ingredients include peanuts, (banli - chestnut), and meat.When cooking, no soup is used, but water and wine are used instead. The meat cooked with wine is not smelly, sweet, crisp and tender, and can maintain its original flavor even after eating the next day.3. The dish has a golden color, shiny duck blood, with red streaks inside, tender and crispy texture, rich oil and seasoning, and has a sour, spicy and salty taste, which is suitable for drinking and eating.Nutritional Composition:

Duck: The fat acid melting point of duck meat is low, which is easy to digest.

It contains more B vitamins and Vitamin E than other meats, which can effectively resist foot fungus, nervous system diseases and various inflammations, and also has anti-aging effects.

Duck meat also contains a lot of niacin, which is one of the two important coenzymes in the human body, which can protect the heart from heart disease such as myocardial infarction.Duck meat is cold and cool, with a sweet and salty taste, and is a good food for nourishing and replenishing the body.It can eliminate the heat in the five internal organs and cool the body, replenish blood and water, nourish the stomach and generate saliva, and stop coughing.It is suitable for everyone to eat, especially for people with body heat, fever, weakness, lack of appetite, constipation, edema, heart disease, cancer patients, and patients after radiotherapy and chemotherapy.Nutritional Compatibility:Duck: Duck meat should not be eaten withRabbit meatSuitable for most people to eat, especially those who are hot, have fire, are weak, have poor appetite, have constipation, edema, heart disease, cancer patients, and those undergoing radiotherapy and chemotherapy should eat.

Pear

Duck: Duck meat should not be eaten withPeach.Turtle,MushroomPeachesWalnut, garlic, and wheat.Health Tips:Duck meat has high nutritional value, and its meat is rich in

Protein (16%-25%), fat content is moderate (about 7.5%), and is lower than pork.

It also contains a lot of vitamins B and E and potassium.According to traditional Chinese medicine, duck meat is flat and salty, which can nourish and replenish the yin, remove the heat from the body, strengthen the spleen and clear the summer heat, replenish blood, moisten the intestines, and stop coughing and phlegm.CookingIngredients:Mother duck...1250g soy sauce...10gGinger...100g

Salt...30g

Garlic...50g

MSG...1.5g

Red bell pepper...50g

Soup...200g

Vinegar...100g

Cornstarch...15g

Sha wine...15gThe dish has a rich and delicious taste, and is also coulomb.1. Use a knife to cut the duck neck artery, put it in a bowl and stir it until it does not clump, while removing the duck blood, then blanch it in hot water and remove the feathers, then cut open and remove the internal organs.

Wash and then

Take the duck headand cut it into 3 pieces (from the bottom of the neck to the neck), and cut the duck legs into 1 piece, and cut the duck wings into two halves, and cut the duck meat into 2 cm cubes.2. Wash the ginger, peel and chop the garlic, and cut the green peppers into 2 cm long and 0.5 cm thick pieces, and cut the red chili into small pieces.3. Put the duck head, wings, and legs in a pan and fry until cooked, then remove them. Then put the duck meat in and stir-fry until it dries out. Then add the duck blood and stir-fry.

Then add Sha wine, salt, and stir-fry until it is half cooked. Then add soy sauce, soup, ginger, garlic, green pepper, and chili, and stir-fry for 5 minutes. Then add MSG and thicken with cornstarch. Finally, put it in a serving dish and garnish with the duck head, wings, and legs.

Key techniques:1. Duck: The duck should be a famous Hunan breed, the duck, which is large, grows quickly, has good meat, and lays many eggs.

Braised Duck Blood

Ingredients:Duck blood...500gGinger...10g

Scallions...10gCooking method:

Wash the duck blood and cut it into 2cm pieces.

Peel and cut the ginger and scallions into 2cm pieces.

Heat up a wok and add oil. Then add ginger, scallions, and duck blood. Stir-fry until the duck blood is cooked. Finally, add the scallions and stir-fry.

:

Braised Duck Blood is a traditional Hunan dish, which is made by braising duck blood with ginger, scallions, and chili.:The dish has a rich and delicious taste, and is also very healthy.:The dish has a rich and delicious taste, and is also very healthy.:

The dish has a rich and delicious taste, and is also very healthy.

:The dish has a rich and delicious taste, and is also very healthy.Braised Duck BloodIngredients:Duck blood...500g

Ginger...10g

Scallions...10gCooking method:Wash the duck blood and cut it into 2cm pieces.Peel and cut the ginger and scallions into 2cm pieces.Heat up a wok and add oil. Then add ginger, scallions, and duck blood. Stir-fry until the duck blood is cooked. Finally, add the scallions and stir-fry.:Braised Duck Blood is a traditional Hunan dish, which is made by braising duck blood with ginger, scallions, and chili.:The dish has a rich and delicious taste, and is also very healthy.

:The dish has a rich and delicious taste, and is also very healthy.:

The dish has a rich and delicious taste, and is also very healthy.

Braised Duck Blood

Ingredients:

Duck blood...500g

Ginger...10gScallions...10gCooking method:Wash the duck blood and cut it into 2cm pieces.Peel and cut the ginger and scallions into 2cm pieces.Heat up a wok and add oil. Then add ginger, scallions, and duck blood. Stir-fry until the duck blood is cooked. Finally, add the scallions and stir-fry.:Braised Duck Blood is a traditional Hunan dish, which is made by braising duck blood with ginger, scallions, and chili.

:

The dish has a rich and delicious taste, and is also very healthy.

:

The dish has a rich and delicious taste, and is also very healthy.

:The dish has a rich and delicious taste, and is also very healthy.Braised Duck Blood

Ingredients:

Duck blood...500g

Ginger...10g

Scallions...10g