Huaihua, also known as He City, was formerly called Wu Xi.A provincial capital-level city in Hunan Province, it has been known since ancient times as the “Gateway to Qian and Dian” and the “Throat of Chu”, and is a “front gate” for the east-central region of China to the vast southwest.Huaihua is located in the west-south of Hunan Province.It borders Guizhou Province's Tongren City and the Qianzhong Miao and Dong Autonomous Prefecture, and is adjacent to and of Guangxi Zhuang Autonomous Region, and north of, and of Hunan Province, and east of, and of Hunan Province.

FeaturesSnacks|Firewood|Salted Pork|and stir-fried|Fern shoots|and cooked fish with Wuxia River sauce, sausage rolls, and braised|Pigeon|and Huiji braised pork|dog meat|and Huiji|blood|duck, willong pot salted pork, small|stir-fried meat|and|bitter gourd|stir-fried salted pork, Miao nationality sour soup fish,|pig's trotters|stewed mushrooms|glutinous rice|sour fish|lotus root|heart fragrant sugar, eighteen strange salted pork, sour and spicy braised|lamb|and sour soup|tofu|channel preserved meat, channel rice, channel preserved fish, Xiaoxia pig hands|taro|cake| spicy|beef|dried, Zijiang onion duck.

|Xiaoxia pig hands

|Introduction

Xiaoxia pig hands is a famous Hunanese Han Chinese dish, belonging toHunan cuisinecuisine.The meat is tender and rotten, the color is bright, the broth is rich and delicious, and the collagen in the hoof is one of the main components of human skin, and it also has the function of promoting the synthesis of female hormones, and has beautifying and nourishing effects.What is Xiaoxia? Xiaoxia means there is wind, there is rain, there is cold, and there is heat, which symbolizes our multi-disaster-prone but still elegant and peaceful history.One of the main components of human skin, also promotes the synthesis of female hormones, and has beautifying and nourishing effects.What is Xiaoxixi, Xiaoxixi has wind and rain, has cold and heat, which symbolizes our difficult but elegant and peaceful history.

Features:

The meat is tender and rotten, the color is bright, the broth is rich and delicious, and it can beautify and nourish.

Nutritional value:

Pig's trotters——The collagen in pig's trotters is one of the main components of human skin, and it also promotes the synthesis of female hormones, which has certain benefits for women's appearance.However, daily skin care cannot rely on eating animal collagen, and it is more important to improve the overall nutritional quality of the diet.

How to make

MakingIngredients：

PorkGingerGreen onionsStar anise Sichuan peppercornsShaoxing wine, sugar, saltMSGRedchili peppercinnamonsoy sauce white pepperHunanchopped pepperssugar, fragrancevinegar

Making process:

1, First remove the fishy smell.Place the iron pot upright, boil water, put the pork in to cook.At this time, the fire must be strong, and the water must be hot.This not only removes the fishy smell, but also tightens the skin and meat of the pork, resulting in a chewy texture.

2. After about half an hour, you can take the pork out of the boiling water, and the texture of the pork at this time is already quite elastic.At this time, cut the pork into pieces, and add a pot of boiling water again.

3. Boil the water in the pot, put the pork into the pot, and continue to cook to remove the blood.At this time, you need to add ginger slices, green onion segments, star anise, Sichuan peppercorns, Shaoxing wine, and a small amount of MSG and salt, the purpose is to remove the cold and fishy smell of the pork.

4. After another half hour, take the pork out, and remember to quickly put the hot pork into a prepared bowl of ice water, this is a simple principle, heat and cold, but this is the key to achieving a chewy and delicious pork with prolonged braising.

After quick cooling and skinning, the semi-finished product is put in a bowl, and it already smells fragrant, and a piece of skin is picked up and can be pulled up to half a foot.

5. Wait for the pork to cool completely, put it in a spoon to wash, add oil, and when the oil is 67% hot, put the pork into a pan to fry, and when the color is slightly changed, take it out, and change the oil in the pan.This frying process is to remove the oil inside the pork, so that the final product is fat but not greasy, and also improve the taste.

Subsequently, use ahigh heatto stir-fry the new oil, with ginger shreds, green onions, and then add the previously fried pork, then add sugar, Shaoxing wine, MSG, salt, chili peppers, star anise, and a little soy sauce, and then add a little water to just cover the pork, and then simmer until the sauce is thick.

6. Sprinkle white pepper on the pork, then spread Hunan chopped peppers, and finally add green onion shreds, ginger shreds, MSG, salt, and pour in red oil, and then put into a steamer, and quickly steam.7. The steaming process takes about 15 minutes. When the steaming is about to end, "cook the juice".8. Add a spoonful of oil, heat to 90% hot, and add a certain amount of fragrant vinegar.

9. Then quickly add sugar, green onions, and other seasonings and a little sesame oil to continue stir-frying, pay attention to here, use "sugar" instead of "sugar", so that the flavor will be more delicious.

8, add appropriate oil to the spoon, heat the oil to about nine tenths, then add a certain amount of fragrant vinegar, the amount is best to be adjusted according to personal taste.

9, then quickly add sugar, green onions, ginger, etc., along with a little sesame oil, continue to stir-fry, pay attention that here is "sugar" instead of "ice sugar", in order to make the soup more concentrated, sesame oil must be added, in order to have a beautiful color.At this time, the pork hands in the steamer are also cooked, take them out and pour over the hot soup.Can be on the table.

Stir-fried bitter gourd with salted pork

Brief introduction

Stir-fried bitter gourd with salted pork is a traditional Hunanese Han ethnic dish, belonging to the Hunan cuisine.Refers to dishes made by stir-frying bitter gourd and salted pork.Cut salted pork into slices, soak in warm water for 15 minutes, slice the bitter gourd, cut the red chili into segments;Heat the oil over a large fire, first put in green onion, minced garlic, chili segments, stir-fry until fragrant, then add salted pork, stir-fry for a while, add a little cooking wine, then add bitter gourd slices, 30 grams ofHigh soup.PepperSalt and MSG, stir-fry until only a little soup remains, and add a little flour to thicken.

Bitter gourd is a common vegetable, known for its bitterness and detoxifying properties, its ability to lower fever and cool down, and its ability to clear the heart and mind.Bitter gourd is cold, its nutritional value is high, plus its anti-inflammatory and cooling properties, obesity, and low nutrition can be made up.

Dish characteristics:

This is a Hunanhome-style dish|Hunan cuisine often uses salted pork, because Hunan salted pork has its own unique flavor.Locally, there are also restaurants with the name "Mao's cuisine", but if you talk about the ingredients used, let alone white salted pork and salted fish, even Hunan salted pork.Although there is no Hunan salted pork on the market, there are still Guangdong salted pork.Guangdong salted pork is more greasy, people who dislike oily can remove the fatty layer.Salted pork can be stored in the refrigerator for a long time, and with high-quality salted pork, it can bring people endless pleasure.

Food therapy:

Bitter gourd smells bitter, is non-toxic, and is cold, enters the heart, liver, spleen, and lung meridians;

Has the function of clearing heat, detoxicating, draining blood, clearing fatigue, and strengthening the body;

Treats heat stroke, fever, thirst, heat blisters, eye redness, swelling, sores, burns, and urinary problems.

Salted pork is salty and sweet, with a flat taste, which can promote digestion and appetite.

Making method:

Ingredients (for 2 servings):

1 piece of salted pork, 1 bitter gourd, 1 red chili, 2 green onions, 1 carrot, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of black soy sauce, 1 tablespoon of sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 1/4 teaspoon of chicken powder, 2 tablespoons of vegetable oil.

Making method:

1. Prepare the ingredients: Wash the salted pork and cut it into 2cm pieces. Slice the bitter gourd, chili, green onion, carrot, ginger, and garlic.

2. Heat the vegetable oil in a wok over medium heat. Add the salted pork and stir-fry until it changes color.

3. Add the green onion, ginger, and garlic and stir-fry for 1 minute.

4. Add the bitter gourd, carrot, and chili. Stir-fry until the bitter gourd is slightly soft.

5. Add the cooking wine, light soy sauce, black soy sauce, sugar, and chicken powder. Stir-fry for 1 minute.6. Add the sesame oil and salt. Stir-fry until the sauce thickens.7. Serve hot with rice.

Characteristics of the dish: The pork is tender and juicy, the bitter gourd is crisp and refreshing, and the sauce is rich and delicious.

Fragrant fish

Introduction

A special favorite of the people is preserved meat, and the preserved fragrant fish is a delicacy made with this method, which can be preserved for several years without deterioration, and is a dish that can only be tasted on important occasions such as entertaining guests or celebrating weddings.

The characteristics of fragrant fish:

The meat is red and delicious, the taste is sour and salty, and the fragrance is tempting.

Development:Some skilled chefs have created a variety of dishes featuring fish, such as fried and sour fish, steamed and stir-fried sour fish, baked crispy sour fish, sweet and sour fish, and fish cooked in soup, all of which are incredibly appetizing.

Method

Ingredients

Main ingredients: Fresh grass fishGrass fish(or other fish) 4 pieces.

Additional ingredients: 100g salt, 50g chopped green onions, 25g ginger slices, 10g Sichuan peppercorns, 25g sweet wine, 25g chili powder, 50g dry white liquor.

Preparation:

1. Remove the gills, intestines, and internal organs from the fresh grass fish, wash it clean with a damp cloth, and evenly coat the surface with salt, marinating for 3-4 days to allow the salt to penetrate the entire fish.

2. Place the grass fish in a large wooden bucket, add chopped green onions, ginger slices, Sichuan peppercorns, sweet wine, and chili powder, and then pour in dry white liquor. Press down with heavy objects and marinate in a cool place for about a month, resulting in sour fish.

3. When eating, take out the marinated sour fish, wash it clean, and steam it in a steamer;Or directly place it inOvenBake in the oven until the sour fish is out of oil (about 20 minutes), then remove and serve.

Marinating:

The marinating process of sour fish involves selecting fresh grass fish orcarp.After washing, cut open the fish belly to remove the internal organs, place the whole fish in a clean large water container or large wooden basin, and sprinkle with salt to marinate for 3 to 4 days, allowing the salt to gradually penetrate the fish.Then place it layer by layer in the large wooden bucket, each time you put a layer of fish, spread a layer ofriceor sweet wine, and sprinkle some cookedbeanpowder, and some chili powder.Repeat this process until the wooden bucket is full, and finally pour a higher degree of white liquor on the surface, cover with large leaves of the mulberry tree, and press down with several heavy stones, effectively isolating the air.After one year of marinating, the fish can be eaten.At this time, the fish meat is reddish and fragrant, with a sour and salty flavor.

Some marinated fish can be marinated for three to five years, and some can be marinated for even 10 to 20 years.These long-marinated fish are usually only tasted during special occasions, such as entertaining guests or holding weddings.As for sour fish made in earthenware, the production method is similar to that of barrel-made fish, but the earthenware has an edge, which can be used to hold water. Place the lid of the earthenware in the water at the edge, which can provide a good sealing effect. There is no need to press with heavy stones, and it is easier to use.

Sour soup fish from Miao

Introduction

Miao Sour Soup Fish is a famous dish from the Miao people, which has been summarized and refined over a long period of time. It is simple to make, delicious, appetizing, and has a fresh and flavorful taste. It is now extended to sour chicken and sour duck.In recent years, the sour dishes have also spread from the deep mountains and forests of Miao Ridge to many large and medium-sized cities, becoming a unique culinary landscape, and are increasingly popular.

History and Culture

Legend has it that in ancient times, there was a girl named Ana living on Miao Ridge. She was not only beautiful and good at singing and dancing, but also could brew wine. The wine had a fragrance of jasmine and was as clear as mountain spring water.All the young men within a radius of several hundred miles came to ask for her love. Those who came to ask for her love would be given a bowl of wine brewed by the girl to drink. Those who didn't like it would only taste its sourness, feel a chill, but wouldn't leave, and when night fell, the sound of bamboo flutes and singing echoed through the mountains, and the young men would call out to the girl, and the girl would only sing: "Sour soup, sour soup, sour soup, my love;In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.The young men would call out to the girl, and the girl would only sing: "Sour soup, sour soup, sour soup, my love;In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

In March, the king coconut doesn't bear ব্যতীত, in the evening, the sound of flute and singing echoes through the mountains.

Category:

Process: Red cooking

Taste: Sour and spicy

For: Chinese dinner

Taste: Tender meat, rich flavor

Ingredients:

Fried wontons

IntroductionFried wontons is a traditional snack of Hunan Province.It has a history of more than 100 years.

Characteristics:

Made from flour, vegetable oil, eggs, and various fillings, with a crispy and delicious taste.

Can be used as a snack or appetizer.

The taste is crispy and delicious, and the fillings can be customized.

There are many flavors, such as: pork and shrimp, pork and vegetable, shrimp and vegetable, vegetarian.It is a popular snack in Hunan Province and is also sold in many cities and counties in China.Making method:

1. Prepare the ingredients: 200g of flour, 100g of vegetable oil, 1 egg, 50g of shrimp (optional), 50g of pork (optional), 1 green onion (optional), 1 clove of garlic (optional).2. Add the flour, vegetable oil, and egg to a bowl. Stir well until a dough forms.3. Divide the dough into 20 small pieces.

4. Take one piece of dough and flatten it into a small circle. Add your favorite fillings to the center.

5. Fold the dough in half and seal it.6. Take a small piece of dough and roll it into a thin strip.7. Wrap the dough strip around the fried wonton, and seal it.

8. Heat the vegetable oil in a wok over medium heat.

9. Gently drop the fried wontons into the hot oil and fry until they turn golden brown.

10. Remove the fried wontons and serve hot.Characteristics of the dish: Crispy and delicious, with various fillings to choose from.Fried chicken

IntroductionFried chicken is a popular snack in Hunan Province.

It is made from chicken, vegetable oil, and various seasonings.Characteristics:

Crispy and delicious, with a variety of flavors to choose from.

It is a popular snack in Hunan Province and is also sold in many cities and counties in China.Making method:

1. Prepare the ingredients: 1 chicken, 200g of vegetable oil, 1 green onion, 1 clove of garlic, 1 tablespoon of ginger, 1 tablespoon of soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 1/4 teaspoon of chicken powder.

Blood duck is deliciousDuck meatWith both the delicious and rich flavor of blood duck and the refreshing and tender flavor of glutinous rice, it is a rare and delicious delicacy.

Method

Making blood duck:

When making, place pre-soaked glutinous rice in a bowl, and when slaughtering the duck, placeDuck bloodIn the glutinous rice and mix evenly.After the duck blood has solidified, put it in a pot to steam, and after cooling the steamed blood duck, slice or dice it (as you like), and place it in a hot oil pan to fry until golden and ready.

Cooking duck:

Buy ducklings, preferably with more than 3 pounds, process them, and chop them into appropriate duck pieces.Dry chili peppers, red peppers, ginger, and green onions should be prepared.Heat oil in the pot, first put inDuck head2. Cut the chicken into pieces and marinate it in the soy sauce, black vinegar, sugar, sesame oil, salt, and chicken powder for at least 30 minutes.Duck pawsandDuck tongue, fry until golden brown, then put all the other duck pieces and stir-fry, the stir-frying time should not be too short, about ten minutes, add dry chili peppers, bay leaves, and eight-corner leaves to stir-fry until the duck pieces are slightly yellow, add salt, sweet sauce (must be Hongjiang sweet sauce), and old vinegar to season (I like the slightly sweet sauce flavor, so I also add a little old vinegar to color it. If you prefer a stronger sweet sauce flavor, add more sweet sauce, and don't add old vinegar).Add appropriate amount of water, cover the pot with a lid and simmer over low heat for a few minutes, then add the blood duck and simmer for a few more minutes, and the blood duck will be cooked through.When the soup becomes thick, add fresh red peppers and ginger, and stir-fry for a moment, then add green onions, and stir-fry for half a minute, and drizzle with fragrant oil before serving.

Zhijiang green onions

Introduction

Zhijiang green onions are a traditional and famous dish in Xiangxi, which is not only delicious but also has a story.

Features:

Bright red color, strong aroma, tender and fragrant duck meat.

Technique:

"Zhijiang green onion duck" must use young and plump ducks, and also use appropriate amounts of skin and meat pork.Among them, duck head, duck feet,Duck liveretc., also need to cook, first fry them, then and the followingFive-flavor porkand various duck pieces and seasonings together to cook, then put cold water to immerse the ingredients, and then steam until the duck meat is tender.This dish is very elaborate, the duck meat is a 3.4cm long and 2.3cm wide thick and solid meat block, the pork is a large bone and a slice, and also crispy and juicy duck head, feet and other, the color is bright and shiny, and mixed with crisp fresh pepper and white green onion, just looking at it is very tempting, let alone eating it, it is delicious and fragrant.History and culture

Zhijiang, formerly known as Yuanzhou, has a long-standing tradition of eating ducks during the Mid-Autumn Festival since the Yuan Dynasty.

It is said that at that time, the people could not bear the tyrannical rule of the Yuan Dynasty, so they used the Mid-Autumn Festival to send gifts and celebrate, and spread the slogan "Kill ducks on the 15th of the eighth month" to unite the people.

The true origin of Zhijiang duck appeared in the Qing Dynasty, when a chef named "Three Lame" in the "Qixinglou Restaurant" in Zhijiang, although his name is not very elegant, but he made a delicious dish. After the chef cooked the Zhijiang green onion duck, the color, aroma, and taste were all beyond words, attracting many wealthy and powerful people, and thus became famous.MethodMain ingredients:

Young and plump duck, 100g of skin and meat pork, 10g of fresh red pepper.

Seasonings:

150g of oil, 5g of old ginger, 5g of chili peppers, 5g of garlic,

Soy sauce

King

Method:

1. After slaughtering the duck, remove the internal organs and chop into large pieces and wash clean, cut old ginger, chili peppers into slices, and green onions into bamboo shoots.2. Heat oil in a wok, heat over high fire, first put inDuck headandDuck legs

add a little to fry, then add duck pieces, stir-fry over high heat, until the duck skin is golden brown.3. Add water to the pot, and simmer over low heat for about two hours. Before serving, add green onions.Dish characteristics:The duck meat is tender, with a golden and shiny color, the meat is fragrant and delicious, not greasy, and has a long-lasting taste.

3. Heat the vegetable oil in a wok over medium heat.

Introduction

is a traditional snack in the Hunan province of Yuanling.

It is said that it was started to be made in the middle of the Ming Dynasty, with a production history of more than 500 years.

Features:

Made from local sesame, honey, five-flavor sugar, peanut oil, and other ingredients, with the characteristics of fragrance, sweetness, and crispness, rich in nutrients, and has the functions of moisturizing the lungs and aiding digestion.

The product is sold all over the country and is loved by many customers.Honor:Now, the annual production of is increasing, and the products are sold all over the country and are loved by many customers.has been awarded three Hunan Provincial Quality Products Awards since 1982.In 1988, the first China Food Expo awarded it a silver medal, and it was named as a national excellent product.MethodThe production of is unique compared to other places.The key is the preparation of the filling.Before making the filling, first soak the sesame in water, wash it, and then roast it in a pot until it is dry and crumbly.The roasted sesame should be silver white and the granules should be expanded, and when pinched in the fingers, it should form powder.Then mix it with other ingredients to make the filling.'s bone marrow is also different from other places, the honey used to make bone marrow is pulled and stretched by hand several times, so that it becomes thin and translucent.4. Add the marinated chicken and stir-fry until it changes color.5. Add the green onion, garlic, and ginger and stir-fry for 1 minute.

6. Add the remaining marinade and stir-fry until the sauce thickens.

7. Serve hot with rice or noodles.

Characteristics of the dish: Crispy and delicious, with a variety of flavors to choose from.Braised Pork and PotatoesIntroduction

Braised pork and potatoes is a traditional Hunanese dish.

It is made with pork, potatoes, and various seasonings.Characteristics:Tender pork, soft potatoes, with a rich and delicious flavor.

It is a popular dish in Hunan Province and is also sold in many cities and counties in China.

Making method:

1. Prepare the ingredients: 300g pork, 400g potatoes, 1 green onion, 1 clove of garlic, 1 tablespoon of ginger, 1 tablespoon of soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 1/4 teaspoon of chicken powder, 2 tablespoons of vegetable oil.

2. Cut the pork into 2cm pieces and the potatoes into 1cm pieces.

3. Heat the vegetable oil in a wok over medium heat.

4. Add the pork and stir-fry until it changes color.

5. Add the potatoes, green onion, garlic, and ginger and stir-fry for 1 minute.6. Add the soy sauce, black vinegar, sugar, sesame oil, salt, chicken powder, and stir-fry until the sauce thickens.7. Serve hot with rice.Characteristics of the dish: Tender pork, soft potatoes, with a rich and delicious flavor.Hunan Style Stir-Fried Beef with Celery

Introduction

Hunan Style Stir-Fried Beef with Celery is a popular Hunanese dish.It is made with beef, celery, and various seasonings.Characteristics:Tender beef, crisp celery, with a rich and delicious flavor.It is a popular dish in Hunan Province and is also sold in many cities and counties in China.Making method:

1. Prepare the ingredients: 200g beef, 1 celery stalk, 1 green onion, 1 clove of garlic, 1 tablespoon of ginger, 1 tablespoon of soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 1/4 teaspoon of chicken powder, 2 tablespoons of vegetable oil.

2. Cut the beef into 2cm pieces and the celery into 1cm pieces.

3. Heat the vegetable oil in a wok over medium heat.4. Add the beef and stir-fry until it changes color.5. Add the celery, green onion, garlic, and ginger and stir-fry for 1 minute.

6. Add the soy sauce, black vinegar, sugar, sesame oil, salt, chicken powder, and stir-fry until the sauce thickens.

7. Serve hot with rice.Characteristics of the dish: Tender beef, crisp celery, with a rich and delicious flavor.Fried Chicken with Chili Peppers

IntroductionFried Chicken with Chili Peppers is a popular Hunanese dish.It is made with chicken, chili peppers, and various seasonings.

Characteristics:

Tender chicken, spicy and delicious, with a rich and delicious flavor.

It is a popular dish in Hunan Province and is also sold in many cities and counties in China.

Making method:

1. Prepare the ingredients: 200g chicken, 5-10 chili peppers, 1 green onion, 1 clove of garlic, 1 tablespoon of ginger, 1 tablespoon of soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 1/4 teaspoon of chicken powder, 2 tablespoons of vegetable oil.

2. Cut the chicken into pieces and marinate it in the soy sauce, black vinegar, sugar, sesame oil, salt, and chicken powder for at least 30 minutes.3. Heat the vegetable oil in a wok over medium heat.

4. Add the marinated chicken and stir-fry until it changes color.

5. Add the green onion, garlic, and ginger and stir-fry for 1 minute.6. Add the chili peppers and stir-fry until they are slightly soft.7. Add the remaining marinade and stir-fry until the sauce thickens.8. Serve hot with rice.

Characteristics of the dish: Tender chicken, spicy and delicious, with a rich and delicious flavor.

Stir-Fried Pork with VegetablesIntroductionStir-Fried Pork with Vegetables is a popular Hunanese dish.

It is made with pork, various vegetables, and various seasonings.

Characteristics:Tender pork, crisp vegetables, with a rich and delicious flavor.It is a popular dish in Hunan Province and is also sold in many cities and counties in China.Making method:1. Prepare the ingredients: 200g pork, 1 carrot, 1 green pepper, 1/2 onion, 1 egg, 1 tablespoon of soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 1/4 teaspoon of chicken powder, 2 tablespoons of vegetable oil.2. Cut the pork into 2cm pieces and the vegetables into 1cm pieces.