Yongzhou Snack Full Collection_Yongzhou Special Snacks Food Introduction

Editor: Chinese Food Network Mobile site

Yongzhou, formerly known as Lingling, is a county-level city in Hunan Province, located in the south of Hunan Province at the confluence of the Xia and Xiang rivers, commonly known as "Xia Xiang".Yongzhou borders Chenzhou City to the east, extends to Qingyuan City in Guangdong Province to the southeast, reaches Guilin City in Guangxi Zhuang Autonomous Region to the west, and connects with Shaoyang City to the north and Hengyang City to the northeast.

FeaturesSnacks: Eight-ingredient fried beancurd, chili pepper pork slices, sour tea,VinegarRaw fish slices, green bamboo shootsSteamedGrouper, lotusCarp, lotus pearl pepper, dry-cooked dried ingredientsRiver snails, dry-cookedShredded cabbage, stir-fried chili peppersChicken, fried clams, Jianghua tea oil fermented bean curd, JianghuaLotus leavesRice noodlesMeat, Jianghua friedPork, JianghuaDried meat, JianghuaBraised pork, salted rabbit,Bitter gourdPickled vegetables,Chicken soup, spicy eight-bean, fish head, old duck, bamboo shoots,Lotus root meat, local fish dishes,SquidTofu, Wang Wang dried meat, garlic mushroom tofu,GooseMushroom soup, fresh and spicy fish head, rural smallFried chicken, fragrant riceRoasted meat, small snacks shrimp, Ya Jia dried meat, pomelo peelBraised pork, pomelo steamedBone, driedSweet potatoBraised meat.Fried clamsIntroductionFried clams are a traditional Hunan cuisine of the Han nationality, belonging to the Hunan cuisine system.Clams are a delicacy, often referred to as "a plate of clams, equivalent to a table dish".Many writers and scholars have written poems and articles about clams."A plate of clams, equivalent to a table dish", often mentioned in famous works like "Dream of the Red Chamber", where Bao Dai eats clams in Shangjie, appreciating chrysanthemums and enjoying the beauty of autumn.Characteristics:Crispy and tender, with a unique flavor.Nutritional value:CrabsContains rich

Protein, trace elements and other nutrients, which have good nourishing effects on the body.

Studies have found that crabs also have anti-tuberculosis effects, and eating crabs can greatly help the recovery of tuberculosis patients.

Generally, freshwater crabs are preferred, while seawater crabs are only suitable for eating.According to traditional Chinese medicine, crabs have the effects of clearing heat and detoxifying, supplementing bone and marrow, strengthening muscles and blood, promoting blood circulation, relieving joint pain, replenishing liver yin, and increasing gastric fluid.They have certain therapeutic effects on diseases such as blood stasis, injury, jaundice, waist and leg pain, and rheumatoid arthritis.Preparation:Ingredients:"Fresh green crabs 500 grams;Vinegar 25 grams;Chopped green onions 50 grams;Soy sauce 15 grams;Meat broth 25 grams;Cornstarch 25 grams;

Flour 25 grams;

Sugar 1 gram;

Ginger 10 grams;

Mature pig lard 500 grams (actual use 100 grams);Scallions 10 grams;Sesame oil 5 grams.Preparation method:1. Wash the green crabs, remove the shell, crab claws and lower belly, and scrape off the hair on the feet.Then slice the green crabs into 2 cm long cubes, leaving the legs intact, remove the joints and claws, and place them in a porcelain dish, sprinkled with flour.2. Mix chopped green onions, ginger and minced garlic in a small bowl, then add soy sauce, vinegar, Shao wine, sugar, cornstarch, salt, and meat broth (25 grams) to make a sauce.3. Heat a wok over high heat, add mature pig lard, and heat until 70% cooked. Add the crab pieces and fry until they turn red. Then, shake off the oil and drain.4. Heat 75 grams of mature pig lard in a wok over medium heat, and stir-fry the fried crab pieces until they are golden brown. Then, pour in the sauce and stir-fry until the sauce thickens. Finally, add sesame oil and sprinkle with chopped green onions to serve.Dong'an Chicken

Introduction

Dong'an chicken is a traditional Han cuisine of Hunan Province, belonging to the Hunan cuisine system.

It is named after the Dong'an County of Hunan Province.Characteristics:This dish is colorful, with tender meat, sour and spicy, fat but not greasy, and delicious. It is fragrant, sweet, sour, spicy, tender, and crispy, with six flavors: fragrance, sweetness, sourness, spiciness, tenderness, and crispness.It is a historical, famous, and delicious dish, and is listed as one of the eight major Hunan cuisines and the first dish.CleanCoriander50 grams;Soy sauce15 grams;25 grams of meat broth;25 grams of wet starch;Flour25 grams;MSG1 gram;Shaoxing wine 50 grams;Salt1 gram;Ginger10 grams of minced ginger;CookedPork fat500 grams (actual consumption 100 grams);Scallions 10 grams;Sesame5 grams of oil.

Instructions:

1. Wash the green crabs, remove the shells, crab legs and lower belly, and scrape off the hair on the feet.Then cut the green crabs into 2cm long blocks, leaving the larger legs, removing the joints and claws, and then spread out flat in a porcelain dish with the bottom facing down, and sprinkle with flour.

2. Put chopped green onions and minced ginger into a small bowl, then add soy sauce, vinegar, Shaoxing wine, MSG, wet starch, salt, and 25 grams of meat broth to make juice.

3. Set the wok to high heat, add cooked pork fat, heat to 70%, add the crab, fry until red, then pour into a strainer to remove the oil.

4. Add 75 grams of cooked pork fat to the wok, heat to 60%, add the fried crab, stir in the juice, and flip over a few times in the pot, pour in sesame oil and plate.

Dong'an Chicken

Introduction

Dong'an Chicken is a traditional Hunanese Han ethnic dish, belonging to the Xiang cuisine.It is named after Dong'an County in Hunan.

Features:

This dish is colorful, with tender meat, sour and spicy, rich but not greasy, and highly palatable. It is fragrant and nutritious, with six flavors: fragrance, sweetness, sourness, spiciness, tenderness, and crispness.It is a delicious and famous dish with a long history, and has been listed as a national banquet dish.RecipeOne of the Eight Hunan Cuisines.“Dong'an Chicken” has undergone evolution through three dynasties.

History and Culture

Historical anecdotes

Legend has it that as early as the reign of Emperor Xuanzong of the Tang Dynasty, the people of Dong'an began to make vinegar chicken.The name "Dong'an Chicken" is said to have originated from the Sichuan army general, Xie Bao, who was famous for using this dish to entertain guests during the late Qing Dynasty.Another explanation is that after the victory of the Northern Expedition, the eighth army of the Nationalist Revolutionary Army, commanded by Tang Shengzhi, held a banquet in Nanjing, and this dish, "Vinegar Chicken", was highly praised by the guests. When the guests inquired about the name of the dish, Tang Shengzhi thought that the original name was inappropriate, and he came up with an idea: it was "Dong'an Chicken", and from then on, the name of "Dong'an Chicken" spread like wildfire.

“Dong'an Chicken” has undergone evolution through three dynasties:

During the Western Jin Dynasty, it was called "Chicken".Vinegar.and Chicken.Western Jin;In the first year of the reign of Emperor Hui of the Western Jin (290), the county seat was established on the banks of the Yang River, and it was named Yangyang County.The incumbent magistrate hung a on the county government, and held a grand celebration ceremony to invite local households and elders to congratulate, and invited local chefs to cook and serve.According to the customs of that time, the fifth course of a formal banquet isChicken.called "Chicken Opening".The "Chicken Opening" at that time tasted slightly sour, and this sourness stimulated the appetite of the diners.After the banquet, the magistrate called the chef and asked him how he came up with the idea of adding vinegar to the chicken to flavor it.The chef quickly knelt down and said, "Sir, I apologize!I didn't do it intentionally. At that time, I was in a hurry and accidentally used vinegar instead of liquor. In order to remove the sour taste, I immediately addedStar Aniseand Ginger.Please forgive me!"The magistrate smiled and said happily, "What sin?Get up, get up!Everyone said that this vinegar chicken is really delicious!I am inviting you to reward you!"Who knows that by chance, a famous dish was created.From then on, the method of "Vinegar Chicken" has been passed down among the people.

In the late Qing Dynasty, it was called "Xie Bao Chicken".In the late Qing Dynasty, Sichuan Army General Xie Bao was granted the title of "Grand Scholar" by the Qing government and awarded the title of "Prince's Protector" for his contributions in suppressing the Taiping Heavenly Kingdom and the Guizhou Miao Rebellion.Xie Bao retired in his old age and lived in Wugao Bridge.Once, Zeng Guanzhong, Zuoying, and Liu Kun arrived at Xie Bao's house for a feast. They ate this "Vinegar Chicken", and the chef added some aged milk tofu to enhance the flavor. The result of this "Vinegar Chicken" was not only sour and delicious, but also fragrant and crispy.Zeng Guanzhong and others praised it, and Zuoying asked about the name of the dish. Xie Bao wanted to say "Vinegar Chicken", but he thought the name was too vulgar, so he hesitated.Zeng Guanzhong said: "This is Xie Bao's special dish, so call it 'Xie Bao Chicken!Zuoying and Liu Kun echoed: "Yes!Famous generals have famous dishes, Xie Bao Chicken, a good name!"From then on, this dish was passed down to the imperial court.

During the Republic of China, it was called "Dong'an Chicken".In 1926, the first phase of the Northern Expedition, China's famous patriotic general, Tang Shengzhi, was appointed as the overall commander of the Northern Expedition Army.After the victory of the Northern Expedition, Tang Shengzhi settled in Nanjing.To celebrate the victory of the Northern Expedition, he held a banquet in Nanjing to invite his subordinates and colleagues. During the banquet, "Xie Bao Chicken" was served.His private chef was from Wugao Bridge, and he was more meticulous in his cooking skills.The first choice of chicken must be unhatched female chickens, with a weight of no more than one pound and a half;The cooking process must be just right, keeping the blood in the chicken bones a fresh red color;In terms of knife skills, a chicken, except for the internal organs, can be cut into sixteen pieces, and arranged on a plate, which is a completely complete chicken.After the subordinates and colleagues tasted it, they all said that this dish was beautifully shaped, colorful, and the meat was tender, sour and spicy, and not greasy. They ate a lot without getting tired, and the aroma was fragrant, and the six flavors of fragrance, sweetness, sourness, spiciness, tenderness, and crispness were all complete.When asking about the name of the dish, Tang Shengzhi was about to speak, but the nearby Gu Bo Xu reminded: "It's a local dish with local flavors."Tang Shengzhi immediately said: "This is our Dong'an special dish, called 'Dong'an Chicken'.Tang Shengzhi was good at foreign affairs, and he often used "Dong'an Chicken" as a side dish when entertaining guests.Gu Mao's "Hongbo Record" also recorded that during the Anti-Japanese War, Tang Shengzhi held a banquet in Changsha, and among the dishes served, the taste of "Dong'an Chicken" was particularly outstanding.In February 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.In 1972, Chairman Mao ate "Dong'an Chicken" during his visit to Hunan.

: This dish uses fresh " " (a type of bamboo), fish, and other ingredients.

3. Since there is a frying process, 1000 grams of cooked pork fat needs to be prepared.

Stir-fried bamboo shoots with fish

Introduction

Stir-fried bamboo shoots with fish is a traditional Hunanese Han ethnic dish, belonging to the Xiang cuisine.This dish uses fresh bamboo shoots, and the fish is steamed in the shoots.It retains the traditional flavor of stir-fried bamboo shoots with fish, and adds the subtle fragrance of the bamboo shoots themselves.The main ingredient is a whole fish, withWhite vinegarCooked noodles Shaoxing wine Five-spice powder MSG original sauce green onionsDoubanSauceGinger Soy sauce Salt Pepper Sesame oil Chili powderChili oilSugar Duck oil etc. cooked.The dish has a refreshing and tender taste, with a unique flavor and long-lasting aftertaste, making it perfect for entertaining.

Main features:

This dish uses fresh bamboo shoots, and after steaming the fish, it is sealed tightly.It retains the traditional flavor of steamed fish with bamboo shoots while also adding the subtle fragrance of the bamboo itself.The dish has a unique flavor and long-lasting aftertaste.

Fish, also known as fat-filled yellow fishSteur, also known as fat-filled fish, the back side is grayish yellow, without scales, it is abundant in the Dongting Lake area, mainly in the Yueyang area.Fish, with a fresh and delicious taste, is a valuable ingredient.The dish has a refreshing and tender taste, making it perfect for entertaining.

Nutritional analysis:

The bamboo shoot steamed fish is rich in nutrition, 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, arthritis, and osteoporosis, as well as pregnant women, nursing mothers, and the elderly.

History and culture

Legend has it that the fish was originally a supervisor of the fish tribe in heaven, and after coming down to earth, it was taken by Emperor Wan Da.One day, the Yellow Crane was playing on the river, and after hearing the fish's cry, it jumped into the river and saw the fish, which was very sympathetic, so it reported to the Jade Emperor, requesting that the fish be released from its hard labor.The history of cooking with fish is long, as the poet Su Dongpo said, "Although the fish head is still intact, the white fish is not cooked, we entrust it to the heavens and rivers.""

How to make

Name: Bamboo shoot steamed fish

Cuisine: Hunan cuisine

Main ingredients: Yellow fish

Auxiliary ingredients: Vinegar, cooked rice flour, Sha wine, five-spice powder, MSG, original soy sauce, etc.

Nutrition: Rich in protein

Features: The dish has a unique flavor and long-lasting aftertaste.

Making process:

1 Take one section of 10 cm diameter, 25 cm long, with two ends of bamboo, about 4 cm from the ends of the bamboo, cut two horizontal cuts, then break it into a width of 10 cm mouth, and the broken bamboo pieces can be used as a bamboo cover.

2 Cut the yellow fish in half from the belly, remove the internal organs, and wash and drain it.Cut into 5 cm long, 3 cm wide, 2 cm thick rectangular blocks, then rinse it with water and drain it, and put it in a large bowl.

3 Add original soy sauce, bean sauce, pepper, five-spice powder, sweet face, chili powder, salt, sugar, vinegar, Sha wine, MSG, sesame oil, chili oil, scallions, minced ginger, and mix well. Then add rice flour and mix with cooked pig, and marinate for 5 minutes, then put the marinated fish into the bamboo, close the bamboo cover, and steam in the oven for 20 minutes.Place the fish on a bamboo mat, and remove the cover to serve.

Salted rabbit slices

Introduction

Salted rabbit slices is a well-rounded Chinese dish.

Features of the dish:

The cooked dish has a pale yellow color, crispy and tender, fragrant and spicy.

Craft:

FreshRabbit meatClean, remove the membrane, slice diagonally into 3 cm long, 2 cm wide, and 0.3 cm thick thin slices, and add to marinate for 3 minutes.Mix flour, eggs, and wet starch in a large bowl. Pour the marinade into the rabbit meat slices, and evenly coat with the mixture.Heat a wok over high heat, add, heat until 60% hot, then put the marinated rabbit meat slices, one by one, into the oil, and fry until the surface is golden, then drain the oil with a slotted spoon.In the wok, add a little oil, heat over high heat, quickly stir-fry the rabbit meat, sprinkle with scallions and chili powder, drizzle with sesame oil, flip the wok a few times, and serve.

How to make

Ingredients:

Main ingredients: 300g fresh rabbit meat

Auxiliary ingredients: 2 eggs, 40g flour

Seasonings: 1000g (actual consumption 75g), 5g salt, 0.5g MSG, 25g, 5g scallions, 0.5g chili powder, 25g wet starch, 5g sesame oil

Making process:

1 Wash and clean the fresh rabbit meat, remove the membrane, and slice diagonally into 3 cm long, 2 cm wide, and 0.3 cm thick thin slices, and add to marinate for 3 minutes.

2 Mix flour, eggs, and wet starch in a large bowl. Pour the marinade into the rabbit meat slices, and evenly coat with the mixture.

3 Heat a wok over high heat, add, heat until 60% hot, then put the marinated rabbit meat slices, one by one, into the oil, and fry until the surface is golden, then drain the oil with a slotted spoon.

4 In the wok, add a little oil, heat over high heat, quickly stir-fry the rabbit meat, sprinkle with scallions and chili powder, drizzle with sesame oil, flip the wok a few times, and serve.

Lotus carp

Introduction

Lotus carp is a famous Hunan cuisine, belonging to the Hunan cuisine.The fish and egg white are steamed together, with a fresh and tender taste, and a soft and delicious mouthfeel.Hunan is located in the south-central region of China, with a warm and humid climate and abundant rainfall, which provides excellent natural conditions.The southwest of Hunan is mountainous, with abundant bamboo, mushrooms and wild delicacies;The southeast of Hunan is a plateau and basin, with developed pastoral and fishing;The north of Hunan is the famous Dongting Lake plain, which is known as "Fish and rice land."The Lotus carp is a popular fish in Hunan.In "Records of the Grand Historian""The land is abundant in food, and there is no need to worry about hunger".

Dish features:

1. Carp is a small and adaptable fish, widely distributed throughout the country except for the Qinghai-Tibet Plateau, and prefers to live in shallow rivers and lakes with dense aquatic plants.The growth speed of carp in different regions is different. The carp in the middle and lower reaches of the Yangtze River are generally about 250 grams, and the largest can reach 1250 grams.Carp can be produced in all seasons, with the best meat quality in spring and winter.

2. Carp are abundant in the Dongting Lake area, plump and smooth, with a delicate and sweet flavor, and are a top-grade fish.This dish uses carp as the main ingredient, and is steamed with egg whites, which has a tender and melting taste, and is a traditional Hunanese dish.

Method

Ingredients:

Main ingredients:

2 carp, 2 egg whites

Auxiliary ingredients:

Sesame oil, salt, Shaoxing wine, green onions, ginger, pepper, chicken powderRed bell pepperCoriander

Steps:

1. Prepare the ingredients.

2. Clean the carp, remove the scales and head, and cut it diagonally.

3. Place the cut fish back in the dish, add green onions, ginger, and Shaoxing wine.

4. Put the dish on the stove, add water and bring to a boil, then steam for 10 minutes.

5. After steaming, turn off the heat and let it stand for a while.

6. Remove the green onions and ginger, keep the head and tail of the fish intact, and remove the meat from the body, removing the bones.

7. Beat the egg whites.

8. AddSteamed fishof the dish, a little chicken powder, salt, and pepper to the egg whites, and stir to make a sauce.9. Add the fish meat.11. Steam until half cooked, then take out and place the fish head and tail.

12. Pour the remaining fish meat and egg white sauce into the wok and steam again.

13. Take out the steamed fish, sprinkle with coriander and red bell pepper, and plate.

14. Drizzle with sesame oil to enhance the aroma.Cooking tips:1. Carp must be cleaned thoroughly, including the gills and black membrane in the belly.

2. Sprinkle the surface of the steamed fish with your favorite ingredients, which can enhance the aroma and color.

3. I used about 1.5 egg whites.

Dry-fried bag cabbage

Culinary tips:

Ningyuan meat and tofu is a traditional Hunanese Han ethnic dish, belonging to the Xiang cuisine.

The pork is cut into half-circular pieces.

First, use a soldering iron to burn away the remaining hair on the pork skin, then soak it in water for 10 minutes, and then scrape it clean.

Then cut a knife through the meat of the pork.

Dry pot shredded bok choy

Introduction

Dry pot shredded bok choy is a traditional Hunan cuisine, belonging to the Hunan cuisine.

Features:Crisp and slightly sour, with a fresh and delicious taste.Bok choy belongs to the variety of cabbage, which is cultivated in various parts of China. It is very nutritious and has the effects of nourishing the body, benefiting the joints, and promoting the healing of the twelve meridians.Bok choy is often used to makesaladand variousfriedCrisp, slightly sour, flavorful.

Nutritional benefits:

1. Traditional Chinese medicine considers eating cabbage regularly to be beneficial, as it is neutral in taste and has no toxins. It is believed to strengthen the body, promote joint health, build muscle and bones, and improve the function of the five internal organs and six digestive organs, while also having cooling and pain-relieving properties.

2. Fresh cabbage juice can be used to treat stomach and duodenum ulcers, with pain-relieving and healing effects.

3. Eating cabbage regularly also has certain benefits for skin beauty, preventing skin pigmentation, reducing freckles, and delaying the appearance of age spots.

4. According to the World Health Organization, vegetables that are highly recommended includesweet potatoes(yam), yam is rich in vitamins and has anti-cancer properties. Other recommended vegetables includeasparaguscabbage, broccoli,celeryPlace 1000 grams of cold water in the pot, put the pork in, and cook until 80% cooked, then take it out and put it in the braising pot.eggplantandradishes, with cabbage ranked third.round

5. white cabbageis neutral in taste and has a sweet, nourishing flavor, belonging to the spleen and stomach meridians;it can replenish bone marrow, nourish internal organs, improve heart function, strengthen muscles and bones, promote organ function, remove gas, and have cooling and pain-relieving effects;it is effective in treating insomnia, nightmares, hearing loss, difficulty in bending and straightening joints, and stomach pain.Recipe

Ingredients

half a cabbage (tear leaves into desired size, separate thick stems and leaves), minced garlic, dried red peppers (deep red, low heat), black pepper, white vinegar or

sticky ricevinegar, Lee Juck Fish Sauce, salt, chicken broth.Recipe:

Heat a little oil in a pan

Cook over medium heatuntil the garlic is fragrant, then add black pepper and dried red peppers, add salt, cook until fragrant, then add the cabbage stems and cook for about half a minute, then add the cabbage leaves and stir-fry. This is done in two steps because the thickness of the leaves and stems is different, and they cannot be cooked together, the cabbage stems are not fully cooked, and have a "life" flavor. Wait for the cabbage stems to cook, and then the cabbage leaves are overcooked), immediately add white vinegar (the purpose of adding white vinegar is to remove some stimulating flavor), stir-fry, add Lee Juck Fish Sauce, and stir-fry until cooked. Then turn off the heat (overcooking the cabbage makes its sweetness and crispness disappear), then add chicken broth.Hunan style pork

Introduction

Hunan-style pork is a traditional Chinese dish from Hunan, belonging to the Hunan cuisine.

Culture:

Hunan is the hometown of Zhou Dunyi, the founder of Confucianism in the Song Dynasty, and He Linghan, a minister in the Qing Dynasty.

Hunan is known as the "land of fish and rice," with abundant resources and a fertile environment.The people of Hunan have created their own unique culinary culture for thousands of years.Hunan-style pork is one of the local specialties, which not only inherits the traditional characteristics of Hunan for nearly a thousand years, but also combines modern production techniques and scientific recipes. The ingredients are carefully selected and processed, resulting in a delicious and flavorful dish.Features:

Combining color, aroma, crispness, and rich flavor.

Unique taste and lingering aftertaste.It has distinct local characteristics and rustic flavors, making it a popular dish for banquets, parties, and gifts.Recipe

Main ingredients and accessories:

500g pork belly with skin, 5g maltose, 8 cloves of white pepper

rice5gglutinous rice10gsweet potatoes350gred beans

ginger5gChinese salt2.5g

green onionsCooking method:

1. Cut pork belly into 9cm long, 4cm wide, 0.4cm thick slices.Peel and cut sweet potatoes into 2.5cm cubes.Dissolve 5g of maltose in water.Mix rice and white pepper in a pot and cook over low heat until fragrant, then set aside.2. Place the pork slices in a ceramic bowl, add 8g of salt, ginger, maltose, red oil, maltose and rice powder, then mix well.Also cut sweet potatoes into cubes, add rice powder, salt and turn.

3. Put the pork mixture into the sweet potato cubes, then form into small balls.

70. Cook the small balls in a pot over high heat with sufficient water until the skin of the sweet potatoes is wrinkled and the soup is almost dry, then add a small amount of bean curd water and cornstarch, and it will become delicious.

Then braise the pork in the pot with 50 grams of braising liquid, add salt and simmer until 80% cooked.

History and Culture

According to legend, a long time ago, there was a family living in the Nine Turns Mountain. Because of the conflict between brothers, they went out to make a living, one went north and the other went south, but they were both very filial to their mothers. Every year, when the spring came, they would return home to celebrate the New Year with their mothers.One year, the older brother brought back some pork, and the younger brother brought back fried tofu. Their kind mother then made this delicious pork and tofu.During the New Year's feast, both brothers tasted this dish and were very satisfied with its delicious and crispy texture, and it was not greasy.At that time, their mother said to them, "You brothers should be like this tofu, and you will achieve great things."The brothers understood this meaning, and later they worked together to build a prosperous family, which became famous throughout the Ningyuan County.Since then, every family in Nine Turns Mountain makes this pork and tofu for the New Year, symbolizing the harmony and unity of the family.RecipeHunan-style porkIntroductionHunan-style pork is a traditional Chinese dish from Hunan, belonging to the Hunan cuisine.Features:

The dish has a bright color, tender meat, fragrant flavor, slightly salty and sweet, and not greasy.

First, remove the bones from the pork belly and cut it into half-circular slices, about 9cm long and 4cm wide.Then, use a rolling pin to flatten the edges of the pork belly, and scrape off any remaining hair.Next, pour 1000g of cold water into a pot, put the pork belly in, and cook until it is about 4/5 cooked.Remove the pork belly from the pot and place it in a bowl. Then, pour 50g of broth into the pot and add salt and mix well.Pour the mixture over the pork belly and steam until cooked.Recipe:

Name: Hunan Pork

Cuisine: Hunan Cuisine

Ingredients:

Main ingredients: 1 piece of pork belly (about 750g)

Seasonings: 50g broth, 1.5g salt

Cooking process:

1. Remove the bones from the pork belly and cut it into half-circular slices, about 9cm long and 4cm wide.

Use a rolling pin to flatten the edges of the pork belly, and scrape off any remaining hair.

2. Pour 1000g of cold water into a pot, put the pork belly in, and cook until it is about 4/5 cooked.

Remove the pork belly from the pot and place it in a bowl. Then, pour 50g of broth into the pot and add salt and mix well.

Pour the mixture over the pork belly and steam until cooked.Place the braised pork in a pot, add 50 grams of braising liquid, add MSG, and stir to make a sauce.Sauce PorkCuisine: Xiang cuisineIngredients:Main ingredient: 1 piece of pork belly (about 750 grams)

Sauce: 50 grams of braising liquid, 1.5 grams of salt

Steps:

1. Cut the pork belly into half-circular pieces.

Use a soldering iron to burn away the remaining hair on the pork skin, then soak it in water for 10 minutes, and then scrape it clean.

Then cut a knife through the meat of the pork.2. Place 1000 grams of cold water in the pot, put the pork in, and cook until 80% cooked, then take it out and put it in the braising pot.

3. Then braise the pork in the pot with 50 grams of braising liquid, add salt and simmer until 80% cooked.

Place the braised pork in a pot, add 50 grams of braising liquid, add MSG, and stir to make a sauce.Use a soldering iron to remove any remaining hairs on the pork belly, then soak in water for 10 minutes before scrubbing clean.Then, make a cut on one side of the pork belly.Place 1000g of cold water in a pot, cook the pork belly until it is about 80% cooked, then remove and transfer to a braising pot. Continue to cook over medium heat until it is about 80% tender.Place the cooked pork belly in a bowl, then add 50g of braising liquid from the pot, mix with fine salt, and pour over the pork belly. Steam until tender.