In the Republic of China period, the celebrity Tan Yanmin and his chef founded an important cuisine of Hunan cuisine - Xiangan Hunan cuisine. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

With the gastronomic concept of "excellent selection of raw materials, fine knife processing, exquisite cooking skills, and precise taste harmony", Gu'an Hunan cuisine has won the favor of the public, and is known as the "source of Hunan cuisine", and has become a famous series and an important genre in Hunan cuisine.

After Chang Xiao saw the development process of this Hunan cuisine, he exhaled deeply, and his heart was very emotional for a moment, and he couldn't help but be amazed.

Of course, after reading the development process of Hunan cuisine, he focused his attention on its main characteristics.

Hunan cuisine since its appearance, has always attached great importance to the mutual matching of raw materials, emphasizing the mutual penetration between tastes, among which the seasoning is particularly sour and spicy, because of its geographical location, the climate is relatively mild and humid, so the humidity is more condensed and heavy, so people mostly like to eat chili peppers, through chili peppers to achieve the purpose of refreshing and dampness.

In terms of cooking characteristics, Hunan cuisine in the hot cooking, cold cooking, sweet three types of cooking techniques, each type of technique is less than a few, more than dozens of kinds, compared with these, Hunan cuisine in the 'simmering' convenience is more outstanding, almost reached the peak level. Simmering can be divided into red simmer and white simmer in terms of color change, and there are clear soup simmering, thick soup simmering and milk soup simmering in terms of seasoning. Simmer over low heat, original flavor. Some dishes are crystal clear and mellow, some vegetable juices are pure and nourishing, some vegetables are soft and glutinous, some vegetables are crispy and fragrant, and many simmered dishes have become famous dishes in Hunan cuisine.

Of course, with the development of time, some regional characteristics have gradually appeared in Hunan cuisine, and there are three main parts.

The first is the Xiangjiang River Basin, with Changsha, Hengyang and Xiangtan as the center. It is known for its fine production, wide range of ingredients, varied flavors, and wide variety. Its significant characteristics are: the oil is heavy and the color is strong, it is affordable, and it pays attention to sour and spicy, fragrant and fresh, soft and tender in taste. In terms of preparation methods, it is known for simmering, stewing, waxing, steaming and stir-frying. Simmering and stewing pay attention to cooking over a slight fire, simmering is full of flavor and juice, and stewing is as clear as a mirror; The preparation methods include smoking, marinating, and barbecued pork, which can be used as cold cuts, stir-fried, or steamed in high-quality raw soup; Stir-fried highlights freshness, tenderness, fragrance and spiciness, and is well known in the market.

The second is the Dongting Lake area, which is good at cooking river fresh, poultry and livestock, and mostly uses the preparation method of stewing, burning, steaming and waxing, which is characterized by thick oil, salty, spicy and soft. Stew is often served on the hot pot table, folk use steaming bowl to stew on the tandoor, commonly known as steaming bowl stove, often while cooking while eating while cutting the material, hot and fresh, relish taste, there is a local folk song of "do not want to enter the court as a horse, as long as the steaming bowl stove is grunt", which fully shows that stew is widely loved by the people.

The third is the mountainous area of Xiangxi, which is famous for being good at making mountain delicacies, smoked bacon and various cured meats, and the taste focuses on salty, sour and spicy, often using charcoal as fuel, and has a strong mountain village flavor.

In general, the common flavor of the entire Hunan cuisine is spicy dishes and lap-mei dishes, and the dishes of the three regions have their own characteristics, but they are not completely different, but you have me, I only have you, interdependent, and blended with each other. Looking at the whole, it is all fine knife work, both shape and taste, seasoning changeable, sour and spicy, pay attention to the original juice, various techniques, especially heavy simmering.

After Chang Xiao learned all these information in his mind, his thoughts suddenly became much clearer, and he also had certain ideas about the choice of two Hunan dishes, and even a preliminary goal.

Spicy and cured meat are the two characteristics of Hunan cuisine, and they are also the two most indispensable things that constitute the taste of the cuisine, so the classic dishes of these two flavors are an excellent choice.

However, in addition to these two flavors, Hunan cuisine is divided into two parts, one is the Hunan cuisine known as the 'source of Hunan cuisine', and the other part is a variety of folk specialties that have been handed down.

This time, Chang Xiao subconsciously rubbed his fingers, and one name after another kept coming to mind, but between the changes in the name of the dish, there was finally one name that stayed there, that is, 'Angelfish Soup', a beautiful dish that seems to have been lost, I don't know if the chef of this Hunan restaurant can make it?

After determining the first goal, Chang Xiao continued to look for the next goal, he had many options, but it can be said that there were very few, and soon the second dish name was finally determined in his mind, that is, 'Lap-mei and Steaming'.

Two dishes, a fairy fish soup and a steamed cured meat, these are the two answers he finally came up with after a long time of thinking.

The final option was finalized, Chang Xiao's heart suddenly felt very relaxed, after the most difficult choice passed, he could only expect that the chef of the Hunan restaurant would not be able to do it, and he believed that the chef of the Hunan restaurant should be able to do it, but the angelfish soup, whether the chef will do it, is an unknown number, of course it is excellent to do it, if it can't be done, then it will be good to talk about it then.

Chang Xiao rubbed his cheeks, his expression became extremely comfortable, he stood up, moved his body, the whole person's spirit couldn't help but be shocked, glanced at the time, it was almost dinner time, but he was not the slightest bit hungry, and he had no urge to eat at all.

Chang Xiao, who was idle, looked out the window, but his eyes couldn't help but appear Wu Ying's appearance, the corners of his mouth showed a trace of a relaxed and slightly bitter smile, he felt that his emotions were very strange, and the relationship was even more complicated and confused, it was simply a mess, and he couldn't figure it out, which made him extremely troubled.

"Honey!" A nickname that allows people to exude endless imagination once again sounded in Chang Xiao's ears, making the smile at the corner of Chang Xiao's mouth suddenly become pure, and his body slowly turned around, and he saw Wu Ying, dressed in full costume, wearing the crystal badge and appearing in front of him.

Beauty!!!

The simplest and purest word is the one that best explains all the problems and expresses the thoughts of the heart.

Slim and standing, light makeup and slight wipe, this is a peerless beauty, a careful dress, it can be said that it is a look at the city, and then look at the country, with that shining and noble crystal badge, it is a touch of the world's should not appear in the stunning scenery, that kind of beauty is straight into the bone marrow, in the hearts of people are carved a wisp of stunning color that will never fade.

"Honey, am I beautiful?" Wu Ying said leisurely, a pair of big eyes flashing with strong expectations, carefully dressed, peerless blooming, just for one person.