Family portrait is the traditional first dish of a family feast to show family happiness and happiness. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 The materials used for info family portraits are relatively simple. The general main ingredients are: fried meatballs, egg meat rolls, fried meat skin, net winter bamboo shoots, water bean shoots, water fungus, vegetarian meat slices, cooked belly slices, alkali cuttlefish slices, chicken gizzards, chicken livers, etc. Auxiliary materials are: refined salt, monosodium glutamate, pepper, green onion, soy sauce, water starch, fresh broth, etc. It is relatively easy to make: after the above-mentioned main and auxiliary materials are well prepared, first put the winter bamboo shoots into a pot of boiling water and boil them for about five minutes, take them out, uncut them into willow leaves, and then cut the bean shoots into one inch long, then wash and tear the fungus, turn the skin and meat into domino pieces, cut the chicken gizzard and chicken liver into thin slices, cut the cuttlefish into slices of one inch square, buckle the meatballs and egg rolls into the steaming bowl and steam them, take them out and re-enter the large soup pot when serving.

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Birds and phoenixes are a traditional Hunan dish, symbolizing a happy gathering. Choose a fat hen to slaughter, remove the blood and remove the chicken feathers, remove the mouth shell and foot skin, cut the chicken skin about one inch long with a knife between the neck wings, and take out the esophagus, food bag, and trachea; Then open a hole about one and a half inches long from the **, take out the rest of the chicken internal organs, and clean them, so that the whole chicken shape is not damaged. Then steam the whole chicken with a strong fire until the chicken is soft, then put in the shelled cooked eggs, continue to steam for about 20 minutes, that is, take out the steaming shop from the steamer, pour out the original soup in a clean pot, turn the chicken over and turn it into the big sea bowl, remove the ginger slices, boil the original chicken soup, add cabbage sum, shiitake mushrooms, and put it into the chicken bowl when it boils again, sprinkle with an appropriate amount of pepper. At this point, it becomes a delicacies with a chicken body bulging, eggs and cabbage hearts appearing around the whole chicken.

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Zilong stripping is a traditional Hunan dish with eel as the main ingredient. Because its eel needs to go through the process of breaking the fish, deboning, deheading, peeling and other processes in the production process, especially the eel peeling, similar to the ancient military generals taking off their robes, so this dish is named Zilong taking off the robe. Zilong takes off his robe not only has a unique preparation method, but also has a unique and novel dish name, which is intriguing, and has always attracted many celebrities.

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The traditional Hunan cuisine of Farewell My Concubine came out in the late Qing Dynasty. In this century, Changsha's Yulou East, Quyuan, Xiaoxiang, and Laoyiyuan restaurants are often available. Bawang Farewell Concubine is made with soft-shelled turtle and chicken as the main raw materials, supplemented by shiitake mushrooms, ham, cooking wine, green onions, ginger, garlic and other condiments, and is refined by the cooking method of boiling first and then steaming. The preparation method is exquisite, the eating method is unique, the fresh flavor is delicious, the nutrition is rich, once tasted, the teeth are still fragrant, it is the best product on the banquet.

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The traditional Hunan cuisine of three-layer chicken is one of the famous dishes that Changsha chef Liu Sanhe is good at. At the end of the 20s, Lu Diping was in charge of Hunan Province, and his side chamber Mrs. Sha suffered from headaches, and the doctor recommended a sparrow, a turtledove, and a black-bone hen to treat the disease with gastrodia and steamed soup. According to the formula, Liu Sanhe is easy to put a pigeon in the hen, a sparrow in the pigeon, and a gastrodia and wolfberry in the sparrow.

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Changsha Ma Ren Crispy Duck is an excellent work boldly launched by Shi Yinxiang, a first-class chef in Changsha. This dish is soft, crispy, soft, fresh and fragrant in one, deep

Changsha hemp seed crispy duck

Changsha hemp seed crispy duck

It was praised by guests from all over the world. This dish is a good breed of fat duck. When cooking, put peanut oil in the pot, burn until it is hot, fry the hemp seed duck crispy, pour oil on the surface and fry, pour oil and fry it when the hemp layer is golden brown, sprinkle with pepper powder, pour in sesame oil, take out and cut into strips, neatly place it on the plate, with the head, wings, palms, to show that the duck is seated, the coriander is put around, the shape is beautiful, the tone is soft, the burnt crisp is fresh and fragrant, and the aftertaste is long.

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The traditional dish of Changsha without yellow eggs with mushrooms was famous as early as the 30s of the 20th century. The key to making mushroom-free eggs is to master the heat, not only to steam, but also not to let the egg whites flow out and destroy the shape. The yolkless eggs made by Cai Haiyun have a smooth egg surface and an unusually tender texture. Customers are often amazed when they eat this egg without a yolk.

The so-called three heroes in the cow refer to: 100 pages of hair cow, braised beef hoof tendon and braised beef brain marrow. When the famous playwright Tian Han was in Hunan Province, he had a special affection for Niu Zhongsanjie of Li Hesheng Beef Restaurant. One day, when Tian Han was drinking with Deng Youyuan, a famous man in Xiangxiang, Deng Jiuyu blurted out a couplet: Muslims jointly opened a beef restaurant; Tian Han responded: Boss Li is kind to the Hunan drunkard. Just inlaid into the three words of Li Hesheng, Li Daxi, took a pen inkstone, and asked Tian Hanshu to give a souvenir and pass it on as a beautiful talk. Niuzhong Sanjie Seiko production. The hair silk beef hundred pages should be selected from the folds of the inner wall of the tripe, cut thin as hair, the color is beautiful, the taste is sour and spicy, the texture is crisp and tender, and the entrance is sour, spicy, salty, fresh and crispy. The braised beef tendon is made of beef tendon, refined with cinnamon, Shao wine, green onion section, ginger slices, etc., which is soft and glutinous and delicious, and the taste is fresh and fragrant.

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Hui cuisine, also known as "Hui Bang" and "Huizhou Flavor", is one of the eight major cuisines in China. Hui cuisine originated in the Southern Song Dynasty of Huizhou Mansion (now Huangshan City, Wuyuan County, Jiangxi Province, and Anhui Province Xuancheng Jixi County), Hui cuisine is the local characteristics of ancient Huizhou, its unique geographical and cultural environment to give Huizhou cuisine a unique taste, due to the rise of the Ming and Qing Dynasty Hui merchants, this local flavor gradually entered the market, spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with a wide range of influence, the Ming and Qing dynasties once ranked first in the eight major cuisines. The main famous dishes are stewed soft-shelled turtle with ham, braised civet, pickled fresh mandarin fish, stewed pigeon in Huangshan and so on.

Song Gaozong once asked the scholar Wang Zao, and Wang Zao replied to Mei Shengyu poem "Oxtail civet on a snowy day, horseshoe turtle in the sand". The oxtail civet cat, also known as the white front. According to the records of "Huizhou Mansion Chronicles", as early as the Southern Song Dynasty, cooking with the special products of Huizhou mountain area "horseshoe turtle in sand, oxtail civet on snowy days" has been famous all over the country.

Hui cuisine originated in Huizhou Prefecture (ancient Huizhou), Hui cuisine originated in the Tang and Song dynasties, flourished in the Ming and Qing dynasties, and continued to develop further in Jixi during the Republic of China. Jixi County, Anhui Province has been awarded the title of the hometown of Chinese Hui cuisine, and the International Hui Cuisine Food Culture Festival is held every year.

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Huizhou cuisine, also known as Huizhou cuisine, is one of the eight traditional Chinese cuisines, originating from ancient Huizhou, and its name runs through and accompanies the history of Huizhou for more than 800 years, and its origin can be traced back to earlier. Each of China's eight major cuisines emerged and developed in different historical periods in ancient times, unique geographical and natural environments, and its unique regional food habits, which are related to geography rather than a general concept divided by administrative provinces. According to the influence of different cuisines, there are not only across provinces, but also several cuisines exist in a province at the same time, after many years, the years change, the cuisines penetrate each other, learn from each other's strengths, in addition to the particularly significant regional characteristics, but also tend to be more common.