Hunan cuisine

Crawfish

Crawfish

VicentaLakin

Lobsters, the people of the country's hottest and favorite, must order food in the night market, go all the way down the street, in a huddle, take out the crawfish's juice with their mouths, tear off their shells quickly, enjoy the tenderness of their flesh, suddenly feel happy in their huts, be drunk with the taste of the crawfish, but today's lobster-seconds kill the little lobster outside, it is simple, clean, with the least of the original eco-mechanisms, with the best possibility of preserving the raw sweat of the food, and the freshness of the crawfish。
Pepper chopper head

Pepper chopper head

VicentaLakin

It's also known as the "Big Hand" and the "Closer Red" dish, and its history is related to the famous Qing Dynasty Man Wong. It was reported that during the Qing Dynasty, Huang Zhongcheng fled to a small village in Hunan in order to escape from writing. The family was poor and unable to afford food, and it was fortunate that the farmer ' s son had taken a riverfish home before dinner. So, the hostess put salt and soup in the fish and then cut up the pepper and steamed it with the fish head. Huang's constitution is very beautiful, and it's been a long time since. Upon completion of the asylum, he made improvements to his family ' s cooks and became today ' s famous Hunan cutter。
Lobster

Lobster

VicentaLakin

The real Shrimp is from a restaurant called Little Plum Shrimp, located on the Fifth and Seventh Avenues of Zhou Jiang City. In May-September each year, the restaurant's business is very red. Consumers from the surrounding territories, such as Wuhan, Chuzhou, and Peach, often come by name, and locals, by virtue of their land, often bring their own pots and pack them home and enjoy their food. Over the past few years, deep-shrimps have slowly moved to the national level and have appeared in various brands of oil-shrimp shops. Wuhan's Five-Seven Oil Shrimp Shop is also numerous. In this season, neither the well-known hotel nor the big rows on the street lacked the oiled shrimp. In addition to the work done, the family and friends are in the middle of a raging puddle of prawns and beer, delicious and enjoyable. The key to the production of prawns is on the word “oiled shrimp”, which is burned for more than half an hour. It's such a burning shrimp, it's so colorful, it's so spicy. If you have a chance to come to Hubei, remember to go and taste the greasy shrimp! I've bought a lot of lobsters. It's always good for people like me who can't cook and want to eat。