Hunan cuisine
VicentaLakin
As a Hunan, the most familiar taste is pepper chopping fish head. Happy, pepper fish head with beer, sad, pepper fish head with white wine, proud, pepper fish head with red wine, lost, pepper fish head with yellow wine, ha ha ha ha. Countless ear grindings with the sharp spics of the tongue, which are sour and spicy, have been incorporated into the soul of the Hunan and carved into the bones of the Hunan. A fine head of fish, a spicy drink, for a traveler who lives alone, is not only the joy of a good meal, but also the sorrow above his lips, the smell of his father in his past memory, the stinging of his mother, the love and love of his homeland in the shadow of a dream. The food, and the memory, and his scent, hidden in the cracks of times and months, and when the sun pours into the fields of his heart, he wanders comfortably, like a cat's laziness and silence, but as softness。
