Hunan cuisine
ShayneSchmitt
The dish "Dong 'an Zi Chicken" was founded during the Kaiyuan period of the Tang Dynasty. It was invented by some restaurants in Dong' an County, Hunan Province. It has a history of thousands of years. <br />Legend has it that although Dong 'an County was not large at that time, merchants from south to north would pass through it, and the market was relatively prosperous. Once, several businessmen who were going north to Chang 'an to do business passed by here. After looking for a restaurant and staying overnight at night, everyone was hungry all the way, so they asked the shopkeeper to arrange meals first. At this time, the kitchen in the inn was already closed. In desperation, the shopkeeper ordered the chef to chop up a few leftover chickens cooked in the day and fry them for the merchants to eat. Unexpectedly, the taste was so delicious and deeply appreciated by the merchants. He couldn't help but ask the name of the dish. The boss had an idea and named it "Dong' an Chicken". <br />After being promoted by merchants all the way, its reputation reached Chang 'an. This dish gradually began to become famous and won the favor of past merchants. At that time, this dish was unknown here, but it was all dawn in Waifu. Even the county magistrate only learned that there was such a famous dish in the county later. In order to find out, he went to taste it himself. After eating it, he felt that the taste was really good. The county magistrate later suggested that the store should use tender chicken to make it taste better, and later changed its name to "Dong 'anzi Chicken". <br />This dish has been continuously improved and has been passed down to this day. This is also called a lucky catch. It was a strange thing. Originally, it was to deal with an urgent need. The shop staff were making a fuss just to make the customers full. Unexpectedly, they produced a famous historical dish, haha! <br />To put it bluntly,"Dong 'anzi Chicken" is similar to twice-cooked pork, except that it uses chicken instead of pork. The method of this dish is also very simple. Today, we will make this thousand-year-old famous dish "Dong' anzi Chicken". The main method is as follows;
EphraimMacejkovic
I haven't eaten stinky tofu for many years. I miss the black gray fried stinky tofu in Hunan very much. I put some pickles on it. When I was working in Shenzhen before, although the defendant was unsanitary, I couldn't help but buy it whenever I saw it ^_^. There is also Hong Kong's yellow stinky tofu. Ten years ago, it sold for 6 yuan per piece. I wonder what the price is now. <br /><br />I haven't eaten stinky tofu for a long time, and I miss it very much. It is sold at the annual Asian Food Festival. It is claimed to be authentic in Taiwan, but after eating it, I can't tell how different it is from the one in Hong Kong. Unfortunately, you can only eat it once a year. Otherwise, why don't you care where it comes from? <br /><br />One day when I was shopping online, I found a father who made fried stinky tofu with Wang Wang Zhihe stinky tofu milk and rice wine. Haha, I have all the raw materials. What are you waiting for? I can make it to satisfy my cravings!!
JerelPouros
Farmhouse stir-fried pork is one of the most distinctive dishes in Hunan cuisine in China. It uses pork as the main material and is mainly cooked with stir-frying. The taste is spicy. At first glance, it looks like fried pork with chili peppers, but this is by no means an ordinary plate of fried pork with chili peppers. It gathers the charred aroma of pork belly, the tenderness of lean meat, the salty aroma of dried fermented beans, and the sour and spicy taste of Hunan chopped peppers. Such a wonderful combination has created this delicious and unlimited plate of Hunan farmhouse stir-fried pork. <br />Hunan farmers are also very particular about the selection of stir-fried pork. The pork belly should be selected with delicate meat quality. It is best to have obvious layers of "gauze separated" pork belly. The lean meat is generally selected from the front leg meat, because the pork leg meat is more delicious and chewy. It is best to use Hunan pepper with a relatively thin body shape, which has no moisture and is spicy. (The relatively large peppers contain too much water, and the stir-fried vegetables will be watery, which will make the finished vegetables lose their oily and dry flavor of "farm dishes")<br /> During the frying process, the heat is very important and stir-fry should be carried out over high heat. In addition, the processing of pork belly is also very important. The pork belly must be fried out of oil first and turned into charred slices. The lean meat only needs to be fried in a frying pan. The lean meat processed in this way is relatively tender and forms a sharp contrast with the charred pork belly.
