【管理资料】湖南湖北美食英文介绍汇编

闽菜
浙菜
Fujian Cuisine
ZheJiang
Cuisine
tasting China
CONTENTS
Central China Taiwan
Northwest Southwest
Tibet Northeast
First Stop Central China
Hunan Cuisine
Spicy
湖南湖北美食英文介绍
Various Chinese Dishes
鲁菜 Shandong
Cuisine 湘菜 Hunan cuisine
徽菜 Anhui Cuisine
川菜 Sichuan
粤菜
Cuisine
Cantonese
Cuisine
苏菜
Eight Cuisines
Jiangsu Cuisine
flavors. Cultural Background
Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. It is characterized by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Characteristics of the cuisine: - Glowing colour - Spicy taste - Fine and smooth meat quality - Agreeably fatty
Yongzhou blood duck
永 州 血 鸭
Yongzhou blood duck is a famous and classic Hunan cuisine originated from Yongzhou. It has the characteristics of delicious, appetizing and clearing heat.
Steamed fish head with chopped pepper
剁 椒 鱼 头
Steamed fish head with chopped pepper : implied meaning is "good start" or "lucky strike". It is one of the representatives of Hunan cuisines. It is popular to the public in Hunan restaurants all over the country because not only it smells good, but also looks beautiful. The more important reason is that it tastes very good.
东安鸡是一道经典的湘菜，因其烹调方法起源于湖 南省东安县而得名。从出生到出名，东安鸡经历了 三个朝代的演变 。 。1972年2月，美 国总统访华期间，毛泽东设宴款待尼克松，席间也 有东安鸡这道菜。尼克松边吃边夸，回国后，还大 加赞赏东安鸡味道绝佳。很快传入南洋、北美、约 旦、马来西亚、日本、新加坡等国。从此，东安鸡 被列为国宴菜肴，为八大湘菜之首。
According to legend of the Taiping Heavenly Kingdom (18511864), HongXiuquan, the leader of the Taiping Army,ordered the head chef to get the food ready before dark so that the soldiers could kill enemies bravely.When ducks were cooking in the pot,the head chef found that ducks' feathers were not pulled out clearly and they were pressed for time.That was definitely going to affect everyone's appetite.Worse still, it maybe harmful to the military affairs.For the sake of the overall situation and his own life, the head chef turned on by danger and pour all the duck blood into the pot. At the dinner time, bowls of blood duck were served on tables. As a result, everyone's appetite was increased greatly and ate his fill. Naturally,the army gained a complete victory. At the victory banquet, HongXiuquan's sister named this dish "Yongzhou blood duck". Hence, it became famous and had spread so far.
Dong’an chicken
东 安 鸡
Dong'an Chicken: As early as the reign of Kaiyuan in the Tang Dynasty (618-907), the people of Dong'an of Hunan Province began to cook Dong'an Chicken. The dish is gracefully sculpted and bright colored as well as nutritious, fragrant, spicy, sour, sweet, crisp and tender.
Steamed Mixed Preserved Meat
腊 味 合 蒸
Steamed Mixed Preserved Meat: Cured meat is an important characteristics of Hunan Cuisine, with many kinds of ingredients such as pork, beef, chicken, fish, duck, etc.,cured by air-drying or smoking. The dish is steamed with thick fragrant cured meat with salty, sweet flavor. It is bright red, tender, not greasy, served in thick soup.
Taste shrimp
口 味 虾
Stinky Tofu
臭 豆 腐
Liuyang steamed dishes
浏 阳 蒸 菜
Stir fried chicken with hot chilli 麻辣子鸡
Western Hunan mountain area cuisine is good at making mountain delicacies, smoked bacon and all kinds of bacon. The taste is salty and sweet. The fuel for cooking is firewood, so it’s with a strong flavor of rural.
Style Xiang River Dongting Lake Western Hunan
Originating regions Changsha Xiangtan Hengyang Yueyang Changde Zhangjiajie Jishou Huaihua
Composition of Hunan Cuisine
Enough spicy
Enough enough spicy
Cool
Really cool
Really really cool
Hunan is known as "the land of fish and rice". Xiang Cusine refers to Hunan Cuisine. Hunan Province lies in the south of the middle reaches of the Yangtze River. It has a moderate climate, abundant rainfall and fertile soil. The superior natural conditions and rich produce provide the ingredient base for the development of Hunan Cuisine. Hunan Cuisine favors sour and spicy flavors. Due to its geographical position, the climate of Hunan Province is mild and wet, so the people there mostly love to eat red pepper to refresh themselves and get rid of wetness. Dishes with pickled vegetables and red pepper are appetizing and refreshing. With respect to the style of dishes, there are folk dishes, economical popular dishes as well as substantial banquet and elegant feast dishes. There are also home dishes and disease-curing and bodybuilding dishes cooked with medicinal herbs. There are more than 800 local dishes and famous courses of local
The food in Xiangjiang River area is the main representatives of hunan cuisine. It’s made carefully, materials widely and the taste is changeable. It pays attention to the connotation of the dishes, pays attention to real benefit.
The food in Dongting Lake area, to cook poultry and livestock perceptibly.Its characteristic is thick sauce, salty and soft.As we all know , Dongting Lake teems with lotus,so one of the characteristics of food in Dongting Lake is that the food is made of lotus and lotus seeds.