Although it smells stinky, the tofu tastes light itself. However, the Changsha-style stinky tofu from Hunan Province smells less pungent, and it has a distinct look – all black! The colour comes from the ingredients used in the brine during the fermentation process of the tofu. This traditional Chinese street snack has a daunting name along with its special odor. It is a hearty dish I definitely recommend. The sauce is savoury, thick, and sweet at the same time, complimenting the delicious morsels of meat. The meat is braised long enough to make sure when you take a bite, it would be so soft that could melt in the mouth. Pork belly is the key of the dish, along with ginger, garlic, chili peppers, sugar, spices, cooking wine, and light and dark soy sauce. Red Braised Pork (Hong Shao Rou, 红烧肉)Īllegedly, red braised pork was Chairman Mao’s favourite dish, and it shows on the menu of many restaurants as Mao’s red braised pork. The combination of red hot chopped chili and white fresh fish head creates a special mouthwatering aroma. It is vinegary, salty, flavourfully spicy. Chopped chili is an ingredient that’s widely used in Hunan cuisine which is made of fermented chili peppers, salt, garlic and ginger. The dish is not as spicy as it looks because it used chopped chilies instead of fresh ones. Yes it has a big head with meat on it which is according to the Chinese the tastiest part of its body. The fish used in this dish is called bighead carp. Fish Head with Chopped Chili (Duo Jia Yu Tou, 剁椒鱼头) Hunan cuisine has more to offer than just being spicy. Stir-fry, braise, stew, smoke and ferment are the usual cooking methods in Hunan food. As the ingredients change with seasons, the menu changes too. Apart from this trait, Hunan cuisine uses various cooking ingredients thanks to its high agriculture output. Unlike the Sichuan province’ numbingly spicy (Ma La, 麻辣), Hunan dishes are described as “dry spicy” (Gan La, 干辣), meaning purely spicy. This kitchen is also often referred to as the “Xiang cuisine” and is supported by many spicy food lovers. If you ask any Chinese what their impression of Hunan food is, they will most likely tell you one word: spicy. Due to its spicy dishes, it’s often compared with the Sichuan cuisine. The Hunan cuisine (湖南菜/湘菜) is best known for its common use of chili peppers.
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