Hunan cuisine with national Taiwan wine is fragrant and tempting, complementing each other, interpreting the four dishes loved by Hunan people

In the field of gastronomy, Hunan cuisine has always occupied a very special position
.
Thanks to the heavy flavor and aroma of the flavor of the delicacies, Hunan people also tend to choose rich varieties of fine wine, such as sauce-fragrant liquor, which shine on the table of the Xiang people
.

This article presents the "fragrant code" of Hunan cuisine from the perspective of Hunan cuisine with sauce wine, showing the delicious relationship
between sauce wine and Hunan cuisine.

Why is "Hunan cuisine" so fragrant?

Taste Hunan cuisine, you must talk about "Chu Ci", through "Chu Ci" can find that the starting point of Hunan cuisine is extremely high, for example, "Chu Ci Conjuring" has such a few sentences: rice dyes rice and wheat, and yellow millet is some
.
Big bitter and salty acid, bitter and sweet.

The tendon of a fat cow is more
fragrant.
And sour, Chen Wuxiang
.
Shy turtle cannon lamb, there is some
slurry.
Stir-fried pigeon
.
Dew chicken snails, strong but not pleasant
.
Cabinet grain bait, there is some
panic.
Yao pulp honey spoon, real feathers
.
Drink it and cool it down
.
Hua is both aged and has some
jelly.

With the rich gift of ingredients, Hunan cuisine has naturally achieved the status of cooking heavy vein, in addition to ingredients, more importantly, Hunan people have also mastered the treasure book of triple "fragrant":

First of all, no pepper mustard is not under the grain
.
It is recorded in the "Barnyard Banknotes": "The people of Xiang'e eat twice a day, and they like spicy products, although they eat the abbot before eating, before the treasure is full, there is no pepper mustard
.
" Fully explain the characteristics
of the Xiang people's unspicy diet.

It is precisely because of his love of spiciness that he has experienced the skill of Xiang people to skillfully use chili peppers to cook Hunan cuisine
.
Chili peppers are combined with other seasonings to form a fragrant aroma called spicy aroma, for example, dry spicy (with dried pepper), crispy and spicy (fried chili powder), oil spicy (red oil), sour and spicy (pickled pepper, sauce chili), clear and spicy (fresh green pepper) and so on
.
These spicy aromas are always used appropriately by Xiang chefs when cooking
.

And the spiciness of Hunan cuisine is different from the spiciness of Sichuan cuisine, the paste and spiciness of Qian cuisine, and the salty and spicy of Qin cuisine, and highlight the fresh and spicy and sour and spicy, cover the taste without stealing the taste, the spiciness is strong, the light and heavy layers are clear, or hidden or present, for example, chopped pepper fish head, white pepper steamed meat, sauce pepper steamed chicken, bean spicy mandarin fish.
.
.
All of them are one dish and one spicy aroma, and the taste is similar but different
.
It shows that Hunan people not only dare to eat spicy, but also eat spicy, and the chili culture is full of fragrant
.

Moreover, the king of the hundred fragrances is La Xiang
.
As the saying goes, "when the autumn wind rises, eat the smell of wax", whenever the cold comes in autumn and winter, the aroma of bacon almost wafts on the stove of every household in Hunan
Province.
And the love of Hunan people for wax fragrance goes deep inside, but all the ingredients that can "wax" can not escape the smoky atmosphere
.

Laxiang, in Hunan cuisine can be divided into two types of meat and vegetarian, and the animals that can be eaten can be made into meat flavor after processing, such as bacon, cured fish, cured chicken, cured sheep, cured duck, etc.
; Using soybeans as raw materials, it can be made into vegetarian flavors, such as dried wax fragrant, dried bean dregs, and pork blood balls
.
It is not so much that wax flavor is a main ingredient, but rather that wax flavor is a seasoning for flavoring, forming a fragrant wax aroma, bean spicy wax aroma, garlic aroma type wax aroma, fresh flavor wax fragrance in Hunan cuisine.
.
.

For example, Changsha people like to use iron pots to stir-fry and eat, garlic fried bacon, winter bamboo bamboo bacon, dried radish fried bacon, cured bamboo bean fried bacon, have become classic dishes in Hunan cuisine
.
And Xiangxi people like to use wood steamed food, proud of eating aged bacon, such as steamed large pieces of bacon, bacon flavor combined steaming, wax flavor three steamed, original aroma, soft and mellow, half-lean and half-fat aged bacon after slice steaming, crystal clear, melt in the mouth
.
Shonan people like to cook in a casserole, and all kinds of wax flavors are boiled in one pot, such as "dry pot wax three" when the heat is full, the fragrance becomes more and more intense
.

Finally, the chef uses natural fragrance
.
Hunan cuisine production is also very particular about natural aroma, because only natural fragrance, come true, the most tempting, Hunan people are good at using different condiments, such as star anise, cumin, cumin, cinnamon, cloves, perilla, lotus, mint, etc.
, forming Hunan cuisine in dry aroma, crisp, sour, green onion, garlic, clear fragrance, crisp aroma and other aromas
.

Take perilla, which was originally an unknown weed, but it made Hunan vegetables fragrant in most of China
.
Its special spicy aroma has become the usual seasoning when cooking aquatic products in Xiang kitchen, when you walk into any Hunan restaurant in the country, as long as you order a river fresh, you can probably smell this aroma, whether cooking fish, popping eel, stir-fried shrimp, shabu snail, boiled crab, as long as the perilla is put, not only to fishy, but also full of fragrant
fragrance.

In addition, it is also necessary to mention the sauce aroma in Hunan cuisine, Hunan people are good at sauce and good soy sauce, and are famous
.
The Hunan dishes cooked with them, such as "sauce elbow", "sauce plate duck" and "sauce fragrant meat", are all very good appetizers
.

More "Xiang" dishes, more fragrant wine

In the face of such fragrant Hunan cuisine, what dishes will Hunan people drink sauce wine? The author visited some Hunan restaurants to investigate, and concluded that there are four dishes that are frequently chosen
when Hunan people drink sauce wine.

Wine and food on the list

Chopped pepper fish head with national Taiwan national standard

When it comes to the top dish in traditional Hunan cuisine, none of them can be compared to chopped pepper fish head, which has been selected as one of the top ten classic dishes in Hunan "Chinese cuisine" and ranks in the forefront
.

Why is this dish so famous? Thanks to three points, there is a foundation, a meaning, and a taste
.
First of all, the origin of this dish is relatively old, and it is said that it has a relationship with the Qing dynasty literati Huang Zongxian
.
According to legend, during the Yongzheng period of the Qing Dynasty, Huang Zongxian in order to avoid the prison of words, hid in a remote mountain village of a farmer's house, one day, the farmer's son from outside to catch a fish home, used to entertain Huang Zongxian, and when steaming this fish, specially added pickled peppers for a long time to increase the flavor, did not expect that the fish head made was delicious
.
Later, after many improvements, it has been passed down to this day, and it has become a famous dish in Hunan "chopped pepper fish head"
.

There is a meaning, but the color and ingredients of this dish correspond to the beautiful form of "good luck", so when the general VIP comes or celebrates the New Year, the table of Hunan people will serve a "fish head dish" to express blessings and expectations
.

Of course, the important thing is the special taste of this dish, as the story goes, the essence of this dish lies in the use of pickled peppers
.
That is, chopped pepper, also known as tanzi pepper or seven sisters chopped pepper, is made of red fresh seven sister pepper (Hunan special small Chaotian pepper) as raw materials, chopped and added salt, garlic, ginger mixed well, put in a clay pot to pickle together, is a very traditional condiment, spicy and salty, with a special fermentation aroma
.

Although chopped peppers are also eaten in other regions, chopped peppers in Hunan, especially in Xiangxi, are in their own way
.
Specifically, Xiangxi people are both "no spicy" and "no acid and no mouth", so the chopped chili peppers here have a refreshing taste with slight
acidity.

For this chopped pepper fish head, if chopped pepper is the pioneer of flavor, then there is another seasoning, which brings out the overall flavor just right, which is Hunan tempeh oil
.
Combining fresh, sour, sweet, spicy and salty, it combines caramel, sauce and soy aroma into one place, and tempeh sauce adds a rich accompaniment
to the delicious fish meat chopped with pepper fish heads.

With this dish, in the national Taiwan wine, the more suitable is the national Taiwan national standard, its deliciousness with the fish, the compound caramelized aroma and sauce aroma, the freshness of the chopped pepper to a higher level
.

On the list of wine and food two

Hunan sauce plate duck with national Taiwan for fifteen years

Hunan people drink sauce wine and like to accompany it with sauce duck, not only because this dish is a favorite dish in Hunan cuisine, but also because of the similarity of the word "sauce"
.

Hunan hot sauce plate duck is a traditional "famous dish"
in Hunan.
According to legend, during the reign of King Chu Zhao, there was a famous chef in the court of the capital of Chu, called Shi Guo, who was highly skilled and loved by the king of Chu and his internal and foreign guests
.
One day, Shi Guo's mother accidentally slipped into the Manhe River while doing laundry, and thanks to the villagers who rescued her and took good care of her, she was able to recover
.
After Shi Guo learned about it, after returning from his hometown overnight, he went to the door to reward him one by one, and in order to thank the villagers for their kindness, he saw that the duck eggs and duck meat raised by everyone were not valuable, so he used the skill of making swans and poultry eggs in the palace sauce to process them into sauce duck and sauce eggs (the predecessor of pine flower eggs), and whoever ate them said that they were good, and they also sold them at a good price in the market
.

But since Shi Guo returned to his hometown, the quality of cooking in the Chu palace was not as good as before, and the appetite of the king of Chu declined, so the palace sent people to visit Shi Guo, but in order to fulfill filial piety and repay the villagers, he asked someone to help him quit the errand in the palace, and also asked the errand to bring back the sauce duck and sauce egg to the king
of Chu.
After tasting it, the king of Chu greatly appreciated it, and he was even more praised for Shi Zhuo's filial piety and repaying the villagers
.
He gave the order to go down and gave the sauce plate duck and sauce duck eggs as "tribute sauce plate duck" and "tribute sauce duck egg", which were produced all year round and supplied to the Chu Palace
.
Shi Zhuo led the villagers and became rich
by producing tribute.
The delicacies and special production techniques of this tribute sauce plate duck and sauce duck eggs have also been passed down to this day
.

The cooking of this dish will express the Xiang people's pursuit of aroma to the fullest
.
A duck with sauce requires more than 30 flavors of Chinese medicine, such as dried chili pepper, Sichuan pepper, star anise, sang, cinnamon, cumin, tangerine peel, sand kernel, cardamom, cubeb, baizhi, fragrant leaves, licorice, monk fruit, red yeast rice, etc.
, as well as more than 10 kinds of spices
.
During the cooking process, it also goes through the dual process of pre-roasting and post-marinating, when roasting, the skin of the duck is crispy and charred, and when marinating, the sauce is immersed
.

When serving, after chopping the "sauce plate duck" into strips, putting it on a plate to reduce it to a duck shape, it is necessary to mix it with red oil and marinated duck juice into a red oil marinade, and pour it on
the duck pieces on the plate.
In this way, the sauce plate duck with layers of aroma is made
.

Such a fragrant, crispy meat dish is especially suitable for accompaniment to wine, which also makes the sauce plate duck a must-drink in
Hunan cuisine.
Matching with sauce wine, it further amplifies the rich aroma characteristics of sauce duck, because sauce wine is a type of heavy aroma and heavy taste in liquor, and its outstanding sauce aroma flavor makes the "sauce taste" of sauce duck endless
.
In the actual comparison, the fifteen years of Guotai are more suitable for this dish
.

Wine and food on the list

Flavor combined steaming with national Taiwan for fifteen years

Mr.
Liang Shiqiu wrote a separate article for "bacon" in "Yashe Talks about Eating", and clearly pointed out that "Hunan's bacon is the most famous"
.
As Mr.
Liang said, bacon, as an ancient meat preservation technology, is widely present in the southern region, but judging by incense, Hunan's bacon is absolutely superior
.

The aroma of Hunan bacon comes from its special craftsmanship and ingredients
.
Hunan people make bacon, put marinating and smoking on the same footing, marinating bacon used in a wide variety of aromatic accessories, such as anise, cumin, cinnamon, pepper, pepper, liquor and soy sauce, etc.
, less seasoning, will lose a taste
。 In the process of smoking, Hunan bacon is not casually using the material at hand, but has a conventional smoking material choice, such as common oil fir, pear wood and sawdust of broad-leaved trees that do not contain a lot of resin, as well as maple balls (the fruit of maple), cypress branches, melon seed shells, peanut shells, etc.
, these smoked materials generally do not contain evil smells, and have a woody aroma, together with the marinade, inside and outside are integrated, constituting the special style
of Hunan bacon.

The authentic flavor of Hunan bacon lies in the accumulation of experience in historical inheritance
.
According to legend, Hunan bacon originated in the Battle of Zhuolu, when Chi You was defeated and fled to the Hunan area, and his army roamed the mountains with bacon cured and dried with meat salt
.
Although the legend is not a true history, due to the low terrain, warm and humid climate in Hunan and the conditions under which meat is not suitable for storage, the production of bacon is indeed more popular, and it also occupies a more important position
in the diet of the Xiang people.

In Hunan cuisine, there are so many delicacies that it is almost impossible to describe, but whenever they can add it, Hunan people will sprinkle a handful of bacon for flavoring and seasoning
.
But if we talk about the famous dish of wax flavor, this dish of "wax flavor combined steaming" is one of
the top ten classic dishes in Hunan "Chinese cuisine".

The feature of this dish is that one dish, you can taste three flavors, using bacon, cured chicken, cured fish, plus Hunan tempeh, chili steamed, because the three waxes in one, so also known as "wax flavor combination", is also a necessary dish for Hunan people to celebrate the New Year, known as "reunion dish"
.

If a wine does not match the flavor of bacon well, it will lose the opportunity in Hunan cuisine, however, sauce wine is surprisingly at the same frequency
.
Derived from the high-temperature accumulation, high-temperature fermentation and other processes in the sauce wine, the body of the wine has a burnt aroma, which is especially attractive
to drinker diners who like the smoky taste of bacon.
When choosing a dish full of wax flavor such as wax flavor steaming, the 15 years of Guotai, which is famous for its burnt paste, is the best choice
.

Wine and food on the list

Dong'an Zihen with national Taiwan national standard

The poultry dish comparable to the sauce plate duck is Dong'an Zi hen, and the two have become the "perfect match of chicken and duck"
in Hunan cuisine.
This dish was selected for the 2010 Shanghai World Expo and became one of
the four traditional Hunan dishes.

Mr.
Guo Moruo once testified about this delicacy, saying in "Hongbo Qu" that General Tang had hosted a banquet in his mansion in Shuiluzhou, Changsha, and there were Dong'an hens
during the period.
When Nixon visited China, Dong'an chicken was also used as a hospitality dish, and Nixon ate it very happily, and after returning to China, he praised the delicious taste of "Dong'an chicken
".

Dong'an Zihen, named after "Andong", is a traditional dish in Dong'an County, Hunan Province, its history can be traced back to the first year of Tang Xuanzong, according to legend, there was a small restaurant opened by three elderly women in Dong'an County, and several merchants came one night, but when the dishes in the restaurant were sold out, the three women caught two live chickens they fed at home and immediately slaughtered and cooked
.
Served to the table, the aroma is fragrant, and the guests eat with relish
.
Guests who traveled south and north promoted it everywhere, and this dish gradually became famous and became a famous flavor dish
in Xiaoxiang.

But at this time, there was no name for "Andong Zi Hen", and the more widespread one was "vinegar chicken", because jade and vinegar needed to be added when cooking, so that the vinegar of the dish was rich and named
.
The transformation of "vinegar chicken" to "Andong Zi hen" is thanks to the soldier Tang Shengzhi, when after the victory of the Northern Expedition, it set up a banquet in Nanjing to entertain guests, and this vinegar chicken was served in the banquet, the color is elegant, simple and fresh, sour, spicy and tender, when the guests asked the name of the dish, Tang Shengzhi was reluctant to say it for a long time, because in Hunan dialect "vinegar" and "smelly" homophony, very inelegant
.
So he had a clever move and replied that this was the "Dong'an chicken" of his hometown, and since then, Dong'an hens have replaced it and spread all over the world
.

The preparation of this dish is not complicated, but the essence lies in the ingredients and seasoning
.
The so-called "child hen" refers to the young hen that has not laid eggs, especially the chicken breed from Luhong City, Dong'an County, with small legs and fat breasts, tender and delicious meat
.
In cooking, the soul of seasoning lies in the stir-fry of ginger and vinegar, making this dish tender and spicy and slightly sour, rich in flavor and flavor in sour and spicy, sour and spicy and refreshing, sweet and mellow, with the fragrance of marinated chicken, the crispness of roasted chicken, the deliciousness of stewed chicken, intriguing
.

In order to enhance the dual characteristics of this dish, in the sauce and fragrant wine, the national standard of Taiwan is selected more
.
The combination of the two is unbiased, making this dish even more fragrant and tempting
.

Integrate the rhyme of Xiangdi folklore and the nature of the personality bones of pregnant Xiang; Dehu Xiang culture edification, leading Chinese cuisine
.

The thousand-year-old Hunan cuisine allows the world to feel the simplicity, rigidity and straightness of Hunan people from a fragrance and a taste, and this bottle of sauce wine that also spans thousands of years adds a layer of mellow aroma to the vivid color of Hunan cuisine
.

(Garden)

Preliminary review: Li Song Responsible editor: Xiao Zhihan Review: Ouyang Meihua