Where is the spicy hairtail dish?

Spicy hairtail is a Hunan dish. Hairtail, also called wakame and fat ribbon, is a spicy hairtail that belongs to Hunan cuisine because its color and taste are both characteristics of Hunan cuisine. Hunan cuisine is a cuisine unique to the Xiangjiang River Basin, Dongting Lake area and the mountainous area of ​​western Hunan. Its main characteristics are: bright colors and heavy oil; the taste is mainly spicy; the preparation methods include simmering, stewing, curing, steaming and stir-frying. host. The most important thing in Hunan cuisine is chili, and stir-frying is the specialty of Hunanese cooking.

Hunan cuisine cooking characteristics:

Among the three major categories of cooking techniques: hot cooking, cold cooking, and sweet cooking, there are at least a few types of techniques in each type, and there are as many as dozens of techniques.

Relatively speaking, the simmering skills of Hunan cuisine are even better, almost reaching the level of perfection. Simmering can be divided into red simmering and white simmering in terms of color changes. In terms of seasoning, there are clear soup simmering, thick soup simmering and milk soup simmering. Simmer over low heat for authentic flavor. Some dishes are crystal clear and mellow, some have pure and nourishing juices, some are soft and waxy, and some are crispy and fragrant. Many simmered dishes have become famous delicacies in Hunan cuisine.

Centered in Changsha, Hengyang and Xiangtan, it is the main representative of Hunan cuisine.