Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors. Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying. However, if you want to talk about this Xiangxi cuisine, there is such a dish that you must eat, and that is Xiangxi Waipo cuisine.

Waicai, also known as Wancai, is a home-cooked dish in Xiangxi, Hunan. The raw materials are all kinds of wild vegetables and native vegetables in Xiangxi, which are dried by traditional folk production methods in Xiangxi and pickled in jars. Without adding any pigments and preservatives, it is a rare fashion Hunan cuisine, with excellent taste, full chewiness, more fragrant taste, appetizing, reducing blood fat, softening blood vessels and nourishing.

When it comes to the origin of waipocai, we have to mention a beautiful legend: It is said that in ancient times, when the daughters of every household in Xiangxi got married, the elders at home would cook a dish for their daughters to get married. Because it is difficult for a married daughter to visit her family, this runaway dish contains salty, sour, spicy, crisp and sweet. The taste of the food melted into her daughter's mouth, and since then, she has started her five-flavored life, and the mothers are relieved. It is also because of the mother's love for her daughter that this dish has been handed down from generation to generation.

The delicacy of this dish comes not only from careful production, but also from the good ingredients grown in the countryside with good mountains and waters. Dried plum is a kind of kohlrabi planted by rural farmers. It is preserved in an ancient way, dried in the sun all day, and has a strong taste. Dried radishes are also radishes planted by local farmers' families. Fresh-picked radishes, after all the bad leaves are removed, are washed one by one, artificially cut into strips, and naturally exposed to the sun, which is simply delicious. Beans are planted by local farmers' families, and freshly picked and pickled long beans are green and healthy. Then dig out the seasonal (spring) bamboo shoots of the local wild bamboo forest, cook them artificially (to remove astringency), marinate them with edible salt for several months, and then soak them in clear water for later use.

After all the ingredients are prepared, put cooking oil in the pot, add garlic, ginger and spices after hot oil, then pour dried plums, dried radishes, beans, bamboo shoots and red pepper slices into the pot for frying, and finally take them out of the pot. The whole frying process is handmade and pure natural, and every bite is authentic Hunan peasant flavor!

If you are also a wanderer in Hunan, then you should never forget this dish. It can bring you back to your previous memories in an instant. If you haven't eaten this dish, you can buy your own ingredients and try it now to make sure you won't be disappointed.