韶山美食排行榜前十名？英文双语对照

1，冰糖湘莲

　　韶山的特产湘莲享有盛名，它色白、味香、肉嫩，与建莲并列为全国莲子之首。在古代湘莲就是非常高的滋补品，而到了现在，现代人对湘莲的吃法已经发挥到极致了。采用冰糖制作。其成菜色泽洁白，莲心酥烂，香甜爽口。吃起来美味爽口。

　　2.红烧肉

　　毛泽东最喜欢吃这道菜的，遍布全国各大城市的毛家餐馆都用红烧肉来作招牌菜，故美其名曰“毛氏红烧肉”。红烧肉是采用半瘦半肥的猪肉，切成匀称的切状，再用上等酱油加少量的糖烧制而成，色泽呈金黄，味道甜而不腻。

　　3.火焙鱼

　　韶山农村，四时都有火焙鱼。此鱼煎炒蒸食均可，加上辣椒、大蒜、紫苏、藿香等佐料，味道极佳 ，是下饭的上等菜。这种鱼不仅好吃，也便于携带和收藏。在湖南的很多餐馆是可以吃到这道美食的哦。

　　4.毛家腊肉

　　湖南腊肉历史悠久，早在汉代时，湖南人就用腊肉制作佳肴，到了清代，湖南的“腊味合蒸”已成为了湖南的名菜，驰名中外。卖家将肥肉里的油全部熏出，色彩红亮，烟熏咸香，肥而不腻，入口即化，鲜美异常。

　　5.泥鳅钻豆腐

　　泥鳅和豆腐均营养价值很高，据营养学家分析，泥鳅所含蛋白质、脂肪、钙、磷及维生素等成分，均超过一般鱼类的含量，且其肉质细嫩鲜美，味甘性平，具有暖中益气，解毒收痔之功，被誉为“水中人参”，而豆腐则为食品中之极良者。故泥鳅和豆腐同烹，更具有进补和食疗功用。

　　6.韶山口味虾

　　湘菜是我国有名的一大地方菜系，名满全国;韶山的小吃也不示弱，臭豆腐、米粉米线、刮凉粉等等， 是有百年历史的名小吃。然而近两年，新兴的一些家常菜深受人们欢迎，大有盖过这些名菜名吃的势头，口味虾则是其中的代表!

7.“祖国江山一片红”

即为改良后的湘菜“剁辣椒鱼头”，色泽红亮,鲜香可口，肉质细腻。采用上等鳙鱼头，加秘制辣酱烹制。毛家饭店于2004年11月在广西南宁举办的“东盟会东南亚国际美食节”上，以招牌菜“祖国江山一片红”获得金奖。

8.红军长征鸡

在长征的年代，生活非常艰苦，很多时候米饭、面条都吃不上，有时连野菜、树皮都吃了，更别说要吃鸡了，蛋鸡自然就成了最好的营养品。当地的老百姓给红军送来一只鸡，伙头在烹制时加了大量冬瓜、土豆、胡萝卜，以让更多人能分享到鸡肉的美味。

9.干锅将军鸭

这道菜选用洞庭湖的老水鸭，每只大约两斤半重，肉质结实。据大厨介绍，先要将老水鸭斩件，加上香料、盐等调味，然后用小火煨制。这道菜色泽红且油亮，味道比较香辣。

10.紫油姜

采用在白露季节前出土的形似指掌、杆断无筋、枝长瘦、荷口短的优质嫩黄姜，经精细加工，最后以龙牌酱油浸泡而成。其味道鲜美，香脆可口，姜香而细嫩。

1, lotus of rock candy Hunan

The lotus of Hunan of special local product of Shaoshan enjoys great reputation, it is lubricious white, flavour sweet, flesh is tender, with first what build lotus and label countrywide lotus seed. In archaic Hunan lotus it is very tall tonic, and arrived now, modern is right of Hunan lotus eat a law to had developed acme. Use rock candy to make. Its become whiteness of dish colour and lustre, lotus heart is crisp sodden, sweet tastily. Taste delicate tastily.

2. Flesh of braise in soy sauce

Mao Zedong likes to take this course most, spread all over the whole nation each Home Mao cafeteria of big city comes with flesh of braise in soy sauce fascia dish, reason call it by a good name of " flesh of Mao braise in soy sauce " . Flesh of braise in soy sauce is to use half thin the pork of half fertilizer, cut what Cheng Yun says to cut account, classy soy adds reoccupy a few candy fire and into, colour and lustre is shown golden, smell is sweet and not be bored with.

3. Fire bakes fish

Shaoshan country, the four seasons has fire to bake fish. This fish fry in shallow oil fries steamed wheaten foods all but, add the spice such as chili, garlic, purple perilla, wrinkled giant hyssop, flavour is admirable, it is the good food of go with rice. This kind of fish not only delicious, also facilitate carry and collect. A lot of cafeteria in Hunan are OK eat this cate oh.

4. Home Mao bacon

Hunan bacon history is long, it is early when Chinese generation, hunan person makes cate with bacon, arrived clear generation, of Hunan " cured meat adds up to evaporate " the renown food that already made Hunan, celebrated China and foreign countries. Sell the home to fume the oil in fat entirely piece, colour Gong Liang, sootiness Xian Xiang, fat and not be bored with, the entrance is changed namely, delicious and unusual.

5. Loach gets bean curd

Loach and bean curd all nutrient value is very high, according to dietetics home analysis, loach place contains the part such as protein, adipose, calcic, phosphor and vitamin, all exceed the content of general fish, and its flesh is qualitative delicate and delicious, flavour pleasant sex is smooth, have energy of life of the beneficial in warming, detoxify receives the meritorious service of naevus, be known as " the ginseng in water " , and bean curd is food medium extremely fine person. Reason loach and bean curd are the same as boil, have more into fill and dietotherapy function.

6. Shaoshan taste shrimp

Hunan dish is our country dish of famous one great place is, of Shaoshan of; of name full whole nation fastfood also not give the impression of weakness, line of rice of strong-smelling preserved bean curd, ground rice, blow bean jelly to wait a moment, it is the name that has hundred years history fastfood. However nearly two years, dish of burgeoning a few the daily life of a family welcomes by people, have the tendency that has built these renown dish names to eat greatly, taste shrimp is among them delegate!

7. " motherland country red "

It is the Hunan dish after reforming namely " head of chop chili fish " , gong Liang of colour and lustre, xianxiang is goluptious, the flesh is qualitative exquisite. Use head of classy variegated carp, add secret to make thick chili sauce cook. Home Mao restaurant held in Guangxi Nanning in November 2004 " east alliance is met food festival of southeast Asia international " on, with fascia dish " motherland country red " win a gold prize.

8. red army commander asks for chicken

In the time of long march, the life is very tough, rice of a lot of moment, noodle be unable to get something to eat, ate even potherb, bark sometimes, more never mention it should eat chicken, egg chicken nature became best nourishment. Local common people delivers a chicken to the Red Army, partner the head added a large number of wax gourd, potato, carrot when cook, in order to make what more person can share chicken delicate.

9. does boiler general duck

This dish chooses the old teal of lake of hole front courtyard, every are weighed about two jins partly only, the flesh bears fruit character. Introduce according to large kitchen, want cut of will old teal first, add flavor, salt to wait flavor, make with small fire cook over a slow fire next. This dish colour and lustre is red and sleek, smell is sweeter hot.

Ginger of 10. violet oil

Use the be similar in shape that comes up out of land before White Dew is seasonal to show palm, lever is broken grow the high grade tender Huang Jiang with short mouth of thin, carry on one's shoulder without muscle, branch, via careful treatment, immerse with dragon card soy finally and become. Its flavour is delicious, sweet fragile goluptious, ginger is sweet and delicate.