Nearly 100 chefs compete in cooking steamed fish head
2024-04-26
The dish is a trailbreaker in Hunan cuisine’s being promoted to the whole country. In early 2000, a Hunan cuisine restaurant in Changsha launched the steamed fish head with diced hot red peppers. Then other restaurants in the city followed suit and later changed fresh chopped peppers to pickled chili peppers for a better flavor.
Restaurant owners and executive chefs from the catering industry in China flocked to Changsha to learn this dish. As a result, this dish has been popular nationwide and even gone into Chinese restaurants in Europe and America.
In the ranking of the eight great Chinese cuisines, Hunan cuisine has entered the top three or even the first place from the second to last in the past, with the steamed fish head with diced hot red peppers a major contributor.
At the end of December last year, the cooking skill of the dish was approved as a provincial intangible cultural heritage representative project, which is the best brand cultural protection for this dish.
