Wugang braised dishes [Hunan Wugang specialty]

What is Wugang braised cabbage? Authentic Hunan Wugang specialty: Wugang braised dishes

Content summary:Do you want to know what Wugang braised dishes are? This article is a detailed introduction toHunan Wugang specialty - Wugang braised vegetables. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wugang braised vegetables. The full text takes about 4 minutes to read, mainly including the basic introduction of Wugang braised vegetables and the product characteristics of Wugang braised vegetables? Wait

Basic introduction of Wugang braised dishes

Wugang braised dishes have a long history and culture, and were once a royal tribute of the Ming and Qing dynasties. The Wugang Copper Goose has tender and delicate meat, and is known as the "famous goose of the world". It was once recorded in the "Hunan Poultry and Livestock Variety Catalogue" and is listed as one of the three treasures of Hunan agriculture along with Ningxiang Pig and Dongting Xianglian. In January 2007, at the first Beijing Urban Operators Conference, Wugang was named the "Capital of Chinese Braised Vegetables" by the China Food Industry Association. Sun Fuling, Vice Chairman of the National Committee of the Chinese People's Political Consultative Conference, personally inscribed and awarded the plaque. The characteristic industry of Wu Gang braised dishes has a development history of nearly a thousand years, and a series of braised products have already gained a certain share both internationally and domestically

1. Wugang braised dishes use more than 20 precious medicinal herbs, boiled in a brine pot, repeatedly soaked and boiled, and then cooled and dried to make "medicinal braised" dishes. Wugang braised dishes are often braised and fresh, the more braised they are, the more fragrant they become, and the aftertaste is endless. This is incomparable to any other braised dishes. The expert review report of the Food and Nutrition Professional Committee of the China Cuisine Association on the quality and nutrition of "Wugang braised dishes" dishes shows that the medicinal ingredients shown in the braised raw materials of "Wugang braised dishes" are all warm aromatic volatile oils, etc. As medicinal herbs, they have the effects of warming and dispelling cold, treating internal coldness, warming the stomach, killing insects, stopping nausea, and diarrhea, etc. Wugang braised vegetables are rich in essential high-quality protein, vitamins A and D, and various trace elements needed by the human body. Moreover, 'Wugang braised dishes' are low in salt, oil, and sugar, which conforms to the principles of a reasonable diet and is beneficial to health. Wugang braised dishes have a pure taste, a chewy texture, and are thought-provoking. The Chinese herbal medicine in the recipe of Wugang braised vegetables has anti-corrosion ability and does not require any pigments or food additives. Its finished product has a delicious and fragrant color, unique taste, and endless aftertaste. Long term consumption has the effects of generating saliva, quenching thirst, strengthening the stomach and spleen, nourishing the skin, and prolonging life<2. The coloring of Wugang braised vegetables is done using caramel solution, which is made by stir frying white sugar until it melts and then adding water. No coloring or food additives are used. This traditional technique has been passed down from the Qin Dynasty to the present day, and the industry has always maintained this tradition. Therefore, black or brown has always been the natural color of Wugang braised vegetables

3. The craftsmanship of Wugang braised dishes is complex, while other braised dishes are made in one go. However, Wugang braised dishes need to be braised more than five times, and the more times they are braised, the purer the taste. After multiple times of braised and dehydrated, the weight of various raw materials is reduced by 50% to 70%. Therefore, the price of Wugang braised dishes is relatively high, and they were listed as tribute in the Ming and Qing dynasties, belonging to the imperial cuisine of the court