We tried the infamously spicy HUNAN FOOD 湘菜 ..... RIP digestive system
ฝัง
- เผยแพร่เมื่อ 15 พ.ย. 2020
- You may have heard of mouth numbing Sichuan food, but have you heard of the even spicier Chinese cuisine, Hunan food before? I took my parents to try this delicious cuisine and hear their thoughts!
------------------------------------------------------------------------
Restaurant name: Little Hunan
Address: 17 Goulburn St, Haymarket NSW 2000
What we ordered:
- 小炒黄牛肉 beef stir fry with pickled red chilli
- 毛氏红烧肉 Chairman Mao's red braised pork
- 小湖南炒腊肉 Smoked pork belly with bean curd
- 剁椒蒸活鱼 Steamed fish with fermented chopped Hunan Chilli
- 手撕包菜 hand torn cabbage
------------------------------------------------------------------------
You can help support me and my channel (and watch my videos one day early) on Patreon! Come join the Blondie gang! / blondieinchina
Who else is using a VPN these days to access Netflix libraries from different countries? Such a life hack! I've always used Express VPN (click here for 3 months free when you purchase the annual plan): www.expressvpn.com/blondieinc...
Get the music I use in my videos: share.epidemicsound.com/F8Fhs
Follow me on Instagram @blondieinchina / blondieinchina
xxxx
Mum and Dad have earned a well deserved break from spicy food for the next few weeks! But this spicy series will continue!! If anyone knows a good Jiangxi, Guizhou or Yunnan restaurant in Sydney plz let me know hehe
作为一个湖南长沙人可以回答，湖南人为什么喜欢吃辣？因为湖南地处华南内陆丘陵山区，自古交通经济并不发达，因为不产盐，所以盐价很贵（从邻近四川贩卖来的矿盐），我奶奶曾跟我说，以前一家人吃盐是兑一碗盐水，想吃用筷子往里蘸一点（富人可能会好一些，但仍是很紧张）。所以餐桌上的菜需要辣椒调味。其次才是食材去异味，这也是民间很多纯辣椒做的菜（剁辣椒、豆豉辣椒、擂辣椒、油炸盐辣椒）原因，今天很多湘菜菜品是建国后甚至是近期才开发出来的。
My tolerance for spicy food is increasing but still a work in progress 🥵.
I'm impressed how adventurous and cool your parents are
Sichuan：We are not afraid of spicy；
Got to say Amy is quite familiar with the geography of China.
The manager, Linda, looks like the singer Coco Lee from the side view.
I love how Amy introduces her parents to Chinese food starting with the "easier" cuisines like Dim Sum and Rou Jia Mo, then slowly brings on the challenging ones like sticky tofu and spicy cuisines !!
I really looking forward that when the world returns to normal, you can take your parents to China and eat the real version of these foods again.
老板娘长得像李玟😂
We visited my wife's father's family in Ping Xiang, which is quite close to Hunan, and I vividly remember the home-smoked pork that they were very proud of - it was delicious!
Hey Amy, I actually researched a little bit for an assignment on why some regional cuisines have lots of chilies while others have less (or even none). If you look at chili usage in China you can find that it's much more commonplace in the western and central provinces, whereas the eastern and south eastern provinces do not have chili as a mainstay ingredient. Food generally becomes more understated and subtle as you go east. While I think Chinese medicinal theories about chili removing "wetness" （湿气）from one's internal system due to the weather is important to the reception of spiciness, my personal theory has a big geography component as well. As you know, chilies are a new world crop from Mexico, my theory is that chilies arrived en masse to India and then made its way into China from the southwest in large quantities. Chilies stuck around in local cuisine due to the aforementioned weather in these areas and from there, they started a slow crawl eastward along the Yangtze via merchants. That is what I think is the most prominent vector of chilies entering China, thus forming some kind of spicy belt along Yunnan, Sichuan, Hunan etc. With of course another vector of chilies entering from the northwest via the middle eastern spice trade, although since the weather in those regions are much different, the use of chilies isn't as bold as the southwest. Now not saying that the coastal regions didn't receive their own vectors of entry for chilies, foreign merchants must've brought it over by ship at one point but it never truly stuck with local cuisine. The store owner also makes a good point about access to fresh ingredients, one of spiciness' main attributes is the ability to mask unfresh, stale or even rotting ingredients, spiciness might've just been a way for people with less access to fresh ingredients to make deteriorating food more palatable as they don't want to waste it.
Please eat those dishes with rice. The flavor of the dishes is accentuated when doing so. Take it from me - I'm Chinese. Great video as always.
haha, never a dull moment with your dad.
"That piece has been looking at me." Amy's daddy is so amusing!
“But they don’t call it Hunanese food in Hunan, they just call it food.” LOL.. Your dad is so humorous !!!!!!! He brings a lot of fun.
Hey Amy, as a Changsha local, I just wanna thank you so much for introducing Hunan cuisine to the world. The food you showed in your recent video was really authentic and awesome, but Hunan also has very famous street food, stinky tofu, rice noodle for example. Changsha-born food brand 文和友 crayfish bar and 茶颜悦色 have been phenomenal around China, which are also something you can try. it is a pity that you couldn't visit Changsha at the moment, please let me know whenever you plan to visit Changsha so I can recommend so nice places
I’ve been to Hunan 3 times and the first time the hotness of the food gave my mouth a fiery burning culture shock. By the third visit I couldn’t wait to diversify and try more dishes. My two favorites are the meat and pickled vegetable dish and the pepper and pork dish. Thank you for highlighting Hunan cuisine. Your parents are lovely and I see where you get your spirit of trying new adventures! Love your videos!
When we went to go visit sichuan during our business trip in 2017, I found that the people there look sooo healthy and the women, soooo beautiful and they sing amazingly! So much so I had to nearly restrain my colleagues from proposing on the spot!
As for any potential rivalry between the spice-loving provinces, maybe you've heard of the expression, "四川人不怕辣，湖南人辣不怕，貴州人怕不辣" (attempt at translation: Sichuanese and Hunanese have no fear of spice, Guizhou has a fear of NO spice!) ... so I think such a competition would have to include Guizhou, and they are the self-proclaimed winners. 😂