典故：剁椒鱼头属于湘菜系，是湘潭的一道名菜。以鱼头的“味鲜”和剁辣椒的“辣”为一体，风格独具一格。特别之处的是此菜所使用的油是茶油。红红的剁辣椒，绿绿的葱花，黑黑的浏阳豆豉，黄黄的生姜，白白的蒜片，紫红的紫苏，盖在白嫩的鱼头上，散发着浓郁的鲜香。如此艳丽浓香的剁椒鱼头，绝对的撩人食欲。剁椒鱼头，最好吃的是鱼唇。最出香味的面颊，鱼脑，头肉。鱼唇嫩滑，鱼下巴韧软。鱼颊嫩脆，鱼脑脂腴，鱼眼圆润，鱼脑髓脂似膏，滑嫩无比。剁椒鱼头的经典吃法还是在吃完了鱼头后，再用剩下来的鱼汤汁泡饭，拌面吃，是最韵味的美味。
特点：鱼头鲜嫩、香辣可口
Steamed Head with Chopped Chili is one of the famous dishes in Xiangtan City. Combining the freshness of fish head with spiciness of chopped chili, it has its unique flavor. Special mention needs to be made is that it is cooked with camellia oil. Tenderly white fish, covered with red chopped peppers, green scallion pieces, black Liuyang fermented soy bean, yellow ginger, white garlic slices and mauve perilla, exhales a thick smell, looking quite appetizing.
Every part of fish has its unique features, for example, fish lips are very tender so it’s the most delicious part; crispy fish cheek, fat and smooth brain and meat are the most fragrant parts. Chin of fish is very soft and chewy. After eating the whole fish head, the left fish soup can be used to soak rice or noodles, which is the most classic and delicious way to eat.
Characteristics: Tender and spicy.
注：以上英文翻译由迈极课'Magical'友情提供
