典故：剁椒魚頭屬于湘菜系，是湘潭的一道名菜。以魚頭的“味鮮”和剁辣椒的“辣”為一體，風(fēng)格獨(dú)具一格。特別之處的是此菜所使用的油是茶油。紅紅的剁辣椒，綠綠的蔥花，黑黑的瀏陽(yáng)豆豉，黃黃的生姜，白白的蒜片，紫紅的紫蘇，蓋在白嫩的魚頭上，散發(fā)著濃郁的鮮香。如此艷麗濃香的剁椒魚頭，絕對(duì)的撩人食欲。剁椒魚頭，最好吃的是魚唇。最出香味的面頰，魚腦，頭肉。魚唇嫩滑，魚下巴韌軟。魚頰嫩脆，魚腦脂腴，魚眼圓潤(rùn)，魚腦髓脂似膏，滑嫩無比。剁椒魚頭的經(jīng)典吃法還是在吃完了魚頭后，再用剩下來的魚湯汁泡飯，拌面吃，是最韻味的美味。

  特點(diǎn)：魚頭鮮嫩、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：以上英文翻譯由邁極課'Magical'友情提供