Hunan Cuisine(Xiang Cuisine)
Edition HistoryEdit Introduction:
View 1 photos, or upload your photo.
Hunan has long been reputed as a land of fish and rice because of its variety of products and the people live in plenty in Hunan. Hunan cuisine, also called Xiang cuisine, gives priority to abundance, fatness, smoothness and moistness and uses a lot of chilies in its main course. It not only combines the saltiness of the north and the sweetness of the south, but also the hotness and sourness of local tastes. It is characterized by fragrance, tenderness, clearness and crispness. Its ingredients are selected based on the principle of being fresh and cheap but also good. Hunan cuisine is especially particular about the tastiness of raw materials. It has a variety cooking techniques such as sautéing, stir-frying, steaming and smoking. It is especially well known for "stewed" dishes. However, its chefs are most skillful at braising and baking, by which dishes of original flavor can be cooked. It has excellent cutting techniques and is both excellent in appearance and flavor. The dishes are changeable by cutting the ingredients into different shapes. The special seasonings of Hunan cuisine include soy sauce, tea seed oil, spicy oil, Chinese red pepper, fennel and cassia bark, which adds color to the cuisine. Hunan cuisine is noted for pungency. What is especially worthy of mention is Hunan chilies, which are also especially spicy. The local people of Hunan have a love of chilies and put them in almost everything they eat.
Representative dishes：Zu'ang shark fin, chicken with cayenne pepper, sweet-smelling and crisp duck, braised pork with lotus seed, crispy crushed bean slices, hot pot sliced chicken with chili, Dong' an chicken, yolkless egg with log flower mushroom and whelk and duck with tea-tree mushroom.
Help us improve our web site by Editing This Article.
There are 0 questions about :Hunan Cuisine(Xiang Cuisine)
