Hunan cuisine [Xiāng cài] is one of the eight major cuisines with a long history in China, and it has been formed since the Han Dynasty. It is mainly based on three local flavors of Xiangjiang River Basin, Dongting Lake District, and Xiangxi Mountain Area.
The Hunan cuisine is finely produced, with a wide range of materials, a variety of tastes, and a wide variety of varieties; the color is oily and heavy, and the color is strong, and it is affordable; the taste is spicy, fragrant, and tender; the preparation method is simmered, stewed, waxed, Various methods of steaming and frying are well known.
Hunan cuisine has always attached importance to the mutual matching of raw materials and the mutual penetration of flavors. The seasoning of Hunan cuisine is especially strong and spicy. Due to its geographical location, Hunan has a mild and humid climate, so people like to eat hot peppers for refreshing and dehumidifying. At the same time, stir fry is also a specialty of Hunanese cooking.
has a long history. Among the three cooking techniques of hot cooking, cold cooking, and sweet cooking, there are as few as a few and dozens of techniques in each category. Relatively speaking, the simmering kung fu of Hunan cuisine is even better, almost reaching the point of perfection. Simmering can be divided into red simmering and white simmering in terms of color changes. In terms of seasoning, there are clear soup simmering, thick soup simmering and milk soup simmering. Simmer on low heat, the original flavor. Some dishes are crystal clear and mellow, some are pure and nourishing, some are soft and glutinous, and some are crisp and delicious. Many simmered dishes have become famous delicacies in Hunan cuisine.