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Smoky flavours steamed together
腊味合蒸
Is made by smoked and cured pork(腊肉）、 chicken（腊鸡）and fish（腊鱼).
Is one of the traditional style dishes of hunan cuisine.
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Dong'an chicken 东安子鸡
Created by the Dong'an people of Hunan Province as early as the Tang Dynasty, it has a history over 1200 years. This kind of dish is attractive in shape, color and nutritionally rich. It tastes hot, crisp, sweet, tender and tart.
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Chairman Mao's Red-Braised
Pork
• Red-braised pork is a dish in memory of Chairman Mao.It is best eaten with plain steamed rice and simple stir-fried vegetables. The sweet, aromatic chunks of meat are irresistible.
PICTURE
START
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Hunan cuisine
History of Hunan cuisine
Also known as Xiang Cai, Hunan cuisine has already developed into a famous culinary school in China. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan
mountain area.
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Character
Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in the dishes. Hunan food is hot because the climate is very humid, which makes it difficult for human body to eliminate moisture. The local people eat hot peppers to help remove dampness and cold.
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THE END
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