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Cultural Background
Hunan cuisine, sometimes
Style
called Xiang cuisine (Chinese:
湖南菜 or 湘菜), consists of Xiang River
the cuisines of the Xiang River
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The North and South dietary differences
Referred to the differences of the North and South, we will first think of the Southern staple food is rice, Northern is flour. The staple food’s differents, causing the entire diet and eat huge’s differences.
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Character
It is characterized by fragrance, tenderness, clearness and crispness. Its selected materials are based on the principle of being fresh and cheap but good. The cuisine is especially particular about the tastiness of raw materials.
• most famous eight cuisines. Hunan cuisine
• has a long history of more than 2000 years.
• Hunan cuisine has assimilated a variety of
• local forms, eventually evolving into its own style. It contains
4,000 dishes now, among which over 300 dishes are very notable, such as Dong’an chicken (东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉).
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Small fine and large rough 小而精与大而粗 It rains allthought the year in the south and a variety of vegetables are available.On the contrary we got only several vegetables when the winter comes.
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THANK YOU!
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region, Dong ting Lake and Dongting Lake
western Hunan Province, in
China. Hunan cuisine consists western Hunan
of three styles:
Originating regions Changsha Xiangtan Hengyang Yueyang Changde Zhangjiajie Jishou Huaihua
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Spicy Salted Duck（酱板鸭）
Spicy and Salted Duck, a local delicacy with a special flavor.This delicacy is eye-catching in color, crisp in flesh, fragrant in sauce and savory in taste. It is highly nutritious, and it is also a good choice as dish that goes with wine. It is not only a common local snack but also a speciality in a banquet.
From the amount of food, Southern majority is small but excellent, The north is multi but thick. Southern all year round vegetables rich. The north to winter mostly edible cabbage.
As Hunan is located in the south-west of China. There have many rivers and lakes such as Dongting-lake. People here must suffer the wet environment. Pepper yield and quality are very impressive and very suitable for consumption in Hunan.
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History of Hunan cuisine
•
When it comes to the Hunan cuisine.
• What we all have in mind must be one
• adjective word pungent. As one of China's
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Changsha Preserved Smelly Tofu （长沙臭豆腐）
Changsha stinky tofu features: crisp but not paste, delicate but not greasy, tangy smell bad smell early, fine smell inviting aroma, with white bean curd and fresh, crisp Fried tofu fragrance and crunchy.
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Cultural Background
Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣，干辣) flavor（味 道）, fresh aroma（香味） and deep color. Common cooking techniques include stewing（炖）, frying（煎）, pot-roasting（烤）, braising（焖）, and smoking （熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
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Character
The cuisine gives priority to abundance, fatness, smoothness and moistness, mostly take chili as the main course. It not only has the saltiness of the North and the sweetness of the South, but also the hotness and sourness of local characteristics.
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Dong’an Chicken (东安子鸡)