Hunan cuisine is dominated by three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. It is characterized by fine production, extensive materials, varied tastes and various varieties. The dishes are rich in oil and heavy in flavor, stress on material benefits, pay attention to spicy and delicious taste, and have a soft and tender taste. They are famous for stewing, stewing, waxing, steaming and frying. The theme of Hunan cuisine is cooking. In fact, many people in Hunan are also afraid of eating spicy food and want to eat that kind of spicy food, which leads to the result of eating too much rice. So the main function of Hunan cuisine is cooking. There are hundreds of cooking methods of Hunan cuisine published by Jiangxi Science and Technology Publishing House (1000 cases).