Shixiang flavor, represented by Hunan cuisine, referred to as "Hunan cuisine", is one of the eight major cuisines in China. Hunan Province is located in the south-central region, on the south bank of the middle reaches of the Yangtze River. It has a warm climate, abundant rainfall, plenty of sunshine and four distinct seasons. In the south, there is the majestic Nanyue Hengshan Mountain, in the north, there is a blue dongting, and the Xiang, Zi, Yuan and Cheng waters flow through the province. The natural conditions are favorable for the development of agriculture, animal husbandry, by-products and fishery, so the products are especially rich. The north of Hunan is the famous Dongting Lake Plain, which is rich in fish and shrimp and Xianglian, and is the famous land of fish and rice. It is recorded in the Records of the Grand Historian that "the land is rich in food, and there is no famine". For a long time, the proverb of "the world is full when the lake and the country are ripe" has been widely spread. Southeast Hunan is a hilly area and a basin, where agriculture, animal husbandry and fishery are very developed. The western part of Hunan is mountainous and rich in bamboo shoots, mushrooms and mountain treasures. The rich produce provides exquisite raw materials for the diet, and the famous specialties are: Wuling turtle, Junshan silver needle, Qiyang penfish, Dongting golden turtle, Taoyuan chicken, Linwu duck, Wugang goose, Xianglian, silver fish and bamboo shoots in the mountainous areas of western Hunan, mushrooms and mountain treasures and wild game. In the long history of food culture and cooking practice, Hunan people have created a variety of dishes. According to evidence, as early as the Western Han Dynasty, more than 2,000 years ago, the Changsha area was able to use a variety of raw materials, such as animals, birds, fish, etc., to produce various styles of dishes by steaming, boiling, boiling, sizzling and other cooking methods. With the advancement of history, and the continuous exchange of cooking techniques, Hunan cuisine has gradually formed with three local flavors, mainly from the Xiangjiang River Basin, the Dongting Lake area and the western mountainous areas of Hunan.

Xiang cuisine is a local flavor dish with a long history in China. Xiangxi cuisine specializes in fragrant, sour and spicy, with a strong flavor of the mountainous countryside. Hunan cuisine has a long history, as early as the Han Dynasty has formed a cuisine, cooking skills have been quite high level. Hunan is located in the south-central region of China, with warm climate, abundant rainfall and favorable natural conditions. The western part of Hunan is mountainous, producing bamboo shoots, mushrooms and mountain treasures; the southeastern part of Hunan is a hilly area and basin, with well-developed domestic animal husbandry and fishery; the northern part of Hunan is the famous Dongting Lake Plain, known as the "land of fish and rice". In the "Records of the Grand Historian", it is recorded that "the land is rich in food, and there is no danger of famine".