The biggest characteristics of Hunan cuisine are spicy and spicy.

When it comes to Hunan cuisine, the first thing most people think of is spicy food. Hunanese people prefer sour and spicy tastes, but most people ignore that Hunan cuisine also has a relatively big specialty called bacon. Hunan cuisine culture has evolved over time to have its own unique culture. Next, I will analyze in detail the two biggest characteristics of Hunan cuisine: spicy food and spicy food.

Hunan cuisine Hunan cuisine, referred to as Hunan cuisine. Features: Mainly smoked, steamed, and dry-fried. The taste is heavier than sour and spicy. Spicy dishes and smoked bacon are the unique flavors of Hunan cuisine. Representative dishes: Spicy Chicken, Spicy Steamed Chicken, Dong'an Chicken, Dongting Wild Duck, Farewell My Concubine, Rock Sugar Hunan Lotus, Red Braised Shark's Fin, Rock Sugar Hunan Lotus, Money Fish, etc.

The characteristics of Hunan cuisine: it pays attention to the exquisite connotation and beautiful appearance of the dishes, pays attention to the combination of raw materials, and the mutual penetration of flavors. Hunan cuisine is particularly spicy and sour. Cooking techniques: As early as the early Western Han Dynasty, Hunan cuisine has various techniques such as soup, broiling, clams, soaking, stewing, curing, moistening, preserved, and water. Nowadays, the more sophisticated technique is simmering. Since the history of Hunan cuisine became a system, it has spread at home and abroad with its rich connotations and strong local characteristics. Together with other local cuisines, it has formed a vibrant whole of Chinese cooking. The essence of Chinese food culture.

Wide selection of materials. Hunan is located in the southern part of the middle reaches of the Yangtze River. It has a mild climate, abundant rainfall, fertile soil and rich products. It is known as the "Land of Fish and Rice". The superior natural conditions and rich products provide a steady stream of material conditions for the selection of ingredients for the various Hunan dishes. All birds in the sky, animals on the ground, fish in the water, and game in the mountains are all the best ingredients for Hunan cuisine. As for various fruits, seasonal vegetables and local specialties from various places, they are inexhaustible dietary resources.

Rich taste. The reason why Hunan cuisine can stand on its own in the domestic culinary scene and become unique is inseparable from its rich varieties and flavors. It has a wide variety and complete categories. In terms of dishes, there are local folk dishes, economical and convenient popular dishes; there are also affordable banquet dishes, elegant banquet dishes; Medicinal dishes. According to relevant statistics, there are more than 800 local dishes and famous dishes of different tastes in Hunan. In recent years, in order to meet the needs of the people, Hunan cuisine is developing in the direction of diversification, rationalization, hygiene and nutrition.

Exquisite knife work. There are more than a dozen basic knife techniques in Hunan cuisine. In long-term practice, the chefs have become skilled in techniques, which vary according to the ingredients. They use specific methods, evolve and combine, and can cut and chop with ease. The dishes are varied and varied. The whole chicken is peeled off, water is not leaking, and the melon cup is filled with treasures. The shape is lifelike, which often makes people applaud and applaud. Especially those carefully carved by senior chefs and various platters, they are both spiritual and lifelike. The taste is elegant and the artistic conception is profound, giving people cultural influence and artistic enjoyment.

Good at seasoning. Hunan cuisine has always attached great importance to the matching of raw materials, the mutual penetration and integration of flavors, in order to achieve the purpose of removing odor, increasing deliciousness and enriching the taste. The seasoning process varies with the texture of the raw materials and the requirements of the dishes. Some dishes are cooked over a rapid fire, some are soaked in a slow fire, some are seasoned first and then made, some are cooked while adding flavor, and some are cooked separately. Season before, during and after heating to give each dish a unique flavor. Among the various simple and complex dishes prepared, Hunan cuisine is particularly seasoned with sour and spicy flavors. Due to its geographical location, Hunan has a mild and humid climate, so people like to eat chili peppers to refresh themselves and remove moisture. Dishes cooked with sour kimchi and chili peppers are appetizing and refreshing, and are very popular. They have become a unique local food custom.

Various techniques. The cooking methods of Hunan cuisine have a long history. After continuous evolution, summary and innovation by chefs of all generations, dozens of cooking methods have been formed. Among the three major categories of cooking techniques: hot cooking, cold cooking and sweet cooking, each type of cooking techniques ranges from a few to several. There are dozens of species. Relatively speaking, the simmering skills of Hunan cuisine are even better, almost reaching the level of perfection.

Stew can be divided into red stew and white stew in terms of color changes. In terms of seasoning, there are clear soup stew, thick soup stew and milk soup stew. Simmer over low heat for authentic flavor. Some dishes are crystal clear and mellow, some have pure and nourishing juices, some are soft and waxy, and some are crispy and fragrant. Many simmered dishes have become famous delicacies in Hunan cuisine. Hunan is the birthplace of Xiang-Chu culture. Since ancient times, "Chu has the talent" and outstanding people. In the catering industry, it is the waves behind the Yangtze River that push the waves ahead. There are many famous teachers and a gathering of talents. They are not clinging to the past or conservative, but dare to pioneer and innovate. Make bold explorations and attempts in the selection of ingredients, color matching, shaping, seasoning, and cooking of dishes. We firmly believe that in the near future, Hunan cuisine, a wonderful flower in the garden of our motherland, will bloom even more brilliantly.