Hunan cuisine, also known as Hunan cuisine, is one of the eight great dishes with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.
Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.
The representative dishes of official Hunan cuisine are Anzu Hunan cuisine, such as Anzu tofu and Anzu shark's fin. Representative dishes of folk Hunan cuisine include fried meat with Chili, fish head with chopped pepper, grandma from Xiangxi, sour meat from Jishou, beef powder, Hengyang fish powder, Du Qifeng fish powder, Dong 'an chicken, goldfish playing lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon, sister jiaozi, Ningxiang delicious snake, Yueyang ginger and spicy snake, etc.
Taste characteristics: "When the spicy taste is strong, it will win countless people." After pepper seeds were widely spread in southwest, northwest and southeast regions, they began to formally settle in this fertile and humid land of Hunan, and immediately took root, blossomed, borne fruit, multiplied and expanded here, winning the love of people in this land.
Pepper, as a kind of foreign goods from the west, has not been excluded or neglected by crops such as onions and peppers in Hunan, but has been given special courtesy, and generate has a spark of passion.