There are four major cuisines and eight major cuisines in China, among which "four major cuisines" refer to Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine; "Eight major cuisines" refer to Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Hunan cuisine is located among the eight major cuisines, but it does not belong to the four major cuisines, and there is no Hunan cuisine among the four major cuisines in China.

Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines 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 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.

The representative dishes of official Hunan cuisine are Anzu Hunan cuisine, such as Anzu tofu and Anzu shark's fin. The representative dishes of folk Hunan cuisine include fish head with chopped pepper, fried meat with pepper, grandma in Xiangxi, sour meat in Jishou, beef powder, fish powder in Chenzhou, Dong 'an chicken, goldfish playing lotus, blood duck in Yongzhou, steamed bacon, sister jiaozi, delicious snake in Ningxiang and ginger and spicy snake in Yueyang.

Hunan cuisine can't make Sichuan cuisine, let alone enter the four major cuisines. Hunan cuisine and Sichuan cuisine are similar in cooking techniques and tastes. "The theme of Hunan cuisine is to prepare meals", which stimulates taste buds and promotes appetite. Sichuan cuisine has many branches, such as: Shanghebang Sichuan cuisine represented by Chengdu official cuisine and Meishan cuisine in western Sichuan; Xiaohebang Sichuan cuisine, which features Zigong salted vegetables, Neijiang sugar vegetables, Luzhou fresh vegetables and Yibin Sanjiang vegetables, is common in southern Sichuan, while Xiahebang Sichuan cuisine, which features Chongqing Jianghu dishes and Wanzhou big bowl dishes, is typical in eastern Sichuan. This laid the foundation for saying that Sichuan cuisine is more delicious than Hunan cuisine.

There are not many famous dishes in Hunan cuisine, especially fish heads with chopped peppers. But Sichuan food is not only spicy, but also light and refreshing dishes, such as boiled cabbage. Therefore, the structure of Sichuan cuisine is wider than that of Hunan cuisine, and Hunan cuisine is too narrow.