Xiaoxiang flavor represented by Hunan cuisine, referred to as "Hunan cuisine" for short, is one of the eight largest in China (Zhejiang cuisine, Jiangsu cuisine, Hunan cuisine, Sichuan cuisine, Fujian cuisine, Guangdong cuisine and Anhui cuisine).

Special cuisine Hunan cuisine photos (8 photos) One of the cuisines of Hunan cuisine and Shandong cuisine. Hunan Province, located in the south-central, south bank of the middle reaches of the Yangtze River and north of Nanling. The climate here is warm, with abundant rainfall and sunshine, and the four seasons are distinct. There is Hengshan Mountain in Nanyue in the south and Dongting Lake in the north. Four rivers, Hunan, Guizhou, Yuan and Li, pass through the whole province. Rich natural conditions are conducive to the development of agriculture, animal husbandry, sideline and fishery, so the products are particularly rich. Xiangbei is a famous Dongting Lake plain, which is rich in fish, shrimp and xianglian, and is a famous land of fish and rice. According to Records of the Historian, Chu is "rich in terrain and has no hunger". For a long time, the proverb "the lake is wide and ripe, and the world is full" has been widely circulated. Eastern Hunan is hilly and basin, while southern Hunan is Nanling Mountains. Agriculture, animal husbandry and by-products are well developed. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies. Rich products provide exquisite raw materials for diet. Famous specialties include: Wuling soft-shelled turtle, Junshan silver needle, Qiyang basin fish, Daozhou grey goose, Dongting scarab, Taoyuan chicken, Linwu duck, Wugang goose, Xianglian, whitebait and bamboo shoots, mushrooms and delicacies in the mountainous areas of western Hunan. In the long-term food culture and cooking practice, Hunan people have created a variety of dishes. According to research, as early as the Western Han Dynasty more than 2,000 years ago, Changsha was able to cook various styles of delicacies with various raw materials such as animals, poultry and fish through cooking methods such as steaming, boiling, boiling and roasting. With the development of history and the continuous exchange of cooking skills, three local flavors of Hunan cuisine have gradually formed: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.