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Among the colorful local dishes, Hunan cuisine is well-known at home and abroad for its long history of development and unique local characteristics. Hunan cuisine, that is, Hunan cuisine, is developed from local dishes such as Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan, and are the main representatives of Hunan cuisine. It is characterized by fine production, extensive materials, strong oil color, heavy taste, heavy nutrition, heavy fragrance, sour and spicy, soft and tender; Pay attention to the taste of raw materials in operation, highlight the main taste, visually pay attention to the beauty of dishes, and achieve the integration of color, aroma, taste, shape and container; Cooking methods, good at frying, simmering, waxing, steaming, stewing and sliding.
Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and it is rich in mountain flavor. Hunan cuisine has a long history. As early as the Han dynasty, a kind of cuisine has been formed, and its cooking skills have reached a fairly high level. According to the study of cooking residue unearthed from Mawangdui Han Tomb and a set of bamboo slips recipes, it is proved that Chu people at that time had cooked dishes with dozens of animals and plants. Obviously, Hunan cuisine has a long history of at least two thousand years. A long time ago, only Guan Wei and Xianda House hired chefs to cook Hunan cuisine for them. Later, Hunan cuisine spread to ordinary alleys and ordinary people. After the Tang and Song Dynasties, Changsha was once the political and economic center of the feudal dynasty.