As far as I know, Hunan cuisine is mainly concentrated in these points: 1, with rich flavor and complete categories. According to statistics, there are more than 2,000 local and local dishes with different tastes in Hunan.

2. There are various technologies. The traditional methods of stewing, roasting, frying, stewing, sliding and stewing are almost perfect, and a variety of composite cooking methods such as steaming, boiling, marinating, frying and roasting are exhibited.

3, good at seasoning, Hunan cuisine pays great attention to the mutual collocation of raw materials and the mutual penetration and integration of tastes. Hunan cuisine is particularly hot and sour. The sour taste of Hunan cuisine is mainly the sour taste of kimchi, which is mellow and soft, different from vinegar. Hunan cuisine is spicy, including opening spicy and convergence spicy. Sour and spicy are combined into various flavors, so that the dishes both cover the taste and do not grab the taste.

4. Smoked wax products are widely used. Bacon is made from all kinds of domestic animals, poultry and game, or steamed, fried or stewed, and its special flavor is tangy, making it a special delicacy in Hunan.

5, the knife is exquisite. There are more than a dozen basic practices of Hunan cuisine, which vary according to materials. Specific application, evolution, cutting and chopping are easy.