Xiang cuisine is a local flavor dish with a long history in China. Xiangxi cuisine specializes in fragrant, sour and spicy, with a strong flavor of the mountainous countryside. Hunan cuisine has a long history, as early as the Han Dynasty has formed a cuisine, cooking skills have been quite high level. Hunan is located in the south-central region of China, with warm climate, abundant rainfall and favorable natural conditions. The western part of Hunan is mountainous, producing bamboo shoots, mushrooms and mountain treasures; the southeastern part of Hunan is a hilly area and basin, with well-developed domestic animal husbandry and fishery; the northern part of Hunan is the famous Dongting Lake Plain, known as the "land of fish and rice". In the Records of the Grand Historian, it was recorded that the land of Chu was "rich in food and free from hunger". [edit]History of Hunan cuisine Hunan, located in the middle reaches of the Yangtze River, Xiang, Zi, Yuan, Li four waters running through the territory, into the Dongting Lake, fertile land, temperate climate, natural conditions, is one of China's ancient culturally developed areas.
Measured from a large number of exquisite pottery eating and drinking vessels unearthed from the Neolithic sites in Hunan, as well as the remnants of grains and animal bones unearthed along with these vessels, it confirms that Xiaoxiang's ancestors broke away from the primitive state of drinking blood as early as 8,000 or 9,000 years ago, and began to eat cooked food. During the Spring and Autumn and Warring States Periods, Hunan was mainly a place where the Chu and Yue people lived, with multi-ethnic communities, different dietary customs, and a prevalence of rituals. In the Han Dynasty, Wang Yi's "Chu Rhetoric Chapters and Sentences" explains the "Nine Songs" by saying, "In the past, the state of Chu was located in the south of Ying and Wenyi, in the middle of Yuan and Hunan, whose custom was to believe in ghosts and good shrines, and whose shrines must be sung and inspired in order to entertain the gods..." Every ritual is always accompanied by dancing and music. Sacrifices to the gods of heaven, offerings to earth spirits, enjoying ancestors, celebrating marriages, organizing funerals, and welcoming guests and sending them away all require meals. The varieties of dishes have strict requirements, in color, aroma, taste and shape are also very concerned. For example, in the Warring States period of more than 300 B.C., the great poet Qu Yuan was exiled to Hunan Province and wrote the famous poem "Chu Ci". Two of his poems, "Invoking the Soul" and "The Great Invocation," reflect the rich and flavorful dishes, drinks and snacks served at such rituals at that time. In the "Invocation of the Soul", there is a passage that reads: "... There are many kinds of food, such as millet and wheat, and yellow sorghum. The food is bitter, salty, sour and pungent. The fat oxen and bullocks, the fat animals, and the sweet and sour ones. The food is sour and bitter, and is served in a soup. The soft turtle and lamb are soft, and there is a cudgel for some of them. The oriole of the swan is rich in acid and fish, and the oriole of the oriole is fried. Chicken meat broth is rich and strong." Explained into the vernacular is this, "The dishes eaten are colorful. Rice, millet, millet, millet, millet, and sorghum are yours to eat. Sour, sweet, salty, bitter, harmonize the taste. Tendons of fat cattle are soft and fragrant. There are Wu soup made of sour and bitter flavors. Roasted turtle and roasted lamb are served with sugar cane juice. Swan cooked in vinegar, stewed pheasant, fried fat geese and oriole cranes, as well as brined chicken and stewed turtle broth, the flavor is beautiful and strong ah - long lasting." In addition, the "Great Trick" mentions "chu cheese" - chu cheese, "minced pork" - a small pork sauce, "bitter dog" - a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, a small pork sauce, and a small pork sauce. "bitter dog"-dried dog meat, "roasted crow"-roasted crows, "masses of eider" - steamed pheasant, "pan-fried" - fried crucian carp, "sparrow" -- yellow finch soup and other dishes. From this, we can know that at that time in Hunan ancestors in the dietary life has been burned, roasted, stewed, fried, boiled, steamed, stewed, vinegar cooking, brine, sauce and so on more than 10 kinds of cooking methods. The raw materials used, are also with chu hunan service color of the material resources. In addition, according to the records of "Chu Shi", the snacks at that time are also very distinctive. Qu Yuan described it like this: "... Some of them are made of rice flour and honey. Some of them are made of honey and scoops of Yao milk, and some of them are made of real goblets of wine. The wine is cold, and the soju is cool. When the wine is frozen, there is agar..." Interpreted into the vernacular, it means: "There are sticky rice puddings fried in oil and honey, steamed honey cakes, and caramelized sugar. The chilled glutinous rice wine is so cool and mellow, and the jade-yellow yellow wine is enough to intoxicate you..." All of the above shows that as early as in the Warring States period, the Hunan ancestors' dietary life was quite colorful, and their cooking skills were quite mature, forming the southern flavors of sour, salty, sweet, bitter and so on. As for the Spring and Autumn and Warring States period of Hunan ancestors of the daily staple food, according to archaeological and historical data confirmed that there are rice, sorghum, beans, wheat, millet, Jigen, corn, rice, etc., but mainly rice. Steamed rice with a retort, pot, kettle and so on. Steamed rice, the grain is not sticky, sweet and palatable flavor. Cooking congee with li, will be rice and water together in the li with fire cooking, rice cooked that is. After steaming rice porridge and cooking dishes, it must be served in a vessel to facilitate consumption. At that time, Hunan food utensils, not only a variety, but also exquisite and elegant. In terms of material, mainly including pottery, bronze, iron, lacquer and so on. Although these eating utensils have appeared since Yin and Shang, their shapes have their own characteristics in Hunan. In particular, thousands of lacquer wares unearthed in Chu tombs in Changsha and other places in Hunan are beautifully shaped, colorful and smoothly patterned.
Qin and Han Dynasties, Hunan's food culture gradually formed a relatively complete system from the ingredients, cooking methods to flavor style, the use of raw materials of the abundance of colorful cooking methods, flavor of the delicious, are more prominent. In 1972 from Hunan Changsha City, Mawangdui soft marquis wife Xin chase tomb unearthed burial remains can be seen in 2000 years ago in the Western Han Dynasty, Hunan's fine cuisine has been nearly a hundred kinds of beautiful food. Only one of the meat soup has 5 categories and 24 kinds. With pure meat burned called too soup, is the best soup, there are 9 kinds, are thick soup; with stewing method of cooking clear soup called white soup, there are cattle white soup, venison taro white soup, fresh chuats lotus root abalone white soup and other 7 kinds; plus celery burned meat soup called in the soup, there are dog towel soup, geese towel soup, crucian carrots lotus root in the soup in the soup of 3 kinds; with artemisia burned meat soup called fengyuan, there are cattle fengyuan, goat fengyuan, ragged fengyuan; burned meat with bitter vegetable soup called bitter soup, there are dog and cattle bitter soup bitter soup two kinds. There are two kinds of bitter soup: dog's bitter soup and ox's bitter soup. There are also 72 kinds of food. For example, "Fish Skin" is the meat cut from the belly of raw fish; "Cow Chop", "Deer Chop", etc. are foods made by cutting raw meat into thin shreds; "Boiled Rabbit " and "boiled quail" are dry-fried rabbits or quail.
From the excavation of the Western Han Dynasty can be seen, the Han Dynasty Hunan dietary life in the cooking method than the Warring States period has been a further development, the development of soup, hot, fried, boiled, steamed, Maundy, chopped, pro, wax, gun, minced meat,,, tho and so on a variety of. Cooking seasonings with salt, soy sauce, black beans, qu, sugar, honey, chives, plums, cinnamon, pepper, cornelian and so on. Due to the richness of Hunan, known as the "land of fish and rice" reputation, so since the Tang and Song, especially in the Ming and Qing dynasties Hunan food culture development is more perfect, and gradually formed a national eight cuisines in a distinctive characteristics of Hunan cuisine. [Edit Paragraph] Food Culture Generally speaking, Hunan food customs mainly have the following characteristics:
1, in Hunan, "eat" has a relatively rich social significance. First of all, in people's wedding and funeral events, always eat as its important content. Marriage is called "to eat wine"; dead, commonly known as "eat meat"; add a population, must eat "full moon"; birthday, it is necessary to eat eggs, eating "birthday, we have to eat eggs and noodles. Secondly, "eat" is also an important means of socialization, friends, acquaintances meet, the first greeting is often: "Have you eaten?" When you go to a friend's house, if you can eat 10 or 12 kinds of dishes, it means that you have received the warmest hospitality from the host.
2, in Hunan, due to geography, climate and other reasons, the vast majority of areas planted rice, people's daily diet to rice-based food. However, in a few mountainous areas, especially in some places in the mountainous areas of northern Hunan, the planting of dry crops, only corn, sweet potatoes, potatoes and other staple food. In recent years, the economy of these areas has been developing gradually, and the production of roasted tobacco or medicinal herbs, which can be sold to the state in exchange for rice, has gradually become the staple food of rice and corn. Gradually, sweet potatoes and potatoes are separated from staple food and become raw materials for making starchy food, brewing wine, drying vegetables, etc., or fodder for raising livestock. In Hunan, people eat three meals a day in both cities and villages. The difference is that in the city, breakfast is more casual, dinner is the most important meal of the day, and the weekend is the most important meal of the week. In the countryside, there is no significant difference between the three meals a day, and the food is generally more elaborate than in the city during the lunar festivals or holidays. Within a year, the most important meals are those around the Chinese New Year. In addition, whether in the city or in the countryside, almost every family has to make some pickles, dried vegetables, kimchi, vinegar vegetables, and preserved vegetables according to the seasons. Whenever a guest arrives, it is always necessary to serve on the table to show the housewife's skill and ability to keep house.
3, regardless of men and women, old and young, generally spicy. Whether it is a weekday meal, or restaurant restaurant banquet, or three friends drink, there must be one or two kinds of chili dishes.
It is said that chili peppers are native to the tropical regions of South America, the end of the Ming Dynasty into China. Hunan's geography is known as the ancient land of the "humidity", rainy and humid. Chili pepper has the effect of cold law rheumatism; plus Hunan people year-round rice-based diet, eating chili, can directly stimulate saliva secretion, appetizing and invigorating appetite. Eat more people up, it formed a spicy custom. Hunan people eat chili peppers in a variety of ways. The big red pepper with sealed sour altar bubble, spicy with acid, called "sour and spicy"; will be red hot, pepper, garlic and lift, called "hot and spicy"; will be big red pepper chopped, pickled in a sealed altar, spicy with salty, called "salty and spicy "; the big red chili pepper minced, mixed with dry rice powder, pickled in a sealed altar, can be eaten dry fried, can be stirred, called "blessing spicy"; the red chili pepper crushed, plus garlic seeds, edamame, soak into the tea oil, the strong flavor, called "oil spicy "; the big red pepper in the fire barbecue, and then tear off the thin skin, with sesame oil, soy sauce, cold, spicy with sweet, called "fresh and spicy". In addition, can also be used dry, fresh chili peppers as cooking ingredients, eating is a variety of ways. Especially in the Miao villages of the Dong Township in western Hunan, every time a guest arrives, it is always necessary to use dried chili peppers to stew meat to entertain them. Persuade the guests, always attentive to eat "chili" again and again, rather than please eat "meat", visible spicy very much. In recent years, Hunan cuisine is quite popular in Europe, the United States, Southeast Asia customers, especially in the United States and Canadians like to eat strong flavor, aroma, fresh, spicy Hunan cuisine. In the United States, some Hunan restaurants hanging in front of the painting with a large red chili pepper sign, the book Hunan chili, the museum hostesses on the apron, also embroidered with a large red chili pepper.
4, Hunan people love to eat bitter flavor. According to literature, its origin can be traced back to pre-Qin. The Chu Rhetoric - Invocation of the soul" in the "bitter, salty and sour, pungent and sweet line some of the" verse. The "big bitter" here is said to be tempeh. So this kind of seasoning processed from beans has a history of more than 2,000 years. To this day, Hunan people still love to eat tempeh habit, such as "Liuyang Bean Drum", is one of the local famous specialty. Others, such as bitter claw, buckwheat, are also loved by the Hunan people food Xiang customary bitter not only has its historical origins, but also has its local characteristics. Hunan is located in the subtropics, summer heat for a long time. Traditional medicine in the motherland to explain the meaning of summer is: the main hot weather, the main gas wet, hot and humid cross-steam is called summer; people in the gas exchange, feeling sick, is a summer disease. And "bitter can diarrhea fire", "bitter can dry dampness", "bitter can strengthen the stomach". So people eat some appropriate food with a bitter flavor, help to clear heat, dehumidification, and stomach, in health care is very beneficial. Throughout the terrain of Hunan, the northern part of Hunan is mostly a lake area, the southwestern part of Hunan is mostly a mountainous area, and the central part of Hunan is a typical hilly area. This geographical difference leads to the diversity of food customs in Hunan. We categorize it into three food style areas, i.e. western Hunan food style area, central and southern Hunan food style area and northern Hunan food style area. [Edit Paragraph] Hunan Cuisine Characteristics Xiangjiang River Basin cuisine centered on Changsha, Hengyang and Xiangtan is the main representative of Hunan cuisine. It is finely made, with a wide range of materials, varied flavors, and many varieties. It is characterized by: heavy oil color, affordable, in taste focus on sour and spicy, fragrant and fresh, soft and tender. In the method of simmering, stewing, wax, steaming, stir-fry method known. Simmering, stewing pay attention to micro-flame cooking, simmering is taste through the juice, stewing is clear as a mirror soup; preserved flavor system, including smoking, brining, barbecue, the famous Hunan bacon Department of smoked products, both for the cold dishes, but also can be stir-fried, or steamed with high-quality broth; stir-fried highlights freshness, tenderness, aroma, spiciness, known in the city. Famous representative dishes are: "sea cucumber basin steam", "preserved meat and steam", "go oil bean drum buckle meat", "spicy chicken ", etc., are famous dishes.
Dongting Lake District dishes, to cook river food, poultry and family language is long, more stew, burning, wax system, which is characterized by gravy oil thick, salty and spicy soft. Stew commonly used hot pot on the table, folk with a steam bowl placed on the clay stove stew, commonly known as the steam bowl stove. Often cooked while eating the ingredients, hot and tender, delicious, local "do not want to be extra horse harnessed by the side of a team, as long as the steam bowl stove goo goo ga" ballad, which fully explains the stew is widely loved by the people. Representative dishes are: "Dongting Golden Turtle", "net oil barbecued Dongting Gui Fish", "Butterfly Floating in the Sea", "Rock Sugar Xianglian "Dongting Golden Turtle", "Butterfly Floating in the Sea", "Xianglian Lotus with Ice Sugar", etc., all of which are famous dishes in Dongting Lake area.
Xiangxi cuisine is good at making mountain delicacies and wild game, smoked bacon and various kinds of cured meat, with the taste focusing on salty, sour and spicy, often fueled by firewood and charcoal, with a strong mountainous flavor. Representative dishes include: "Braised Cold Mushroom", "Chestnut Roasted Vegetable Heart", "Xiangxi Sour Pork", "Fried Blood Duck", etc., all of which are famous in western Hunan. All of them are famous dishes in western Hunan.
The ****same flavor of Hunan cuisine is spicy and waxy. The chili pepper, known for its strong spicy flavor, is produced all over the province and is the main raw material for making spicy dishes. The production of bacon has a long history, and has been rumored to have a history of more than 2,000 years in China. The three regions of the dish has its own characteristics, but the well is not completely different, but the same in the differences, differences in the same, interdependent, each other exchanges. A unified view of the whole picture, the knife work is fine, the shape of the flavor and beauty, seasoning variations, sour and spicy known, pay attention to the original juice, a variety of techniques, especially simmering and roasting. "Day and night the sound of the river down the dongting", with the advance of the times and the country's economic development, Hunan cuisine, the odd flower, will bloom more brightly colored.
Mao Zedong and other central leaders visited Changsha's Hot Palace Restaurant in April 1958 and tasted its famous dishes, giving them high praise. The main famous dishes of Hunan cuisine are "Dong'anzi Chicken", "Red Simmered Shark's Fin", "Steamed Waxed Meat", "Breaded Whole Duck", "Oil Duck", "Baked Duck", and "Breaded Duck". ", "Spicy Bamboo Shoots", "Chestnut Roasted Vegetable Heart", "Five Dollar Chicken", "Jishou Sour Pork "Jishou Sour Pork" and so on. Among them, "Red Simmered Shark's Fin", also known as "Groupan Shark's Fin", is a famous local dish in Hunan. Cooking method is to use the shark's fin with chicken soup, soy sauce, etc., simmered over a small fire into a thick juice and fresh flavor, to the fresh and glutinous soft famous. The Qing Dynasty Guangxu scholar Tan Groupan very much like to eat this dish, its home cook will be yellow simmered shark's fin method for improvement, plus chicken, pork and shark's fin simmered with the shark's fin, so that the shark's fin is more soft and sticky, smooth, more mellow and delicious soup. Tan Jinshi praised the dish and it became famous all over the world. Therefore, the dish was created by the Tan family's chef, so it is known as "Groupan Shark's Fin".
Family Portrait: This is the traditional first course of a family feast to show that the whole family is happy. The ingredients used in Family Fortune are relatively simple. Generally the main ingredients are: fried meatballs, egg meat rolls, fried pork skin in water, net asparagus, bamboo shoots in water, fungus in water, vegetarian meat slices, cooked tripe slices, alkaline cuttlefish slices, chicken gizzard, chicken liver and so on. Accessories: refined salt, monosodium glutamate, pepper, scallions, soy sauce, water gravy powder, fresh meat soup. Production is relatively easy: the above main and auxiliary materials ready to do a complete after the first asparagus into a pot of boiling water for about five minutes and fished out, cut into willow leaf blade, and then cut the bean shoots into an inch long, and then will be cleaned, tearing the fungus, the skin meat batch knife into the dominoes block, chicken gizzard and chicken liver sliced into thin slices of cuttlefish cut into a one-inch square piece of meatballs and egg rolls buckled into the steaming bowl and steamed, when the dish is taken out of the compound into the large soup pot.
Hundred Birds Toward the Phoenix: This is a traditional Hunan dish that symbolizes the joy of gathering together. Choose a fat tender hen slaughtered, remove the blood and remove all the chicken feathers, remove the mouth shell, feet skin, from the neck between the wings with a knife cut about an inch long chicken skin, remove the esophagus, food pouch, trachea; and then from the anus across the opening of an inch and a half long or so of the mouth, remove the rest of the chicken viscera, clean, so that the entire chicken form has not been destroyed. Then the whole chicken steamed with high fire until the chicken meat is soft, and then put into the shell of the cooked eggs, continue to steam for about 20 minutes, that is, from the steamer out of the steamer, pour out the original soup in a clean pot, turn the chicken into a large bowl, pick off the ginger, the original chicken broth boiled, add vegetables, mushrooms, and then boiled when the pot was sung into the chicken bowl, sprinkled with the appropriate amount of pepper. At this point, it will be a chicken body bulging, eggs and cabbage hearts floating in the whole chicken around the shape of a hundred birds in the phoenix of the delicious food.
Guanan Shark's Fin: Also known as red simmered shark's fin, this is a traditional Hunan dish. The ingredients used to make the Shark's Fin are very delicate and unique. You need to choose the ridge fin, remove the rough and take the essence; another hen, a pig's elbow, shrimp, dried scallops, mushrooms and other condiments in the right amount of spare. Hen, pig's elbow at the same time with a medium fire, simmering on a low fire to get the soup. Shark's fins bloated hair with animal soup after steaming, and then into the shrimp, dried scallops, mushrooms and other condiments simmering rotten and become, this dish taste mellow, shark's fins glutinous, soft, nutritious, is really a dish of treasures. Before liberation, the Qu Yuan restaurant operation of this dish, quite appreciated by diners.
ZiLongDeGown: It is a traditional Hunan dish with eel as the main ingredient. Because of its eel in the production process through the broken fish, picking bones, head, peeling and other procedures, especially eel peeling, shaped like an ancient general to take off the robe, so the dish is named ZiLong take off the robe. Before the liberation, when Li Zongren was the Acting President of the Republic of China, he had a big banquet at the Nanjing branch of the Qu Yuan, during which he praised the Zi Long Takedown Robe, therefore, the Qu Yuan was famous in the ancient capital of Jinling. ZiLong off robe is not only a unique method, and the name of the dish chic novelty, intriguing, has been attracting a lot of celebrities. For example, Qi Baishi, Wu Han, Tian Han and so on once patronized Qu Yuan and tasted this dish. After the liberation, the old chef of Qu Yuan was also called to Zhongnanhai to offer art for Chairman Mao Zedong. Nowadays, only Furong Hall of Yiyicun Hotel makes reservation for production and supply.
Farewell My Concubine: a traditional Hunan dish, introduced in the late Qing Dynasty. In this century, Changsha's Yuludong, Quyuan, Xiaoxiang and Old Yiyuan restaurants often serve it. The dish is made with turtle and chicken as the main raw materials, supplemented with mushrooms, ham, cooking wine, green onion, ginger, garlic and other condiments, and refined by the cooking method of boiling and then steaming. The system is exquisite, unique eating method, fresh flavor, rich in nutrients, once tasted, leaving the teeth is still fragrant, is a feast on the feast of good food.
Three layers of chicken: traditional Hunan cuisine, Changsha famous chef Liu Sanhe one of the best dishes. the late 20's, Lu Teping main Hunan, his side room Mrs. Sha suffered from a headache, the doctor recommended a sparrow, a turtle dove, a chicken, with a tianmai set of steamed drinking soup to cure the disease. Liu Sanhe according to the formula easy to put a pigeon inside the hen, pigeon inside a sparrow, sparrow inside the put asparagus, goji berries and so on, the three sets of steam, made of three sets of chicken and famous for a while, quite appreciated by the upper class. When He Jian was in charge of Hunan, he often hosted banquets at Sanhe Restaurant.
Changsha Ma Ren crispy duck: Changsha special chef Shi Yinxiang boldly launched the excellent work. This dish combines fluffy, crispy, soft, tender, fresh and fragrant in one, y praised by guests from all directions. This dish is made of fat duck of good breed. Cooking in the pot into the peanut oil, burned to 60% hot, down into the hemp Yan duck crispy fried, the surface of the oil pouring fried, to hemp layer was golden yellow when the oil, sprinkle pepper, dripping sesame oil, removed cut into strips, neatly placed on the plate, with the next head, wings, palms, in order to show that the duck into the table, spelling around the parsley, beautiful styling, soft tone, crispy and fresh aroma, aftertaste is long.
Flower Mushroom Egg without Yolk: Changsha's traditional dish, which became famous as early as the 1930s. The key to making yolkless eggs with mushrooms lies in mastering the heat, so that they are steamed, but the egg whites do not flow out and ruin the shape. Cai Haiyun's yolkless eggs have a smooth, unbroken surface and an unusually tender texture. Customers often marvel when they eat such eggs without yolks.
Three masters of the cow: The three masters of the cow were once prominent at Li Hesheng Restaurant. The so-called three masters of beef are: hairy beef peper, braised beef trotters and braised beef brain marrow. When Tian Han, a famous playwright, was in Hunan, he had a special feeling for the Three Masters of Beef in Li He Sheng Beef Restaurant. One day, Tian Han and Xiangxiang celebrity Deng Youyuan *** drink, Deng drunkenly blurted out a line: Muslim joint venture to open a beef restaurant; Tian Han responded to the voice: Li boss hospitality Xiang on the drinkers. Right into the Li Hesheng three words, Li Daxi, bring pen and ink stone, please Tian Han book gift souvenirs, rumors. Cow in the three masters of craftsmanship. Hair silk cow Bai page to choose the inner wall of the folds of the tripe parts, cut fine as hair, beautiful color, taste sour and spicy, texture crisp, entry sour, spicy, salty, fresh, crisp five flavors. Braised beef tendon selection of beef tendon, plus cinnamon, shaoxing wine, green onion, ginger and other refined and become, soft and delicious, fresh flavor. [edit this paragraph] Hunan cuisine specialties Golden fish play lotus, preserved meat and steamed, sister dumplings, Ningxiang taste snake, Yueyang ginger and spicy snake, taste shrimp and so on. [Edit Paragraph] Development of Hunan Cuisine Hunan cuisine with a history of more than 2,000 years, immersed in the rich Hunan culture, boldly innovate while inheriting the merits of Hunan cuisine, y loved by people across the country and even around the world, Hunan cuisine in the country's influence year by year to enhance the province's economic contribution is also increasingly large. Hunan as the land of fish and rice, in the development of Hunan cuisine industry has an inherent resource advantage, the development of Hunan cuisine industry is bound to drive the development of agricultural and sideline products, promote the development of food processing industry, promote the Hunan cuisine catering industry to the modernization, branding, industrial chain development direction.
Agricultural resources-based industry, the most extensive, the strongest industry, I think the first push catering industry. Hunan catering industry is the main body of Hunan cuisine industry. 2006, Changsha City, Hunan cuisine enterprise retail sales reached 11 billion yuan, accounting for 85.9% of the city's retail sales of food and beverage. Hunan cuisine industry is in urgent need of quality and speed up the key point, need to seize the opportunity to take more effective measures to promote their own optimization and upgrading.
At present, the most important thing is to focus on building can lead the trend of Hunan cuisine, to support the development of large-scale catering "aircraft carrier", to enhance the overall competitiveness of Hunan cuisine industry. Not long ago, by the Hunan Huatian Hotel Co., Ltd. as the main sponsor, united with the big Ronghe, Xiangxi Tribe, Yihua aquatic products, Pai Pai Foods, Xiangcai Industry Promotion Association and other 10 well-known units and natural *** with the initiation of the establishment of the Huatian Xiangcai Limited Company, which is the development of the Xiangcai industry, a milestone, but it is also the first step of the long march, the future of the specific things to be done is still a lot.
Secondly, we should focus on promoting innovation in the Hunan cuisine industry. The introduction of modern enterprise system, and gradually develop and improve the processing, service, management standards, and constantly improve the standardization level of Hunan cuisine catering, and promote management innovation; to grasp the high-grade, characteristics, boutique dishes (points), flavor dishes (points), folk dishes (points) development and operation, accelerate the process of catering food industrialization, the development of Hunan cooked food, and promote dish innovation; to adapt to the diversified consumer demand, the development of community services, customized services, the development of green catering, theme restaurants and catering supermarkets, and promote business innovation.
Once again, we should focus on optimizing the development environment of Hunan cuisine industry. Optimization of industrial policy, the development of catering industry into the overall planning of economic and social development, the development goals, policies and regulations and preferential measures. Improve the service system, strengthen departmental service functions, reduce administrative intervention. Strengthen the construction of food culture, guide the catering industry with advanced cultural concepts of business enterprises, enhance cultural tastes. Emphasis on talent cultivation, reform of vocational skills education and so on. [Edit Paragraph] Hunan culture to lead the brand of Hunan cuisine Thousands of years of Hunan culture, profound, nourishing the millennium Hunan cuisine, deep roots.
The three basic characteristics of Hunan culture nurture the three basic characteristics of Hunan cuisine. Hunan culture, because of the importance of the world, heavy practice, and respect for science and not empty, affecting the Hunan people cooking Hunan cuisine emphasizes the taste and "taste"; because of the respect for science, pragmatic concepts of the world, and practice, resulting in Hunan people love Hunan cuisine emphasizes spicy and seek "cool", distinct personality, so that the people in the Hunan cuisine, and the people in the Hunan cuisine, and the people in the Hunan cuisine. Because of the constraints of the science and the concept of the world, the Xiang cuisine emphasizes on spiciness and seeks for "coolness", the personality is clear, so that people can taste all kinds of flavors in the spiciness. Its innovation, popularity, and drive the Xiang cuisine in the whole society in the wave of innovation and development, so that the Hunan cuisine emphasizes the delicate and seek "and", both the freshness and fragrance of Cantonese cuisine, without losing the style of Lu Cuisine, not lack of Huaiyang Cuisine of the elegance of the literary, from a wide range of strengths, a unique style, resulting in the Xiang Cuisine because of the fine craftsmanship, the shape of the taste and the beauty of the popularity of Hunan Cuisine; because of the long seasoning, Focus on sour, spicy, fresh and fragrant and unique, because of the selection of a wide range of materials, flavors are always new and endless aftertaste. [Edit Paragraph] Xiang Cuisine Personality Rude and simple Xiang Cuisine is known as one of the eight major Chinese cuisines. Hunan cuisine is also well known in the world, and is one of the Chinese flavors that the media in Europe and the United States are keen to promote. Hunan cuisine such as "Dong'an Chicken" has been well received in North America, and the stinky tofu from Changsha's Hot Palace has been written into former U.S. President George W. Bush's notebook.
The personality of Hunan cuisine is often thought of as spicy, but that's not entirely true. Hunan people are known nationwide for their spicy dishes, even more so than Sichuan people, who are also known for their spiciness. In fact, just saying spicy isn't quite right, because spicy passes through southwestern China. But their spicy and not the same: Sichuan is spicy, Guizhou is spicy, Yunnan is fresh and spicy, Shaanxi is salty and spicy, Hunan is sour and spicy. This sour, mainly with the acid, unlike vinegar, sour but not cool, mellow and soft, and spicy combination, forming a unique flavor. Especially in rural and mountainous areas of the people's home cooking, simply can not be a day without sour and spicy.
A long time ago, the academic community has been pointed out, from North Africa, Southeast Europe to the east, through Central Asia, South Asia to East Asia, Southeast Asia, there is a geographic "spicy belt", Hunan is suitable for the middle of it. Not long ago, the academic community also put forward from North Africa's ancient Egyptian culture to the east, to reach the east of China's Wuyue culture, there is an "ancient culture belt", Hunan belongs to the remains of the Daxi culture, to the Chu culture and in the middle of it. Do not need to go back to earlier to find, this alone gives the Hunan culinary geography and history of the unique development of the "gene".