Xiang cuisine is mainly spicy, fragrant, fresh and other flavors of Hunan cuisine, in fact, also known as Hunan is one of China's eight historic Han cuisine, long ago in the Han Dynasty has been the formation of such a cuisine, you Xiangjiang River Basin, the Dongting Lake area and the western Hunan mountainous areas of the three local flavors of the main Xiangcai production and other cuisines compared to the more delicate, and in the materials used above the very wide range.

The flavors are varied and diverse. In the color of the top of the heavy oil heavy color thick, affordable, in the taste of the top focus on spicy, fresh, soft and tender, in the production of the method above, mainly simmering, stewing, wax, steaming, stir-frying a variety of techniques. Folk representatives of Hunan cuisine, mainly chopped pepper fish head, chili fried pork, beef noodles, Dong'an chicken, Yongzhou blood duck, goldfish play lotus, preserved meat and steam, Ningyuan stuffed tofu. The food is famous for various kinds of delicacies. Taste mainly spicy, usually we eat in Hunan, Changsha and other places some of the things can be seen out mainly spicy flavor, this rotten and Sichuan Sichuan cuisine among the la is not quite the same as Xiangcai Sichuan cuisine compared to Xiangcai production is very fine.

And in the material above a wide range of flavors above very varied, varieties are also very diverse, and focus on the oil heavy color thick. In our usual time to eat chopped pepper fish head or farmhouse stir-fried meat can be seen, the color is very rich, color and flavor to pay attention to the fat intestines of an important a finished dish, the degree of color and flavor determines the thickest of this dish, the degree of popularity. Hunan cuisine has always attached importance to raw materials, with each other, taste each other penetrate, especially focus on the spicy, because the geographical location of Hunan climate mild and humid, so people like to eat chili peppers, used to refresh and dispel dampness. Because of the long history, so the taste also have non-stop changes, but no matter how to change, always still to sour and spicy, fresh and soft mainly.

It is also because of the geographical location of the reason, more humid, so the last to chili to reflect, so that we live in the middle of adding a little better taste.?