Hunan cuisine is endowed with

Hunan cuisine is also endowed with Hunan cuisine. Blend the rhyme of Hunan folk customs and the personality of Hunan. Influenced by Huxiang culture, it leads the Chinese cuisine to coquettish. Master chefs are delicious, and they cook as usual. Snacks in the local customs can be regarded as a luxurious state banquet. Since the Millennium, it has a high reputation. A Japanese military dish. Or Wang Yao. Also called Fucai. The spirit of Xiang Xi, a rare brew; The essence of the country, the light of Hunan. Chasing the sun and the moon is amazing, and boiling four waters is fragrant.

Hunan is low and wet, and the mountains stand like screens on three sides. Hunan cuisine is strong, full of color, wet and cold. Famous all over the world, fragrant and lively; A spicy Millennium has a long history. Qu Zi's Evocation in the past is the origin of Hunan cuisine today. Sanxiang started "Gourmet Square", and bamboo slips are unique in the world. Zhong Ming ding Shi, rice, rice, soup and fish are interesting; Shaole flies, and the abbot overflows before eating. The charm is lingering, and Huai Su waved "Fish Eating Post"; Surprise, Zeng Hou drives away the disease. Mao Gong's affection is a palace of fire, and the old flavor is legendary and envied by Kyushu. Tan Chu burned the temples, and the official Hunan cuisine was brilliant.

the Xiangjiang river goes north to moisten our state. Flowing for thousands of years, feeding back the countryside. Ever remember, spicy chicken soup soaked the belly, which often reminds people of Yuloudong. Deep-fried tofu stinks and smells good. Sister dumplings count two ginger ... Back then, delicious nursery rhymes were sung. At present, Hunan cuisine is full of delicacies. Stinky tofu is black as ink, fragrant as alcohol, tender as crisp and soft as velvet, which is recorded in the notes of the President of the United States. The white pills are round and even, slippery, fresh and tender, and spicy, and they are loved by Xiaoxiang people. Barbecued mandarin fish with a hundred pages of hair, stewed chicken with tortoise and sheep in Dong 'an, fried carp with shark's fin and sugar heart in Zuan, braised pork with chopped pepper and fish head in the steaming basin of Farewell My Concubine, and steamed pork with dragon's robe and wax ... The dishes are full of bright colors, and the banquet is full of beautiful and auspicious. Who asks: Thousands of Hunan dishes are delicious. Er is a pot of spicy and refreshing. Or elegant and colorful, or pungent and fierce, diners are amazed at their skills, and the master is handy. The knife work is fine, and the fire work is fine. Wonderful workmanship, classic fashion.

hehe! Yi Ya flavours, and the kitchen brings benefits. Yesterday, the Xiang army was brave and powerful in China, and no Xiang could not be an army; Today, Hunan cuisine comes from Hunan, which is spicy and fresh. No banquet can be held without Hunan. Prosperous times in Sri Lanka, Hunan cuisine, delicious world, all by integrity. Friendship is strong, and the brand rings. Five miles on the first floor, ten miles and one pavilion, thousands of shops, elegant collection and fun. Hunan women hold a lamp, which is delicious. Xiang embroidery paved the stage, pleasing to the eye and talking happily. Hunan tea floats green out of the tea country, and Xiang Jun and Tang Ren taste it. Xiang porcelain is beautiful, and Xiang wine is long, intertwined and jubilant. Full of seats in Hunan, full of color and time. Fortunately, Hunan cuisine is fragrant from generation to generation!