Hunan cuisine, also known as local cuisine in Changsha, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three local flavors.

Hunan cuisine is well-made, with a wide range of materials, changeable tastes and various varieties. The color is oily and heavy, and it is practical; Pay attention to spicy, delicious and tender taste; The method of making is known as stewing, stewing, waxing, steaming and frying.

During the Republic of China, Tan Yankai, a celebrity, and his chef founded Zuan Hunan cuisine, an important cuisine of Hunan cuisine. Zuan Hunan cuisine has won people's favor with the food concept of "excellent selection of raw materials, fine knife processing, exquisite cooking skills and accurate taste", and is known as the "source of Hunan cuisine". Zuan Hunan cuisine is a famous series and important genre in Hunan cuisine. Extended information

The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, geography, history, products and food customs, and recognized by all parts of the country.

As early as the Shang and Zhou Dynasties, China's food culture had taken shape, with Taigongwang as the most representative, and then in the Qi Huangong period of the Spring and Autumn Period and the Warring States Period, the flavors of the northern and southern dishes in the food culture showed differences. By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed.

in the early Qing dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine became the most influential local dishes at that time, and were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of China's traditional diet.

In addition to the eight major cuisines, there are some influential sub-cuisines in China, such as Chaozhou Cuisine, Northeast Cuisine, Benbang Cuisine, Jiangxi Cuisine, Chu Cuisine, Beijing Cuisine, Tianjin Cuisine, Hebei Cuisine, Henan Cuisine and Hakka Cuisine.

Baidu encyclopedia-Hunan cuisine

Baidu encyclopedia-eight major cuisines.