Sichuan cuisine includes famous local dishes such as Chengdu, Chongqing, Leshan and Zigong. The basic taste types of Sichuan cuisine are hemp, spicy, sweet, salty, sour and bitter. Sichuan cuisine is characterized by being spicy, fragrant, fresh, oily and strong, and the "three peppers" (pepper, pepper and pepper) and fresh ginger are repeatedly used. The main feature is the variety of tastes. Pepper, pepper, pepper and bean paste are the main condiments. They are made into dry-roasted, spicy, hot and sour, pepper, sesame sauce, garlic paste, ginger juice, red oil, sweet and sour, fishy, strange taste and other flavors in different proportions, all of which are thick and mellow, with a special flavor of "one dish in one box" and "mixed flavors".
There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, which are very popular with foreign guests from all over the world.
Sichuan cuisine is good at frying, sliding, stir-frying, frying, frying, frying, boiling and simmering. In particular, small frying, stir-frying, dry stir-frying and dry burning have their own characteristics. From "three steamed and nine buckled" banquets to popular simple meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. There are 38 kinds of fried, fried, dry-roasted, fried, smoked, soaked, stewed, stewed, pasted and exploded. In taste, it pays special attention to color, fragrance, taste, shape and the length of north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. A complete flavor system consists of five categories: banquet dishes, popular leisure dishes, home-cooked dishes, three-steamed nine-button dishes and flavor snacks. Enjoy the international reputation of "Food in China, Taste in Sichuan".
Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, fish-flavored shredded pork, exotic chicken, kung pao chicken, steamed pork with rice flour, Mapo tofu, beef hotpot with beef omasum, shredded beef with pork, husband and wife lung slices, Deng Ying beef, Dandan Noodles, glutinous rice balls and dragon wonton.
Cantonese cuisine pays attention to absorbing the advantages of various cuisines, with diverse cooking skills and strange and extensive materials. Cooking is mainly based on frying and frying, as well as stewing, frying and baking. It pays attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, and has "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, rich in winter and spring.
Cantonese cuisine has a long history. It shares the commonness between China's food culture and food and cooking in other regions. As early as ancient times, the ancient Yue people in Lingnan had close contacts with Chu in the Central Plains. With the changes of history and dynasties, many central plains
People crossed the south to escape the war, and the Han nationality and the Vietnamese nationality gradually merged. The southward migration of Central Plains culture and the combination of cooking skills, cookers and utensils with Baiyue's rich agricultural and fishery products are the origins of Cantonese cuisine. Cantonese cuisine originated in the Han Dynasty, which is based on this history.
After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This is related to the southward migration of the Song Dynasty, when many imperial chefs and government chefs gathered in Guangdong, especially Yangcheng. Since the Tang Dynasty, Guangzhou has become a major import and export port in China and a world-famous port. After Song and Yuan Dynasties, Guangzhou became a port city with concentrated domestic and foreign trade, and its business became increasingly prosperous, which promoted the development of catering service industry as a commercial industry and provided very important conditions and places for the growth of Cantonese cuisine, especially Cantonese cuisine.
The Ming and Qing Dynasties were the real maturity and development period of Cantonese cuisine, Cantonese cuisine and Cantonese cuisine. At this time, Guangzhou has become a big commercial city, and Cantonese cuisine, Cantonese cuisine and Cantonese cuisine have truly become a system. The streets in the city center are full of teahouses, hotels, restaurants and snack bars, and every restaurant is competing for beauty. World-famous food is rich in styles, and gradually there is a saying that "food is in Guangzhou".
The formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropical zone, adjacent to the South China Sea, with abundant rainfall, evergreen seasons and abundant products. Therefore, Guangdong's diet has always been a blessed person. As early as the Western Han Dynasty, Huainanzi Spirit contained a fine and extensive selection of Cantonese cuisine materials. It is conceivable that Cantonese people had mastered different cooking methods to cook different smells more than 1,000 years ago. Before that, Han Yu, a poet in the Tang Dynasty, was demoted to Chaozhou. In his poems, he described dozens of foreign bodies in chaozhou people, such as horseshoe crabs, snakes, octopus, frogs, octopus and Jiang Yaozhu, which made him feel very uncomfortable. However, in the Southern Song Dynasty, octopus and other seafood were the top delicacies of many local dishes. In terms of composition and taste, raw food is used. There are not many pigs, cattle, sheep and deer in the future.
But the habit of eating sashimi, including raw fish porridge, has been preserved to this day. However, it is still the case that the white-cut chicken is cooked and the thigh bone is bloody. Specifically, it shows the characteristics of exquisite knife work, exquisite ingredients and clear but not light taste of Cantonese cuisine.
Cantonese cuisine is also good at absorbing the strengths of various families and using it for me. I also often learn new things. Sweet and Sour Mandarin Fish is a famous dish in Jiangsu cuisine, which is famous all over the country, but you can't attend the Cantonese banquet. Although Cantonese people like to eat mouse meat, the name of the mouse is not elegant. The famous Cantonese chef turned the fish into a man named Qiuhuayu, named Chrysanthemum Fish, with skillful knife work. After such a change, it is convenient and hygienic to eat one bite at a time with chopsticks and knives and forks. After the transformation, Jiangsu cuisine became Cantonese cuisine. In addition, the cooking methods of Cantonese cuisine, such as soaking, roasting, roasting and steaming, are all transplanted from northern cuisine. The new method of frying and frying is the same method of absorbing western food.
Formed after improvement. However, the transplantation of Cantonese cuisine is not a mechanical reproduction, but a combination of Guangdong's extensive raw materials, fresh texture and people's love for freshness and always new tastes, so as to develop it. For example, steak in northern cuisine is usually seasoned, roasted until crisp and rotten, and oiled, which is called clear steak. The steak in Cantonese cuisine is cooked or steamed until it is greasy, and then pushed on the clam, which is mostly manifested as steak with ingredients. Representative works include Babao roast duck, shredded chicken and preserved meat. Guangdong's food culture is closely related to all parts of the Central Plains. One of the most important reasons is that there are many mainlanders who established another dynasty in history. The officials who were sent to govern Guangdong and relegated in the past dynasties brought the northern food culture, and many chefs passed on their skills to their local counterparts, or opened their own shops in stores, directly introducing the local food culture to Lingnan people, making it an important part of Cantonese cuisine. After the Han dynasty, Guangzhou became the transportation hub of Chinese and western sea routes; Most foreign businessmen gathered in Yangcheng in the Tang Dynasty, and merchant ships came in droves. At that time, compared with inland areas, Guangzhou's economy developed rapidly.
In addition to formal dishes, snacks and snacks in Guangdong are also beautifully made, and the dietary customs in various places are also unique, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These dietary customs have gone beyond the category of "eating" and become Guangdong's dietary culture.
Shandong cuisine, also known as Shandong cuisine, has a long history and wide influence, and is an important part of China's food culture. As one of the eight Chinese cuisines, it is famous for its delicious, salty, crisp and unique flavor. It is good at seasoning onion flavor at home and abroad, such as "roast duck", "roast suckling pig", "pot-wrapped meat" and "fried fat cover".
Shandong cuisine originated in Qi and Lu countries (now Shandong Province) during the Warring States Period and was formed in the Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". Shandong cuisine is the most extensive local cuisine in China, covering Beijing, Tianjin, Tangshan and three northeastern provinces.
Factions: coastal Jiaodong cuisine (mainly seafood), inland jinan cuisine and its own Confucian cuisine. Features: Shandong cuisine pays attention to pure seasoning, which is more delicious than fresh, and has the characteristics of fresh, tender, fragrant and crisp. Pay great attention to the preparation of clear soup and milk soup. Clear soup is fresh, and milk soup is white.
Unique skills: There are more than 30 cooking techniques commonly used in Shandong cuisine, especially frying and roasting, which are unique and professional. The barbecue technology is original in Shandong cuisine. The raw materials are pickled and sticky, fried on both sides, and simmered to make juice. The baked finished product is neat in shape, thick in taste and rotten in juice. Shandong cuisine is the first of the eight major cuisines.
The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient Chinese culture, located in the lower reaches of the Yellow River, with a mild climate. Jiaodong Peninsula lies between Bohai Sea and Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". Such as Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic, Laiwu ginger and so on. Fruit production ranks first in the country, and apples alone account for more than 40% of the total national output; The output of pigs, sheep, poultry and eggs is also very considerable; The output of aquatic products is also the third in China. Among them, the precious seafood includes shark's fin, sea cucumber, prawn, Cargill, flounder, abalone, swan's egg, Xi Shi, scallop, red snail and laver. The brewing industry has a long history, with many varieties and excellent quality, such as Luokou vinegar, Jinan soy sauce and Jimo old wine. , are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.
Shandong cuisine has a long history. There is a record of "Qingzhou tribute salt" in Shangshu Gong Yu, which shows that at least in the Xia Dynasty, Shandong had been seasoned with salt; As far back as the Book of Songs in the Zhou Dynasty, there was already a record that snakehead and carp ate the Yellow River. Today, sweet and sour yellow river carp is still the best in Shandong cuisine, which shows that it has a long history. The embryonic form of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Qilu and China have unique natural conditions, especially Qi, which is surrounded by mountains and seas. With the advantages of fish, salt and iron, Qi Huangong became the first country to take advantage of this advantage.
Legend has it that Boya, who dedicated his son to the King of Qi by steaming, was actually a cooking master who was good at seasoning at that time. The clear soup in Shandong cuisine is bright and tender in color, while the milk soup is white and mellow in color and unique in flavor, which may be the inheritance of the ancient tradition of being good at making soup; Jiaodong cuisine, which is good at seafood, has inherited the customs of coastal ancestors to eat fish. Confucius, who is "never tired of eating essence, never tired of eating", also has a series of thoughts of "not eating", such as "fish is hungry and meat is defeated, color is evil, food is bad, food is lost, food is not eaten from time to time, food is not cut correctly, and its sauce is inedible ...". It shows that Shandong cuisine at that time has paid great attention to science and hygiene, and also pursued the artistry of knife work and seasoning, which has reached the point of more and more attention.
During the Qin and Han dynasties, Shandong's economy was unprecedentedly prosperous. Landlords and rich people travel freely, live in pavilions in Qiongtai, and live a luxurious life of "singing and dancing". According to the "Portrait of Zhucheng Front Balcony Kitchen", we can see that there are all kinds of livestock, poultry and game hanging on it, and there are water fetching, cooking stoves, chopping wood, slaughtering sheep, pigs, chickens, dogs, fish, meat, washing, stirring, baking cakes and skewers below. The complexity of the scene depicted in this painting and the fine division of labor are no less than the whole process of cooking operation, and can indeed be compared with modern cooking processing. The northern Wei Dynasty's Book of Qi Yao Min comprehensively summarized the cooking techniques in the Yellow River valley, which was dominated by Shandong. Not only the cooking methods of frying, roasting, frying, boiling, roasting, steaming, pickling, waxing and stewing are introduced in detail, but also the cooking methods of famous dishes such as "roast duck" and "roast suckling pig" are introduced in detail. This book has a profound influence on the formation and development of Shandong cuisine. After the improvement and tempering of Sui, Tang, Song and Jin Dynasties, Shandong cuisine gradually became the representative of northern cuisine, and even the "northern cuisine shop" in Shandong in the Song Dynasty flourished for a long time.
During this long time, Wu Bao, Ho Choi, Duan Wenchang, Duan Shicheng and Gong Du were all famous chefs or gourmets, who made important contributions to the development of Shandong cuisine. In the Yuan, Ming and Qing Dynasties, Shandong cuisine had a new development. At this time, Shandong cuisine entered the court in large quantities and became a treasure in the imperial cuisine, which was widely circulated throughout the north. Li Hong, Emperor Gaozong of the Qing Dynasty, visited Confucius' House eight times. When he visited Confucius' House for the fifth time (177 1), he married his daughter to Confucius' 72nd generation grandson Kong Xianpei, and gave Confucius a set of "Man-Han Banquet" with silver, copper and tin antique pictographic fire and water tableware. This further promoted the wonderful "Confucian cuisine" in Shandong cuisine to develop in a high, refined and sharp direction.
After a period of development and evolution, Shandong cuisine has gradually formed two schools, including Qingdao, Jiaodong School represented by Fushan Gang and Jinan School including Dezhou and Taian. Moreover, there are elegant and luxurious Confucian dishes called "Chun Xue", as well as various local dishes and snacks dotted around. Jiaodong cuisine is good at frying, frying, roasting, frying and steaming; The taste is fresh and light; Most of the ingredients are prawns, conch, abalone, oyster yellow, kelp and other seafood. One of the famous dishes is "abalone with original shell", and the main raw material is Zhenhai abalone in Changshan Islands. It is cooked by the traditional process of Shandong cuisine, and it tastes delicious, tender and delicious. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted prawns, fried oysters and steamed Cargill fish.
Jinan school is famous for soup, supplemented by frying, frying, burning and frying. The dishes are clear, fresh, crisp and tender. Among them, there are clear soup jambalaya and milk soup ordinary dishes, which are fresh and elegant and unique. Sweet and sour yellow river carp with tender outside coke, crispy pot tofu and rare vegetarian dishes all show the skills of Jinan School. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan cleaned the pig's large intestine, cooked it with spices until it was soft and crisp, cut it into pieces, and added soy sauce, sugar and spices to make a delicious braised large intestine, which was famous throughout the city. Later, the production was improved. After the washed large intestine is boiled in boiling water, it is fried in an oil pan, and then spices and spices are added for cooking. This dish tastes better. Literati call it "Jiuzhuan Large Intestine", and because of its exquisite production, it is the Taoist "Jiuzhuan Lian Jin Dan".
"Eight immortals crossing the sea to make arhats" was the first course of Confucius' birthday banquet, and shark's fin, sea cucumber, abalone, fish bones, fish belly, shrimp, asparagus and ham were selected as the "Eight Immortals". Chop the chicken breast into mud and make it into arhat money at the bottom of the bowl, which is called "arhat money" Put it in a round porcelain jar, arranged in eight directions, put Luohan chicken in the middle, sprinkle with ham slices, ginger slices and sauerkraut leaves, and then pour in the cooked chicken soup. In the past, when this dish was served, it would be sung in an opera. While enjoying delicious food, going to the opera is very lively and luxurious.
Jiangsu is located in the southeast coast of China and the lower reaches of the Yangtze River. The climate here is mild, the land is fertile, and it is rich in rice, wheat, cotton, silkworm, fish and other local products, and it is known as the "land of abundance". There are fish in spring, fish in summer, fat ducks in autumn and vegetables in winter. All kinds of eggs, fruits and vegetables, aquatic products, vegetables and local products are on the market all year round, which provides favorable conditions for the formation and development of Jiangsu cuisine. After long-term evolution and development, Jiangsu's food culture has accumulated rich cooking experience and improved cooking technology, and gradually formed Jiangsu cuisine with Huaiyang, Nanjing, Suzhou and Wuxi as the main body.
Jiangsu cuisine has a long history and a wide variety. According to historical records, Wu Yue Chun Qiu and other books had different cooking methods as early as 2400 years ago, such as grilled fish, steamed fish and fillets. Cooking with ducks originated earlier. Duck was a popular food in Jinling 0/400 years ago.
Because Jiangsu and Zhejiang cuisine are similar to Zhejiang cuisine, they are collectively called Jiangsu and Zhejiang cuisine. It is mainly composed of three local dishes: Nanjing, Yangzhou and Suzhou. As early as more than two thousand years ago, Wu people were good at making fried fish, steamed fish and fillets. one
More than a thousand years ago, ducks were a delicacy in Jinling. During the Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the two pillars of "Southern cuisine". Su cuisine is good at stewing, stewing, steaming and frying. It pays attention to mixing soup and keeping the original juice. Its taste is fresh, thick but not greasy, light but not thin, crisp and boneless without losing shape, smooth and tender without losing flavor.
In the Qing Dynasty, Su cuisine was popular all over the country, and its status was equivalent to that of Sichuan cuisine and Cantonese cuisine. Huaiyang cuisine is a branch of Jiangsu cuisine, which used to be a court dish. At present, most of the dishes at state banquets still belong to Huaiyang cuisine. Therefore, Huaiyang cuisine is also called national cuisine. Suzhou cuisine is also very popular in history. During Emperor Qianlong's southern tour, he once visited Deyue Building in Suzhou and was very happy after tasting Jiangnan cuisine. He called Suzhou the best restaurant in the world.
Nanjing cuisine tastes mellow, delicate and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou food tastes sweet and elegant. Its famous dishes include roast square, crystal trotters, stewed lion's head with crab powder, Jinling meatballs, white cabbage, stewed chicken with yellow mud, stewed chicken fu, salted duck (Jinling salted duck), golden fragrant cake, dried chicken soup, sliced raw bran meat, anchovies, three-piece set duck, Wuxi meat bones, pig's head with sauce recommended by Lu Manuscript and Pei County dog meat.
Jiangsu cuisine is one of the main traditional cuisines in China and enjoys a high reputation abroad.
From Liangzhu, a suburb of Hangzhou, and Hemudu, an ancient site of human activities, and the bones of pigs, cows, sheep, chickens and ducks, it is proved that the cooking materials of Zhejiang cuisine were quite rich four or five thousand years ago. Traditional famous dishes such as Dongpo pork, bacon, honey-baked fire and flower-tube chicken are inseparable from these cooking materials.
Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major cuisines in China, with beautiful scenery, rich products and delicious food. Therefore, as the saying goes, "There is heaven above and Suzhou and Hangzhou below." Zhejiang province is located on the coast of the East China Sea, with dense river networks in the north, and is known as the land of plenty in the south of the Yangtze River. The mountains in the southwest are rolling, and there are rich delicacies and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near.
Zhejiang cuisine system consists of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.
Fujian cuisine is one of the eight major cuisines in China, which is gradually formed through the mixing and exchange of Han culture in the Central Plains and local ancient Yue culture. According to the cookware pottery tripod and continuous stove used by Fujian ancestors in Neolithic age preserved in Tanshishan Neolithic site in Hengxin Village, Sugarcane Town, Minhou County, it is proved that Fuzhou has entered the cooking age from baking food 500 years ago. Fujian is a famous hometown of overseas Chinese in China. The new food varieties and some novel condiments imported by overseas Chinese from overseas also have an impact on enriching Fujian's food culture and enriching the content of Fujian cuisine system. After long-term contact with overseas people, especially the people of Nanyang Islands, Fujian people's overseas food customs gradually penetrated into their food life, thus making Fujian cuisine a unique cuisine with open characteristics.
Fujian cuisine, also known as Fujian cuisine, is one of the eight major cuisines in China. It originated in Minhou County, Fujian Province, and formed three schools in the later development: Fuzhou, Minnan and Minxi. Fuzhou cuisine, including Quanzhou cuisine and Xiamen cuisine, tastes sweet and sour, and pays attention to the freshness of soup. Minnan cuisine, including Zhangzhou, pays attention to seasoning and spicy. Western Fujian cuisine, including Changting and Southwest China, is salty and spicy, and its cooking is mostly delicacies. Therefore, Fujian cuisine has three characteristics, one is better at seasoning with red grains, the other is better at making soup, and the third is better at using sweet and sour. This tradition has not changed even after entering Shanghai and being infected with Shanghai flavor. Fujian cuisine entered Shanghai in the early 1920s. There was only one Minjiang Hotel a few years ago. Nowadays, after the adjustment of outlets, Minjiang Hotel has become history, and only the Capital Hotel still has Fujian cuisine. In addition to the "Buddha jumps over the wall", there are seven-star fish balls, Wuliuju, snow chicken, Minsheng fruit, drunken spareribs, red fermented fish chops and so on, each of which has a different flavor.
The flavor of Anhui cuisine includes the characteristics of dishes in southern Anhui, along the Yangtze River and along the Huaihe River. Southern Anhui cuisine includes Huangshan, Gexian (Guweizhou), Tunxi and other places. It pays attention to firepower, is good at cooking game, is rich in oil, simple and affordable, and maintains its original flavor. Many dishes are stewed, roasted and steamed with charcoal. The soup is clear and mellow, and the original pot is full of fragrance. Although there are not many aquatic products in southern Anhui, the cooked and salted "osmanthus fish" is well known.
The dishes along the Yangtze River were represented by Wuhu and Anqing, and later spread to Hefei. They are good at cooking fresh rivers and livestock, paying attention to knife work and color and shape. Make good use of sugar to flavor, especially smoked dishes. The dishes along the Huaihe River are represented by Bengbu, Suxian and Fuyang. The dishes are salty and spicy, the soup is thick and heavy, and coriander is also used to color and flavor.
The famous flavor dishes of Anhui cuisine are: Wuwei smoked duck, Mao Feng smoked fish, Fuliji roast chicken, Fang La fish, twelve cakes of chicken, cloud meat, mung bean pancakes, butterfly noodles and so on.
Xiaoxiang flavor represented by Hunan cuisine is one of the eight major cuisines in China. Hunan province is located in the south-central region, on the south bank of the middle reaches of the Yangtze River. The climate here is warm, with abundant rainfall and sunshine, and the four seasons are distinct. In the south, there is Hengshan Mountain in Nanyue, and in the north, there is a vast Dongting. Four rivers, Hunan, Guizhou, Yuan and Cheng, pass through the whole province. Rich natural conditions are conducive to the development of agriculture, animal husbandry, sideline and fishery, so the products are particularly rich. Xiangbei is a famous Dongting Lake plain, which is rich in fish, shrimp and Xianglian, and is a famous land of fish and rice. According to historical records, Chu is "rich in terrain, and the people are poor." For a long time, the proverb "the lake is wide and ripe, and the world is enough" has been widely circulated. There are hills and basins in southeastern Hunan, and agriculture, animal husbandry and by-products are very developed. Xiangxi is mountainous, rich in bamboo shoots, mushrooms and delicious food. Rich products provide exquisite raw materials for diet. The famous specialties are: Wuling soft-shelled turtle, Junshan silver needle, Qiyang pen fish, Dongting chafer, Taoyuan chicken, Linwu duck, Wugang goose, Xianglian, whitebait and bamboo shoots, mushrooms and delicacies in the mountainous areas of western Hunan. In the long-term food culture and cooking practice, Hunan people have created a variety of dishes. According to research, as early as the Western Han Dynasty more than 2,000 years ago, Changsha could use various raw materials such as animals, poultry and fish to make various styles of delicacies by steaming, boiling, boiling and baking. With the development of history and the continuous exchange of cooking techniques, Hunan cuisine with three local flavors, namely Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area, has gradually formed.
Xiangxi cuisine is famous for its fragrance, sour and spicy taste, and has a strong Shan Ye flavor. Hunan cuisine has a long history. As early as the Han Dynasty, it has formed a kind of delicious food, and its cooking skills have reached a fairly high level. Hunan is located in the middle and south of China, with warm climate, abundant rainfall and superior natural conditions. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies; Southeast Hunan is hilly and basin, and domestic animal husbandry and by-fishery are developed; Xiangbei is a famous Dongting Lake plain, and it is known as the "land of plenty". In Historical Records, it was recorded that Chu was "rich in land but not hungry".