Hunan cuisine, also known as Hunan cuisine, is also known as original cuisine in the Changsha area. It is one of the eight major cuisines with a long history in China. It has been formed as early as the Han Dynasty.

There are three main local flavors: the Xiangjiang River Basin, the Dongting Lake area and the mountainous areas of western Hunan.

Hunan cuisine is carefully prepared, uses a wide range of ingredients, has varied tastes, and has a wide variety of varieties; the color is rich in oil and rich in color, and it pays attention to affordability; the taste pays attention to spicy, fragrant, fresh, soft and tender; the preparation methods include simmering, stewing, curing, and steaming.

, various methods of speculation are famous.

Representative dishes of official Hunan cuisine are represented by Zuan Hunan cuisine, such as Zuan tofu, Zuan shark's fin, etc.; representative dishes of folk Hunan cuisine include chopped pepper fish head, pepper fried pork, Xiangxi grandma's dish, Jishou sour pork, beef noodles, Hengyang fish noodles, Dong'an

Chicken, goldfish and lotus, Yongzhou blood duck, Jiuyi mountain rabbit, Ningyuan stuffed tofu, steamed preserved meat, sister dumplings, Ningxiang flavor snake, Yueyang ginger and spicy snake, etc.

Basic introduction Chinese name: Hunan cuisine Foreign name: Hunan cuisine Origin period: Han Dynasty Origin region: Hunan Cuisines include: Xiangjiang River Basin, Dongting Lake area, Xiangxi mountainous area cuisine Taste characteristics: spicy, heavy taste, stir-fry Representative dishes: Goldfish and lotus,

Zu'an tofu, fish head with chopped pepper, etc. Classification: Dishes reputation: one of the eight major cuisines. Development history, Spring and Autumn and Warring States periods, Qin and Han dynasties, Western Han period, Republic of China period, famous Hunan cuisine chefs, cuisine characteristics, basic characteristics, cooking characteristics, regional characteristics,

Taste characteristics, classic dishes, development history. During the Spring and Autumn Period and the Warring States Period, a large number of exquisite pottery vessels and wine vessels unearthed from the Neolithic sites in Hunan, as well as the remains of grains and animal bones unearthed along with these pottery vessels, prove that the ancestors of Xiaoxiang were early

Eight or nine thousand years ago, we broke away from the primitive state of eating raw materials and drinking blood, and began to eat cooked food.

During the Spring and Autumn Period and the Warring States Period, Hunan was mainly the place where the Chu and Yue people lived. Many ethnic groups lived together, with different food customs and the practice of worship was prevalent.

When Wang Yi of the Han Dynasty explained "Nine Songs" in his "Chu Songs", he said: "In the past, between Yingwen and Yuanxiang in the south of the Chu Kingdom, the local people believed that ghosts loved temples, and their temples would compose songs and music to encourage and entertain the gods..." Every

The sacrificial activities always take the form of banquets accompanied by dancing and music.

Dinners are held together to worship gods and earth, celebrate ancestors, celebrate weddings, conduct funerals, and welcome and see off guests.

There are strict requirements on the variety of dishes, and they are also very particular about the color, aroma, taste and shape.

For example, during the Warring States Period more than 300 BC, the great poet Qu Yuan was exiled to Hunan and wrote the famous poem "Chu Ci".

Two of them, "Calling Souls" and "Big Moves", reflect the rich and delicious dishes, drinks and snacks used in such sacrificial activities at that time.

There is a description like this in "Calling the Soul": "...Eat more, rice, rice, millet, wheat, and yellow rice. It is bitter, salty, and sour, and pungent and dry. The beef from fat cows is more fragrant. It is more sour and sweet.

The soup with Chen Wu is more bitter. The fried turtle and lamb are more bitter. The fried chicken is more spicy and unpleasant. "The dishes are rich."

Colorful. You can eat rice, millet, wheat, and rice. It is sour, sweet, salty, and delicious. The beef tendon is soft and fragrant. The roasted turtle soup has a sour and bitter flavor.

The lamb is also served with sugarcane juice, swan cooked in vinegar, braised pheasant, fried fat goose and crane, as well as braised chicken and turtle soup, which are delicious and strong-lasting." In addition, "Big Trick"

It also mentioned that there are "Chu cheese" - Chu style cheese, "醢dolphin" - small pork paste, "kugo" - dried dog meat, "Zhiya" - roasted crow, and "烝凇" - steamed

Pheasant, "fried" - fried crucian carp, "que" - yellow bird soup and other dishes.

We can know from this that there were more than ten cooking methods in the dietary life of Hunan ancestors at that time, including roasting, roasting, stewing, frying, boiling, steaming, stewing, vinegar cooking, stewing, and sauce.

The raw materials used are also natural resources with the characteristics of Hunan.

In addition, according to the records in "Chu Ci", the snacks at that time were also very unique.

Qu Yuan described it this way: "...the rice wine has some honey. The spoonful of honey from the Yaoshan wine has more wine. The frozen drink is made cooler when brewed. The water drink is frozen and has some wine..." The interpretation in vernacular means:

"There are fried honey glutinous rice cakes, steamed honey cakes, and caramel sugar. The iced glutinous rice wine is really refreshing and mellow, and the jade-yellow yellow rice wine is enough to make you intoxicated..." The above all illustrate that as early as the Warring States Period, Hunan

The food life of our ancestors was quite rich and colorful, and their cooking skills were quite mature, forming a southern flavor dominated by sour, salty, sweet and bitter.

As for the daily staple food of Hunan ancestors during the Spring and Autumn Period and the Warring States Period, archaeological and historical data confirm that there were rice, sorghum, beans, wheat, millet, millet, millet, rice, etc., but mainly rice.

Steamers, pots, cauldrons, etc. are used to steam rice.

The steamed rice has non-sticky texture and is sweet and palatable.

To cook porridge, use Li. Put the rice and water together in the Li and cook over high heat until the rice is cooked.

After the rice, porridge and other dishes are cooked, they must be served in containers so that they can be eaten easily.

At that time, Hunan's food utensils were not only complete in variety, but also exquisite and elegant.

In terms of materials, they mainly include pottery, bronze, iron, lacquer, etc.

Although these food utensils have appeared since the Yin and Shang Dynasties, their shapes have their own characteristics in Hunan.

In particular, the thousands of pieces of lacquerware unearthed from Chu tombs in Changsha, Hunan and other places have beautiful shapes, bright colors and smooth patterns.

During the Qin and Han dynasties, Hunan's food culture gradually formed a relatively complete system in terms of materials, cooking methods and flavor styles. The richness of raw materials used, the colorful cooking methods, and the delicious flavors are all outstanding.

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