The main seasonings used in cooking Hunan cuisine are salt, soy sauce, black beans, currant, sugar, honey, chives, plums, cinnamon, peppercorns, cornelian, cumin, thirteen spices, and so on.
The representative dishes of governmental Hunan cuisine are group-an Xiangcai, such as group-an tofu, group-an shark's fin, etc.;
The representative dishes of folk Xiangcai are chopped pepper fish head, chili pepper stir-fry, Xiangxi grandmother's dish, Jishou sour meat, beef noodle, Chenzhou fish noodle, Dong'an chicken, goldfish playing lotus, Yongzhou blood duck, preserved meat and steam, sister dumpling, Ningxiang flavored snakes, Yueyang ginger and spicy snakes.
The same is spicy, but the Sichuan cuisine is spicy, numb hair spicy, Hunan cuisine is hot spicy, can also be said to be the pure kind of spicy.
The characteristics of Hunan cuisine: exquisite knife work, shape and flavor.
There are sixteen kinds of basic knife skills in Hunan cuisine, and they are used specifically to evolve and combine to make the dishes change in many different ways. Such as "hair hundred pages" as fine as silver hair, "comb hundred pages" shaped like comb teeth, "slippery beef tenderloin" slice with thin paper, and more innovative dishes "chrysanthemum squid There are also innovative dishes such as "Chrysanthemum Squid" and "Golden Fish Playing with Lotus", which are characterized by strange and lifelike knives and ingenious workmanship. Hunan cuisine knife work, not only focusing on the beauty of the shape, but also take into account the needs of cooking, so it can be based on the flavor of the shape, shape and taste. Such as "red simmering eight treasures chicken", the whole chicken skinning, holding water, the finished product, not only the shape of a complete and beautiful, breathtaking, and the meat is fresh and soft and crispy, eat full of flavor.
Long for flavor, sour and spicy known. Hunan cuisine pays special attention to the flavor of the raw materials, focusing on the main flavor of the prominent and connotation of the essence.