Tianxia Cuisine is a website. A website that teaches cooking, not bad.

Xiaoxiang flavor, represented by Hunan cuisine, is called "Hunan cuisine" for short, and it is one of the eight major cuisines in China (Zhejiang cuisine, Jiangsu cuisine, Hunan cuisine, Sichuan cuisine, Fujian cuisine, Guangdong cuisine, Hunan cuisine with emblem

(8 photos) and Shandong cuisine). Hunan province, located in the south-central region, on the south bank of the middle reaches of the Yangtze River and north of Nanling. The climate here is warm, with abundant rainfall and sunshine, and the four seasons are distinct. There is Hengshan Mountain in Nanyue in the south and Dongting Lake in the north. The four rivers of Hunan, Guizhou, Yuan and Li flow through the whole province. Rich natural conditions are conducive to the development of agriculture, animal husbandry, sideline production and fishing, 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. It was recorded in Historical Records that Chu was "rich in terrain and free from hunger". For a long time, the proverb "the lake is wide and ripe, and the world is full" has been widely circulated. Eastern Hunan is hilly and basin, while southern Hunan is Nanling Mountains, where agriculture, animal husbandry and by-products are well developed. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies. Rich products provide exquisite raw materials for diet. The famous specialties are: Wuling soft-shelled turtle, Junshan silver needle, Qiyang pen fish, Daozhou grey goose, Dongting scarab, 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 textual research, as early as the Western Han Dynasty more than 2, years ago, Changsha could make various styles of delicacies with various raw materials such as animals, poultry and fish by cooking methods such as steaming, boiling, boiling and roasting. 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.