Hunan cuisine, also known as Changsha local cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty.
Hunan cuisine is well-made, with a wide range of materials, diverse tastes and varieties; The color oil is heavy and practical; Pay attention to the spicy, delicious and smooth taste; The making method is called stewing, stewing, waxing, steaming and frying.
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Regional characteristics
1, Xiangjiang River Basin
The main representatives of Hunan cuisine are Changsha, Hengyang and Xiangtan. It has fine production, extensive materials, diverse tastes and various varieties. Its characteristics are: strong oil color, emphasizing practical benefits, and emphasizing hot and sour taste, fragrant and fresh, soft and tender. In terms of making methods, it is called simmering, stewing, waxing, steaming and frying.
2. Dongting Lake area
He is good at cooking seafood, poultry and livestock. He adopts the methods of stewing, burning, steaming and waxing, which is characterized by thick, salty, spicy and soft oil. Stewed dishes are usually cooked in hot pot, while folks stew them on a mud stove with a steaming bowl, commonly known as a steaming bowl stove.
Often eat and cook, hot and tender, with relish. There is a local folk song, "I don't want to go to the DPRK, just steam the cooker", which fully shows that stew is widely loved by the people. Representative dishes are: Dongting Golden Tortoise, Braised Mandarin Fish in Pure Oil, Floating Butterfly, Rock Sugar Xianglian, etc., all of which are famous dishes in Dongting Lake area.
3. Xiangxi Mountain Area
Xiangxi cuisine is good at making delicacies, smoked bacon and all kinds of bacon. It has a strong mountain and rural flavor, and its taste is mainly salty, fragrant and sour, and firewood is often used as fuel. Representative dishes are: braised cold fungus, boiled chestnut heart, Xiangxi sour meat, fried blood duck, etc., all of which are well-known delicacies in Xiangxi.
Baidu encyclopedia-Hu' nan cuisine