The origin of Chinese cuisine - home-cooked dishes

Home-cooked dishes are dishes made and eaten by families on a daily basis. “A place of water and soil can feed a person.” Due to the differences in geographical location, products, living habits and dietary preferences, home-cooked dishes have formed a different basis for their respective flavors in the southeast, northwest and northwest. After development and improvement, they have become Chinese cuisine.

Home cooking is the source of Chinese cuisine and the basis of local flavor cuisine. Finding the roots of Chinese cuisine starts with home cooking. Chef Huang Qingbiao, a famous Hunan cuisine chef, sounded the gong to kick off the "Extreme Home Cooking Series". Chili peppers drive away wind and dampness. Hunan cuisine emphasizes hot and sour. This is a development shaped by geographical factors. Hunan is mountainous and has a warm and humid climate. It has been known as a "humid place" since ancient times. So people like to eat chili. Chili pepper can increase heat and appetite, remove dampness and expel wind. Heavy spicy food has become a requirement in life. Home-cooked dishes especially show this style. This is the menu created by Master Huang: spicy chicken, golden hook squid, black bean pepper, hot and sour shredded soup, scallops and mustard gall bladders. Steamed fish with black bean sauce and chili pepper, the single tail is a Hunan-style silver roll. The six home-cooked dishes cover almost all the Hunan flavors in the Xiangjiang River Basin.