Representative dishes of Hunan cuisine include Minced Pepper Fish Head, Beef Trotters in Dry Pot, Spicy Shredded Lamb Belly, Stir-fried Pork with Chili Peppers, Blood Duck in Yongzhou, Eggplant in Hunan Flavor Stir-Fry, Beef Whip in Guifei Flavors,, Duck with Preserved Vegetables in Xiang Cai Version, Bean Curd in Xuanan Version, Fish Shark's Fin in Xuanan Version, Soy Duck in Sauce Plate and Dry-Pot Chicken.

Representative dishes of Hunan cuisine

Hunan cuisine, also known as Hunan cuisine, is one of the eight cuisines with a long history in China, and the formation of the cuisine dates back to the Han Dynasty, and is mainly based on the western mountainous areas of Hunan, the Xiangjiang River Basin and the Dongting Lake area, where the three places go.

The Hunan cuisine is finely crafted with a wide range of ingredients, varied flavors, and many varieties, and the selection of raw materials emphasizes inter-matching and inter-penetration. In the color to pay attention to heavy oil color thick. Spicy in taste. Simmering, stewing, waxing, steaming, frying and other production methods are famous.