Hunan cuisine
Branch of Chinese traditional cuisine native to Hunan province / From Wikipedia, the free encyclopedia
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Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours,[1] fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste.[2] Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
Quick Facts Chinese, Transcriptions ...
Hunan cuisine | |||||||||
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Chinese | 湖南菜 | ||||||||
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Xiang cuisine | |||||||||
Chinese | 湘菜 | ||||||||
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