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| Mao's Braised Pork |
Hunan Cuisine or sometimes called Xiang Cuisine (in Chinese 湖南菜 or 湘菜) is one of the eight major regional cuisines in China. It is known for its hot spicy flavor, fresh aroma and depp color.
Common cooking tecniques include frying, pot-roasting, smoking, stweing and braising.There are many variety of Hunan dishes because of the province rich agricultural output and resources.
Hunan cuisine is known for its liberal use of garlic, shallots and chili peppers.Comparing with Sichuan Cuisine, Hunan cuisine is known for being dry hot or purely hot. Sichuan cuisines is known for its dinstinctive mala seasoning and other flavour combinations. The use of seasoning and condiments made the hotness and spiciness of Sichuan Cuisine. On the other hand, Hunan Cuisines is spicier because of its pure chili application to the main dishes.
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| Beer Duck |
Other characateristic of Hunan cuisine is that they change and cook different dishes depends on the season. During winter, hot pot is being served to heat up body. During summer, cold dishes are being served to fight of the heat of the season.
These are the representative dishes of Hunan Cuisine
Beer duck
Changsha-style rice vermicelli
Changsha-style stinky tofu
Changde-style stewed beef with rice vermicelli
Dong'an chicken
"Dry-wok" chicken
Home-style bean curd
Lotus seeds in rock sugar syrup
Mao's braised pork
Numbing-and-hot chicken
Smoky flavours steamed together
Spare ribs steamed in bamboo
Steamed fish heads in chili sauce
Stir-fried duck blood
Stir-fried meat with douchi and chilli peppers
Mashed shrimp in lotus pod
Pearly meatballs
Pumpkin cake
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