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What is Hunan cuisine?

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What is Hunan cuisine?

Hunan cuisine, also known as Hunan cuisine, consists of the kitchens of the Hunan River, Dongting Lake and west of Hunan Province in China region. It is one of the eight great traditions of Chinese cuisine and is known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include braising, frying, pot-roasting, stewing, and smoking. Due to the high agricultural production in the region, ingredients for Hunan dishes are varied.

 

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The history of the inserted data in Hunan cuisine cooking dates back many centuries. Throughout its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. It now contains more than 4,000 dishes like fried chicken with spicy Sichuan sauce and smoked pork with dried long green beans,hunan beef.

What is Hunan cuisine?

Hunan cuisine consists of three main directions:

Known for its liberal use of chillies, shallots and garlic, is Hunan cuisine for his dry hot or merely hot, unlike Sichuan cuisine, he often compared to the known. Sichuan cuisine is known for its striking mala condiments and other complex flavor combinations is known, often employs Sichuan peppercorns with chillies, often dried and used more dried or preserved ingredients and spices. Hunan cuisine, on the other hand, is often by pure chili spicy content, contains a greater variety of fresh ingredients and tends to be greasy. Another characteristic discrimination Hunan dishes from Sichuan cuisine, smoked and cured that, in general, used Hunan Kitchen goods much more common in its courts.

What is Hunan cuisine?

Another feature of the Hunan cuisine is that the menu changes with the seasons. In a hot and humid summer, a meal usually is with hot food or a turntable holding a variety of meats with chilies to open the pores and keep the summer to start cooling. In winter is a popular choice of hot pot, intended to heat the blood in the cold months. A special hot pot called Yuanyang Huoguo is noteworthy for splitting the pot into two sides – a spicy one and a non-spicy one.

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