Hunan is a province in China and the history of cooking in Hunan cuisine dates back to the 17th century. During the course of history the cooking techniques changed and evolved into its’ own style. Hunan Cuisine is known for being dry hot with a very loaded hand of chilli peppers, garlic and shallots.
How to make Hunan beef
The hunan cuisine is spicy, oily and loaded with fresh ingredients but the cuisine is altered in the change of season and cold dishes are served in summer to open the pores whereas in winter the food is hot.
There are a number Hunan recipes that are used but the Hunan beef is one of the most popular dishes served in Chinese restaurants and are popular among fans of Chinese food and is highly consumed all over the world.
Shaoxing wine(绍兴酒) is an Asian wine made from fermented rice and this is one of the ingredients that go into the Hunan beef but you can choose to use a dry Sherry if the Shaoxing wine is not available.