Hunan's dry, spicy delights
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Phoenix Ancient City in Zhangjiajie, Hunan Province, features western Hunan's signature minority Diaojiaolou building style, called the Hanging House of Tujia Minority, or House Projecting Over Water. [Source: Shanghai Daily] |
As one of the eight regional cuisines of China, Xiang, or Hunan, cuisine has evolved from the three local styles of the Xiang River region, Dongting Lake and western Hunan Province.
It is popular for hot spicy and sour flavors, fresh aromas and deep color, as well as sophisticated cooking and cutting techniques.
Common cooking methods include stewing, frying, pot-roasting, braising and smoking.
Ingredients used in Hunan dishes are many and varied due to the region's high agricultural output.
Xiang cuisine master chef Xu Yunju has defined authentic Hunan cuisine as "a hundred courses (with) a hundred tastes and each dish (with) a distinguished flavor. Elegant cutting, dainty cooking."
Actually, Xiang cuisine has a long history of over 2,000 years and probably dates back as early as the Han Dynasty (206 BC-AD 220).
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